Asado Recipe — Argentinian grilling at home on the parrilla
Deel
Making an asado at home is simpler than you think — if you remember just one thing: buy good meat and leave it alone. No marinades, no complex rubs. Coarse sea salt, patience, and fire. This recipe explains the Argentine parrilla method step by step.
Which meat do you use for an asado recipe at home?
The choice of meat is the most important decision in the entire asado recipe. Choose coarsely cut pieces with fat and bone — that gives the most flavor on the grill.
Classic asado cuts (choose 2–3):
- Tira de asado — cross-cut short ribs, the absolute classic
- Vacío — flank steak, tender and full of flavor
- Entraña — skirt steak, the most flavorful cut of beef
- Chorizo — fresh Argentine sausage, for the first round
- Morcilla — blood sausage, optional but traditional
Buy from a good butcher and specifically ask for coarsely cut ribs or flank steak. Supermarket meat works less well — the marbling is too low. More about Argentine meat: Argentine Grilling — Asado and Parrilla.
Ingredients for asado and chimichurri
For the meat:
- 1.5 – 2 kg tira de asado or vacío
- 500 g fresh chorizo
- Coarse sea salt (generously)
- Charcoal or wood (no briquettes)
For the chimichurri:
- 1 large bunch flat-leaf parsley, finely chopped
- 4 cloves garlic, finely chopped
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- 4 tbsp red wine vinegar
- 8 tbsp extra virgin olive oil
- Salt and black pepper to taste
Step by step: how to make an asado at home
Mix all chimichurri ingredients in a bowl. Let stand at room temperature for at least 2 hours so the flavors can blend. Chimichurri can be stored in the refrigerator for up to 3 days — it gets better after a day.
Build the fire on one side of the BBQ — never in the center. Let the wood or charcoal burn down completely until you have glowing embers without flames. Then slide the embers under the grate. This takes 45 to 60 minutes — don't rush it.
Generously sprinkle the meat with coarse sea salt on both sides, right before grilling. You don't need anything else — that's the Argentine rule.
Start with the chorizo and morcilla on the grill — these have a shorter cooking time (15–20 minutes on medium heat). Serve as an aperitif while the main meat cooks.
Place the main meat on the grate above the glowing embers on low-medium heat. Tira de asado needs 60–90 minutes on low heat, turning occasionally. Vacío and entraña are thinner: 8–12 minutes per side on higher heat.
After grilling, let the meat rest for 5–10 minutes under aluminum foil. Cut the tira de asado into pieces between the ribs. Serve with chimichurri on the side — never over it.
In a traditional asado, no one starts eating until the asador says it's ready. The asador decides — not the guests. More about the asado ritual: Asado — Wikipedia.
Which rub for an asado?
For a classic asado: no rub. Coarse sea salt is enough if the meat is good. If you do want to add a layer of spices — something that's perfectly fine outside of Argentina — think of oregano, garlic powder, and smoked paprika as a light, chimichurri-inspired dry rub. Subtle, not overpowering.
See Which BBQ Rub Goes With Which Meat? for more on rub selection per meat type.
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