Asado
A traditional Argentine barbecue featuring beef, chorizo, and other meats cooked over an open flame.
Instructions
- Prepare the grill by lighting a wood or charcoal fire and let it burn until you have a solid bed of embers. The heat should be medium-low.
- Generously season the beef ribs and short ribs with coarse sea salt and freshly ground black pepper on both sides.
- Place the beef ribs, short ribs, and chorizo sausages on the grill. Cook the beef ribs and short ribs for about 20-30 minutes per side, or until they develop a nice crust and are cooked to your desired doneness.
- Grill the chorizo sausages for about 10-15 minutes, turning occasionally, until they are cooked through and slightly charred on the outside.
- During the last few minutes of grilling, slice the loaf of crusty bread and toast it on the grill until it's golden brown.
- Remove the meats from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, making the meat more tender.
- Serve the grilled meats with a generous drizzle of chimichurri sauce and lemon wedges on the side for squeezing over the meat.
- Arrange the grilled bread slices on a serving platter alongside the meats.
- Pour a glass of Malbec wine for each guest, if desired, to complement the rich flavors of the asado.
Ingredients
Nutritional Information & Health Goals
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