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Argentinian Asado (Grilled Meats)

Asado is a traditional Argentinian barbecue featuring various cuts of meat cooked slowly over an open flame or coals. This recipe focuses on common cuts and a simple preparation to highlight the quality of the meat.

En original oppskrift av Forkin

Total tid
2 t 30 min
Porsjoner
4
Vanskelighetsgrad
Middels
Per porsjon
1 403 kcal
Argentinian Asado (Grilled Meats)

Forberedelser

Ingredienser

Ingredienser

  • 1 000 gbeef short ribs, cut into 2-3 bone portions
  • 500 gbeef flank steak, whole
  • 4 stk.pork chorizo
  • 1 sssalt, coarse
  • 1 tsblack pepper, freshly ground

for serving

  • 0,5 koppchimichurri sauce(valgfritt)

Utstyr

grill · tongs · cutting board · knife · meat thermometer

Fremgangsmåte

Trinn for trinn

  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.

    Omtrent 15 min

    Kokkens tips: 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.

    Omtrent 5 min

    Kokkens tips: 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.

    Omtrent 1 t

    Kokkens tips: 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.

    Omtrent 30 min

    Kokkens tips: 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.

    Omtrent 5 min

    Kokkens tips: 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.

    Omtrent 10 min

    Kokkens tips: 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.

    Omtrent 10 min

    Kokkens tips: 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.

    Kokkens tips: Slicing against the grain makes flank steak more tender to eat.

Per porsjon

Næringsinnhold

1%Poengsum
Kalorier
1 403,4kcal
Protein
90,2g
Karbohydrater
3,3g
Fett
113,7g
Fiber
0,6g
Sukker
0,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover asado in an airtight container in the refrigerator.

Oppvarming

Gently reheat in the oven at a low temperature, or briefly on the grill to avoid drying out.

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