How to Create the Perfect Argentinian Asado

Fire Management

Maintaining proper heat through strategic placement of wood and coals throughout the long cooking process.

Meat Selection

Choosing diverse cuts that showcase different textures and flavors of the animal.

Timing Orchestration

Coordinating the addition of different meats to ensure everything finishes at the right time.

Sauce Preparation

Creating the perfect balance of herbs, acid, and oil in the chimichurri to complement the meats.

Baking Tips

For authentic flavor, use hardwood or natural lump charcoal rather than briquettes. In Argentina, quebracho wood is traditional, but oak or hickory make good substitutes.

Temperature control is crucial - the asado is cooked slowly over medium heat, not fast over high flames. Aim for embers rather than open fire.

Never use a fork to turn the meat as this releases the juices. Use tongs or a large metal spatula instead.

The salt should be applied just before cooking - this creates a delicious crust while keeping the interior juicy.

In Argentina, medium to medium-well doneness is traditional for most cuts, but adjust to your preference.

Allow all meats to rest after cooking. This redistributes the juices and ensures tender results.

Serve with simple sides like a green salad or grilled vegetables to keep the focus on the meat.

The provoleta cheese should be at least 1-inch thick to prevent it from melting through the grill.

A true asado is a social event that lasts several hours - embrace the slow pace and conversation that comes with it.

Argentinian Asado

Name: Argentinian Asado
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 8 servings
Cuisine: Argentinian, South American
Ingredients: 2 pounds beef short ribs (tira de asado); 2 pounds flank steak (vacio); 2 pounds skirt steak (entraña); 1 pound beef sweetbreads (mollejas), cleaned; 1 pound beef sausages (chorizo criollo); 1 pound blood sausages (morcilla); 2 pounds provoleta cheese (thick slices); Coarse sea salt; 2 cups fresh Italian parsley, finely chopped; 1/2 cup fresh oregano leaves, finely chopped; 6 cloves garlic, minced; 1/4 cup red wine vinegar; 1 cup extra virgin olive oil; 1 teaspoon red pepper flakes; 1 teaspoon coarse sea salt; 1/2 teaspoon freshly ground black pepper; 2 fresh baguettes or crusty bread; Hardwood or natural lump charcoal (preferably quebracho or other South American hardwood)

Argentinian Asado is more than just a barbecue—it's a cultural tradition and social event centered around slow-cooked meats over an open flame. This recipe captures the essence of this South American culinary art with a selection of traditional cuts cooked to perfection over wood or charcoal, served with chimichurri sauce. The slow grilling process allows the natural flavors of the meat to shine, resulting in a smoky, tender feast that brings people together.

Prep Time

Cook Time

Total Time

Chef

JUE

Ingredients

Custard Cream

2 pounds beef short ribs (tira de asado)

2 pounds flank steak (vacio)

2 pounds skirt steak (entraña)

1 pound beef sweetbreads (mollejas), cleaned

1 pound beef sausages (chorizo criollo)

1 pound blood sausages (morcilla)

2 pounds provoleta cheese (thick slices)

Coarse sea salt

2 cups fresh Italian parsley, finely chopped

1/2 cup fresh oregano leaves, finely chopped

6 cloves garlic, minced

1/4 cup red wine vinegar

1 cup extra virgin olive oil

1 teaspoon red pepper flakes

1 teaspoon coarse sea salt

1/2 teaspoon freshly ground black pepper

2 fresh baguettes or crusty bread

Hardwood or natural lump charcoal (preferably quebracho or other South American hardwood)

Instructions

At least 4 hours before cooking, remove all meats from refrigeration to come to room temperature. This ensures even cooking.

Prepare your chimichurri sauce by combining parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Mix well and let sit for at least 2 hours to allow flavors to meld. This can be made a day ahead and refrigerated.

Prepare your asado fire pit or grill. For authentic results, build a wood fire to the side of your grill area and feed hot coals under the grill grate as needed. If using a conventional grill, set up for indirect cooking with charcoal.

Once the fire has reduced to medium-hot embers (approximately 350-375°F/175-190°C), begin cooking. In Argentina, this process isn't rushed - the slow cooking is essential.

Season all meat cuts generously with coarse salt only. This is traditional - let the meat's flavor shine through.

Start with the chorizo and morcilla sausages, placing them on the grill away from direct heat. Cook slowly, turning occasionally, for about 20 minutes until plump and cooked through.

Place the sweetbreads on the grill and cook for about 15-20 minutes, turning occasionally until golden brown and crispy on the outside.

Add the short ribs to the grill. These will take the longest - about 1.5-2 hours. Position them farther from direct heat and turn every 15-20 minutes.

After the ribs have been cooking for about 45 minutes, add the flank steak to the grill. Cook for about 45 minutes to 1 hour for medium doneness, turning occasionally.

When the flank steak is about 20 minutes from completion, add the skirt steak to the hottest part of the grill. Cook for about 10-15 minutes per side for medium-rare to medium doneness.

About 10 minutes before serving, place the provoleta cheese slices in a cast iron skillet or directly on the grill (if firm enough). Cook until the edges are crispy and the center is melted, about 5-7 minutes.

As each meat finishes cooking, remove it to a large wooden board or platter and cover loosely with foil to rest. In Argentina, meats are typically served as they are ready, creating a continuous feast.

Warm the bread on the grill for 1-2 minutes per side.

Serve all the meats family-style on a large platter or wooden board, with chimichurri sauce, bread, and other accompaniments on the side.

Traditional service involves slicing the meat at the table, with guests selecting their preferred cuts and doneness.

Argentinian Asado

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create the Perfect Argentinian Asado

Argentinian Asado

Ingredients

Instructions