The Top 5 Argentine Grilling Recipes You Should Know “Que No Fallan!”

There is a famous saying in Argentina that goes like this: “Que No Fallan” meaning it can’t fail you. People use this when referring to a recipe or food that won’t let you down. Grilling and Argentine Asado is one thing, having the recipes up your sleeve that will leave your guests spellbound. In this article, I will break down 5 essential recipes that “Que No Fallan”!

5 Argentine Grilling Recipes “Que No Fallan”!

When it comes to grilling, no one does it quite like the Argentines. Our legendary asados, or barbecue feasts, are a foodie’s paradise. From juicy steaks to marinades to sizzling racks of ribs and grilled cheese, Argentina has a grilling tradition that’s second to none. So, if you’re looking to add some South American flair to your next cookout, here are the top 5 Argentine grilling recipes you should know:

1. Provoleta: 

If you’re a cheese aficionado, Provoleta is here to make your taste buds do a tango. It’s like that delightful moment when you find money in your old jeans – a simple yet irresistible treat. This cheesy goodness is made from provolone cheese, seasoned with oregano and red pepper flakes, and then grilled until it reaches ooey-gooey perfection. You can cook it on a cast iron skillet or directly on the grill grate, giving it that crispy edge that’s just perfect. Served as an appetizer or side dish, it’s the perfect way to kick off your Argentine culinary journey.

Ingredients:

• 1 slice of provoleta/provolone or provolone cheese, about 1/2 inch thick
• 1/2 teaspoon of oregano
• 1/2 teaspoon of red pepper flakes
• Olive oil
• Pepper and salt

Instructions:

• Prepare the grill
• Cut a provolone cheese into about 1/2 inch slices and place them on a cast iron griddle with olive oil over low heat.
• Place the cheese in a small oven-proof skillet and sprinkle with oregano and red pepper flakes.
• Drizzle some olive oil over the cheese and bake for 15 minutes, or until the cheese is melted and bubbly.
• Broil for 1 or 2 minutes, until the cheese is golden and crisp on the edges.
• Serve hot and enjoy.

A bonus addition to this dish can be by adding basil leaves and grilled cherry tomatoes! Others like to add crispy bacon or baked red bell pepper! 

2. Choripán: 

Choripán is all about a messy, flavorful experience. Choripán is to Argentina what hot dogs are to America – a beloved street food classic. It’s like a party on a bun, combining grilled chorizo sausage with crusty bread, topped with the iconic chimichurri sauce. It’s portable, it’s delicious, and it’s a meaty delight that’s sure to please everyone at your gathering. You can grill the chorizo whole or cut it in half lengthwise, making it a savory treat that’s easy to share – though you might not want to.

Ingredients: 

• 4 Argentine-style chorizo sausages (you can also use any flavorful sausages)
• 4 crusty French or Italian rolls (similar to hot dog buns or baguettes)
• 1 cup of chimichurri sauce (store-bought or homemade – see below)
• Optional toppings: onion, tomato, guacamole, etc.

Instructions:

• Prepare the Chimichurri Sauce: Parsley, Oregano, Garlic, Vinegar, Olive Oil, Red Pepper Flakes, Salt, and Black Pepper.
• Prepare the grill
• Prepare the Chorizo Sausages: Score the chorizo sausages with shallow cuts on the surface. This helps them cook evenly and prevents them from bursting open while grilling.
• Grill the Chorizo: Place the chorizo sausages on the grill and cook for about 10-12 minutes, turning occasionally until they’re nicely browned and cooked through. They should have a slightly crispy exterior and be juicy inside.

• Warm the Rolls
• Assemble the Choripán: Split the rolls, but not all the way through, leaving one side attached. Place a grilled chorizo sausage into each roll. Generously spoon chimichurri sauce over the sausages. You can also serve extra sauce on the side for those who like it extra saucy.
• Serve and Enjoy

3. Matambre pizza-style: 

Matambre, also known as flank steak roll or stuffed flank steak, is a unique and flavorful dish that’s perfect for those looking to impress their guests. It’s a thin cut of meat that’s filled with cheese, eggs, vegetables, and herbs, then rolled up and tied with a string. This culinary masterpiece is grilled over low heat for about an hour until it’s tender and bursting with flavor. Once cooked, it’s sliced into delectable pieces that will have your guests singing your grilling praises. It’s like a magic trick, but the audience gets to eat it. Check my Argentine Flank Steak Pizza (Matambre a La Pizza) video.

Ingredients

•  1 flank steak
• 1 liter of milk
• Salt and pepper to taste
• Bay leaf
• Garlic
• Cheese. Tomato Souce 

Instructions

• Marinate the flank steak overnight covered with milk, bay leaves, and garlic.
• Remove the flank steak from the milk marinade and take it to a grill over medium heat on the fat side until golden.
• When it is golden, turn it over and continue cooking.
• On the already golden part, add tomato sauce over the entire surface, mozzarella, and season with salt, black pepper, and olive oil. Cover with a plate with embers on top to melt the mozzarella.
• Once melted, remove from the heat and finish with chopped parsley and olive oil. 
• Serve and Enjoy.

4. Mollejas: 

For those who love exploring the culinary wild side, Mollejas are a delicacy worth trying. They’re sweetbreads, which are the thymus glands of the cow. Grilled over high heat for about 15 minutes, these sweetbreads become golden and crispy on the outside while staying tender inside. It’s like a flavor rollercoaster for your taste buds. Season them with a sprinkle of salt, a squeeze of lemon juice, and a dash of parsley for a mouthwatering experience. Your taste buds won’t know what hit them!

INGREDIENTS 

Sweetbread 

Lemon juice 

Salt and pepper

Lemon slices (for serving)

Instructions:

1. Preparation:

• Place the mollejas in a pot with plenty of cold water.
• Put the pot on medium heat and wait until it comes to a boil.
• Cook them for about 10 minutes to remove excess fat.

2. Cool and Clean:

• Remove the mollejas from the water and let them cool.
• Use a sharp knife to trim away any excess fat.
• Carefully remove the thin connective tissue that covers the mollejas.

3. Grilling:

• Once you have a good bed of hot coals, place them all on the grill.
• Grill them until they’re golden and crispy on both sides.
• To finish grilling, you can cut them into a butterfly shape to get that delightful crispiness. 

4. Serve your grilled mollejas with slices of lemon and enjoy.

In this video i did sweetbread risotto, not exactly the same as the described recipe, but a delicious alternative!

5. Entraña: 

Entraña, also known as skirt steak, is for those who enjoy a leaner cut of meat. It’s thin, it’s lean, and it’s packed with a robust beef flavor. Grill it quickly over high heat, about 4 minutes per side, and then slice it thinly against the grain. This technique ensures a tender and flavorful result that will have you coming back for more. It’s like a culinary magic trick – what it lacks in size, it makes up for in flavor.

Ingredients:

• Entraña (Skirt steak)
• Butter
• Fresh parsley to taste
• Salt
• A drizzle of olive oil
• Lemon juice
• 2 cloves of minced garlic

Instructions:

• Start by removing the skin from one side of the skirt steak while leaving the other side intact. Be careful not to remove too much meat in the process.
• Heat your grill to high heat, creating the perfect grilling environment for your skirt steak.
• In a bowl, combine 25 grams of butter, finely chopped fresh parsley to your liking, a pinch of salt, a drizzle of olive oil, a squeeze of lemon juice, and the minced garlic. Mix these ingredients until they form a spreadable paste.
• Place the skirt steak on the grill, skin-side down, and grill it for about seven minutes.
• Carefully spread the prepared seasoning paste on top of the skirt steak.
• After the initial seven minutes, when you start to see juices emerging from the meat, flip the skirt steak and grill it for an additional five minutes.
• Take the skirt steak off the grill and let it rest for a minute or two. Then, slice it and serve promptly. Enjoy.

There you have it – the top 5 Argentine grilling recipes to elevate your next Asado experience, these recipes “No Fallan”!!

Whether your choice is grilled meats, provolone cheese, or grilled “choripan” sausages, there’s something for every palate in the Argentine grilling repertoire. So, fire up the grill, invite your friends and family, and embark on a delicious journey to the heart of Argentina’s grilling tradition. ¡Buen provecho!