📝 About This Recipe
Experience the soul of Argentina with this traditional Asado, a masterclass in fire-roasting premium meats to smoky perfection. Centered around high-quality beef cuts and savory sausages, this naturally gluten-free feast relies on the purity of salt and the intensity of live coals. Served with a vibrant, hand-chopped chimichurri, it is more than a meal—it is a communal celebration of flavor and heritage.
🥗 Ingredients
The Meats
- 4 pounds Short Ribs (Tira de Asado) (cut flanken-style across the bone, 1-inch thick)
- 3 pounds Flank Steak or Skirt Steak (Vacio/Entraña) (trimmed of excess silver skin)
- 6 pieces Chorizo (Argentine style) (pork sausages, gluten-free certified)
- 2-3 pieces Morcilla (Blood Sausage) (optional, ensure gluten-free filler)
- 1/2 cup Sal Parrillera (Coarse Grilling Salt) (or high-quality Kosher salt)
Hand-Chopped Chimichurri
- 1 large bunch Fresh Flat-Leaf Parsley (finely minced)
- 4-6 pieces Garlic Cloves (pressed or finely minced)
- 1 tablespoon Dried Oregano (preferably Argentine or Mediterranean)
- 1 teaspoon Red Chili Flakes (Ají Molido) (adjust for heat preference)
- 1/4 cup Red Wine Vinegar (high quality)
- 1/2 cup Extra Virgin Olive Oil (cold pressed)
- 2 tablespoons Warm Water (to hydrate the dried spices)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Remove all meats from the refrigerator at least 1 hour before cooking to reach room temperature, ensuring even heat penetration.
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2
Prepare the chimichurri by mixing the dried oregano and chili flakes with 2 tablespoons of warm water in a small bowl; let sit for 5 minutes to bloom.
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3
In a medium jar or bowl, combine the bloomed spices with minced parsley, garlic, red wine vinegar, and olive oil. Season with salt and pepper, then set aside at room temperature to allow flavors to marry.
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4
Prepare your grill (parrilla). Use natural lump charcoal or hardwood (like oak or mesquite). Light the fuel in a chimney or a separate pile until they are glowing red and covered in a thin layer of grey ash.
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5
Spread a layer of hot coals under the grill grate. The heat is perfect when you can hold your hand 5 inches above the grate for exactly 4-5 seconds.
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6
Clean the grill grate thoroughly with a wire brush once hot, then rub with a piece of beef fat or an oiled paper towel.
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7
Season the meats generously with Sal Parrillera on both sides. In Argentina, salt is often the only seasoning used to let the beef's quality shine.
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8
Place the short ribs (tira de asado) on the grill first, bone-side down. These take the longest and the bone acts as a heat conductor.
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9
Add the chorizos and morcillas to a cooler part of the grill. Prick the chorizos once with a fork to prevent bursting.
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10
Place the flank or skirt steak on the hottest part of the grill. For a 1-inch thick cut, grill for about 6-8 minutes per side for medium-rare.
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11
Flip the short ribs once the meat has retracted slightly from the bone and a deep crust has formed (about 15-20 minutes on the bone side, then 10 minutes on the meat side).
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12
Monitor the sausages, turning occasionally until the skins are crisp and the centers are hot (about 15-20 minutes total).
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13
Remove the meats as they finish and place them on a large wooden cutting board. Tent loosely with foil and let the beef rest for at least 10 minutes.
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14
Slice the steak against the grain into thick strips and cut the short ribs between the bones.
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15
Serve immediately on a large platter, passing the chimichurri around for guests to drizzle over their selections.
💡 Chef's Tips
Always use natural wood or lump charcoal rather than briquettes for that authentic smoky flavor. Don't move the meat too much; let it develop a 'costra' (crust) before attempting to flip it. If a flare-up occurs from dripping fat, move the meat aside or sprinkle a little salt on the flame rather than using water. Ensure your sausages are labeled gluten-free, as some commercial brands use wheat-based fillers as binders. Resting the meat is the most critical step—it allows the juices to redistribute so they don't run out when you slice.
🍽️ Serving Suggestions
Serve with a simple Ensalada Mixta (lettuce, tomato, and onion with oil and vinegar). Pair with a bold Argentine Malbec to cut through the richness of the beef fats. Grilled vegetables like bell peppers stuffed with an egg or thick slices of provolone cheese (Provoleta) make excellent starters. Provide plenty of crusty gluten-free baguette slices to soak up the meat juices and chimichurri. Finish the meal with a strong espresso to aid digestion after the heavy protein intake.