Traditional Argentine Dishes
Traditional Argentine Asado
A traditional Argentine asado to share without haste: flank steak and flank steak cooked slowly over embers, accompanied by chorizo, morcilla, provoleta, and a fresh and aromatic chimichurri.
This recipe brings together the classics of an Argentine grill around the fire. The key is to work with embers, control the heat, and respect the rest of the meat to achieve a juicy and full of flavor result.
01
Ingredients
Have everything ready before you begin.
- ✓1.5 kg of flank steak
- ✓1 kg of flank steak
- ✓4 criollo chorizos
- ✓2 morcillas
- ✓400 g of provoleta
- ✓1.5 kg of charcoal or an equivalent amount of dry firewood
- ✓Coarse salt and black pepper
- ✓4 tablespoons of fresh parsley chopped
- ✓2 cloves of garlic finely chopped
- ✓1 tablespoon of dried oregano
- ✓1 teaspoon of ground ají
- ✓1/2 cup of olive oil
- ✓1/4 cup of wine vinegar
- ✓1/2 teaspoon of salt
- ✓2 tablespoons of warm water
02
Step-by-step method
- 01
Remove the flank steak and flank steak from the refrigerator about thirty minutes before cooking them.
Remove the flank steak and flank steak from the refrigerator about thirty minutes before cooking them. It is not necessary to marinate them. If the flank steak has a moderate layer of fat, it will retain its juiciness better.
- 02
Prepare the chimichurri by mixing in a bowl the parsley, garlic, oregano, ground ají, and salt.
Prepare the chimichurri by mixing in a bowl the parsley, garlic, oregano, ground ají, and salt. Add the wine vinegar, olive oil, and warm water, stir and let it rest for at least twenty minutes.
- 03
Light the charcoal or firewood and wait between thirty and forty minutes, until it becomes embers covered with a thin gray layer.
Light the charcoal or firewood and wait between thirty and forty minutes, until it becomes embers covered with a thin gray layer. Distribute them in a single area of the grill, leaving another cooler area to control the cooking.
- 04
Season the flank steak and flank steak just before putting them on the grill.
Season the flank steak and flank steak just before putting them on the grill. Place them over medium heat, with the fat side up. If the flank steak has bones, start with the bone side towards the embers.
- 05
Cook the meat slowly for thirty-five to forty-five minutes on the first side.
Cook the meat slowly for thirty-five to forty-five minutes on the first side. Check that the heat is medium: the hand can be held between five and seven seconds at a few centimeters from the grill.
- 06
Turn the flank steak and flank steak over and cook for an additional twenty-five to thirty-five minutes.
Turn the flank steak and flank steak over and cook for an additional twenty-five to thirty-five minutes. The flank steak may need a few more minutes due to its irregular shape. For a juicy result, remove it when the center reaches approximately 55 to 60 °C.
- 07
When there are about twenty minutes left to finish the meat, place the chorizos on the grill.
When there are about twenty minutes left to finish the meat, place the chorizos on the grill. Turn them several times to brown them evenly and do not prick them. If they are very thick, they may take between twenty and twenty-five minutes.
- 08
Heat the morcillas in a soft heat area for eight to ten minutes, turning them carefully so they do not break.
Heat the morcillas in a soft heat area for eight to ten minutes, turning them carefully so they do not break.
- 09
Place the provoleta in a small iron skillet or on a grill plate.
Place the provoleta in a small iron skillet or on a grill plate. Cook it for three to five minutes on each side, until it is golden brown on the outside and melted on the inside. Remove it if it starts to spill.
- 10
Remove the meat and let it rest on a board for ten to fifteen minutes.
Remove the meat and let it rest on a board for ten to fifteen minutes. Cut the flank steak into thin slices and against the grain. Separate the flank steak between the bones into individual portions.
- 11
Serve the meat, followed by the chorizos and morcilla, and place the provoleta in the center to share.
Serve the meat, followed by the chorizos and morcilla, and place the provoleta in the center to share. Accompany with the chimichurri served separately or over some slices just before eating.
- Always cook over embers, never over live flames.
- If the fat causes flames, move the meat to a cooler area; do not extinguish the fire with water.
- Do not prick the chorizos to preserve their juices.
- Heat the morcilla gently because it is already cooked and can break.
- Let the meat rest before cutting it so that its juices are redistributed.
- Always cut the flank steak against the grain.
- If you can't find ground ají, you can substitute it with a small amount of dried chili or paprika, according to the level of spiciness you prefer.
- Reserve part of the embers to keep the grill warm and avoid cooking too many pieces together.
- Serve the provoleta immediately, while it retains its creamy texture.