Go Back

Asado

Asado is the ultimate South American grilling experience, transforming simple cuts of beef into tender, smoky perfection over an open flame or charcoal grill. This traditional Argentine recipe brings together ribeye, short ribs, or flank steak with just a few seasonings, creating a meal perfect for Sunday gatherings or special celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Argentine
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds beef short ribs bone-in
  • 3 pounds flank steak or skirt steak
  • 1/4 cup coarse sea salt
  • 2 tablespoons black pepper freshly ground
  • 6 garlic cloves whole, smashed
  • 1/4 cup olive oil for basting
  • 3 sprigs fresh oregano optional
  • Lemon wedges for serving

Equipment

  • Charcoal or wood-fired grill
  • Chimney starter
  • Long-handled tongs
  • Basting brush
  • Meat thermometer
  • Large cutting board
  • Sharp carving knife
  • Aluminum foil for resting
  • Fireproof gloves

Method
 

  1. Pat all the meat completely dry with paper towels, then season generously with coarse salt on all sides at least 30 minutes before grilling. Let the meat sit at room temperature for about 20 minutes before it hits the grill.
  2. Fill a chimney starter with charcoal or hardwood lump charcoal and light it, letting the coals burn until they're covered in white ash. Pour the hot coals to one side of the grill, creating a two-zone fire with direct and indirect heat areas. Maintain around 300 to 325 degrees Fahrenheit.
  3. Place the short ribs bone-side down on the indirect heat side of the grill, away from the flames. Close the lid and let them cook slowly for about 90 minutes, flipping once after 45 minutes per side.
  4. After the ribs have been cooking for about an hour, add the flank steak to the indirect heat zone. Season the flank with black pepper and a touch more salt if needed. Position it fat-side up.
  5. Mix the olive oil with smashed garlic cloves and use this to baste the meat every 30 minutes. Check your grill temperature regularly and add more coals if it drops below 275 degrees Fahrenheit.
  6. Once the short ribs reach an internal temperature of 200 degrees Fahrenheit (about 2 hours) and the flank hits 135 degrees Fahrenheit (about 90 minutes), move all the meat over direct heat for 3 to 5 minutes per side to create a crispy, charred exterior.
  7. Transfer all the meat to a cutting board and tent loosely with aluminum foil. Let it rest for 15 to 20 minutes before slicing.
  8. Slice the flank steak against the grain into thin strips, about 1/4 inch thick. Cut the short ribs between the bones into individual portions. Arrange everything on a large platter, squeeze fresh lemon over the top, and serve immediately.

Notes

Choose well-marbled cuts with good fat distribution. Maintain a consistent temperature by adding small amounts of charcoal every 45 minutes. Use hardwood charcoal or add wood chunks for authentic smoky flavor. Don't flip the meat more than twice during cooking. Keep a spray bottle of water nearby to tame flare-ups. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.