Asado Argentino

À propos de cette recette

Asado is far more than a barbecue technique — it is the cornerstone of Argentine social life and national identity. Dating back to the 18th-century gauchos (cowboys) of the Pampas who cooked entire cattle carcasses over open fires, asado has evolved into a precise cultural art with its own priest, the asador. The parrilla (iron grill) is the altar, and patience is the cardinal virtue — a proper asado takes two to four hours of unhurried cooking. Each region of Argentina has its own traditions, but the fundamentals — quality beef, good salt, live fire — remain sacred throughout.

Ingrédients

Sert 4

• 1 kgbeef short ribs (asado de tira)(cut across the bone into 3 cm strips)
• 500 gbeef flank or skirt steak (vacío)
• 4 linksArgentine chorizo (chorizo criollo)
• 4 linksblood sausage (morcilla)(optional)
• 2 tbspcoarse sea salt (sal gruesa)
• 1 kghardwood charcoal or quebracho wood
• 1 recipechimichurri sauce(for serving)
• 1 loafcrusty bread (pan)(for serving)

Instructions

1. 1

   Prepare the fire

   Light a generous pile of hardwood charcoal or quebracho wood on one side of your grill or fire pit. Let it burn until the coals are covered in white ash with no visible flame, about 45–60 minutes. The authentic asado uses no gas — patience with the fire is part of the process.

   Spread coals to create zones: a hotter direct area and a cooler indirect zone. You control the cook by moving meat, not by adjusting heat.

2. 2

   Season the meat

   Season all cuts generously and evenly on both sides with coarse sea salt 30 minutes before they go on the grill. Traditional asado uses only salt — no marinades, no rubs. The quality of the beef speaks for itself.

3. 3

   Cook the sausages first

   Place chorizo and morcilla on the cooler edge of the grill first, as they take the longest and should not be rushed with high heat. Cook slowly, turning occasionally, for 25–30 minutes until cooked through with a nicely browned skin. This is the aperitivo course — slice and serve with bread while guests await the main cuts.

4. 4

   Grill the short ribs low and slow

   Place the asado de tira bone-side down on the grill over medium-low coals. Cook for 45–60 minutes without turning until the bone side is deeply caramelised. Flip and cook the meat side for a further 20–30 minutes. Short ribs must cook slowly — too much heat makes them tough.

5. 5

   Finish with the flank steak

   The vacío or flank steak goes on last over higher heat. Cook for 10–12 minutes per side for medium, depending on thickness. Look for good char on the exterior while keeping the interior pink. Rest the steak for 5 minutes before slicing against the grain.

   Resist cutting into the steak to check doneness — use a meat thermometer (55°C for medium-rare, 60°C for medium).

6. 6

   Serve the feast

   Arrange all the cuts on a large wooden board. Serve with chimichurri, crusty bread, and a simple green salad. Argentine custom is to eat each course as it comes off the grill — sausages first, then offal if using, then ribs, then steak.

Variantes

• •

  Whole lamb asado: Butterfly a whole lamb and cook on a cross-shaped spit beside the fire for 3–4 hours — a classic Patagonian preparation.

• •

  Asado al disco: Cook on a repurposed plow disc over open fire for a more rustic, campfire version.

• •

  Mixed offal (achuras): Add sweetbreads, kidneys, and intestines to the grill for the full traditional asado experience.

• •

  Végétarien : remplacez la protéine par des champignons de panier rôtis, du tofu fumé ou des pois chiches cuits — ajustez l'assaisonnement légèrement vers le haut pour compenser.

Stockage

Leftover grilled meat keeps refrigerated for 3 days. Slice thinly and use in sandwiches (choripán style) or reheat gently in a skillet. Avoid microwaving — it toughens the beef. Freeze tightly wrapped for up to 2 months.

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