Short ribAsado de Tira Over Embers
Argentinian cross-cut short ribs cooked slowly over embers rather than flame, seasoned with nothing but coarse salt. Patience is the entire recipe.
SteakGrilled Skirt Steak with Chimichurri
Skirt is the most flavourful cheap steak there is, and it wants one thing: a screaming fire and about two minutes a side.
CheeseProvoleta, Argentinian Grilled Cheese
A thick disc of provolone grilled in a pan until the outside crusts and the inside goes molten, scattered with oregano and chilli. The way an asado begins in Argentina.
An asado is cooked over embers raked from a separate fire onto a raised grate, with heat controlled by winding the grate up and down. There are no vents and no lid. If there are flames under the meat, the fire is not ready.
Seasoning is coarse salt and nothing else, with chimichurri served alongside rather than used as a marinade. Marinating is broadly regarded as a way of concealing indifferent beef.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Asado de Tira Over Embers | Direct heat | 175 to 230°C (350 to 450°F) | 50 min | Cooked through |
| Grilled Skirt Steak with Chimichurri | Direct heat | 290°C (550°F) and above | 8 min | 55°C (130°F) |
| Provoleta, Argentinian Grilled Cheese | Direct heat | 230 to 290°C (450 to 550°F) | 8 min | Molten |
Techniques used
Direct heat. Food straight over the coals. Fast, fierce, and finished before the inside overcooks.
Cookers these suit
Asado grills. Drum smokers. Kamado grills. Kettle grills. Portable grills.