Experience the soul of Argentine tradition with this magnificent grilled meat feast that brings family and friends together around crackling flames. Tender cuts of beef, lamb, and chorizo are seasoned simply with salt and cooked over hot coals until perfectly charred on the outside and juicy within, embodying the authentic spirit of a true asado celebration.
⏱️165 min
📊Medium
👥8 servings
🍽️Main
meatfestivefamily
Ingredients
1200 gbeef ribeye steaks
800 glamb ribs
600 gchorizo sausages
1000 gbeef short ribs
30 gsea salt
100 gfresh chimichurri parsley
8 piecesgarlic cloves
120 mlred wine vinegar
200 mlextra virgin olive oil
15 gdried oregano
Instructions
1PREPARE THE CHIMICHURRI SAUCE: Finely chop the fresh parsley and mince the garlic cloves, then combine them in a glass bowl with the red wine vinegar, extra virgin olive oil, dried oregano, and a pinch of sea salt. Mix thoroughly until well combined and let the flavors meld for at least 30 minutes before serving. This vibrant sauce is the heart of any authentic asado and should have a balanced tangy, herbaceous flavor that complements the grilled meats perfectly.
2PREPARE YOUR GRILL SETUP: If using a traditional asado parrilla or large charcoal grill, arrange your cooking area with zones of different heat intensities—a hot zone directly over the coals for searing and a cooler zone to the side for gentler cooking. Allow your charcoal to burn down to glowing embers with a light ash coating, which typically takes 30-40 minutes and creates the ideal cooking temperature of around 200-230°C (390-450°F). The coals should be evenly distributed and ready to provide consistent heat throughout the cooking process.
3SEASON AND ARRANGE THE MEATS: Pat all the meat dry with paper towels, then generously season each piece with sea salt on both sides, rubbing it in thoroughly about 15 minutes before grilling to allow the salt to penetrate the meat. Arrange your beef short ribs, lamb ribs, ribeye steaks, and chorizo sausages on a clean platter in the order you'll cook them, keeping in mind that thicker cuts should go on first. The salt-only approach is traditional in Argentina and allows the quality of the meat to shine through without competing flavors.
4START WITH THE LONGER-COOKING CUTS: Begin by placing the beef short ribs and lamb ribs on the cooler side of the grill, positioning them bone-side down with the meat facing up toward the heat source. Cook these for approximately 45-60 minutes, turning them occasionally and maintaining steady heat—they should develop a beautiful caramelized crust while remaining tender inside, which you can test by piercing with a knife that should slide through with gentle resistance. These cuts benefit from slower, indirect heat that allows the fat to render and the meat to cook evenly throughout.
5SEAR THE RIBEYE STEAKS AND CHORIZO: Once the ribs have been cooking for about 45 minutes, increase the heat by moving them to the hotter zone and simultaneously place the ribeye steaks directly over the hottest coals for 4-5 minutes per side for medium-rare doneness. Place the chorizo sausages on the cooler zone where they can cook gently for 15-20 minutes, turning occasionally until the casings are slightly charred and the interior is cooked through—you'll know they're ready when they feel firm to the touch and release clear juices. The goal is to achieve a perfect crust on the steaks while keeping the interior tender and pink.
6REST AND SERVE WITH CHIMICHURRI: Once all meats have reached their desired doneness, transfer them to a large wooden board or platter and allow them to rest for 5-10 minutes before serving, which allows the juices to redistribute throughout the meat and ensures maximum tenderness and flavor. Serve the asado family-style, drizzling the reserved chimichurri generously over all the meats just before eating, and provide extra sauce on the side for those who want additional flavor. The traditional way is to serve with crusty bread, grilled vegetables, and full-bodied red wine, creating a complete Argentine feast that celebrates the simple joy of grilled meat shared with loved ones.