Argentine Asado
InternationalArgentine150 minServes 6
They say that at sunset the gauchos of the Pampas would light a bed of wood embers, set the meat beside the fire and wait patiently, for there is no hurry in an asado. The tales add that coarse salt alone is enough, and that the best part of an asado is not the meat but the gathering around it: family, friends and conversation that never ends. Since then, Sunday in many Argentine homes has been a date with the embers.
Origin of the dish: Argentina (the Pampas) — Neighbouring countries such as Uruguay share similar grilling traditions
Ingredients for Argentine Asado
- 1.5 kg beef ribs (asado de tira) or 1 kg thick steaks
- 3 tbsp coarse salt
- 2 kg natural charcoal (or firewood) for home grilling
- 1 tbsp oil to grease the grate
- To serve: 1 cup chimichurri sauce
- To serve: fresh bread and green salad
Method
- Light the charcoal on one side of the grill and leave it for about 30–40 minutes until covered in white ash and glowing gently.
- Take the meat out of the fridge half an hour before grilling and pat it dry with a paper towel.
- Clean the grate, brush it with a little oil and set it at a suitable height above the embers.
- Place the ribs bone-side toward the embers and grill over low heat for 1 to 1½ hours, turning every 20 minutes.
- Salt the meat with the coarse salt halfway through grilling, and do not pierce it with a fork so the juices do not escape.
- For steak: grill 4–5 minutes per side depending on thickness until it reaches the desired doneness, and check with a thermometer.
- Remove the meat and let it rest for 10 minutes, then slice and serve with chimichurri, bread and salad.
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