Argentine Asado
Asado a la Parrilla
The sacred ritual of Argentine grilling. A social event as much as a meal, asado involves slow-cooking various cuts of beef over wood coals for hours, resulting in meltingly tender meat infused with smoke.
Argentine Asado (Asado a la Parrilla)
The sacred ritual of Argentine grilling. A social event as much as a meal, asado involves slow-cooking various cuts of beef over wood coals for hours, resulting in meltingly tender meat infused with smoke.
The cuts (choose 3-4 varieties)
- Vacio (flank steak) - 1kg, the most prized cut
- Asado de tira (short ribs) - 1kg, bone-in
- Entraña (skirt steak) - 500g, very flavorful
- Bife de chorizo (sirloin) - 1kg, classic steak
- Morcilla (blood sausage) - 4 links
- Chorizo - 4-6 links
- Provoleta - 4 thick slices of provolone cheese
For the fire
- Hardwood charcoal (carbón) or wood embers - 5kg
- Newspaper and kindling for starting
Seasoning
- Coarse sea salt (sal gruesa) - essential
- Freshly ground black pepper
- Lemon (for morcilla and provoleta)
- Oregano and olive oil (for provoleta)
Wine Pairing
Full-bodied Malbec or Cabernet Sauvignon
- •Every neighborhood parrilla serves asado cuts
- •Feria de Mataderos (Sundays) - Most authentic asado experience
- •Parrilla Don Julio (Palermo) - The world's best steakhouse
- 1
Start your fire 45-60 minutes before cooking. Use hardwood charcoal or wood. You want a bed of glowing embers, not flames.
- 2
Remove meat from refrigerator 1 hour before cooking—room temperature meat cooks more evenly.
- 3
Season meat generously with coarse salt 30 minutes before grilling. No marinades needed for quality Argentine beef.
- 4
Set up your grill (parrilla) with two zones: hot for searing, medium for slow cooking. The traditional Argentine grill is a simple grate over embers.
- 5
Start with the slowest-cooking cuts: asado de tira (short ribs) and vacio (flank). Place on medium heat, bone-side down.
- 6
The key technique: cook slowly over indirect heat. Argentine asado is about patience—never rush with high heat.
- 7
Turn meat every 15-20 minutes. Total cooking time: 3-4 hours for large cuts. The meat is done when it springs back when pressed.
- 8
After 2 hours, add sausages (chorizo and morcilla) to the grill. These cook faster—about 45 minutes total.
- 9
For the final 30 minutes, sear any thick steaks (bife de chorizo) over high heat—4-5 minutes per side for medium-rare.
- 10
Provoleta comes last: place slices in a small cast-iron dish or directly on grill, sprinkle with oregano, drizzle with oil. Cook until bubbling and slightly browned—about 10 minutes.
- 11
Rest all meat for 10 minutes before slicing. Slice against the grain.
- 12
Serve family-style with chimichurri, fresh bread, and a simple salad. The meat is the star—no heavy sides needed.
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Quality of meat matters more than technique. In Argentina, grass-fed beef is standard. Source the best beef you can find.
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Never use lighter fluid—it imparts a chemical taste. Use a chimney starter or natural fire starters.
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The asador never leaves the grill. This is a social role—you cook while talking, drinking, and managing the fire.
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Argentines don't sauce their meat with BBQ sauce. Salt, fire, and chimichurri on the side—that's it.
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Medium-rare is as cooked as most Argentines go. Well-done is considered sacrilege.
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If you can't find Argentine cuts, substitute: vacio = flank steak, asado de tira = English-cut short ribs, entraña = skirt steak.
Asado is Argentina's national dish and cultural institution. It originated with the gauchos (cowboys) of the Pampas plains, who would gather around open fires to cook fresh beef. Today, Sunday asado is a weekly ritual for Argentine families—a multi-hour affair of slow cooking, conversation, and wine. The asador (grill master) commands respect and typically doesn't pay for the meat, as their skill is considered payment enough.
Leftover asado keeps 3-4 days refrigerated. Reheat gently in foil at 300°F (150°C) with a splash of beef broth. Do not microwave—it toughens the meat.