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Asado

Experience the rich flavors of South American grilling with this authentic asado recipe, focusing on quality meats and simple seasoning.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 68 people
Course: Main Course
Cuisine: Argentine
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 to 5 pounds beef short ribs about 2 inches thick
  • 1.5 pounds beef chorizo sausages
  • 3 to 4 pounds chicken pieces mixed thighs and breasts
  • 2 pounds beef flank steak
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1/2 cup fresh parsley finely chopped
  • 4 cloves garlic minced
  • 1/4 cup olive oil
  • 1 cup chimichurri sauce store-bought or homemade

Equipment

  • Large charcoal or wood-fired grill or open fire pit
  • Long-handled tongs and meat fork
  • Meat thermometer
  • Basting brush
  • Heavy-duty grilling gloves
  • Sharp carving knife
  • Cutting board
  • Large serving platter

Method
 

  1. Create two temperature zones on your grill by piling charcoal on one side and leaving the other empty.
  2. Pat all meat completely dry with paper towels and lay it on your work surface.
  3. Season every piece of meat on both sides with salt, pepper, minced garlic, and chopped parsley, then lightly brush with olive oil.
  4. Place beef short ribs directly over medium heat on the grill, bone-side down.
  5. After about 15 minutes, flip the ribs and move them to a cooler zone of the grill if flames appear.
  6. After the ribs have been cooking for about 25 minutes, add chicken pieces and chorizo to the hotter zone.
  7. Every 15 minutes, rotate larger pieces and move items between heat zones as needed.
  8. In the final 10 to 15 minutes, add your flank steak directly over hot heat for a quick sear on both sides.
  9. Transfer all cooked meat to a large platter and let it rest for 5 to 10 minutes before cutting.

Notes

Serve with chimichurri and crusty bread for a complete meal.