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Asado Argentine grilled meat served
Crispy and juicy beef ribs served with chimichurri sauce

Asado (Argentine grilled meat)

Author: Flavelo
Recipes Main Courses
Asado in Argentina is not a meal, it is a religion. The essence lies not in marinades, but in respect for the meat and mastery of the embers (brasas). The meat is cooked not by flames, but by the radiant heat of the embers slowly, patiently, until the fibres surrender. This recipe attempts to recreate the atmosphere of the pampas on a home grill.
🕒 Prep Time 40 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Argentine

Ingredients

Equipment Needed

  • Charcoal grill (preferably)
  • Long tongs

Allergen Information

⚠️ None

Instructions

1 ✓

Remove the meat from the fridge 1 hour before cooking. Massage generously with coarse salt all over.

Tip: Cold meat cools the grill. Room temperature ensures even cooking.
2 ✓

Prepare the embers. They are ready when covered in grey ash and you can hold your hand over them for 5 seconds (medium heat).

Tip: Asado is about slow cooking (low and slow), not flash burning.
3 ✓

Place the meat on the grill bone-side down (if bone-in). Cook slowly for about 30-40 minutes until the heat penetrates.

Tip: The bone conducts heat and protects the meat from drying out.
4 ✓

Flip and cook the other side for 20-30 minutes too.

Tip: Flip only once! Don't mess with it.
5 ✓

At the end you can brush with a little garlic oil for shine. Remove, rest for 10 minutes on a board.

Tip: During resting the juices settle.
6 ✓

Slice and serve with the tart, herbaceous Chimichurri.

Recipe FAQ

When should I salt?
According to the Argentine school, generously with coarse salt before cooking. The meat absorbs what it needs, the rest falls off.

Ingredients

  • 1.5 kg Beef short ribs or Brisket (fattier cuts)
  • 3 tbsp Coarse sea salt (Sal Parrillera)
  • 2 tbsp Olive oil
  • 3 cloves Garlic
  • 200 ml Chimichurri sauce (ready-made or homemade)