Asado
Grilled meats.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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.
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