Mains
Asado
Ingredients
- - 1.5 kg (3.3 lb) mixed beef cuts (short ribs/tira de asado, flank, sirloin)
- - 2 chorizo sausages
- - 2 morcilla (blood sausage), optional
- - Coarse salt, to taste
- - Chimichurri, to serve (parsley, garlic, oregano, vinegar, oil, chilli flakes)
Method
- Build a wood or charcoal fire and let it burn down to a steady bed of glowing coals with moderate, even heat.
- Season the beef generously with coarse salt just before grilling.
- Start with the ribs (tira de asado) placed bone-side down closest to the heat; cook low and slow for 45-60 minutes, turning occasionally.
- Add chorizo and morcilla partway through, grilling until cooked through and lightly charred, about 15-20 minutes.
- Grill the flank and sirloin cuts over slightly higher heat for the last 15-20 minutes to the desired doneness.
- Rest all meat for 5-10 minutes before slicing and serving with chimichurri.
Introduction: Asado is far more than a barbecue – it is the centrepiece of Argentine social life, rooted in the gaucho tradition of slow-grilling beef over wood coals on the open Pampas.
Cultural Background: Asado is far more than a barbecue – it is the centrepiece of Argentine social life, rooted in the gaucho tradition of slow-grilling beef over wood coals on the open Pampas. Cuts are cooked low and slow in a specific order, and the ritual of tending the fire is as important as the eating itself.
Tips: Patience is essential – true asado is cooked slowly over indirect, steady heat rather than high direct flame. Salt just before cooking, not in advance, to avoid drawing out moisture too early.
Variations: Asado a la cruz: whole cuts staked upright around the fire on a metal cross, a traditional Pampas method for large gatherings.
Vegetarian/Vegan: Vegetarian: Grill a mix of provoleta, portobello mushrooms, corn and vegetable skewers over the same coals as a vegetarian asado spread. Vegan: Use grilled vegetables, plant-based sausages and marinated tofu or seitan, serving with chimichurri as usual.
Storage: Refrigerate leftover meat in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pan over low heat, or briefly on the grill, to avoid drying out the meat.
Nutrition: Per serving (mixed cuts, approx. 300 g): 620 kcal, 48 g protein, 45 g fat, 1 g carbohydrate, 0 g fibre.
FAQs:
Q: What’s the correct order to grill different cuts? A: Start with tougher, fattier cuts like ribs that need long slow cooking, and add quicker-cooking cuts like sirloin later so everything finishes together.
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