Traditional Argentine Asado Mixed Grill
A quintessential Argentine social ritual featuring various cuts of beef and sausages slow-grilled over wood embers.
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Ingredients
- 2 kg Short Ribs (Tira de Asado)
- 1 1/2 kg Flank Steak (Vacío)
- 6 pieces Chorizo (Pork Sausages)
- 3 pieces Morcilla (Blood Sausage)
- 500 g Sweetbreads (Mollejas)(optional)
- 1/2 cup Coarse Sea Salt (Sal Parrillera)
- 1 bunch Fresh Parsley
- 2 tbsp Dried Oregano
- 4 minced Garlic Cloves
- 1/4 cup Red Wine Vinegar
- 1/2 cup Vegetable Oil
- 1 tsp Red Chili Flakes
Instructions
- 1
Prepare a large fire using hardwood or high-quality charcoal until you have a steady supply of glowing red embers.
- 2
Clean the grill grate (parrilla) and adjust the height so it sits about 15-20 cm above the embers.
- 3
Season all meat cuts generously with coarse sea salt on both sides; do not use pepper or other spices at this stage.
- 4
Place the short ribs (bone-side down) and the flank steak on the grill over medium-low heat to ensure a slow, even cook.
- 5
Add the chorizos and sweetbreads to the cooler edges of the grill, turning occasionally to brown the skins.
- 6
Mix the parsley, garlic, oregano, vinegar, oil, and chili flakes in a bowl to create a fresh Chimichurri sauce.
- 7
Add the morcillas (blood sausages) during the last 15 minutes of cooking as they only need to be heated through.
- 8
Remove meats once they reach desired doneness, let them rest for 10 minutes, then slice and serve with the Chimichurri.
Nutrition per Serving
850
Calories
65g
Protein
4g
Carbs
62g
Fat
1g
Fiber
0g
Sugar
1100mg
Sodium
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