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Asado served with grilled vegetables and chimichurri sauce
Traditional Argentinian beef asado grilling over wood fire

Argentinian Asado (Grilled Beef)

Author: Flavelo
Recipes
Asado is more than grilling: it's a religion for Argentinians. Marinades don't dominate here, but meat quality and masterful fire handling do. Secret lies in embers: meat never held in flame, but cooked slowly, patiently by even radiant heat of embers. Coarse salt is only seasoning highlighting beef's natural flavour.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 780 kcal
🌍 Cuisine Argentinian

Ingredients

Equipment Needed

  • Grill or fire pit
  • Hardwood (oak, beech) for embers
  • Grill tongs
  • Meat thermometer

Instructions

1 ✓

Light fire. Wait until flames die down and only glowing white embers remain. Clean and heat grill rack.

Tip: Flame burns outside of meat while inside stays raw. Embers give heat, not fire.
2 ✓

Let meat warm to room temperature. Salt generously with coarse salt on both sides.

Tip: Don't fear salt! Since it's a large piece of meat, salt melts in slowly. Excess can be brushed off before cooking.
3 ✓

If desired, make simple baste of oil, crushed garlic, and rosemary, and coat meat (not traditional, but tasty).

Tip: Oil helps heat transfer.
4 ✓

Place meat on rack. Start cooking bone-side down (if bone-in), as bone conducts heat.

Tip: Rack distance from embers regulates heat. If you can hold hand above rack for 5 seconds, temp is good.
5 ✓

Cook slowly! Don't turn every minute. Let cook on one side 20-30 minutes, then turn.

Tip: During slow cooking fats render and permeate fibres.
6 ✓

Remove from rack, rest 10-15 minutes before cutting.

Tip: Most important step. During resting meat fibres relax and reabsorb moisture from centre to edges.

Recipe FAQ

Can I use charcoal?
Yes, but real asado is made with hardwood giving fine smoky aroma. If using charcoal, wait until completely white.
When is it done?
Argentinians usually eat 'medium-well', but matter of taste. Thermometer is best friend: 54°C medium-rare, 60°C medium.

Ingredients

  • 2 kg Beef (Ribs, Flank, or Short ribs)
  • 3 tbsp Coarse sea salt (Sal Parrillera)
  • 3 cloves Garlic (optional)
  • 3 tbsp Olive oil (optional)
  • 2 sprigs Fresh rosemary (optional)
  • 1 portion Hardwood for fire