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Active Fire Time: 40 minutes Total Time: 50 minutes
Few things bring people together like a Chilean asado — the smoky scent of meat on the grill, the crackle of fire, and the joy of sharing a meal outdoors. This recipe captures the spirit of a traditional Chilean cookout with juicy grilled New York roast, classic choripanes (Chilean sandwich) topped with fresh chancho en piedra (Chilean sauce), and fire-roasted red bell peppers stuffed with melted cheese and eggs. It’s a bold, rustic spread that pays homage to Chile’s rich grilling culture — simple, soulful, and best enjoyed with good company gathered around the fire.
Ingredients
Serves 4+
3.3 lb New York roast
2 red bell peppers
8 eggs
4 sausages
4 sections of a baguette or hot dog buns
3 oz mozzarella cheese
Chancho en piedra (Chilean sauce)
1 - 2 tomatoes
1 white onion
1 garlic head
1 chile pepper (use your favorite)
cilantro (less than a bunch)
salt
4 tablespoons vegetable oil
2 tablespoon apple cider vinegar
Supplies:
2-3 lb of lump charcoal
High-Temperature Gloves
Mortar & pestle or molcajete
Preparation
Step 1:
Fire up the Keveri H1 in Classic mode at 356°F, following the instructions in the owner´s manual or the masterclass video.
Step 2:
Take the head of garlic and cut off the top to season with salt, pepper, and olive oil. Wrap in foil. Place it in the H1 along with the onion on the bottom rack position for about 1 hour, until soft.
Step 3:
Season the New York roast with salt. Place it in the H1 on the top rack position. Let it cook for 20 minutes per side. Then let it rest.
Step 4:
Cut the bell peppers in half and remove the seeds. Place them face down directly on the H1 rack for 10 minutes.
At the same time, place the sausages in a skillet and put them on the bottom rack position of the H1 for about 10 minutes per side, until perfectly browned.
Step 5:
Once the onion is ready, remove it from the H1 and let it cool for a few minutes until it’s easy to handle. Once cooled, peel off the skin, cut into pieces, and place in a mortar. Mash until the onion starts to break down.
Step 6:
Peel and chop the tomato, then add it to the mortar along with salt and cilantro. Continue mashing until well combined. Finally, add a bit of vinegar and oil. Mix well and set aside.
Step 7:
After 10 minutes, remove the bell peppers from the H1 and fill them with cheese chunks and 2 eggs. Return them to the H1 for 5 minutes, until the cheese is melted and the eggs are cooked.
Step 8:
Once the New york roast has rested, slice it. Serve the sausages in baguette or hot dog buns (in Chile we call the baguette - it marraqueta) with chancho en piedra. Cut the peppers and enjoy this “Fiestas Patrias” feast with friends and family!
Cook's Notes:
The Keveri H1 Classic Mode replicates the high heat of an open grill—a staple in South American grilling traditions from Argentina to Chile and Uruguay. Thanks to the convection it creates, cooking times are nearly cut in half, delivering faster results with juicier cuts and more even cooking. It’s all the flavor of a traditional Chilean asado, with the efficiency of modern technique.
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Check the full recipe video here
