Argentina's sacred ritual of slow-grilling beef ribs, flank, and sausages over wood embers, served with chimichurri — more than a meal, a way of life.
Equipment needed
grill
Build a wood fire and let it burn down to glowing white embers — this takes about 1 hour. Patience is everything in asado.
Season all meats generously with coarse salt only — Argentinians believe the quality of the beef speaks for itself.
Place ribs bone-side down on the grill, far from the hottest coals. Cook low and slow for 2-3 hours.
Add chorizo and morcilla 30 minutes before serving, grilling until casings crisp.
Make chimichurri: chop parsley, garlic, oregano, mix with vinegar, olive oil, chili flakes, and salt.
Add flank steak to the hottest part of the grill for the last 10 minutes, searing 5 minutes per side for medium-rare.
Carve all meats onto a large wooden board and serve family-style with chimichurri and a simple salad.