Asado is much more than just a meal—it’s a cherished social tradition in Argentina, where families and friends gather around a grill to cook meats over an open flame. The term “asado” refers to both the method of cooking and the meat itself, often including cuts like ribs, sausages (chorizo), flank steak, and more. The meats are typically seasoned with chimichurri, a tangy herb sauce, and cooked slowly to allow the flavors to develop. Asado is a celebration of both food and camaraderie, and it’s a staple of Argentine culture.
Ingredients:
For the Asado:
- Beef ribs (costillas, about 2-3 pounds)
- Flank steak (about 2 pounds)
- Chorizo sausages (4-6)
- Short ribs (optional, about 2 pounds)
- Chicken (optional), such as whole leg quarters or thighs
- Salt, to taste
- Pepper, to taste
For Chimichurri Sauce (optional but traditional):
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Prepare the Chimichurri Sauce (if using):
- In a small bowl, combine the chopped parsley, garlic, oregano, and red pepper flakes.
- Stir in the vinegar, olive oil, salt, and pepper. Adjust the seasoning to taste. The sauce can be made ahead of time and allowed to sit for an hour to develop the flavors.
- Prepare the Grill (Parrilla):
- If you have a wood or charcoal grill, set it up by creating a slow, indirect heat zone for cooking the meat. This ensures the meat is cooked slowly and evenly. Let the coals burn down to a medium heat level.
- If using a gas grill, adjust the burners to low or medium heat, with one side hotter for searing and the other cooler for slow cooking.
- Season the Meat:
- Rub the beef ribs, flank steak, short ribs, and chicken with salt and pepper. You can add a bit of olive oil if you like, but traditionally, the meats are simply seasoned with salt to allow the natural flavors to shine.
- Grill the Meat:
- Start by grilling the chorizo sausages over the hot part of the grill, turning them occasionally until browned and cooked through (about 10-15 minutes). Remove from the grill and set aside.
- Next, grill the beef ribs, starting with the bone side down. Turn occasionally, allowing them to cook slowly for 1.5 to 2 hours until they’re tender and have a nice char on the outside.
- For the flank steak, sear it over the hot zone for about 3-5 minutes per side for medium-rare, or longer for more doneness.
- Chicken can be grilled over medium heat, turning every 15 minutes, until fully cooked (about 45 minutes, depending on size). If you’re cooking different types of meat, you can move them around on the grill to ensure each one cooks properly.
- Serve:
- Once everything is cooked, slice the meat against the grain (especially the flank steak) and arrange it on a platter. Serve the chorizo sausages whole or sliced.
- Drizzle the chimichurri sauce over the grilled meats, or serve it on the side for dipping.
- Asado is traditionally served with salads, potatoes, and bread—crispy, grilled French bread is a favorite choice, along with fresh tomato salad or grilled vegetables.
Nutritional Information (for 1 serving, based on meat only):
- Calories: 400–600 kcal (depending on portion size and meat type)
- Protein: 30–40g (mainly from the beef, chicken, and chorizo)
- Fat: 25–40g (this will vary depending on the fat content of the meat)
- Carbohydrates: 2–5g (mostly from the chimichurri, if served with bread or potatoes)
- Fiber: 1g (from the chimichurri and vegetables, if included)
- Sodium: 500–800mg (depending on seasoning and salt used)
Note: Nutritional values are estimates and may vary based on the cuts of meat used and how much chimichurri or side dishes are included.