Asado

Description

Asado - Authentic recipe from Argentina. Ready in 150 min. Try it now!

1. 1

   Take 1.5 kg beef (typical asado cuts: asado de tira/short ribs, vacío/flank, lomo/tenderloin, or chorizo sausage) out of the refrigerator 30 minutes before grilling. Season with 2 tbsp coarse salt (coarse sea salt is mandatory) and 10 g pepper.

   ⏱️ approx. 35 min

   💡 Tip: Argentine asado is a philosophy, not a recipe. The meat is seasoned with salt only — no marinades, no sauces before grilling. The salt draws into the surface of the meat and forms a crust.

2. 2

   Light a charcoal or wood grill (never gas — a true asado requires fire) and bring to medium heat over 45–60 minutes. Hand test: hold your hand 10 cm above the grate — it should be bearable for 5–6 seconds. Place the meat on the grill.

   ⏱️ approx. 65 min

   💡 Tip: Fire is the heart of the asado. Quebracho wood or beech wood gives the best flavour. A gas grill is sacrilege in Argentina. Medium heat for slow, even cooking.

3. 3

   Grill the beef slowly for 1.5–2 hours, turning as little as possible (only 1–2 times). Internal temperature: 55–58 °C for medium-rare. Serve with chimichurri and ensalada mixta. The asador (grill master) decides when it is done.

   ⏱️ approx. 115 min

   💡 Tip: Asado is a social act — the asador is king and grilling is an event lasting several hours with friends and family. Patience is the most important principle of asado.