Asado de Tira — Argentinian Grilled Ribs & Chorizo
Seasoned beef short ribs seared on a cast-iron griddle with chorizo and morcilla—a classic Argentinian parrilla platter ready in 20 minutes. High heat, minimal seasoning, maximum smoke.
- Total time
- 20 min
- Servings
- 4
- Calories
- 625
- Protein
- 52g
Ingredients
- 2 lb beef short ribs (asado de tira), cut into 3-inch segments
- ¾ lb chorizo (fresh or smoked), sliced into 1-inch rounds
- ½ lb morcilla (blood sausage), sliced into 1-inch rounds
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
- 1
Pat the short ribs dry and season generously on both sides with salt and pepper.
- 2
Heat olive oil in a 14-inch cast-iron griddle or heavy skillet over high heat until it barely smokes, ~2 minutes.
- 3
Sear short ribs 3 minutes per side without moving. They should have a deep brown crust and render fat.
- 4
Push ribs to the edge. Add chorizo and morcilla to the center; sear for 4 minutes, turning once until edges crisp.
- 5
Toss the sausages with the ribs to mix; sear all together for 2 more minutes until everything is hot through.
- 6
Slide everything onto a platter. Rest for 2 minutes, then serve hot with chimichurri on the side if desired.
Tools you’ll need
- 14-inch cast-iron griddle or heavy 12-inch skillet
- tongs
- paper towels
- platter
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