Low Fat Traditional Argentine Asado

Experience the vibrant flavors of Argentina with this Low Fat Traditional Argentine Asado, a lighter take on the country’s iconic barbecue feast. This recipe swaps fatty cuts of meat for lean flank steak, skinless chicken breasts, and chorizo crafted from lean poultry, delivering all the smoky, savory charm without the guilt. Fresh, flame-kissed vegetables like red bell peppers and zucchini add a nutritious, colorful twist, while a low-oil chimichurri sauce brings a zesty, herbaceous finish. Perfectly balanced and bursting with authentic Argentine flavors, this healthy BBQ delight is ready in just one hour, making it ideal for a weekend gathering or a weeknight treat. Your grill awaits—bring a slice of Argentina to your table today!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Lean flank steak
• 2 pieces Skinless chicken breasts
• 2 links Chorizo made with lean poultry
• 2 large Red bell pepper
• 2 medium Zucchini
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 1 teaspoon Paprika
• 1 teaspoon Ground black pepper
• 1 teaspoon Coarse sea salt
• 0.5 cup Chimichurri sauce (low oil version)

Directions

Step 1

Prepare the grill by preheating it to medium-high heat. If using a charcoal grill, allow the coals to turn white and spread them out evenly.

Step 2

Trim any visible fat from the flank steak and chicken breasts to ensure they remain lean. Score the surface of the steak lightly with shallow cuts to allow seasonings to absorb better.

Step 3

In a small bowl, mix olive oil, minced garlic, paprika, ground black pepper, and sea salt. Brush this mixture onto the steak, chicken breasts, and poultry chorizo.

Step 4

Wash and prepare the vegetables. Halve the red bell peppers and remove seeds and membranes. Slice the zucchini into thick rounds.

Step 5

Lightly brush the bell peppers and zucchini slices with olive oil to prevent sticking, then sprinkle with a pinch of sea salt.

Step 6

Place the flank steak and chicken breasts on the grill. Cook the steak for 4-5 minutes per side for medium-rare, or longer if desired. Cook the chicken for about 6-7 minutes per side, ensuring the internal temperature reaches 165°F (75°C).

Step 7

Add the poultry chorizo to the grill, turning occasionally, and cook for 10-12 minutes until fully cooked through and lightly charred.

Step 8

Place the bell peppers and zucchini slices on the grill. Cook the vegetables for 3-4 minutes per side, or until they develop grill marks and become tender.

Step 9

Once the meats and vegetables are cooked, remove them from the grill and let the steak rest for 5 minutes before slicing.

Step 10

Serve the grilled meats and vegetables on a platter, accompanied by the low-oil chimichurri sauce for dipping or drizzling. Enjoy your Low Fat Traditional Argentine Asado!

Nutrition Facts

Serving size	(1758.3g)

Amount per serving	% Daily Value*
Calories	2291.8

Total Fat 99.2g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 693.3mg	0%
Sodium 7386.5mg	0%
Total Carbohydrate 62.4g	0%
Dietary Fiber 13.1g	0%
Total Sugars 40.0g
Protein 269.0g	0%

Vitamin D 17.4IU	0%
Calcium 227.4mg	0%
Iron 21.8mg	0%
Potassium 4667.1mg	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: 40.2%

Protein: 48.5%

Carbs: 11.3%