Asado

1. Light a wood fire in your grill and let it burn down to glowing coals.
2. Salt the beef cuts generously.
3. Lay the beef on the grill, starting with the thickest cuts furthest from the coals, and add the chorizo and morcilla once the beef has had a while to cook.
4. Cook, turning now and then, until the meat reaches the doneness you want. Ribs can take up to 2 hours, while thinner cuts are done much sooner.
5. Rest the meat for about 10 minutes before slicing.
6. For steady heat, use a mix of wood and charcoal. The wood brings flavour while the charcoal holds the temperature. Salt the meat just before it hits the grill to keep it moist.
7. Serve with chimichurri, a fresh tomato salad and crusty bread, with a robust Malbec to stand up to the rich beef.

Tips from the ZestyPlate Kitchen

• Let the fire burn down to glowing embers before you start. Flames will char the outside before the middle is anywhere near done.
• Begin the thickest cuts furthest from the heat and bring the quicker sausages on later.
• Salt the beef just before it goes on the grill to help it stay juicy.
• Rest the meat for about 10 minutes before slicing so the juices spread back through.