• Sunday, November 18, 2018

Grilled Chorizo and Provoleta
October 9, 2012

1 lb chorizo
1 lb provolone or halloumi cheese, cut into 4 large disks
2 teaspoons olive oil, plus extra for brushing grill
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
zest of 1 lemon


Take traditional starters from an Argentine asado and transfer them into an easy dinner for both parents and kids. Serve with rustic bread and a few acidic salads on the side.

Yield: 4 servings

After making sure grill is scraped clean, brush a towel soaked in olive oil along entire grill. Preheat to medium high.

When grill is hot, add chorizo. Cook sausage, turning occasionally, until it is cooked through, about 12–15 minutes. Remove from grill and cut into thick slices. 

Brush both sides of provolone pieces with oil. Grill both sides for 1 minute then transfer cheese to a baking sheet and place on grill. Cook until cheese starts to ooze, about 4–5 minutes. Remove from heat, and sprinkle evenly with oregano, lemon zest, salt, and pepper. 

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