True Uruguayan Asado is cooked on a parrilla, where the meat is roasted indirectly over glowing wood embers (e.g., eucalyptus), not directly over a flame. The slow heat ensures the meat remains incredibly tender.
The meat is traditionally salted only during grilling or just before, to maintain its juiciness. The secret weapon is the 'Chimichurri' sauce, served alongside the finished meat.
Authentic Uruguayan Asado uses wood embers, not briquettes. Light the wood on the side of the parrilla and let it burn until it creates glowing, white embers (this takes about 45 minutes).
Spread the embers evenly under the grill grate to cover the area under the meat. You want radiant heat, not flames.
Keep the grate higher above the embers than you would typically do to allow the meat to cook slowly (medium-low temperature).
Lightly coat the meat cuts (Asado de Tira, Vacío, Entraña) with olive oil (optional) and sprinkle with coarse salt (not too much).
Place the Asado de Tira (ribs) on the grate bone-side down, furthest from the embers. Cook the larger and thicker cuts first.
Grill slowly and patiently. The ribs are grilled for 1.5 to 2 hours on the bone side. Flip them only once when the top side looks 'steamed' and juices start to seep out (about 2/3 of the way through).
Add Entraña and other thin cuts to the grate only in the last 15–20 minutes, when the thick pieces are almost done, as they cook faster.
Season regularly with coarse salt during grilling. Sometimes 'salmuera' (salt water) is used to baste the meat.
When the meat is done (usually medium-rare to medium-well), move it to the side of the parrilla or a warm spot. Let it rest for 10 minutes, covered loosely with foil.
For the Chimichurri, simply mix all the Chimichurri ingredients and let it sit for at least 30 minutes for the flavours to meld.
Slice the meat against the grain into strips and serve hot with Chimichurri sauce and a simple vegetable salad (e.g., tomato and lettuce) or potato salad (Ensalada Rusa).