Asado (Argentine Beef Barbecue)
In short: Beef short ribs, flank steak and sausages cooked slowly over hardwood embers with only coarse salt, then served with chimichurri. It takes about 2 h 50 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 2 h 30 min
- Resting
- 40 min
- Total
- 2 h 50 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 610 kcal
Asado is more than a meal in Argentina: it is the Sunday gathering where one person, the asador, tends the fire for hours while family and friends talk. Meat goes on a grill over glowing embers, never over flames, and is seasoned with nothing but coarse salt. Sausages come first, then short ribs and flank, with chimichurri and lemon on the table. Patience is the main skill. Keep the heat moderate and let the meat tell you when it is ready.
Instructions
- Take the meat out of the fridge 40 minutes before cooking. Sprinkle the ribs and flank generously on all sides with the coarse salt.
- Light the charcoal about 45 minutes before you plan to cook. When it is covered in white ash and glowing, spread the embers evenly under the grill. Set the grate 15 to 20 cm (6 to 8 in) above them. You should be able to hold your hand over the grate for 5 to 6 seconds.
- Start with the sausages. Cook them for 25 to 30 minutes, turning now and then, until browned and cooked through (71°C/160°F). Move them to a warm platter.
- Lay the short ribs bone side down and cook for 35 to 40 minutes without moving them. Flip and cook for 20 to 25 minutes more, until browned and tender.
- Put the flank steak on the grill fat side down. Cook for 30 to 35 minutes, then flip and cook for another 25 to 30 minutes until the center reaches at least 63°C (145°F).
- Rest the flank steak on a board for 10 minutes. Slice it thinly across the grain and cut the ribs between the bones.
- Serve the meat straight from the board with lemon wedges and chimichurri.
Tips
- Control the heat by moving the embers, not the meat. Keep a small side fire going and shovel fresh embers under the grill when the heat drops.
- No parrilla? Use a kettle charcoal grill with the lid closed and the coals pushed to one side. Cook the meat over the cooler side for the same times.
Questions and answers
What cuts are used for an Argentine asado?
Tira de asado, which is short ribs cut across the bone, and vacío, a flank cut, are the classics. Chorizo, blood sausage, skirt steak and sweetbreads often join them.
Why is only salt used on the meat?
Good beef cooked slowly over wood needs little else. Salt draws out flavor and helps form the crust, and chimichurri at the table adds the herbs and vinegar.
What do you serve with asado?
Chimichurri, provoleta, a simple tomato and onion salad, potatoes and crusty bread. Dessert is often flan with dulce de leche.
How long does it take to make Asado (Argentine Beef Barbecue)?
About 2 h 50 min in total: 20 min of preparation and 2 h 30 min of cooking.
How many calories are in Asado (Argentine Beef Barbecue)?
About 610 kcal per serving, with 46 g of protein, 1 g of carbohydrates and 46 g of fat. These values are estimates.
Nutrition per serving
| Calories | 610 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 1 g |
| Fat | 46 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1700 mg |
Estimated values, calculated from the ingredients.
