Argentine Asado
“A” stands for “asado” – the term used to describe both the technique of slowly cooked meat at an Argentine barbecue, as well as the culinary social event of the barbecue itself. The direct translation of “asado” is roasted. However, in Argentina, an asado also refers to a gathering of family and friends where meat is prepared in a traditional Argentine manner. This, of course, includes the beloved chimichurri marinade.
Chimichurri is a seasoning sauce based on herbs – traditionally parsley and oregano. The typical green color comes from the chopped fresh herbs. There is a green version (Chimichurri verde) as well as a red version (Chimichurri rojo) of the barbecue sauce. While there are many variations of the marinade, Chimichurri verde is by far the most popular.
Want to give this typical Argentine asado a try? Grab some U.S. Beef strip filets and get ready to marinade. The Chimichurri-Marinated Strip Filets are absolutely delicious and not hard to make! The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. Enjoy these nicely marinated strip filets and serve with reserved Chimichurri sauce.
Korean Barbecue
South Korea is also known for having a huge barbecue culture. Here too, the collective experience plays a huge role as the BBQ is typically enjoyed together with friends, family, and colleagues. For this purpose, the meat, along with vegetable side dishes, is traditionally grilled and served directly at and “on” the table with the help of a grilling tablet.
Most Korean restaurants provide a grilling tablet centered in the middle of the table so everyone gathered around can cook and enjoy the meat together.
Even without the traditional grilling tablet, it is possible to enjoy the delicious flavors of Korean BBQ. The Korean Barbecue Beef recipe with USA Pears is the perfect example! Since the beef is usually cut into thin pieces, it is possible to use a large no-stick or cast iron skillet or griddle to cook up some Korean BBQ. The pear juice adds sweetness and helps to tenderize the beef in this bulgogi dish. You can serve it with rice, in a lettuce wrap, or try it fusion style in a taco or burrito.
Overall, Korean BBQ is very representative of Korean cuisine, as it brings together thousands of flavors and a huge variety of dishes. Can’t get enough of the thinly sliced and uniquely flavored beef? Then Korean Style BBQ Beef with Kimchi Slaw by Peter Sidwell is just the right thing for you. The secret ingredient in this sauce is California Prunes. The natural sweetness of the purple plum nicely complements the tanginess of the pepper, and creates a rich, velvety flavor and texture.
Spanish Steak
Like in many countries, Sunday is the common barbecue day in Spain. On the Iberian Peninsula, families and friends like to unpack the grill on the weekend. There are plenty of Spanish specialties “a la plancha” – from the grill! Spaniards typically cook without an open flame, using flat iron plates and high cooking temperatures to create extremely juicy meat. Some may claim the special touch lies in the method of pouring water, oils, balsamic or wine over the meat as it grills. The meat absorbs the flavors and excess liquid and fat run into a drip pan.
Next to their grilled meats and vegetables, you’ll find creamy and strong sauces. Romesco is one of those. The slightly spicy sauce is originally from the province of Tarragona in Catalonia, but has gained popularity throughout the country. The Spanish dip is prepared using tomatoes, garlic, almonds, hazelnuts, fresh or dried peppers, white bread, olive oil, vinegar, red wine, salt and pepper.
Ready to enjoy the flavors of Spain? Bright and peppery Romesco sauce over deliciously tender Flat Iron Steaks is what you can look forward to when trying the U.S. Beef recipe for Pan-Seared Steaks with Romesco Sauce. If you prefer watching a video tutorial, you can watch and learn here.
American BBQ
It should come as no surprise that the U.S. has a large barbecue culture, with U.S. Beef steaks being among the top, if not favorite, dishes on the grill. Today, the North American country has a great variety of barbecue customs. The so-called “Barbecue Belt”, which includes the southern states of Memphis, Tennessee, and Texas, is especially well-known for celebrating the classic, lengthy barbecue. As seen in many movies, many Americans enjoy spending entire days together in small communities and neighborhoods cooking their tender steaks.
The barbecue culture may not be as deeply rooted in other parts of the U.S. as it is in the southern states, however, for most Americans, 4th of July (U.S. Independence Day) is only imaginable with a grill and a generous portion of meat.
The ingredients in American barbecue are as varied as the country itself. Nevertheless, there are also dishes that must not be missing from the classic BBQ. Texas BBQ Beef Brisket is a good place to start.
The most important thing in American barbecue are the marinades. Whether brushed as a glaze or “dry rub”, a dry spice mixture that is massaged into the meat, Americans love their meat with a variety of flavors. The beef brisket recipe has a simple, yet delicious dry rub consisting of chile powder, light brown sugar and garlic powder. As in this Texas specialty, the influences of the Caribbean cannot be denied in the southern states, where ingredients like chili or cayenne pepper tie into the beloved BBQ flavors. Braised, slow-cooked or smoked – no matter how you slice it, the Texas BBQ Beef Brisket is BBQ Brisket made easy!
Are you a big U.S. Beef lover? Then check out the United States Meat Export Federation to learn more about U.S. Beef and discover the many delicious ways to enjoy it!
