A gaucho tradition of the Argentine pampas since the 18th century, asado is much more than a dish: it is a central social ritual of Argentine culture, cooked slowly on a grill or open fire.
Latin American
Argentine Roast
Traditional Argentine grilled roast with homemade chimichurri, recipe and step-by-step technique.
- Argentina
- MAIN COURSES
- High protein
- medium
20 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 580 kcal
- Protein 42 g
- Carbohydrates 2 g
- Fat 44 g
Story behind the dish
Preparation
Asado Argentino is a preparation from Argentina with medium difficulty. Reserve about 140 minutes in total (20 for mise en place and preparation, 120 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.5 kg of roast strip (ribs).
- Have ready: 1 kg of Creole chorizo.
- Have ready: 500 g of blood sausage.
- Have ready: Coarse salt.
- Have ready: Chimichurri (parsley, garlic, oregano, vinegar, oil, ground chili).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Light the charcoal or firewood in advance
Light the charcoal or wood in advance, until you obtain even flameless embers. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place the meat bone side down
Place the meat bone side down, over indirect and moderate heat, without rushing. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Season with coarse salt before placing on the grill.
Season with coarse salt before placing on the grill. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Cook the strip roast slowly 1
Cook the strip roast slowly for 1.5-2 hours, turning occasionally, until tender and golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add the chorizo and blood sausage the last 20-25 minutes of cooking
Add the chorizo and blood sausage during the last 20-25 minutes of cooking, turning to brown on all sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Prepare the chimichurri by mixing chopped parsley and garlic with oregano
Prepare the chimichurri by mixing chopped parsley and garlic with oregano, vinegar, oil and ground chili. Serve the meat with the chimichurri on the side. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The Argentine barbecue is cooked with low heat and long time, never with direct high flame.
- Salt the meat just before putting it on the grill, not too far in advance.
Variations
- Roast with achuras (gizzards, chinchulines)
- Cross roast (vertical ember technique, more rustic)
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