Argentinian Asado (Grilled Meats)
Asado is a traditional Argentinian barbecue featuring various cuts of meat cooked slowly over an open flame or coals. This recipe focuses on common cuts and a simple preparation to highlight the quality of the meat.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,403 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gbeef short ribs, cut into 2-3 bone portions
- 500 gbeef flank steak, whole
- 4 pcspork chorizo
- 1 tbspsalt, coarse
- 1 tspblack pepper, freshly ground
for serving
- 0.5 cupchimichurri sauce(optional)
Equipment
grill · tongs · cutting board · knife · meat thermometer
The method
Step by step
- 1
Prepare your grill for indirect cooking, aiming for a medium-low heat (around 120-150°C or 250-300°F). If using charcoal, arrange coals to one side.
About 15 min
Cook’s note: Using natural lump charcoal provides the best flavor for asado.
- 2
Pat the beef short ribs and flank steak dry with paper towels. Season generously with salt and black pepper on all sides.
About 5 min
Cook’s note: Drying the meat helps create a better crust.
- 3
Place the beef short ribs on the cooler side of the grill, bone-side down if applicable. Close the lid and cook for about 60 minutes, turning occasionally.
About 1 hr
Cook’s note: Slow cooking helps tenderize the tougher cuts.
- 4
Add the pork chorizo to the grill, placing them on the cooler side as well. Continue cooking for another 30 minutes, turning occasionally, alongside the short ribs.
About 30 min
Cook’s note: Ensure chorizos are cooked through; an internal temperature of 71°C (160°F) is ideal.
- 5
Increase the grill temperature to medium-high (around 200-230°C or 400-450°F) by adding more coals or adjusting gas burners. Move the short ribs and chorizo to a warmer spot if needed.
About 5 min
Cook’s note: If using charcoal, spread some coals directly under the meat for searing.
- 6
Place the flank steak directly over the higher heat. Grill for 3-5 minutes per side for medium-rare, or until your desired doneness is reached.
About 10 min
Cook’s note: Flank steak cooks quickly, so watch it closely to avoid overcooking.
- 7
Once all meats are cooked, remove them from the grill and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes.
About 10 min
Cook’s note: Resting allows the juices to redistribute, resulting in more tender and flavorful meat.
- 8
Slice the flank steak against the grain into thin pieces. Serve the short ribs and chorizo whole or sliced, alongside chimichurri sauce if desired.
Cook’s note: Slicing against the grain makes flank steak more tender to eat.
Per serving
Nutrition
- Calories
- 1,403.4kcal
- Protein
- 90.2g
- Carbs
- 3.3g
- Fat
- 113.7g
- Fibre
- 0.6g
- Sugar
- 0.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover asado in an airtight container in the refrigerator.
Gently reheat in the oven at a low temperature, or briefly on the grill to avoid drying out.
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