Argentinian
Asado Argentino
A traditional Argentine asado cooked slowly over glowing embers, with tira de asado, chorizo, and morcilla seasoned simply with parrilla salt. Serve it straight from the grill with chimichurri and salsa criolla.
Watch it madeLa Capital · 12:44
Ingredients
- Tira de asado, cross-cut beef short ribs700g
- Argentine-style pork chorizos2
- Morcilla1
- Sal parrillera or coarse sea salt2 tsp
- Hardwood charcoal or dry hardwood logsenough for a steady fire
- Flat-leaf parsley, finely chopped1/2 cup
- Garlic, finely minced2 cloves
- Dried oregano1 tsp
- Crushed red pepper flakes1/2 tsp
- Red wine vinegar2 tbsp
- Olive oil4 tbsp
- Red bell pepper, finely diced1/4 cup
- Tomato, seeded and finely diced1/2 cup
- White onion, finely diced1/4 cup
Method
- Make the chimichurri by mixing the parsley, garlic, oregano, red pepper flakes, red wine vinegar, olive oil, and a pinch of salt; let it rest while the fire is prepared.
- Make a simple salsa criolla by mixing the diced red bell pepper, tomato, and onion with a spoonful of the chimichurri or a little oil, vinegar, and salt.
- Light the hardwood charcoal or logs and let them burn down until you have glowing embers with no tall flames.
- Set the parrilla grate about 15 to 20 cm above the embers and heat it well, then scrape it clean.
- Season the tira de asado generously with sal parrillera on both sides just before grilling.
- Place the ribs bone-side down over gentle, steady heat and cook without rushing for about 50 to 60 minutes, adding embers as needed to maintain even heat.
- Turn the ribs meat-side down and cook for another 15 to 25 minutes, until browned, juicy, and cooked through but not dried out.
- Add the chorizos to a medium-heat area of the grill during the final 30 to 35 minutes, turning occasionally until browned and fully cooked.
- Warm the morcilla gently on the cooler side of the grill for the final 10 to 15 minutes, turning carefully so it does not split.
- Rest the beef for 5 minutes, then serve the ribs, chorizo, and morcilla hot with chimichurri and salsa criolla on the side.
Common questions
Can I substitute the tira de asado with another cut of beef short ribs?
Yes. Use English-cut short ribs or another well-marbled bone-in short rib cut. Keep the pieces thick enough to stay juicy over charcoal, and expect slightly different timing depending on size and thickness.
How long does Asado Argentino usually take on the grill?
Plan on about 75 to 95 minutes total for the ribs: 50 to 60 minutes bone-side down, then 15 to 25 minutes meat-side down. Chorizo and morcilla may cook faster, so add them later.
What are the most common mistakes when grilling this asado?
The biggest mistakes are using flames instead of embers, salting too early, grilling over too-hot heat, and turning the meat too often. Also avoid drying it out by cooking until hard instead of tender and juicy.
How should I store leftovers, and how long do they last?
Cool leftovers quickly, then refrigerate beef, chorizo, and morcilla in airtight containers for up to 3 to 4 days. Keep chimichurri and salsa criolla separate; chimichurri lasts about 1 week chilled, and salsa criolla is best within 1 to 2 days.
What should I serve with Asado Argentino?
Serve it with chimichurri, salsa criolla, crusty bread, and a simple green salad. Grilled vegetables, roasted potatoes, or provoleta also fit well. Offer the sauces at the table so guests can add them to taste.