📍 Buenos Aires
Argentine parrilla asado
Argentine grill of short ribs, flank and chorizos cooked slowly over glowing coals.
- Preparation
- 20 min
- Cooking
- 90 min
- Waiting and resting
- 0 min
History
Asado is one of the most representative expressions of Argentine cuisine and is tied to the gaucho culture of the Pampas. Rather than a single recipe, it is a social ritual built around slow cooking over coals and gathering at the grill.
Ingredients
Preparation
- 1
Light charcoal or wood and let firm coals form for about 30 minutes, with no direct flames.
- 2
Season 1.5 kg short ribs and 800 g flank steak with 20 g coarse salt.
- 3
Place the meats over medium heat first and add 4 chorizos in a moderate-heat zone.
- 4
Cook slowly for 60-90 minutes, turning each piece only after it is well browned on one side.
- 5
Rest the meat for 10 minutes and serve with 100 ml chimichurri and the salad of 2 tomatoes, 1 lettuce and 1 onion.
Cooking tips
- Avoid direct flames: even coals cook the meat more uniformly and reduce the chance of burning the fat.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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