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The star Dorismar Argentina teaches you to prepare grilled ribs in the style of their country.
The best ribs for the barbecue are those in Argentina are called
'arched': bone strips flat and sold in the United States cut the strips
wider than common for the barbecue. As the fire is better roast is done with wood.
Ingredients
- For the ribs:
- 1 pound beef ribs.
- Barbecue salt to taste (you get it at any supermarket Argentine products or you can replace the type coarse kosher salt).
- For the salad:
- Lettuce leaves.
- 1 tomato.
- 1 onion.
- 4 tablespoons of vinegar.
- 1 teaspoon oil.
- Salt to taste.
Preparation
From the ribs: Put the ribs on a plate and put salt on one side barbecue. You can wet them with a little red wine before salting them. This will give a different flavor and make the salt stick to the meat over.
Place the ribs on the grill to medium bone side. Once the bone is heated through and well browned cuerito, voltéalas so they cook on the other side. Hot bone help the inner cooking meat.
Remove from heat and serve accompanied by a rich salad.
From the salad: Chop the lettuce very fine. Part sliced tomato and sliced onion. In a bowl mix lettuce, tomato and onion. Add the vinegar, oil and salt.
Here's a version, but if you know another recipe share it with us. Choripan Talk is talk of a tradition of Uruguay, but most of Argentina. Like every dish has thousands of versions.
Ingredients
- Mayonnaise to taste
- Mustard to taste
- 1 Chorizo
- 1 Tomato
- Onion slices
- Bread
Preparation
In putting grilled roast until cooked sausage. To make sure the sausage is cooked through must be cut along like a butterfly.
Smearing the bread with mayonnaise and place on the grill a few minutes until slightly browned edges.
Now, place the sausage between the buns, add the tomato slices, onion slices and ready.
Servings: 1
Cooking time: 15 min
Ready in: 15 min
You can substitute steak cut of meat for your favorite. Champagne vinegar or white wine is also a good complement to the dressing. Since vinegar is acidic lemon sweeter used to complement it. Accompany this salad of melon and ham soup and golden pineapple with rum cream
Ingredients
- ½ cup red wine vinegar
- 3 tablespoons fresh lemon juice (extracted from 1 lemon)
- 2 teaspoons honey
- 2 teaspoons coarse salt, plus extra for seasoning the meat
- 1 tablespoon dried oregano
- 1 cup extra virgin olive oil plus 1 tablespoon olive oil regularly
- Freshly ground pepper
- 1 pound beef tenderloin or skirt
- 6 cups chopped romaine lettuce leaves
- 4 cups tender arúcula
- 12 cherry tomatoes, halved
- ½ red onion, thinly sliced
- 4 ounces crumbled gorgonzola cheese
Preparation
Prepare the vinaigrette by combining the vinegar, lemon juice, honey, 2 teaspoons salt and oregano in a medium bowl. Add oil in a thin stream, whisking constantly. Season to taste with pepper and set aside. Season the meat with salt and pepper. Heat the tablespoon of olive oil in a medium skillet or grill to medium-high for 1 minute.
Place the steak in the pan and let sear 3-4 minutes on each side if you
like your steak to medium-oil, or let it cook a little longer if you
prefer well cooked. Pass the steak to a cutting board to seat while you prepare the salad. In a large bowl, includes lettuce, tomatoes, onion and half the cheese. Stir the ingredients with enough vinaigrette to coat lightly. Cut the meat into thin strips crosswise. Place the strips of meat over the salad and vinaigrette poured over the top. Sprinkle with remaining cheese and serve.
Servings: 04
Cooking time: 15 min
Ready in: 15 min
