Asado

Argentina

About Asado

Asado is Argentina's great barbecue tradition, both a way of cooking and a social event. Beef cuts such as short ribs (tira de asado) and flank steak are cooked slowly on a grill called a parrilla, over the embers of wood or charcoal rather than direct flames.

The meal comes in stages. Chorizo sausages and morcilla (blood sausage) usually come off the grill first, often eaten in bread as choripán, followed by the bigger cuts of beef. The meat is seasoned with little more than coarse salt so its flavor stands out.

Chimichurri, a sharp sauce of parsley, garlic, oregano, vinegar and oil, is served on the side. The asador, the person in charge of the grill, is a respected role, and Sunday asados with family and friends can last all afternoon. Similar traditions exist in Uruguay, Paraguay and southern Chile.

Ingredients

• beef ribs
• flank steak
• chorizo
• morcilla
• chimichurri
• salt