Argentine Asado
Experience the heart of Argentine culture with this traditional Asado, featuring premium cuts of meat grilled to perfection over charcoal and wood. Each bite offers a smoky, tender flavor profile perfectly complemented by the zesty, herb-filled bite of homemade chimichurri.
Prep
45m
Cook
120m
Serves
6
1 Ingredients
| Qty | Ingredient |
|---|---|
| 4 lbs 1.8 kg | Tira de Asado (Beef short ribs, flanken-cut) |
| 3 lbs 1.35 kg | Vacío (Flank steak or thin flank) |
| 6 pieces 6 pieces | Argentine Chorizo (Pork Sausages) |
| 0.5 cup 120 g | Sal Parrillera (Coarse sea salt) |
| 1 cup 60 g | Fresh Parsley (for Chimichurri) |
| 4 cloves 4 cloves | Garlic Cloves (minced) |
| 1 tbsp 15 g | Dried Oregano |
| 0.25 cup 60 ml | Red Wine Vinegar |
| 0.5 cup 120 ml | Extra Virgin Olive Oil |
| 1 tsp 5 g | Red Pepper Flakes |
2 Method
Step 1. Prepare the Chimichurri: Finely chop the parsley and garlic. Mix in a bowl with oregano, red pepper flakes, salt, pepper, red wine vinegar, and olive oil. Let it sit for at least 2 hours to allow flavors to meld.
Step 2. Prepare the Fire: Start a large fire using a mix of hardwood charcoal and logs. Wait until the wood has burned down to glowing white coals.
Step 3. Temper the Meat: Remove all meat from the refrigerator at least 45 minutes before cooking to reach room temperature.
Step 4. Set the Heat: Spread the coals under the grill (parrilla). You should be able to hold your hand 6 inches above the grate for about 6-8 seconds.
Step 5. Season: Liberally coat all sides of the meat with Sal Parrillera (coarse salt). Avoid using fine table salt.
Step 6. Grill the Ribs: Place the Tira de Asado (short ribs) bone-side down on the grill. This protects the meat and allows the heat to travel through the bone. Cook for about 45-60 minutes on the bone side.
Step 7. Grill the Steaks and Sausages: Place the Vacío and Chorizos on the grill. The Vacío usually takes about 25-30 minutes per side depending on thickness.
Step 8. Flip and Finish: Once the ribs show blood beads on the top surface, flip them and cook for another 15-20 minutes. Flip the Vacío when it has a deep brown crust.
Step 9. Rest: Remove the meat from the grill and let it rest on a wooden board for 10 minutes to allow juices to redistribute.
Step 10. Serve: Slice the meat against the grain and serve immediately with a generous spoonful of chimichurri.
💡 Chef's Tips
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Never use lighter fluid; it taints the flavor of the meat.
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Use a 'brasero' or side basket to light new coals so you can replenish the heat without adding raw smoke to the meat.
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The 'bone-down' rule for ribs is essential for achieving that tender, fall-off-the-bone texture without drying the meat.
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If the fat starts to cause flare-ups, move the meat to a cooler part of the grill or spread the coals thinner.
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