South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Asado
Argentina's sacred grilling tradition — thick cuts of beef, chorizo, and ribs cooked low and slow over hardwood embers until gloriously charred and tender.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Prepare the fire: Start a wood or charcoal fire on one side of your grill (parrilla). Allow it to burn down to glowing embers covered with white ash.
- 2
Prep the meat: Bring all meats to room temperature. Generously coat the beef ribs and flank steak with coarse sea salt on all sides.
- 3
Establish heat zones: Rake the hot embers under the grill grates to create medium-low and medium-high heat zones. Place the thick cuts (ribs) on the medium-low zone.
- 4
Slow cooking: Grill the beef ribs bone-side down for 45-60 minutes, allowing the fat to render slowly without burning. Flip only once.
- 5
Grill sausages and thin cuts: Add the sausages and flank steak to the hotter zone. Grill sausages until charred and plump, and the steak for 10-15 minutes per side.
- 6
Rest and serve: Remove the meats from the grill and let them rest on a wooden board for 5-10 minutes. Slice against the grain and serve with chimichurri sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving465
Calories
47 g
Protein
0 g
Carbs
29 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Asado is the Argentine and Uruguayan tradition of slow-grilling beef over wood or charcoal, as much a social ritual as a meal. The asador tends the fire for hours, cooking cuts low and slow over coals while family and friends gather, with the first cuts shared straight off the grill. Simplicity is the point: good meat, salt, fire, and time, finished with chimichurri.
Listahan note
This version focuses on fire management and salting, treating the meat plainly so the beef and the smoke do the talking, with a bright chimichurri to finish.
Technique cues
- Build the fire to one side and cook over the radiant heat of coals, not flames, so the beef renders slowly without scorching.
- Salt the meat generously with coarse salt and let it sit; the salt draws moisture that then reabsorbs, seasoning deep and helping the crust form.
- Let the meat rest off the heat before slicing so the juices settle back into the muscle instead of running out on the board.
Kitchen flow
- Parallel prep
- Light the fire and let it burn down to coals while you salt the meat and make the chimichurri, so everything peaks together.
- Make-ahead
- Chimichurri actually improves made a few hours ahead; keep it at room temperature so the oil stays loose.
- Leftover move
- Slice cold leftover asado thin for sandwiches, or chop into a salad with the leftover chimichurri as dressing.
- Cleanup rhythm
- Scrape the grill grate while it is still hot, and let the coals burn out fully before disposing of the ash.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
beef short ribs or flank
the centerpiece of the grill
Purpose: Well-marbled cuts stand up to long, slow fire and reward patience with tender, smoky meat.
Handling: Bring to room temperature and salt well before grilling.
Adaptation: Skirt steak, brisket, or a thick chuck cut all suit the low-and-slow approach.
coarse salt
the only essential seasoning
Purpose: Asado is traditionally seasoned with little more than coarse salt, which is why its quality and timing matter.
Handling: Apply generously to the surface and let it work in before the meat hits the grill.
Adaptation: Flaky sea salt works; this is a load-bearing ingredient, so do not skip it.
parsley and garlic (for chimichurri)
the bright finishing sauce
Purpose: Chimichurri's fresh, garlicky punch is the classic foil to rich grilled beef.
Handling: Chop fine and combine with oil and vinegar; let it sit so the flavors marry.
Adaptation: Cilantro can join or replace the parsley for a different herbal note.
red wine vinegar
the acid in the chimichurri
Purpose: Vinegar gives the sauce the tang that cuts through the fatty meat.
Handling: Whisk into the herb and oil mixture and adjust to taste.
Adaptation: Lemon juice gives a brighter, fresher acidity.
dried oregano and chile flake
the chimichurri seasoning
Purpose: Oregano and a pinch of chile round out the sauce with herbal depth and gentle heat.
Handling: Stir in and let the sauce rest at least fifteen minutes before serving.
Adaptation: Fresh oregano works; adjust the chile to your heat preference.
Technique notes
- Cook the thickest cuts first and add quicker cuts later so everything finishes around the same time.
- Use a two-zone fire so you can move meat off direct heat the moment flare-ups threaten to char it.
- Slice against the grain and serve in waves straight from the grill, the way an asado is traditionally enjoyed.
Ingredient swaps
- Weeknight shortcut
- Use a thinner skirt steak over a hot grill or cast-iron pan to capture the flavor in a fraction of the time.
- Lower-sodium direction
- Salt more lightly and lean on a vinegar-forward chimichurri for flavor at the table.
- Leaner option
- Choose flank or sirloin over fattier ribs and trim heavy fat caps before grilling.
Serve alongside
- Grilled provoleta cheese
- Mixed greens with red wine vinaigrette
- Crusty bread
- Grilled vegetables
- Malbec
- Cold lager
- Sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Grilled asado keeps in the fridge for up to three days; reheat gently or, better, eat it cold and thinly sliced. Store chimichurri separately in a sealed jar for up to a week, where it keeps developing flavor. Cooked beef freezes for up to two months but loses some tenderness on thawing.
Equipment
- Charcoal or wood grill
- Long tongs
- Sharp carving knife
- Cutting board with a juice groove
Make this household-aware
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