International Cuisine > Argentine Cuisine > Main Dishes (Argentine) > Asado Recipe (Argentine BBQ)
Argentine Asado: The Ultimate BBQ Experience
Experience the heart of Argentine culture with this authentic Asado recipe. Learn the secrets to perfectly grilled meats, from selecting the right cuts to mastering the art of the parrilla. This guide will take you through every step, ensuring a memorable and delicious Asado feast.
Ingredients
- 3 kg Beef Short Ribs (Asado de Tira)
- 1 kg Chorizo (Argentine Sausage)
- 500 g Morcilla (Blood Sausage)
- 1 kg Entraña (Skirt Steak)
- 2 wheels Provoleta Cheese
- As needed Chimichurri Sauce
- As needed Coarse Salt (Kosher or Sea Salt)
- Sufficient for 3-4 hours Wood or Charcoal
Preparing the Grill (Parrilla)
Start by building your fire. An Argentine Asado traditionally uses wood, but charcoal is also acceptable. Create a generous bed of hot coals or embers. The goal is to have consistent heat for several hours. Ensure the grill is clean before starting.
Salting the Meat
Generously salt the meat with coarse salt about 30 minutes before grilling. This helps to draw out moisture and create a flavorful crust. Do not use fine salt, as it can over-salt the meat.
Grilling the Short Ribs (Asado de Tira)
Place the short ribs on the grill, bone-side down, over medium heat. Cook for about 1.5 to 2 hours, or until the meat is tender and the fat is rendered. Flip occasionally to ensure even cooking. The short ribs should be deeply browned and slightly crispy.
Grilling the Chorizo and Morcilla
Place the chorizo and morcilla on a cooler part of the grill. These sausages cook more quickly, so they should be grilled over lower heat to prevent burning. Cook for about 30-40 minutes, turning occasionally, until they are cooked through and slightly charred.
Grilling the Entraña (Skirt Steak)
Skirt steak cooks quickly. Place it on the hottest part of the grill and cook for about 3-5 minutes per side for medium-rare, or longer if you prefer it more well-done. Be careful not to overcook it, as it can become tough. Let it rest for a few minutes before slicing against the grain.
Grilling the Provoleta
Place the provoleta cheese wheels directly on the grill. Cook until they are melted and slightly browned, about 5-10 minutes. Be careful not to let them melt completely through the grill. Serve immediately, drizzled with olive oil and oregano (optional).
Serving the Asado
Arrange the grilled meats and provoleta on a large platter. Serve with chimichurri sauce for dipping. Traditional accompaniments include crusty bread and a simple salad.
Nutrition Facts (Estimated per 100g of product)
Other Important Considerations for Nutrition
The nutritional content of Asado varies greatly depending on the cuts of meat used and the amount of fat rendered during cooking. It's a high-protein, high-fat meal, so portion control is important. Consider balancing your Asado with a large salad or grilled vegetables to add fiber and micronutrients. Using leaner cuts of meat can also help reduce the overall fat content.
FAQ
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What is the best cut of beef for Asado?
While short ribs (asado de tira) are traditional, other excellent cuts include entraña (skirt steak), vacío (flank steak), and ojo de bife (ribeye). The key is to choose cuts with good marbling and flavor. -
Can I use a gas grill for Asado?
While a wood or charcoal grill is preferred for the authentic smoky flavor, you can use a gas grill. Use wood chips or chunks in a smoker box to add some smokiness. -
What is Chimichurri sauce?
Chimichurri is a flavorful Argentine sauce made with parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. It is traditionally served with grilled meats. -
How do I control the heat of the grill?
The key to a good Asado is controlling the heat. Move the coals around to create hotter and cooler zones. You can also raise or lower the grill grate to adjust the distance between the meat and the heat source.