What cuts are used for an Argentinian asado?

Usually tira de asado (cross-cut short ribs), vacío (flank), entraña (skirt), matambre (thin flank layer) and sometimes bife de chorizo (sirloin), plus chorizo sausages, morcilla and often sweetbreads (mollejas).

How long does asado take to cook?

Plan 2–3 hours from lighting the fire. Sausages take 20–30 minutes, skirt steak about 15–20, flank around an hour, and thick short ribs up to 2 hours at low heat.

How is asado different from American barbecue?

Asado uses only salt, no rubs or sauces, and cooks over embers raked under the grill rather than smoking at a low temperature. The meat is served in courses as it finishes, with chimichurri on the side.

When do you salt the meat for asado?

Just before it goes on the grill, with coarse salt (sal parrillera). Some cooks salt thin cuts only after searing the first side.

Asado

Name: Asado
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Cuisine: Argentinian
Ingredients: 2kg Mixed Beef Cuts; 4 Chorizo; 2 Morcilla; To taste Salt

By Chef Cannon

Cuisine: Argentinian

At a glance

Time: 2–3 hours over coals · Serves about 8 · Difficulty: medium · ≈ 870 kcal per serving

Asado is the Argentine (and Uruguayan) barbecue: several beef cuts, chorizo and morcilla cooked slowly over wood embers, seasoned with nothing but coarse salt. An Argentinian asado is as much a gathering as a recipe. The sausages come off first as a starter, then thin quick cuts, and finally the ribs that have been cooking for up to two hours. Classic cuts are tira de asado (cross-cut short ribs), vacío (flank), entraña (skirt) and matambre. Serve with chimichurri, a tomato and onion salad, crusty bread and a Malbec.

Tutorial

Ingredients

2kg Mixed Beef Cuts
4 Chorizo
2 Morcilla
To taste Salt

Steps

Prepare the Fire: Start a wood fire in your grill and let it burn down to coals.
Season the Meat: Generously salt the beef cuts.
Grill the Meat: Place the beef on the grill, starting with the thickest cuts farthest from the coals. Add chorizo and morcilla after the beef has been cooking for a while.
Cook to Perfection: Cook the meat, turning occasionally, until it reaches your desired doneness. Typically, ribs may take up to 2 hours; thinner cuts will cook faster.
Rest and Serve: Let the meat rest for about 10 minutes before slicing. Serve with chimichurri sauce and grilled vegetables.
Pro Tips:
Use a mix of wood and charcoal for a consistent heat source. Wood adds flavor, while charcoal maintains temperature.
Season the meat just before grilling to ensure it retains its moisture and flavor.
Serving Suggestions:
Serve with a side of chimichurri sauce, a fresh tomato salad, and crusty bread. Pair with a robust Malbec wine to complement the rich flavors of the meat.

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Time and temperature

Embers: you can hold your hand at grill height for 8–10 s · Chorizo 20–30 min · Morcilla 15–20 min (just heated through) · Entraña 15–20 min · Vacío about 1 h · Ribs up to 2 h · Rest 10 min

Nutrition

870 kcal · Protein 56 g · Fat 71 g · Carbs 3 g

1 of 8 servings: about 250 g raw beef plus 1/2 chorizo and 1/4 morcilla (estimat

Substitutes

Tira de asado → flanken-cut or English-cut beef short ribs
Vacío → flank steak or bavette
Morcilla → black pudding or blood sausage
Wood fire → lump charcoal plus a few wood chunks for smoke

Storage

Refrigerate leftover meat within 2 hours and eat it within 3–4 days. Reheat sliced beef briefly in a hot pan or on the grill so it does not dry out. Leftover asado is excellent cold in sandwiches with chimichurri.

FAQ

What cuts are used for an Argentinian asado?: Usually tira de asado (cross-cut short ribs), vacío (flank), entraña (skirt), matambre (thin flank layer) and sometimes bife de chorizo (sirloin), plus chorizo sausages, morcilla and often sweetbreads (mollejas).
How long does asado take to cook?: Plan 2–3 hours from lighting the fire. Sausages take 20–30 minutes, skirt steak about 15–20, flank around an hour, and thick short ribs up to 2 hours at low heat.
How is asado different from American barbecue?: Asado uses only salt, no rubs or sauces, and cooks over embers raked under the grill rather than smoking at a low temperature. The meat is served in courses as it finishes, with chimichurri on the side.
When do you salt the meat for asado?: Just before it goes on the grill, with coarse salt (sal parrillera). Some cooks salt thin cuts only after searing the first side.