Argentinian Asado (Grilled Meats)

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   Prepare your grill for indirect cooking, aiming for a medium-low heat (around 120-150°C or 250-300°F). If using charcoal, arrange coals to one side.

   Noin 15 min

   Kokin vinkki: Using natural lump charcoal provides the best flavor for asado.

2. 2

   Pat the beef short ribs and flank steak dry with paper towels. Season generously with salt and black pepper on all sides.

   Noin 5 min

   Kokin vinkki: Drying the meat helps create a better crust.

3. 3

   Place the beef short ribs on the cooler side of the grill, bone-side down if applicable. Close the lid and cook for about 60 minutes, turning occasionally.

   Noin 1 t

   Kokin vinkki: Slow cooking helps tenderize the tougher cuts.

4. 4

   Add the pork chorizo to the grill, placing them on the cooler side as well. Continue cooking for another 30 minutes, turning occasionally, alongside the short ribs.

   Noin 30 min

   Kokin vinkki: Ensure chorizos are cooked through; an internal temperature of 71°C (160°F) is ideal.

5. 5

   Increase the grill temperature to medium-high (around 200-230°C or 400-450°F) by adding more coals or adjusting gas burners. Move the short ribs and chorizo to a warmer spot if needed.

   Noin 5 min

   Kokin vinkki: If using charcoal, spread some coals directly under the meat for searing.

6. 6

   Place the flank steak directly over the higher heat. Grill for 3-5 minutes per side for medium-rare, or until your desired doneness is reached.

   Noin 10 min

   Kokin vinkki: Flank steak cooks quickly, so watch it closely to avoid overcooking.

7. 7

   Once all meats are cooked, remove them from the grill and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes.

   Noin 10 min

   Kokin vinkki: Resting allows the juices to redistribute, resulting in more tender and flavorful meat.

8. 8

   Slice the flank steak against the grain into thin pieces. Serve the short ribs and chorizo whole or sliced, alongside chimichurri sauce if desired.

   Kokin vinkki: Slicing against the grain makes flank steak more tender to eat.