Entree: Argentina – Argentine Asado Belt – Provoleta (Grilled provolone cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 10 min

Additional 5 min

Total 20 min

Ingredients

- 8 oz (225 g) provolone cheese, 1-inch (2.5 cm) thick round or slice
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/2 tsp (2.5 ml) dried oregano
- 1/4 tsp (1.25 ml) crushed red pepper flakes (ají molido)
- 1/4 tsp (1.25 ml) coarse salt
- 1 tbsp (15 ml) chopped fresh parsley (optional)
- 1 lemon wedge (for serving)
- 1–2 slices crusty bread per person (optional)
- 1 tbsp (15 ml) chimichurri (optional, store-bought or homemade)

Instructions

1. Preheat a grill to medium-high or place a heavy cast-iron skillet over medium-high heat; if using a grill, use a metal ring or small cast-iron pan to contain the cheese.
2. Lightly brush both sides of the provolone with olive oil and sprinkle the top evenly with dried oregano, crushed red pepper flakes, and coarse salt.
3. Place the cheese (or the cheese inside the ring/pan) on the hot grill or skillet. Cook undisturbed 2–4 minutes until the bottom has a golden-brown crust and the cheese begins to soften.
4. Carefully flip the cheese with a spatula; cook another 2–3 minutes until the second side is golden and the center is soft but not fully runny. Reduce heat slightly if edges begin to flow too quickly.
5. Transfer the provolone to a warm plate, spoon chimichurri over the top if using, sprinkle with chopped parsley, and serve immediately with a lemon wedge for squeezing and toasted bread for dipping.
6. Enjoy hot so guests can tear or cut into the molten center at the table.