Argentine Brasero Grilling: Pork Steaks, Provoleta, and Stuffed Peppers!
For our second cook on our new Sunterra Argentine Brasero Grill, we are grilling up some delicious pork steaks 2 ways and a few appetizers. Which will turn out better? Join us for an exciting outdoor cooking adventure as we prepare a delicious meat dish over a roaring fire! This video showcases the satisfying process of grilling, perfect for anyone who enjoys cooking outdoors.
Things to know:
What is a brasero grill?
A brasero grill (or simply a brasero) is a specialized metal fire basket or firebox, commonly used in Argentine parrilla grilling, designed to burn wood or charcoal down into glowing embers. It sits to the side or back of the main grate, allowing chefs to produce a continuous supply of coals, which are then moved under the food for even, low-flare-up, and highly controlled heat.
Are Argentinian grills worth it?
An Argentinian grill is not merely a cooking tool—it’s an investment in creating cherished memories. Combining the drama of wood-fired cooking with exceptional flavours, it’s the ideal choice for those who value craftsmanship, tradition, and quality time spent with loved ones.
What is the difference between Santa Maria and Argentine grills?
Santa Maria and Argentine grills both utilize adjustable-height grates for wood-fired cooking, but they differ primarily in fuel management and grate design. Santa Maria grills often use flat grates for direct, high-heat searing, while Argentine grills feature angled V-grates that catch grease to prevent flare-ups, typically cooking over embers from a side firebox (brasero) for a lower-and-slower, cleaner taste.
What is an Argentine grill called?
An Argentinian grill is called a parrilla (pronounced pa-ree-sha or pa-ree-ja). It is a traditional, often brick-built or metal, outdoor grill featuring iron grates designed for slow-cooking meat over charcoal or wood embers. The person who cooks is known as an asador or parrillero.
Ingredients
For the pork steaks
2 2” thick pork blade steaks
1 cup Sweetwater Spice Company’s Ancho Chipotle Brine
1 cup water
For the provoleta:
1 1/4” thick round of provolone cheese (have your deli technician slice the cheese on the “15” setting)
garlic powder (we used Spiceology’s Vampire Killer)
For the cabbage steaks:
1 head of green cabbage
For the cheese stuffed bell peppers
2 “4 butted” red bell peppers
1 1/4” thick round of provolone cheese (have your deli technician slice the cheese on the “15” setting)
garlic powder (we used Spiceology’s Vampire Killer)
For the steaks
1. Using a needle type tenderized, poke the heck out of your steak for better brine penetration.
2. Mix the brine and water together, place in a gallon sized ziplock bag and chuck your pork steak in with it. Marinade it overnight in the refrigerator.
3. On grilling day, remove the steaks from the bag, pat dry with a paper towel and add the Achiote seasoning and course sea salt.
4. Place on your grill in a zone where you can hold your hand above the grate for 6-8 seconds. Cook until the neat reaches 160F ish, then move to a very hot section of your grill and sear them to form a good crust.
5. Slice thinly, serve and ENJOY!
For the Provoleta:
1. Preheat a 6” cast iron skillet on your grill.
2. Place the cheese disc in the skillet, season with the chimichurri and garlic powder
3. Place on your grill in a zone where you can hold your hand above the grate for 6-8 seconds.
4. Once a good golden brown crust has formed on the bottom (takes about 15ish minutes), flip the cheese, season the other side same as the first, let cook for another 10-15 minutes, then remove, allow to cool for about 10 minutes, cut in wedges and serve. ENJOY!
For the cabbage steaks:
1. Cut the head of cabbage into 3 equal sized “steaks”.
2. D-rizzle the top side with olive oil, a pinch of salt and pepper and season with the achiote seasoning and vampire killer.
3. Place on your grill in a zone where you can hold your hand above the grate for 6-8 seconds.
4. After about 10 minutes, flip the cabbage and season the cooked top side as you did before.
5. Let cook another 10ish minutes, remove from the grill and serve. ENJOY!
For the cheese stuffed peppers:
1. With the pepper stem side down on your cutting board, cut into 2 equal sized “boats”.
2. Remove the stem, seeds and membranes.
3. Cut your cheese disc into quarters, then dice them and add them to the pepper boat.
4. Sprinkle on some chimichurri seasoning and garlic powder.
5. Place on your grill in a zone where you can hold your hand above the grate for 6-8 seconds and cook until the cheese is thoroughly melted.
6. Remove from the grill, allow to cool for a bout 5 minutes, then serve and ENJOY!
Equipment used:
Sunterra Argentine Brasero Grill
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