Argentinian Asado with Chimichurri

About This Recipe

In Argentina, an asado is not merely a barbecue — it is a cultural institution, a social ritual and an art form. The asador (grill master) commands deep respect, tending the parrilla (grill) for hours with quiet concentration while family and friends gather around. The keys to a great asado are patience, quality beef and wood — never gas — and salt as the only seasoning. Chimichurri, the ubiquitous accompaniment, is a pungent sauce of flat-leaf parsley, garlic, red wine vinegar and olive oil that cuts through the richness of the beef and cleanses the palate between bites.

Ingredients

Serves 6

• 1.5 kgbeef short ribs (asado de tira)(bone-in, cut across the ribs into long strips)
• 800 gbeef flank steak (vacío)(at room temperature)
• 2 tablespoonscoarse sea salt
• 1 large bunchflat-leaf parsley(leaves only, finely chopped)
• 6 clovesgarlic(finely minced)
• 1 teaspoondried oregano
• 1 teaspoondried red chilli flakes
• 4 tablespoonsred wine vinegar
• 120 mlextra-virgin olive oil
• 1 teaspoonsalt(for chimichurri)

Instructions

1. 1

   Make the chimichurri

   At least 2 hours before cooking (or the day before), combine the parsley, garlic, oregano and chilli flakes in a bowl. Stir in the red wine vinegar and a teaspoon of salt. Gradually whisk in the olive oil. The sauce should be vibrant green and pourable. Taste and adjust acidity and seasoning. Allow to rest at room temperature so the flavours meld.

   Never blend chimichurri — the chunky texture from hand-chopping is essential. Blending turns it into a paste and the flavour becomes muddy.

2. 2

   Prepare the fire

   Build a wood fire (hardwood such as quebracho, oak or fruitwood) in one side of your grill. Allow it to burn down to glowing embers — this takes 45–60 minutes. You want steady, medium heat with no flames. Argentinian asado is always cooked over embers, never open flames.

3. 3

   Season the meat

   Pat all the meat completely dry with kitchen paper. Season aggressively with coarse sea salt on all surfaces. No other seasoning is used — the quality of the beef speaks for itself.

4. 4

   Cook the ribs

   Place the short ribs bone-side down on the grill over the embers. Cook at a low, steady heat for 45–60 minutes without turning — the bone side conducts heat gently into the meat and bastes it from within. The ribs are done when the meat has pulled back from the bone and is deeply browned.

5. 5

   Cook the flank steak

   About 15 minutes before the ribs are done, place the flank steak on the grill. Cook for 6–7 minutes per side for medium-rare (60–62°C internal temperature), or adjust to your preference. Rest for 10 minutes before slicing.

6. 6

   Slice and serve

   Slice the flank steak against the grain into 1 cm slices. Arrange on a board with the short ribs. Spoon chimichurri generously over the meat and pass more at the table. Serve with crusty bread to mop up the juices.

Variations

• •

  A traditional asado also includes chorizos, morcilla (blood sausage) and sweetbreads (molleja) as entrées before the main beef cuts.

• •

  Salsa criolla — diced tomato, onion, capsicum and parsley in vinegar — is a lighter accompaniment alternative to chimichurri.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Chimichurri keeps in the fridge for up to 1 week (the garlic mellows beautifully). Leftover meat is best sliced cold and used in sandwiches or chopped into a hash.

Frequently Asked Questions