International Cuisine > Cooking Techniques Across Cultures > Grilling & Barbecue (International) > Asado (Argentine)

Authentic Argentine Asado

Experience the heart of Argentine culture with this traditional Asado recipe. This guide will walk you through the process of preparing and cooking a selection of meats over a wood-fired grill, achieving that signature smoky flavor.

Prep Time
30 minutes
Cook Time
3-4 hours
Servings
8-10
Ingredients
  • 3 kg Beef Short Ribs (Asado de Tira)
  • 6 links Chorizo (Argentine Sausage)
  • 4 links Morcilla (Blood Sausage)
  • 1 kg Entraña (Skirt Steak)
  • 2 wheels Provoleta Cheese
  • 1 cup Chimichurri Sauce
  • to taste Coarse Salt
  • sufficient for 4-5 hours Wood (Quebracho or other hardwood)

Preparing the Grill and Wood

Start by building a fire with hardwood. Quebracho wood is ideal for Asado, providing intense heat and a distinct smoky flavor. Allow the wood to burn down to hot embers, creating a consistent and even heat source. This process takes about 1-2 hours.

Preparing the Meats

While the fire is burning down, prepare the meats. Do not marinate the meats; Argentine Asado relies on the natural flavor of the beef. Generously salt the meats with coarse salt about 30 minutes before grilling. For the chorizo and morcilla, you can prick them with a fork to prevent bursting.

Grilling the Meats

Begin with the meats that require the longest cooking time, such as the short ribs (Asado de Tira). Place them on the grill grates over the embers, ensuring they are not directly in the flames. Cook slowly, turning occasionally to achieve even cooking and a beautiful crust. The goal is to render the fat and tenderize the meat.

Next, add the chorizo and morcilla. These will cook faster than the beef. Monitor them closely and turn frequently to prevent burning. Cook until they are browned and cooked through.

Finally, grill the entraña (skirt steak). This cut cooks very quickly. Sear it over high heat for a few minutes per side until it is nicely browned and cooked to your desired level of doneness. For the provoleta, place the cheese wheels directly on the grill until softened and slightly melted, creating a crispy crust.

Cooking Time Guidelines

Note: These are approximate cooking times and may vary depending on the heat of your grill.
Beef Short Ribs (Asado de Tira): 2-3 hours
Chorizo and Morcilla: 30-45 minutes
Entraña (Skirt Steak): 5-7 minutes per side
Provoleta Cheese: 10-15 minutes

Serving the Asado

Once the meats are cooked, remove them from the grill and let them rest for a few minutes before slicing. Serve the Asado on a large platter with chimichurri sauce on the side. Enjoy with crusty bread and a bottle of Argentine Malbec.

Nutrition Facts Estimated per 100g of product

Note: Nutritional values are estimates and vary based on the cut of meat and cooking method.
Calories: 250-350 kcal
Protein: 25-35g
Fat: 15-25g
Carbohydrates: 1-3g

Other Considerations for Nutrition

The high fat content in Asado meats should be considered for individuals with dietary restrictions. Serving with vegetables and a moderate portion size is recommended.

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FAQ

  • What is Chimichurri sauce?

    Chimichurri is a traditional Argentine sauce made with finely chopped parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes. It is typically used as a condiment for grilled meats.
  • What type of wood is best for Asado?

    Quebracho wood is the most traditional choice for Asado due to its high density and intense heat. Other hardwood options, such as oak or mesquite, can also be used.
  • How do I know when the meat is cooked perfectly?

    The best way to determine doneness is to use a meat thermometer. For beef, aim for an internal temperature of 130-135°F for medium-rare, 140-145°F for medium, and 150-155°F for medium-well.