Low Carb Argentinian Asado

Experience the bold flavors of Argentina with this Low Carb Argentinian Asado, a feast of perfectly grilled meats and vibrant vegetables that brings the rustic charm of South American barbecue straight to your table. Featuring smoky beef ribs, tender skirt steak, juicy pork sausages, and an array of perfectly charred red bell peppers and zucchini, this low-carb take on the traditional asado celebrates fresh ingredients and colorful simplicity. The homemade chimichurri sauce—bursting with parsley, garlic, and red wine vinegar—adds a zesty herbal kick to every bite. With a focus on high-quality protein, seasonal veggies, and no added sugars, this is the ultimate keto-friendly grilling recipe for summer gatherings or weekend indulgence. Serve it hot from the grill and let the rich aroma and authentic flavors transport you to the heart of an Argentinian asado tradition!

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 pounds Beef ribs
• 1 pound Skirt steak
• 1 tablespoon Salt
• 1 teaspoon Pepper
• 4 links Pork sausage (chorizo)
• 2 large Red bell pepper
• 2 medium Zucchini
• 2 tablespoons Olive oil
• 2 tablespoons Red wine vinegar
• 4 cloves Garlic cloves
• 0.5 cup Fresh parsley
• 1 teaspoon Dried oregano

Directions

Step 1

Start by preparing the chimichurri sauce. Finely chop the fresh parsley and garlic cloves and place them in a small bowl. Add the dried oregano, red wine vinegar, and olive oil. Stir the mixture well and set aside to let the flavors meld together.

Step 2

Preheat your grill to medium heat. Ensure you have a thermometer handy, as maintaining the correct temperature is key to cooking a perfect asado.

Step 3

Season the beef ribs and skirt steak generously with salt and pepper on both sides.

Step 4

Place the beef ribs on the grill first, as these require the longest cooking time. Grill them for about 60-75 minutes, turning occasionally to ensure even cooking.

Step 5

After 30 minutes, add the pork sausages to the grill. Grill them alongside the ribs, turning occasionally, until they are cooked through and browned, about 25-30 minutes.

Step 6

While the meats are grilling, prepare the vegetables. Slice the red bell peppers and zucchini into thick strips. Toss them with olive oil, salt, and pepper.

Step 7

Add the vegetables to the grill when the sausage has been cooking for about 10 minutes. Grill the vegetables until they are tender and have nice grill marks, approximately 10 minutes on each side.

Step 8

About 15 minutes before the ribs are done, add the skirt steak to the grill. Grill it for 3-4 minutes on each side for medium-rare doneness, or longer depending on your preference.

Step 9

Once the meats and vegetables are cooked, remove them from the grill and let them rest for a few minutes.

Step 10

Serve the asado by slicing the meats and arranging them on a platter with the grilled vegetables. Drizzle the chimichurri sauce over everything or serve it on the side for dipping.

Nutrition Facts

Serving size	(2400.0g)

Amount per serving	% Daily Value*
Calories	6061.7

Total Fat 480.4g	0%
Saturated Fat 189.7g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1534.1mg	0%
Sodium 15566.9mg	0%
Total Carbohydrate 57.0g	0%
Dietary Fiber 11.0g	0%
Total Sugars 39.3g
Protein 373.2g	0%

Vitamin D 0IU	0%
Calcium 469.1mg	0%
Iron 45.9mg	0%
Potassium 7173.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.5%

Protein: 24.7%

Carbs: 3.8%