Asado

• Beef tenderloin
• New York strip steak, 1 per person
• Chorizo, 1 link per person
• Chicken, quartered, 1 quarter per person
• 1 cup Italian parsley, picked
• 6 garlic cloves
• 1 teaspoon chopped fresh oregano
• Pinch dried chile flakes
• Salt and pepper
• 1/4 cup malt or red wine vinegar
• 1 cup olive oil
• 1/2 teaspoon saffron threads
• 1 tablespoon lemon juice
• 1/2 cup extra virgin oil
• 1/2 cup white wine vinegar
• 1 Spanish onion, small diced
• 2 garlic cloves, minced
• 1/4 cup Italian parsley, chopped fine
• 1 teaspoon fresh thyme
• Salt and pepper

1. Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly.
2. Eat each meat as it finishes cooking.
3. In a food processor, combine parsley, cloves, chile flakes, and salt and pepper.
4. Completely puree until fine, in a serving container, add vinegar and oil.
5. Steep saffron in lemon juice for 5 minutes.
6. Combine all ingredients and keep covered.

tenderloin, person, person, chicken, italian parsley, garlic, fresh oregano, chile flakes, salt, malt, olive oil, saffron threads, lemon juice, extra virgin oil, white wine vinegar, onion, garlic, italian parsley, thyme, salt

Taken from www.foodnetwork.com/recipes/asado-recipe.html (may not work)