16 delicious asado recipes from around the world
A classic Argentine Asado centerpiece, Vacío (flank steak) is traditionally slow-roasted over an open fire, resulting in incredibly tender and flavorful beef. This method emphasizes the natural richness of the meat, seasoned simply with coarse salt.
Entraña, or skirt steak, is a thin, flavorful cut of beef essential to any Argentine asado (barbecue). Its thinness allows for quick cooking, resulting in a wonderfully seared exterior and a tender, juicy interior. This recipe focuses on simple seasoning and high-heat grilling to let the natural flavor of the meat shine.
A centerpiece of any Argentine Asado, these beef short ribs are slowly grilled over wood embers, allowing the smoke and fat to render into incredibly tender and flavorful meat. This recipe focuses on the traditional, minimalist approach, highlighting the quality of the beef and the primal method of cooking.
A vibrant and herbaceous Argentine sauce, essential for grilled meats (asado). This classic chimichurri features fresh parsley, oregano, garlic, and a tangy vinegar and olive oil base, with a hint of heat from red pepper flakes.
Chinchulines are a beloved Argentine asado staple, featuring beef small intestines grilled until wonderfully crispy and flavorful. This recipe guides you through preparing and grilling them to perfection.
A vibrant and refreshing Argentine salad, typically served as a side dish with grilled meats (asado). It features thinly sliced tomatoes, onions, and bell peppers dressed in a simple vinaigrette. The key is the freshness and balance of flavors.
Bife Koygua is a hearty and flavorful Paraguayan beef stew, often prepared as part of a traditional asado (barbecue). It features tender pieces of beef simmered with vegetables and is famously topped with a perfectly poached egg, which adds a rich, creamy element to the dish. This stew is celebrated for its simple yet profound flavors, showcasing how basic ingredients can create a deeply satisfying meal.
A classic Argentine dish featuring tender, thinly sliced flank steak (matambre) grilled to perfection. This recipe focuses on a simple preparation to highlight the quality of the beef, served with a vibrant chimichurri sauce.
A prime cut of Argentine strip steak, known as Bife de Chorizo, expertly grilled to perfection. This restaurant favorite is celebrated for its rich flavor and tender texture, typically served with vibrant chimichurri.
Vacío, a prized cut of flank steak in Argentina, is traditionally slow-grilled over embers. This method renders the fat beautifully, creating a tender and flavorful steak with a satisfying crust. Perfect for a traditional Argentine asado.
Slow-cooked beef ribs, often grilled or roasted, served with tender boiled or fried yuca (manioc). A quintessential Paraguayan barbecue dish, highlighting the country's love for grilled meats and staple root vegetables.
A classic Argentine starter, Provoleta is a thick slice of provolone cheese grilled until golden brown and bubbly, then seasoned with oregano and chili flakes. Perfect for sharing as an appetizer before a barbecue (asado).
Molleja, or sweetbreads (thymus gland), are a prized delicacy in Argentine asado. This recipe focuses on grilling them to a perfect crispy exterior while maintaining a tender interior, served simply with a squeeze of fresh lemon.
Authentic Argentine Asado de Tira, featuring cross-cut beef ribs cooked low and slow over coals or in a grill. A fundamental dish for any Argentine barbecue (asado).
Mollejas, or sweetbreads (thymus glands), are a highly prized delicacy in Argentina, especially during an asado (barbecue). This recipe focuses on achieving a perfectly grilled exterior with a creamy, tender interior.
A thick-cut, premium ribeye steak grilled to perfection, a staple of Argentine asado. This recipe focuses on showcasing the quality of the beef with simple seasoning.
