Father’s Day seems like a great excuse to fire up the grill and gather everyone outside. This year, I wanted to do something special for my fellow papas—a true Argentinian BBQ (asado in Argentina), complete with smoky meats, vibrant salads, and a sweet, summery dessert. If you’re looking for a menu that’s festive, hands-on, and full of bold flavors, this is it.
Here’s What’s on My Menu
Mains:
Choripán (Argentine Chorizo Sandwich)
The ultimate street food—grilled chorizo on crusty bread, topped with chimichurri.
Entraña (Grilled Skirt Steak)
Skirt steak is a staple at any Argentinian BBQ. I keep it simple: salt, pepper, a little olive oil, and a hot grill.
Sides:
Ensalada Rusa (Argentine Potato Salad)a Rusa (Argentine Potato Salad)
Creamy, cool, and loaded with peas and carrots—this is a must-have at every asado I’ve ever attended.
Ensalada Criolla (Tomato & Onion Salad)
Fresh tomatoes, onions, and a splash of vinegar—but I add avocado and feta to brighten it up. It’s the perfect counterpoint to all that rich meat.
Provoleta (Grilled Provolone Cheese)
If you’ve never had grilled cheese like this, you’re in for a treat. It’s gooey, golden, and a little bit smoky.
Dessert:
Grilled Peaches and Nectarines with Dulce de Leche and Vanilla Ice Cream
Come on, how can you beat ending a BBQ with something that feels both decadent and light. The caramelized fruit and creamy ice cream are a match made in heaven.
My Game Plan: Timing & Prep Tips
I’ve learned that the secret to a stress-free asado is doing as much as possible ahead of time, so I can actually enjoy the day with my family and friends.
The Day Before
- Marinate the Steak: I season the skirt steak and let it rest overnight in the fridge. The flavor payoff is huge.
- Make Ensalada Rusa: This salad is even better after a night in the fridge, so I always make it ahead.
- Prep the Chimichurri: Chimichurri gets more vibrant as it sits, so I whip it up the night before.
- Slice Veggies: I chop the tomatoes and onions for the Ensalada Criolla and keep them ready to toss with vinegar and oil just before serving.
The Morning Of
- Set Up the Grill: I make sure my grill is clean and set up for both direct and indirect heat.
- Slice Bread & Cheese: I get the baguettes ready for choripán and slice the provolone for the grill.
Just Before Guests Arrive
- Grill the Provoleta: This cheese is best hot and melty, so I grill it right before serving.
- Grill the Meats: I start with the chorizo for choripán, then move on to the steak. Letting the steak rest is key!
- Toss the Ensalada Criolla: I combine the tomatoes, onions, oil, and vinegar for a fresh, tangy salad.
Dessert
- Grill the Peaches and Nectarines: I halve and grill the fruit until caramelized, then serve it warm with a drizzle of dulce de leche and a scoop of vanilla ice cream.
Making It Special
For me, the best part of an Argentinian BBQ is how communal it feels. I set the table with rustic boards, fresh herbs, and plenty of napkins—because this meal is meant to be eaten with your hands and shared with laughter. I encourage everyone to build their own choripán sandwiches and go back for seconds (or thirds) of everything.
A pitcher of sparkling water with citrus or a bottle of Malbec on the table makes it feel like a real celebration.
Ready to Grill?
If you want to give your Father’s Day a little Argentinian flair, this menu is a guaranteed hit. With a bit of planning, you’ll have time to relax, enjoy the company, and make some delicious memories.
¡Buen provecho y feliz Día del Padre!
