How to Make Authentic Argentine Asado (BBQ)

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Argentina is world-famous for its asado, a traditional barbecue that is more than just a way of cooking—it’s a social event and a cultural tradition. Unlike American-style BBQ, Argentine asado focuses on simple seasonings, slow cooking over wood or charcoal, and high-quality meats.

In this guide, you’ll learn how to prepare an authentic Argentine asado, including the best cuts of meat, the cooking process, and essential side dishes to serve with it.

Understanding the Tradition of Asado

In Argentina, asado is more than just grilled meat—it’s a ritual shared with family and friends. Traditionally, asado is prepared by the asador (the grill master), who carefully tends to the fire and ensures that every cut of meat is cooked to perfection.

Unlike fast grilling, asado is cooked slowly over indirect heat using wood (leña) or charcoal (carbón) to infuse the meat with a smoky, rich flavor.

Choosing the Best Cuts of Meat

Argentine asado uses a wide variety of meats, and the best cuts include:

Beef Cuts:

  • Asado de Tira (Short Ribs) – The most iconic cut, featuring juicy, bone-in ribs.
  • Vacío (Flank Steak) – A flavorful, tender cut with a crispy outer layer.
  • Entraña (Skirt Steak) – Rich in fat and full of flavor, best cooked medium-rare.
  • Bife de Chorizo (Sirloin Steak) – A thick, juicy cut, similar to a New York Strip.

Other Meats for Asado:

  • Chorizo (Argentinian Sausage) – A staple at any asado, often served with chimichurri sauce.
  • Morcilla (Blood Sausage) – A delicacy with a deep, rich flavor.
  • Matambre (Stuffed Flank Steak) – A thin cut often stuffed with vegetables and herbs.

The Fire: Setting Up an Authentic Argentine Grill

The key to Argentine asado is the fire, which should be made from hardwood (like quebracho or oak) or natural charcoal.

Steps for Preparing the Fire:

  1. Use only wood or charcoal – Avoid gas grills for an authentic experience.
  2. Arrange the coals in a pile and light them with paper or natural fire starters (never lighter fluid).
  3. Wait for the coals to turn white – This ensures steady, indirect heat.
  4. Spread the embers evenly under the grill, placing more heat under thicker cuts of meat.

How to Cook an Authentic Asado

Step 1: Seasoning the Meat

  • Argentine asado is not marinated—it’s seasoned simply with coarse salt (sal parrillera) and sometimes black pepper.
  • The salt is added before grilling to enhance the meat’s natural flavors.

Step 2: Cooking the Meat Slowly

  1. Place the meat on the grill (parrilla) over low heat (not directly over the flames).
  2. Short ribs and thick cuts should be cooked bone-side down first, to allow the fat to render slowly.
  3. Chorizo and sausages should be cooked on medium heat, turning occasionally.
  4. Skirt steak and flank steak can be grilled for a shorter time, as they cook faster.
  5. Do not flip the meat too often—traditional asado requires patience. Meat is flipped only once or twice.

Step 3: Checking for Doneness

  • Rare (Jugoso): 5–7 minutes per side
  • Medium-Rare (A Punto): 7–10 minutes per side
  • Well-Done (Bien Cocido): 12+ minutes per side

For the perfect asado, let the meat rest for 5–10 minutes before slicing.

Essential Side Dishes for Asado

Argentine asado is not complete without traditional side dishes, including:

Chimichurri Sauce (The Classic Argentine Condiment)

Ingredients:

  • 1 cup fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste

Instructions:

  1. Mix all ingredients in a bowl.
  2. Let it sit for at least 30 minutes to develop the flavors.
  3. Serve over grilled meats.

Grilled Vegetables (Verduras Asadas)

  • Bell peppers, eggplant, and onions are often grilled alongside the meat.
  • Lightly coat them in olive oil and salt before placing them on the grill.

Empanadas

  • Classic Argentine beef empanadas make a great appetizer before the main asado.

Provoleta (Grilled Cheese)

  • A thick slice of provolone cheese, grilled until crispy on the outside and gooey inside, topped with oregano and olive oil.

What to Drink with Asado

Argentine Red Wine

A full-bodied Malbec from Mendoza is the perfect pairing for asado, complementing the smoky, rich flavors of the grilled meat.

Fernet with Cola

A popular Argentine drink made with Fernet-Branca (a bitter herbal liquor) and Coca-Cola.

Mate (Traditional Herbal Tea)

While mate is usually enjoyed before or after a meal, some Argentines drink it alongside asado.

Final Thoughts

Argentine asado is not just about grilling—it’s about sharing food, culture, and tradition. Whether you’re cooking short ribs, sausages, or flank steak, the key is quality meat, simple seasoning, and slow cooking over wood or charcoal.

Now that you know the secrets to an authentic Argentine asado, will you try hosting one at home? Gather your friends, light the fire, and enjoy one of Argentina’s most beloved culinary experiences!

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