Argentinian Mixed Grill Recipe: Smoky Charred Meats and Veggies

This Argentinian mixed grill brings the asado tradition to your backyard with smoky, charred meats and vegetables. My pitmaster training meets classic technique in this foolproof method.

You’ll master high-heat grilling for tender, flavorful results using simple ingredients and time-tested approaches. The key is patience and proper fire management for authentic taste.

Ingredients for Argentinian Mixed Grill

High-quality meats and fresh vegetables form the foundation of this authentic backyard asado experience.

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The meats are non-negotiable for authenticity. Ribeye with good marbling delivers the richest flavor, while bone-in chicken thighs stay juicy over high heat. For pork, bone-in chops hold up better to grilling. Source from a reputable butcher—Whole Foods or local farms guarantee quality. The Italian sausage should be fresh, not pre-cooked, for proper charring.

Substitutions require care. New York strip can replace ribeye, though it lacks fat. Chicken breasts work but dry out faster—brine them first. Vegetarian? Portobello mushrooms or cauliflower steaks absorb smoke well. No chimichurri? A mix of parsley, garlic, red wine vinegar, and olive oil mimics the tang. For wood, hickory or mesquite work if post oak is unavailable.

Prep meats just before grilling to retain moisture. Store uncooked proteins in the coldest part of your fridge (use within 2 days of purchase). The chimichurri keeps 5 days refrigerated, though it tastes best fresh. Leftover grilled veggies reheat well—toss them into salads or sandwiches within 3 days.

Step-by-Step Instructions for Argentinian Mixed Grill

Master the art of the asado with this professional method for perfectly charred meats and vegetables.

Step 1: Prepare the Charcoal for Two-Zone Cooking

Start by arranging the 8 lb lump charcoal in a pyramid shape at one side of your grill. I prefer using a chimney starter to light the coals without lighter fluid, ensuring pure, clean heat. Once the coals are ashed over with a glowing red center, spread them out to cover about two-thirds of the grill bed.

Add the 4 pieces hardwood chunks directly onto the hot coals for aromatic smoke. Position the rosemary sprigs on the coals as well—their fragrant oils will infuse the smoke with a subtle herbal note that complements the meats beautifully. The remaining third of the grill will serve as your indirect heat zone for slower cooking.

Step 2: Season and Sear the Meats

Pat the 2 lb ribeye steak, 1.5 lb chicken thighs, 1.5 lb pork chops, and 1 lb Italian sausage dry with paper towels to ensure a good sear. Season all pieces generously with the 2 tbsp coarse kosher salt and 1 tbsp freshly ground black pepper, pressing the seasoning into the meat so it adheres well.

Brush the meats lightly with some of the 0.5 cup olive oil to help the seasoning stick and promote even browning. Place the ribeye and pork chops directly over the hot coals to sear for 3-4 minutes per side until a deep, charred crust forms. The chicken thighs and Italian sausage can go on the indirect heat side to cook through without burning.

Step 3: Grill the Vegetables to Perfection

Brush the 2 whole red bell peppers, 2 whole zucchini, and 2 whole red onions with the remaining olive oil and sprinkle lightly with additional coarse kosher salt. Place the red onions and zucchini directly over the coals, grilling for 4-5 minutes per side until tender and marked with grill lines.

The red bell peppers should be placed on the indirect heat side, turning occasionally for 10-12 minutes until the skins are blistered and blackened in spots. This method ensures the vegetables develop a smoky sweetness that pairs perfectly with the charred meats.

Step 4: Finish and Rest the Meats

Move all meats to the indirect heat side of the grill to finish cooking. The ribeye and pork chops should reach an internal temperature of 130-135°F for medium-rare and 145°F respectively. The chicken thighs are done at 165°F, and the Italian sausage should be 160°F internally.

Transfer the meats to a cutting board and tent loosely with foil. Let them rest for 10-15 minutes to allow the juices to redistribute. This step is crucial for ensuring each bite is juicy and flavorful. Slice the ribeye and pork chops against the grain, and keep the chicken thighs and sausage whole for serving.

Step 5: Serve with Chimichurri and Enjoy

Arrange all the grilled meats and vegetables on a large platter. Drizzle generously with the 1 cup chimichurri sauce, or serve it on the side for dipping. The bright, herby sauce cuts through the richness of the meats and complements the smoky, charred flavors.

Serve family-style, allowing everyone to help themselves to a mix of proteins and vegetables. The combination of smoky, charred meats with the fresh, vibrant chimichurri captures the essence of an Argentinian asado, delivering an unforgettable dining experience.

Dietary Considerations for This Dish

Gluten-Free Friendly

This asado spread is naturally gluten-free, as all the meats and vegetables contain no wheat or gluten derivatives. Just ensure your Italian sausage is labeled gluten-free, as some brands add fillers. I always check with my local butcher to confirm their sausage blends are safe. 💡

Dairy-Free Adaptations

The recipe itself is dairy-free, but watch your chimichurri—some recipes include cheese. Stick to the classic version with parsley, garlic, red wine vinegar, and olive oil. I make mine without dairy, and it’s always a hit.

Low-Carb Option

This dish fits perfectly into a low-carb or keto lifestyle. The meats provide protein and healthy fats, while the grilled vegetables add fiber. Skip any bread or starchy sides, and you’re good to go.

Nut Allergy Safe

No nuts are used in this recipe, making it safe for those with nut allergies. Just double-check your chimichurri sauce and sausage ingredients for any hidden nut-based additives. I always recommend making chimichurri from scratch to avoid cross-contamination.

Vegetarian Adjustments

For a vegetarian version, swap the meats for portobello mushrooms and cauliflower steaks. They absorb the smoky flavors beautifully. Brush them with olive oil and season just like the meats for a hearty, flavorful alternative.

Sodium Considerations

If you’re watching your sodium intake, reduce the coarse kosher salt by half or use a low-sodium seasoning blend. The chimichurri adds a bright, herby flavor that compensates for less salt. I often serve it on the side so everyone can adjust to taste.

Frequently Asked Questions