Last week we asked you to choose from either Argentinian style BBQ recipes or Turkish, with the South American country proving the most popular.
Here are 4 incredible dishes for you to try.
Argentinian Kebabs (Australian Beef)
Credit: Australian Beef
Time: 70 minutes (40 prep, 30 cook)
- 750g rump steak, cubed
- 1/2 cup white vinegar
- 1/4 cup olive oil
- 1/4 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp mixed herbs
- 1 1/2 tsp ground cumin
- 2-3 peppers, cut into 3cm pieces
- Salt and pepper
- 1/4 cup olive oil
- 2 tbsp vinegar
- 1/4 cup parsley, chopped
- 1/4 onion, chopped
- 2 long red chillies, chopped
- 1 clove garlic, minced
- To make the chimichurri, combine all ingredients in a bowl and season to taste with salt and pepper. Set aside.
- Combine marinade ingredients (white vinegar through to cumin) in a large zip-top bag or ceramic dish. Add beef, stir to coat, and marinate for 30 mins.
- Drain beef, discarding marinade. Thread meat onto skewers, alternating a piece of capsicum between each piece of beef, and season with salt and pepper. Preheat BBQ or a heavy-based pan to high. Cook skewers, turning to sear all sides, for 4–5 mins.
- Cut corn kernels off the cob. Combine corn, roasted sweet potato, and rocket on a large platter. Drizzle over 1–2 tbsp chimichurri sauce and toss to coat.
- Serve beef skewers with salad and chimichurri.
Argentinian style BBQ Beef Short Ribs (Traeger)
Time: 4 hours (1 hour prep, 3 hours cook)
1 Tablespoon garlic, crushed
2 balsamic vinegar
3 Teaspoon kosher salt
1/2 Teaspoon black pepper
1 Bunch flat-leaf parsley
1 Teaspoon cumin
1 crushed red pepper
2 Tablespoon balsamic vinegar
1/4 Cup olive oil
1 Whole fresh lemon juice
1/4 Cup beef broth
- To begin, combine the garlic, vinegar, salt, and pepper to make a paste.
- Spread the paste over the ribs and refrigerate for 1 hour. While the ribs are marinating, make the Chimichurri sauce.
- Chimichurri Sauce: In a food processor or blender, pulse the parsley, cumin, red pepper, salt, balsamic vinegar, olive oil, and lemon juice. Slowly add the olive oil; this should make a thick sauce. Refrigerate while ribs cook.
- When ready to cook, start the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
- Remove the ribs from the fridge and smoke them until the reach an internal temperature of 160 degrees F (about 2-1/2 hours).
- Remove ribs from grill and wrap in foil with 1/4 cup of beef broth.
- Take back to grill to finish cooking until it reaches an internal temperature of 203 degrees (about 2 hours longer), or until falling of the bone.
- Serve with the Chimichurri sauce. Enjoy!
Argentinian Lamb Steaks (Good Food)
Credit: William Meppem
Time: 1-2 hours
- 800g lamb leg steaks
- 1 tbsp olive oil
White wine salmuera
- 2 tsp salt
- ½ cup white wine
Mint chimichurri (makes extra)
- 1 cup loosely packed parsley leaves
- 2 cups loosely packed mint leaves
- 3 cloves garlic, minced
- ½ small brown onion, finely minced
- ½ cup olive oil
- ¼ cup white wine vinegar
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp chilli flakes
- Pinch of sugar
- For the mint chimichurri, very finely shred the parsley and mint and combine with the remaining ingredients.
- Set aside for at least 1 hour before serving at room temperature. This recipe makes extra, and the remainder will keep well in the fridge for up to 2 weeks.
- For the salmuera, place the wine and salt in a small saucepan with half a cup of water and bring to a simmer to dissolve the salt.
- Remove from the heat. Heat your barbecue until very hot. Rub the lamb steaks with a little oil and place on the grill.
- Grill the lamb, brushing frequently with the white wine salmuera and turning the steaks every minute until cooked to your liking.
- Serve the lamb with the mint chimichurri.
Grilled Prawns with Garlic Butter (Grill Seeker)
Credit: Grill Seeker
Time: 15 minutes
- 4 tiger prawn kebabs
- 1/2 cup olive oil
- 1 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp Italian seasoning
- 1 stick butter
- 2 cloves garlic, finely minced
- 2 tbsp chives, chopped
- Whisk together all ingredients for prawn marinade in large bowl.
- Place prawns in a plastic bag and pour marinade over, tossing to coat. Ensure prawns are evenly coated, force air out of bag and seal. Place on a plate and put in refrigerator for 30 minutes to two hours.
- After prawns have marinated, light grill and set up for direct high heat. Place small oven safe sauce pan on grill over indirect heat and add butter and garlic. This should be enough to melt your butter but if not, just slide the pan over the direct heat when you grill the prawns.
- While grill preheats, skewer prawns onto 12” wooden skewers.
- Place prawns directly over heat and grill for about two minutes, flip and grill an additional two minutes.
- Remove from grill, baste with melted butter and garlic and garnish with chopped parsley.