Asado Argentino Completo

Ingredients

• 3 lbs beef short ribs (asado)
• 1.5 lbs beef sirloin steak
• 1 lb beef offal (sweetbreads, kidneys, or liver), optional
• 4 links fresh chorizo sausage
• 3 tablespoons sea salt
• 1.5 teaspoons freshly cracked black pepper
• 1 cup fresh flat-leaf parsley, loosely packed
• ½ cup fresh oregano, loosely packed
• 6 cloves garlic cloves
• ½ cup red wine vinegar
• ¾ cup extra-virgin olive oil
• ¼ teaspoon red pepper flakes

Instructions

1. 1

   Prepare your charcoal grill or build a wood fire. You'll want two heat zones: one side with hot coals for searing, the other with medium coals for slower cooking. If using wood (oak or hickory are traditional), let it burn down to glowing coals — you want minimal flame.

2. 2

   Pat all the beef dry with paper towels — the short ribs, sirloin steak, and offal if using. Dry meat sears better and develops a deeper crust. Season each piece generously on both sides with 3 tablespoons of sea salt and 1.5 teaspoons of freshly cracked black pepper. Set aside.

3. 3

   Make the chimichurri while the grill heats. Finely chop 1 cup of fresh flat-leaf parsley and 0.5 cup of fresh oregano — aim for pieces no larger than a grain of rice. Peel and mince 6 garlic cloves very finely. Combine both in a medium bowl.

4. 4

   Pour 0.5 cup of red wine vinegar and 0.75 cup of extra-virgin olive oil into the herb mixture. Add 0.25 teaspoon of red pepper flakes and stir well. Let the chimichurri sit for at least 10 minutes — the vinegar will soften the herbs and deepen the flavor. Taste and adjust salt if needed.

5. 5

   Begin with the beef short ribs, as they require the longest cooking time. Place them bone-side down on the cooler side of the grill, away from direct coals. You want steady, medium heat — the meat should sizzle gently, not aggressively pop. This slow-cooking phase will take 45-60 minutes. Every 15 minutes, rotate the ribs 90 degrees to ensure even cooking and nice grill marks.

6. 6

   After 20 minutes, add the fresh chorizo sausage links to the medium-heat zone, turning them every 8-10 minutes until they're deeply browned and cooked through, about 20-25 minutes total. The casings should blister and blacken slightly. Transfer to a warm plate.

7. 7

   After the ribs have been cooking for 30 minutes, place the beef sirloin steak on the hottest part of the grill, directly over the coals. You should hear an aggressive sizzle immediately — this is what creates the flavorful crust. Sear for 4-5 minutes without moving it, then flip once. Sear the second side for another 4-5 minutes for medium-rare (the internal temperature should be 130-135°F at the thickest point, checked with an instant-read thermometer). Transfer to a warm plate.

8. 8

   If using offal (sweetbreads, kidneys, or liver), place thin slices on the medium-heat side of the grill for the final 5-8 minutes, until just cooked through with a slightly charred exterior. Offal cooks very quickly, so watch carefully. Transfer to the warm plate.

9. 9

   The short ribs are ready when the meat pulls slightly away from the bone and a fork pierces it with gentle pressure — this usually takes 55-65 minutes total. Check the internal temperature at the thickest part (away from the bone): you're aiming for 160-165°F for medium doneness, though many prefer them slightly more done. Transfer to a cutting board.

10. 10

    Remove all meat from the grill and transfer to a warm serving platter. Let the short ribs rest for 5 minutes — during this time, the residual heat will climb another 5°F. The steak will carryover-cook slightly as well.

11. 11

    Arrange the platter family-style: short ribs in the center, sirloin sliced into 1-inch-thick strips and fanned to the side, chorizo links clustered together, and any offal scattered across. This is the traditional asado presentation.

12. 12

    Drizzle the chimichurri generously over the meat and pass the rest in a small bowl on the side. Encourage your guests to spoon more chimichurri over each bite — it's the bright, herbaceous counterpoint to the rich, smoky beef. Serve immediately with grilled bread, fresh salad, and wine.

Tools you’ll need

• charcoal grill or wood-fired grill
• long-handled tongs
• instant-read thermometer
• sharp chef's knife
• cutting board
• paper towels
• medium mixing bowl
• wooden spoon
• large warm serving platter

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