Asado

Ingredients7

• beef short ribs (asado de tira)1.5 kg
• flank steak (vacio)1 kg
• chorizo sausages4
• morcilla (blood sausage)2
• coarse salt2 tbsp
• black pepper1 tsp
• chimichurri sauce200 ml

Method

1. Light a charcoal grill and let the coals turn white, creating a medium‑low heat zone.
2. Season the beef short ribs, flank steak, chorizo and morcilla generously with coarse salt and black pepper.
3. Place the larger beef cuts on the grill over indirect heat and cook slowly for about 2–3 hours, turning occasionally.
4. Add the chorizo and morcilla to the grill during the last 30 minutes, cooking until browned.
5. Baste the meat with chimichurri sauce while it finishes cooking, allowing the flavors to meld.
6. Remove the meat from the grill, let it rest for 10 minutes, then slice against the grain.
7. Serve the sliced meats on a platter with extra chimichurri sauce on the side.