Carne Asado

 Beef Argentine Style 

The Argentine style of grilling beef originated in the vast plains of the countryside. If you can´t find these cuts of meat, a couple of steaks, chorizos, and skirt steaks will do.

INGREDIENTS

1 piece beef fat

Salt to taste

1/2 pound beef thyroid

2 beef kidneys

1/2 pound beef testicles

2 chorizos

2 blood sausages

1 pound filet of beef

PREPARATION

Light the coal briquettes. Grease the grill with the beef fat so the meat does not stick to it and place the grill over the coals. Salt all the meats on both sides and place them over the grill. Position the thyroid, kidneys, and testicles on the rim of the grill so they do not burn and are finished cooking at the same time as the other meats. Turn the chorizos and blood sausages frequently, but turn the filets only once or twice. Serve with Chimichurri Sauce (separate recipe). A red Malbec grape wine from the Mendoza region of Argentina suits this recipe. Makes 4 servings.