A few slices of a roasted asado with chimichurri, fresh lettuce and rosemary potatoes.

Roasted Asado with Chimichurri and Rosemary Potatoes

110120 Min

'Asado' is a South American BBQ banquet at which huge quantities of (predominantly) beef are cooked on a wood charcoal grill. Our asado isn't on such a big scale, we're starting at just 1 kg of meat. But even on this scale, make sure that large pieces of meat (< 1 kg) are marinated for around 24 hours and smaller portions (150 g–250 g) should be marinated for 1 hour.

Ingredients 4 Portions


  1. 1

    To make the marinade, mix Kotányi Argentinian Chimichurri with olive oil. Place the roast beef in a large freezer bag and add half the marinade and seal. Shake the freezer bag a few times until the meat is completely coated. Then place in the fridge for 24 hours.

  2. 2

    The next day, remove the meat from the fridge one hour before you want to prepare it. Then place the meat on a hot grill and grill briefly and evenly on both sides. Move the meat out of the direct heat of the grill and leave to cook through for approximately one hour. The temperature inside the meat should be approximately 56 °C.

  3. 3

    Parboil the potatoes in salted water for 10 minutes, drain and cut in half. Mix the potatoes with the rosemary, olive oil and a little sea salt. Then grill in a grill pan for 20 minutes under indirect heat.

  4. 4

    Pick some salad leaves, wash them and mix with olive oil, lemon juice, chives and a little sea salt.

  5. 5

    Allow the meat to rest for 10 minutes and make a sauce out of the remaining chimichurri marinade and vinegar.

  6. 6

    Cut the meat into thin slices and drizzle with the chimichurri sauce. Serve with the potatoes and salad.


The perfect accompaniment: baked vegetables

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