recipe of asado
The Best recipe of asado
I love that asado isn’t just about the taste—it’s also about the experience. The sizzle of the grill, the wood smoke filling the air, and the way the meat stays moist even after hours of cooking. Plus, it’s a great way to get everyone moving, whether it’s flipping the steaks or setting up the charcuterie board. And let’s be real, it’s a healthier option than you’d think if you’re using lean cuts and balancing it with fresh sides like grilled veggies or a simple salad. My kids don’t even notice how much protein they’re getting—they just keep asking for more. It’s that kind of dish that makes cooking feel like a celebration, even on a regular day.
Argentinian Asado (Charcoal Grilled Steak)
A classic Argentinean barbecue featuring perfectly grilled steaks, accompanied by traditional sides like chimichurri and grilled vegetables. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs (700g) ribeye steak
- 1.5 lbs (700g) sirloin steak
- 1.5 lbs (700g) flank steak
- 1 tbsp olive oil
- 1 tsp coarse salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 cup fresh parsley
- 3 cloves garlic
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt to taste
- 2 bell peppers (any color)
- 2 zucchini
- 1 large onion
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup cherry wood chunks
👨🍳Directions
-
1
Prepare the grill: Light charcoal and let it burn until coals are covered with white ash. Spread them evenly and let the grill heat up for 15-20 minutes. -
2
Prepare the chimichurri: In a bowl, finely chop parsley, mince garlic, and add vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside. -
3
Prepare the steaks: Pat steaks dry with paper towels. Rub with olive oil, sprinkle with salt, pepper, and smoked paprika. Let them rest at room temperature for 30 minutes. -
4
Grill the steaks: Place steaks on the hot grill. Cook for 3-4 minutes per side for medium-rare (130°F internal temp for ribeye/sirloin, 125°F for flank). Use tongs to flip carefully. Add wood chunks if using. -
5
Rest the steaks: Transfer steaks to a cutting board, tent with foil, and let rest for 10 minutes before slicing. -
6
Prepare grilled vegetables: Cut bell peppers, zucchini, and onion into thick slices. Toss with olive oil, salt, and pepper. Grill for 8-10 minutes, turning occasionally, until tender. -
7
Serve: Slice steaks against the grain, drizzle with chimichurri, and serve with grilled vegetables.
🔧Equipment
- Charcoal grill or grill pan
- Grill tongs
- Meat thermometer
- Cutting board
- Sharp knife
- Mixing bowl
- Small bowl for chimichurri
- Wooden skewers (optional)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, marinate steaks in olive oil, garlic, and herbs for 30 minutes before grilling.
- Use a meat thermometer to ensure perfect doneness. Ribeye and sirloin are best at 130°F (medium-rare).
- Chimichurri can be made ahead and stored in the fridge for up to 3 days.
- For a smoky flavor, use wood chunks or charcoal briquettes with a wood chip insert.
Adjustments
- For a lighter version, reduce oil and use lean cuts like sirloin.
- Add grilled corn, potatoes, or bread for extra servings.
Watch Video Of How Argentinian Asado (Charcoal Grilled Steak) Works
❓ Frequently Asked Questions About Argentinian Asado (Charcoal Grilled Steak)
What is the ideal temperature range for grilling asado (Argentinian BBQ) meat?
For the best results, grill asado at a consistent temperature of 375°F (190°C) to 450°F (230°C). For large cuts like ribs or chuck roast, a slightly cooler temperature (around 325°F/160°C) helps with even cooking without burning the exterior too quickly.
How do you properly prepare and marinate the meat before grilling?
Argentinian asado traditionally uses garlic, olive oil, salt, and sometimes vinegar or wine for marinating. For beef (like bife de chorizo or entraña), rub the meat with coarse salt, minced garlic, olive oil, and a splash of red wine or vinegar for 4–12 hours. For lamb or pork, a simpler salt-and-oil rub works well.
What are the best cuts of meat to use for an authentic asado?
The most classic cuts include:
– Chorizo (Bife de Chorizo) – Tender, marbled beef steak.
– Entraña – Kidney-shaped beef cut (rich and flavorful).
– Pampa – Lean, flavorful beef (similar to skirt steak).
– Chivito – A mix of beef and pork (for a hearty option).
– Lomo (Ribeye) – For a premium, juicy slice.
– Chorizo de Res – A thicker, more robust version of chorizo.
How do you achieve proper grilling techniques for asado?
Use a direct heat method for searing, then move to indirect heat for cooking. For thick cuts like ribs or chuck roast, grill over medium-high heat (around 400°F/200°C) until internal temp reaches 130–140°F (54–60°C), then finish under a lid to steam. For steaks, grill 2–3 minutes per side for medium-rare.
What are the traditional accompaniments and sides for asado?
A full Argentine asado meal includes:
– Empanadas (flaky pastry stuffed with meat, cheese, or vegetables).
– Provoleta (grilled provolone cheese).
– Humita en Chala (corn-based dish, optional but common).
– Patatas Bravas (spicy fried potatoes).
– Ensalada de Rúcula (arugula salad with olive oil and lemon).
– Pan de Trigo (Argentine bread) for dipping in chimichurri.
– Chimichurri (fresh parsley, garlic, vinegar, olive oil) for garnishing.
