Prepare a charcoal grill. Let the wood burn down to create an even layer of hot coals. The goal is not an open flame but glowing embers that provide a consistent, medium heat. The meat is not grilled directly over the hottest part of the coals, but rather on the edges.
Asado
- Total Time - 2-4 hours
- Prep Time - 15 minutes
- Grilling Time - 1.5 - 3.5 hours
- Servings: 6
- Country: Argentina
Asado is the heart of Argentinian gastronomy. The secret lies in patience and the right fire. The meat is grilled over charcoal, not flames, and it's done slowly, which allows it to cook evenly and achieve an incredibly tender and juicy texture. Typical cuts include 'asado de tira' (short ribs), 'vacío' (flank steak), or 'entraña' (skirt steak). Asado is traditionally served with chimichurri sauce and various salads.
Ingredients
Ingredients
- 1.5 kg beef (e.g., asado de tira, vacío, or entraña)
- 1 coarse sea salt
- 1 cup fresh chimichurri sauce (optional)
Instructions
Step 1: Preparing the Grill (El Fuego)
Step 2: Preparing the Meat (La Carne)
Let the meat rest at room temperature for about 30 minutes. Before grilling, generously sprinkle both sides with coarse sea salt. The salt will penetrate the meat and help create a delicious crust.
Step 3: Grilling (El Asado)
Place the meat on the grate, bone-side down if using ribs. Grill it slowly, without turning, for approximately 1-2 hours. It's recommended to grill over medium heat to prevent the meat from burning. Grill until the juices begin to rise to the surface. Flip the meat and grill for another 30-60 minutes until it reaches the desired doneness (it's often served more well-done than medium-rare).
Step 4: Serving (Servir)
When the meat is done, remove it from the grill and let it rest for about 10 minutes. This allows the juices to redistribute evenly inside. Then, slice it, serve with chimichurri sauce, and enjoy it with friends.