Argentina's iconic slow grilled barbecue — mixed beef cuts, chorizo and morcilla cooked low over wood coals until smoky and tender, served with chimichurri.
Asado is Argentina's beloved barbecue ritual — an unhurried feast of beef cuts, chorizo and morcilla cooked slowly over wood embers until smoky and tender. It's as much about the gathering as the food, and a bowl of zingy chimichurri is the only sauce you need.
Prep 15 min
Cook 120 min
Total 135 min
Medium
Video
Preparation
- Start a wood fire in your grill and let it burn down to glowing coals.
- Generously salt the beef cuts.
- Place the beef on the grill, starting with the thickest cuts farthest from the coals, and add the chorizo and morcilla once the beef has been cooking for a while.
- Cook, turning occasionally, until the meat reaches your desired doneness — ribs may take up to 2 hours, while thinner cuts cook faster.
- Let the meat rest for about 10 minutes before slicing.
- For a steady heat, use a mix of wood and charcoal — the wood adds flavour while the charcoal holds temperature, and salt the meat just before grilling to keep it moist.
- Serve with chimichurri sauce, a fresh tomato salad and crusty bread, with a robust Malbec to match the rich flavours.
Tips from the ZestyPlate Kitchen
- Let the fire burn down to glowing embers before you start; flames char the outside before the inside cooks.
- Start the thickest cuts farthest from the heat and add the quicker sausages later.
- Salt the beef just before it hits the grill to keep it juicy.
- Always rest the meat for about 10 minutes before slicing so the juices redistribute.
Frequently Asked Questions
Short ribs (asado de tira), flank, skirt and rump are classic, alongside chorizo and morcilla (blood sausage).
Yes — a charcoal grill works well; a mix of charcoal and a few wood chunks gives steady heat plus smoky flavour.
Chimichurri is essential, along with crusty bread, a simple tomato salad and a glass of Malbec.
