Overview
A classic Argentinian barbecue tradition focused on slow-grilled beef cuts and authentic chimichurri.
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Dinner
Featured
Argentinian Asado
An authentic recipe for traditional Argentinian Asado, focusing on slow-cooked charcoal beef cuts paired with a vibrant herb chimichurri.
Ready in
150 min
Makes 6 servings
Prep
30m
Cook
120m
Level
Medium
About this recipe
An authentic recipe for traditional Argentinian Asado, focusing on slow-cooked charcoal beef cuts paired with a vibrant herb chimichurri.
A classic Argentinian barbecue tradition focused on slow-grilled beef cuts and authentic chimichurri.
Ingredients
Meats
Seasoning
Chimichurri
Equipment
- Traditional grill (Parrilla) Wood or charcoal fired
- Long-handled metal tongs For handling hot meat safely
- Carving board and sharp knife For slicing
Instructions
-
Prepare the wood or charcoal grill (parrilla) and let it burn down to glowing, even embers.
-
Season all the beef cuts generously with coarse sea salt just before placing them on the grill.
-
Place the meats on the grill over low-to-medium heat, starting with the thicker cuts and short ribs bone-side down, cooking slowly for 1.5 to 2 hours.
120 min -
While the meat cooks, combine parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, and salt in a bowl to make the chimichurri sauce.
-
Grill the chorizo sausages until golden brown and cooked through.
-
Slice the meats, arrange them on a large serving platter, and serve immediately with the fresh chimichurri sauce on the side.
Nutrition
Calories
550
Protein
42g
Carbs
3g
Fat
40g
Fiber
1g
Sugar
0g
Sodium
720mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.4
/10
Expert
4.9
95% conf.
Expert Review
Verdict
The ultimate celebration of grilled meat, offering deep smoky flavors complemented perfectly by zesty chimichurri.
Pros
- Exceptional rich flavors
- Great social dining experience
- High protein content
Cons
- Requires careful heat management and time
AI Insights
Summary
An authentic recipe for traditional Argentinian Asado, focusing on slow-cooked charcoal beef cuts paired with a vibrant herb chimichurri.
Tips
- Use coarse salt (sal gruesa) rather than fine table salt for an even crust
- Let the meat rest for 5 to 10 minutes before slicing to retain juicy tenderness
- Serve alongside a simple green salad and crusty bread
Substitutions
- Beef short ribs → Beef chuck ribs
- Flank steak → Skirt steak (entraña)
Storage
Store leftover grilled meat in an airtight container in the refrigerator for up to 3 days.
Pairing
- Argentinian Malbec wine
- Fresh tomato and onion salad
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
What is the secret to an authentic Asado?
The key is patience, using low heat from wood coals, and simple seasoning with coarse salt to let the natural flavor of the beef shine.
Can I use gas grill if I don't have a parrilla?
While a traditional wood or charcoal grill is preferred for authentic smoky flavor, you can use a gas grill adjusted to low, indirect heat.
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4.9 expert rating
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