Asado Grilling - Argentine BBQ

Welcome to the world of Argentine asado grilling! More than just a meal, asado is a cherished social event, a gathering of friends and family around a glowing fire, celebrating life with delicious grilled meat BBQ. If you've ever dreamed of recreating that authentic South American experience in your own backyard, you've come to the right place. This isn't just another grilling meat recipe; it's your definitive guide to understanding the heart and soul of an authentic Argentine asado.
Traditional asado relies on a few key principles: cooking over wood embers, a patient, slow approach, utilizing a variety of beef grill cuts, and simple seasoning that lets the natural flavors shine. While a traditional parrilla grill over a wood fire is the ideal, we’ve crafted this recipe to help you achieve incredible results using your standard charcoal or gas grill right here in the US. We'll walk you through the classic techniques, recommend realistic cuts, and provide a foolproof timeline to ensure your asado grilling experience is nothing short of perfection. Get ready to transform your backyard into a little corner of Argentina and discover the joy of the best grilling you’ve ever done!
Get ready to orchestrate a true grilling masterpiece! This recipe combines all the essential elements of a traditional Argentine asado, from the savory meats to the vibrant chimichurri, ensuring a memorable feast for everyone.

Ingredients

• For the Meat & Sausages:
• Short Ribs: Approximately 3-4 lbs. Look for flanken-style (thinly cut across the bone) or English-style (thicker, bone-in sections). Your butcher might call them "beef plate short ribs."
• Beef Flap or Skirt Steak: Approximately 2-3 lbs. Ask for vacio (flap steak) or entraña (skirt steak) equivalents. These cuts are full of flavor and cook beautifully.
• Chorizo-style Sausage: 1.5-2 lbs (about 6-8 links). Look for mild, fresh pork sausage, ideally one labeled "Argentine-style chorizo" if available, which is less spicy than Mexican or Spanish chorizo.
• Optional Chicken: 1 small butterflied chicken (2.5-3 lbs) or 4-6 boneless, skin-on chicken thighs, for variety.
• For Seasoning & Sauces:
• Coarse Kosher or Sea Salt: About ¼ cup, for seasoning the meat.
• Freshly Ground Black Pepper: To taste.
• For the Quick Chimichurri:
• 1 cup fresh parsley, finely chopped
• 4-6 cloves garlic, minced
• 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)
• ½ teaspoon red pepper flakes (adjust to your spice preference)
• ¼ cup red wine vinegar
• 2 tablespoons fresh lemon juice
• ½ cup extra virgin olive oil, plus more for storing
• Salt and freshly ground black pepper to taste
• For the Simple Salmuera Baste:
• ¼ cup olive oil
• ¼ cup red wine vinegar
• ½ cup water
• 2 cloves garlic, minced
• 1 teaspoon coarse salt
• ½ teaspoon black pepper
• 1 teaspoon mixed dried herbs (like oregano, thyme, bay leaf)
• For Basic Sides (Shopping List Only – detailed instructions in "Classic Sides"):
• 2-3 Russet or yellow potatoes
• 2-3 Bell peppers (any color)
• 1-2 Large onions
• Simple salad ingredients: 1 head lettuce, 2-3 ripe tomatoes, ½ red onion
• 1 thick slice (about ¾ inch) Provolone cheese per person, for provoleta

Directions

1. Before You Start – Plan Your Fire & Timeline (90-Minute Countdown Overview):
   1. Fuel: You'll need a good amount of charcoal or wood for a 2-3 hour session. A simple rule of thumb: fill a standard chimney starter twice for a kettle grill, or have enough wood chunks to maintain embers for several hours.
   2. T-90 to T-60 Minutes (Prep Time):
   3. If using wood chips/chunks for a gas grill, soak them in water.
   4. Remove meats from the fridge to take the chill off – this helps them cook more evenly.
   5. Prepare your Quick Chimichurri: Finely chop parsley, garlic, and oregano. Combine them in a bowl with red pepper flakes, vinegar, lemon juice, and olive oil. Season with salt and pepper. Stir well. Don't fully blend; it should have a rustic texture. Cover with a thin layer of olive oil to store.
   6. Prepare your Simple Salmuera Baste: In a jar or bottle, combine olive oil, vinegar, water, minced garlic, salt, pepper, and dried herbs. Shake well to combine. This will be brushed on the meat during cooking.
   7. T-60 Minutes (Fire Up!):
   8. Light your fire: Use a chimney starter for charcoal or build a small wood stack if using wood. You want a good, hot fire that will eventually burn down to embers.
   9. T-40 Minutes (Ember Management):
   10. Once your charcoal/wood has burned down to glowing embers (no more active flames, mostly red coals with a light ash layer), spread them out.
   11. Create your main and cooler zones: Rake most of the embers to one side for your primary cooking zone (medium-low heat). Leave a smaller, hotter pile on one edge or create a separate, less dense zone for finishing steaks later. If using gas, set one side to medium-high and the other to low/off.
2. The Grilling Process:Build the Fire & Make an Ember Bed:Whether you're using a charcoal chimney or building a wood stack, the goal is to create a consistent bed of glowing embers. Once the coals are mostly ash-covered and radiating steady heat, rake them to one side of your grill to create a primary, medium-low heat zone. Have a smaller, hotter zone ready for searing later. This "ember bed" is crucial for the slow, even cooking of asado.
3. Season the Meats:Just before placing the meat on the grill, lightly oil each piece if desired (this helps prevent sticking). Then, generously season all cuts with coarse kosher or sea salt. Argentines often salt during grilling, allowing the salt to penetrate as the meat cooks, so don't be shy! A little freshly ground black pepper can also be added.
4. Start the Long-Cooking Cuts:Place your short ribs and chicken (if using) over the medium-low ember bed, bone-side-down for ribs. These cuts need more time, so they go on first. Cook them slowly, allowing the fat to render and the meat to tenderize. Flip them only after a good crust has formed and they release easily from the grill, typically after 20-30 minutes. You're looking for a rich, browned color and tender texture. Periodically baste the longer-cooking cuts with your simple salmuera every 20-30 minutes to keep them moist and add flavor.
5. Add Sausages & Vegetables:
   1. Approx. T-25 minutes before serving: Add your chorizo links to the medium-low zone. Cook them slowly, turning occasionally, until browned and cooked through (internal temperature of 160°F/71°C).
   2. Approx. T-20 minutes before serving: Place whole bell peppers, onions (cut into thick rings or halves), and parboiled or foil-wrapped potatoes directly on the grill grates or in a grill basket. Cook until tender and slightly charred, turning as needed.
6. Finish with Steaks & High-Heat Sear:As the ribs and sausages get close to being done, it’s time for the steaks! Move your flap or skirt steak over the hotter part of the grill. Cook to your desired doneness, flipping once. For a medium-rare steak, aim for an internal temperature of 130-135°F (54-57°C); for medium, 135-140°F (57-60°C). Visual cues include a good sear on both sides and a firm but yielding feel when pressed.
7. Rest, Slice & Serve in the Right Order:Once all the meats are cooked, transfer them to a cutting board and let the larger pieces (ribs, steak) rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring tender, flavorful meat. Slice steaks and ribs across the grain for maximum tenderness. In true asado style, serve the chorizo (often in choripán-style with crusty bread and chimichurri) first, followed by the main meat cuts. This allows everyone to graze and enjoy the variety as it comes off the grill BBQ. Don't forget to pass the chimichurri!
8. Supporting Elements:
9. Quick Chimichurri for Asado:As prepared in the "Before You Start" section, this vibrant sauce is a must-have. Don't fully blend it; the rustic, chopped texture is part of its charm. Serve it in a small bowl for dipping or spooning over your bbq meat.
10. Simple Salmuera Baste:The salmuera, also prepared beforehand, is your secret weapon for adding moisture and subtle flavor during the long cook. Shake well before each application and brush it liberally onto the longer-cooking cuts every 20-30 minutes.