Asado is all about the meat – allow for about 450g per person.
Marinade steaks for as long as possible before grilling them, preferably for 24 hours.
For larger cuts of meat use heavier woods for the fire – they take longer to burn and have a low, steady flame. Lighter woods burn quicker with a high flame; best for smaller cuts.
Traditionally, meat is simply seasoned with salt as you put it on the grill (coarse salt is best), but try mixing it up with olive oil infused with one or two of the following: garlic, parsley, chilli, mint or lemon.
Bring meat to room temperature before putting it on the grill.
Make sure the coals are the right temperature. Place your hand about a foot over the grill – you should be able to hold it there for about three seconds.
Only turn your steaks once. When juices start to pool on top of the meat, the meat is ready to turn.
Allow your meat to rest after taking it off the grill. The larger the cut of meat, the longer it needs to rest.
The beef…
TRY THESE TOP FIVE BEEF CUTS ON THE ASADO. A GOOD BUTCHER WILL CUT OR SOURCE THEM FOR YOU.
‘BIFE DE LOMO’ (FILLET)
This cut is tender, but not always the most flavourful. Grill it if you like it lean, but beef cuts with marbling will give a tastier result.
‘ENTRAÑA’ (SKIRT STEAK)
A favourite with Argentinians, this thin cut makes for a good, chewy snack.
‘ASADO DE TIRA’ (SHORT RIBS)
Cut short, these ribs are packed with flavour, especially when given a charred edge by the asado. More pocketfriendly too than the pork variety.
‘VACÍO’ (SOFT FLANK)
A bit more difficult to find, this thin cut has a layer of fat on the outside, keeping it tender and juicy.
‘BIFE DE CHORIZO’ (SIRLOIN)
Chunky and juicy with a strip of fat, this cut is a favourite on the asado. Order it nice and thick.
