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Traditional Argentine Asado

Argentine · Main

The ultimate Latin American grilling experience, featuring various cuts of beef and sausages slow-cooked over wood or charcoal for a smokey, tender finish.

IntermediateHigh proteinGluten free
The EZdish collectionAI-created recipe
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Traditional Argentine Asado — recipe cover
3 hrA little patience, a lot of flavor
Prep time30 min
Cook time2 hr 30 min
Servings6 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

6 steps. Take it one step at a time.

  1. Prepare the fire

    Prepare the fire using hardwood or charcoal. Let it burn down until you have hot, glowing embers. You should be able to hold your hand over the grill for 5-7 seconds without burning.

  2. Season the beef short ribs and flank steak generously

    Season the beef short ribs and flank steak generously on all sides with coarse sea salt.

  3. Place the short ribs bone-side down

    Place the short ribs bone-side down on the grill. Place the flank steak alongside it. Cook slowly over medium-low heat. The ribs should cook for about 60-90 minutes bone-side down before flipping.

    1 hr 30 min

  4. Add the chorizos and morcillas

    Add the chorizos and morcillas to the cooler edges of the grill about 30 minutes after starting the meat. Grill until cooked through and skin is crisp.

    30 min

  5. Flip the meat once the top side feels warm

    Flip the meat once the top side feels warm to the touch. Cook for another 30-45 minutes or until an internal temperature of 135°F (57°C) is reached for medium-rare.

    45 min

  6. Remove all meats from the grill and let them rest

    Remove all meats from the grill and let them rest for 10 minutes before slicing. Serve with chimichurri sauce.

    10 min

A little kitchen wisdom

The secret to a great asado is patience and temperature control. Use high-quality wood or hardwood charcoal. The meat is traditionally seasoned only with coarse salt (sal parrillera) to let the natural flavors of the beef shine.

What you'll need

Grill (Parrilla)Wood or CharcoalMeat ThermometerTongs
Keep the good going

For now. And for later.

Make it ahead

Chimichurri can be made 1-2 days in advance for better flavor melding.

Store & enjoy

Store leftover meat in airtight containers. Reheat gently to avoid drying out. Reheat in a pan over low heat or in an oven at 300°F (149°C) covered with foil.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Traditional Argentine Asado
Step 1 of 6

Prepare the fire

Prepare the fire using hardwood or charcoal. Let it burn down until you have hot, glowing embers. You should be able to hold your hand over the grill for 5-7 seconds without burning.