Soups & Stews
The Argentinian beef asado recipe transforms a simple grill session into a cultural experience—where smoky, charred meats meet vibrant chimichurri and bold flavors. This isn’t just dinner; it’s a celebration of Argentina’s soul, where every bite tells a story.
The secret lies in the slow, low-and-slow cooking over hardwood coals, creating tender, juicy beef with a crust so perfect it’ll have guests begging for seconds.
Tradition demands the right cuts—chorizo for its bold, spiced richness, flank steak for its melt-in-your-mouth tenderness, and ribs that fall apart at the touch.
But the magic isn’t just in the meat; it’s in the chimichurri, a bright, herby sauce that cuts through the smokiness with zesty lemon and fresh parsley. We’ll also include provoleta (grilled provolone) and ensalada rusa (Russian-style potato salad) to round out the feast.
What sets this asado apart is the technique: no rushed cooking here. The beef rests before and after grilling, ensuring every slice stays juicy. The parrilla (Argentinian grill) method—using hardwood like quebracho or algarrobo—infuses the meat with an unmistakable smoky depth.
Pair it with a glass of Malbec or a bold Fernet con Coca, and you’ve got a meal that’s equal parts rustic and refined.
This recipe isn’t just about food; it’s about bringing a piece of Argentina to your backyard. Whether you’re hosting a gathering or treating yourself to a Sunday feast, this asado delivers restaurant-quality results with a method that’s surprisingly approachable. Let’s get started—your grill is waiting.
Ingredients for beef asado argentina
Six cuts of beef, two bold sauces, and one unforgettable grill session ahead.
| Ingredient | Amount | Notes |
|---|---|---|
| Argentinian Chorizo Sausages 🌭 | 8 whole | Fresh, not cured, for best flavor |
| Flank Steak 🥩 | 2 lb | Center-cut, 1-inch thick slices |
| Beef Short Ribs 🍖 | 2 lb | Bone-in, 2-inch cubes, trimmed |
| Provolone Cheese 🧀 | 1 lb | Argentinian-style, sliced thick |
| Fresh Parsley 🌿 | 1 ½ cups | Flat-leaf, tightly packed |
| Garlic Cloves 🧄 | 10 cloves | Unpeeled, for chimichurri |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed, no seeds |
| Red Wine Vinegar 🍷 | ¼ cup | Argentinian preferred |
| Olive Oil 🫒 | 1 cup | Extra-virgin, fruity variety |
| Red Bell Pepper 🌶️ | 1 whole | For ensalada rusa |
| Russet Potatoes 🥔 | 4 lb | Yukon gold preferred |
| Carrots 🥕 | 2 lb | Baby carrots work too |
| Mayonnaise 🥫 | ½ cup | Dijon-style preferred |
| Hardwood Charcoal 🔥 | 4 lb | Quebracho or algarrobo |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked |
The beef cuts are non-negotiable for authentic asado flavor. Chorizo from Carne Loca or your local Latin market delivers that signature spiced richness—avoid pre-cooked versions. Flank steak should have visible marbling; Costco or Whole Foods carry excellent center-cut options. For ribs, look for bone-in short ribs with good meat-to-bone ratio—local butchers often have the best cuts. Provolone? Argentinian brands like La Serenísima melt dramatically better than domestic versions. The chimichurri parsley needs to be fresh—farmers markets have the brightest, most flavorful leaves. If you can't find flat-leaf, regular parsley works but chop it extra fine.
No fresh chimichurri parsley? Cilantro or basil at half the amount stretches it, but the flavor shifts noticeably. Running short on red wine vinegar? Balsamic vinegar works in a pinch, though it adds slight sweetness. The ensalada rusa mayo can be swapped for Greek yogurt mixed with lemon juice for tang. For the grill, hardwood charcoal is essential—Traeger or Kingsford brands work, but nothing beats authentic quebracho. If you're using a gas grill, soak wood chips in water for 30 minutes first. The potatoes should be boiled whole, then sliced—never pre-sliced, or they'll turn to mush.
Chorizo and ribs can rest in the fridge for 2 days before grilling—use airtight containers. Chimichurri keeps 5 days in a sealed jar with olive oil on top. The ensalada rusa holds 3 days if stored with plastic wrap pressed directly on the surface. Grill the provolone last—it melts fast, and you want that gooey perfection. Leftover beef? Freeze portions for 3 months—it reheats beautifully in a cast-iron skillet with a splash of water.
Why You'll Love This Recipe
- I’ll be real: most beef-heavy meals turn into sad, dry leftovers. Not this. The short ribs stay juicy, the chorizo holds its shape, and the provolone? It just gets better the next day. Pack it for lunch, freeze portions, or serve it cold in sandwiches—it’s the kind of meal that keeps giving.
- One-Pan Magic: I swear by this—just toss the chorizo, flank steak, and short ribs on a single sheet pan, let the grill or oven do the work, and walk away. No chopping boards, no extra pots, and honestly? That smoky-sweet aroma while it cooks is half the fun.
- Umami Bomb: Between the chorizo’s spiced kick, the flank steak’s buttery tenderness, and those fall-off-the-bone short ribs, every bite is a flavor party. The provolone melts into gooey perfection when it hits the heat, and that fresh parsley? It’s the bright little bow on this whole delicious package.
- Weekend Feast or Weeknight Win: This recipe doesn’t care what’s on your calendar. Grill it for a Sunday family lunch, throw it together for a last-minute dinner party, or even prep the meat ahead—it reheats like a dream. My college-aged son still asks for it when he’s home, and he’s not exactly a “family dinner” guy.
Step-by-step instructions for authentic Argentinian asado
Master this legendary South American feast with smoky grilled meats and vibrant sides.
Prepare the Chimichurri and Ensalada Rusa
Start by making the chimichurri while the grill heats. In a food processor, combine the 1.5 cups fresh parsley, 10 unpeeled garlic cloves, 0.5 cup lemon juice, and 0.25 cup red wine vinegar. Pulse until finely chopped but not purred. With the processor running, slowly add the 1 cup olive oil until you get a bright green, herby paste. Taste and adjust seasoning with 2 tbsp kosher salt and 1 tbsp ground black pepper if needed. Transfer to a bowl and set aside.
For the ensalada rusa, peel and dice the 4 lb russet potatoes and 2 lb carrots into small, even cubes. Boil them separately until tender (15-20 minutes for potatoes, 10-12 minutes for carrots). Drain and rinse with cold water to stop cooking. In a large bowl, combine the vegetables, 0.5 cup mayonnaise, and finely diced 1 whole red bell pepper. Mix gently and chill until ready to serve.
Set Up the Argentinean Grill
Fill your grill with 4 lb hardwood charcoal (quebracho or algarrobo preferred) and light it. Once the coals are fully ignited and covered with a thin layer of ash, spread them evenly across the grill grates. Maintain a temperature of 400-450°F—this is crucial for achieving that signature asado crust. I like to use a chimney starter to get the coals going quickly, then spread them out for even heat distribution.
While the grill heats, prepare the meats. Pat the 8 whole Argentinian chorizo sausages, 2 lb flank steak, and 2 lb beef short ribs dry with paper towels. Season each piece generously with additional kosher salt and ground black pepper, focusing on the cuts where fat is exposed. The chorizo should be left whole, while the flank steak should be sliced into 1-inch thick portions and the short ribs into 2-inch cubes.
Grill the Meats to Perfection
Start with the chorizo sausages. Place them directly over the hot coals and grill for 12-15 minutes, turning occasionally, until they develop a deep char and the internal temperature reaches 160°F. The chorizo should be slightly blistered but still juicy inside—Argentinian chorizo is best when cooked just until the fat renders and the casing crisps.
Next, grill the beef short ribs for 30-40 minutes, turning occasionally, until they develop a dark bark and the internal temperature reaches 195-203°F. These ribs are tough cuts that need low-and-slow cooking, but the high heat of the grill will give them that smoky flavor we love. Transfer them to a plate and tent loosely with foil to keep warm.
Finally, grill the flank steak for 4-5 minutes per side for medium-rare doneness (130-135°F internal temperature). The high heat will give you that perfect crust while keeping the inside tender. Let the steak rest for 5-10 minutes before slicing against the grain into ¼-inch thick strips.
Assemble and Serve the Asado Feast
Arrange the grilled meats on a large platter with the chimichurri drizzled generously over everything. The chimichurri should glisten on the meats, adding a burst of fresh, herby flavor with every bite. Serve the ensalada rusa on the side, its creamy texture contrasting beautifully with the smoky, charred meats.
Slice the 1 lb Argentinian-style provolone cheese into thick pieces and serve it on the side for guests to add to their plates. The cheese melts beautifully when exposed to the residual heat of the grilled meats, creating a delicious, gooey topping. Serve immediately while everything is hot and the chimichurri is still vibrant.
Pro Tips For Making Beef Asado Argentina
- Sear Short Ribs First: Toss the short ribs in the grill before the flank steak or chorizo—high heat for 3-4 minutes per side to lock in their juices. I learned this the hard way: skipping this step means tough, stringy ribs that’ll have everyone picking at their plates instead of savoring them.
- Dry the Flank Steak: Pat that flank steak bone-dry with paper towels—no wet hands, no half-hearted wipe. A dry surface = perfect crust. I used to rush this, and the steak would steam instead of sear. (Yes, even if you’re impatient like me.)
- Don’t Overcrowd the Chorizo: Space those chorizo sausages at least an inch apart on the grill—crowding steams them instead of browning. I was skeptical until I tried it: the skin gets crispy and caramelized, while the inside stays juicy. (Your future self will thank you.)
- Rest the Steak Under Foil: After pulling the flank steak, wrap it in foil and let it sit for 5-10 minutes—no peeking. Skipping this step means sliced meat that turns out dry and sad. (I know, I know, but trust the process.)
Make-ahead tips for this dish
Prep Ahead Strategy
Start your asado prep 24 hours ahead for maximum flavor development. Marinate the flank steak and short ribs in 2 tbsp olive oil, 1 tbsp kosher salt, and 1 tsp cracked black pepper—store in an airtight container in the fridge.
The meat absorbs flavors overnight, becoming more tender. 🌟
Chimichurri Prep
Make the chimichurri the night before and store it in a sealed jar with a layer of olive oil on top to preserve freshness. This bright green sauce needs time to meld its flavors—5 days in the fridge is ideal. Shake before using to redistribute the oil.
Vegetable Prep
Peel and dice the potatoes and carrots for the ensalada rusa up to 3 days ahead. Store them in cold water in the fridge to prevent browning. When ready to cook, boil them fresh—they’ll hold their shape better than pre-cooked slices. ❄️
Grill Prep Day-Of
Set up your grill 1 hour before cooking—this includes lighting the hardwood charcoal and letting it burn to a white ash. Keep the chorizo and provolone at room temperature for 30 minutes before grilling. Cold meat won’t sear properly, and cold cheese won’t melt as beautifully.
Resting and Serving
After grilling, let all meats rest 10-15 minutes before serving. This redistributes juices—critical for tender flank steak and juicy ribs. Keep the chimichurri and ensalada rusa chilled until the last moment to maintain crispness and freshness.
Leftovers Magic
Store leftover meats in airtight containers for up to 3 days in the fridge or 3 months in the freezer. Reheat in a cast-iron skillet over medium heat with a splash of water to restore moisture. The chimichurri can be frozen for 1 month—just thaw and shake before using.
Nutrition facts
Frequently asked questions
What's the best way to substitute hardwood charcoal if I can't find quebracho?
Use oak or hickory charcoal as your next best option—they provide excellent smoky flavor. If using a gas grill, soak wood chips (oak, mesquite, or pecan) in water for 30 minutes before grilling. For a milder smoke, try fruitwood like apple or cherry. Just avoid pine, as it can taste bitter.
Can I make chimichurri without a food processor?
Finely chop the 1.5 cups parsley and 10 garlic cloves by hand with a sharp knife, then mix with the remaining ingredients in a bowl. For extra texture, pulse the garlic and parsley separately in a mini food processor first. The key is to get it as fine as possible for that authentic sauce consistency.
How do I know when the beef short ribs are done?
Use a meat thermometer to check for 195-203°F internal temperature—they should feel tender when pierced with a fork. The ribs should also have a dark, caramelized bark and any connective tissue should pull away easily. If they're still tough, return them to the grill for another 10-15 minutes.
Is there a vegetarian option for this asado?
While traditional asado centers on beef, you can create a vegetarian version by focusing on the sides. Serve extra ensalada rusa, grilled portobello mushrooms with chimichurri, and provoleta (grilled provolone) as the star. Add grilled vegetables like zucchini and bell peppers for texture. The chimichurri works beautifully on all these components!
What's the best way to reheat leftover asado meats?
Reheat in a cast-iron skillet over medium heat with a splash of water or broth to restore moisture. For ribs, wrap them in foil with a little liquid and bake at 300°F for 20-30 minutes. Never microwave—it dries out the meat. The chimichurri can be reheated gently in a saucepan (don't boil) or served fresh alongside reheated meats.