Asado Argentino
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The Tale of Asado Argentino
Story updated
Asado, the slow grilling of beef over open coals, grew out of Argentina's vast pampas cattle herds, descended from livestock the Spanish introduced in the 1500s. Gauchos on the plains developed the technique of cooking whole cuts over wood fire, and it evolved into a weekly ritual central to Argentine identity.
Ingredients
Scale:· 8 servings
- 3 lbs beef short ribs (tira de asado)
- 2 lbs chorizo and morcilla sausages
- 1 lb flank steak (vacío)
- Coarse salt, to taste
- Chimichurri sauce, for serving: 1 cup olive oil, 1/4 cup red wine vinegar, 1/2 cup chopped parsley, 4 cloves garlic minced, 1 teaspoon dried oregano, red pepper flakes
Instructions
- 1Build a wood or charcoal fire and let it burn down to a bed of hot embers.
- 2Season all the meats generously with coarse salt.
- 3Place the short ribs bone-side down on the grill farthest from the heat and cook slowly for 60-75 minutes.
- 4Grill the sausages and flank steak over medium heat, turning occasionally, until cooked through.
- 5While the meat cooks, whisk together the chimichurri ingredients and let sit at room temperature.
- 6Rest the meats for 5-10 minutes before slicing.
- 7Serve family-style with chimichurri on the side.
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