Beef ribs, skirt steak and sausages cook over gentle charcoal heat, building a browned crust while the thicker cuts turn tender.
A steady bed of coals gives Asado its unhurried rhythm: ribs go on first, with quicker steaks and sausages joining later. Salt and wood smoke carry the flavor, leaving the different cuts of beef room to taste like themselves.
Ask for cross-cut ribs about 1 inch thick and fresh grilling chorizo. Set up a cooler side of the grill before cooking; flare-ups from dripping fat should never sit directly beneath the meat.
Method
Light a charcoal grill and let the flames settle into glowing coals. Bank the coals on one side, leaving a cooler zone; aim for 300°F (150°C) with the lid closed.
Season the beef short ribs with 1 1/2 tsp salt. Place them on the cooler side, bone-side down, cover and cook for , turning every , until the fat renders and the meat begins to yield.
Cook the ribs for another until tender and at least 145°F, moving briefly over the coals if they need browning. During this time, grill the fresh chorizo on the cooler side for , turning regularly, until 160°F inside.
Add the fully cooked morcilla to the cooler side for , turning gently, until hot through. Keep finished sausages and ribs on a platter loosely covered with foil.
Season the skirt steak with the remaining salt. Grill directly over the coals for per side, until browned and 145°F inside; move away from flames if fat flares.
Rest the steak for before slicing across the grain. The ribs should also rest at least before serving with the sausages.
Forkue tips
- Add a few already-lit coals as needed to maintain gentle heat; a sudden fierce fire will burn the outside before the ribs soften.
Storing and reheating
Refrigerate sliced meat and sausages for up to 3 days. Reheat ribs and sausages covered at 300°F with a splash of water; warm steak slices briefly in a skillet to keep them from drying out.
Kitchen gear
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Asado: FAQ
Can I use a gas grill?
Yes. Heat one burner and leave the other off, then use the unlit side for the long rib cook and the lit side to brown the steak.
Can I use thick English-cut short ribs?
Use the specified thin cross-cut ribs. Thick English-cut ribs need substantially longer cooking and will not soften on this schedule.
How do I store and reheat Asado?
Refrigerate sliced meat and sausages for up to 3 days. Reheat ribs and sausages covered at 300°F with a splash of water; warm steak slices briefly in a skillet to keep them from drying out.
How long does Asado take?
About 2 hr 50 min in total: 40 min prep and 2 hr 10 min cooking.
What do I need to make Asado?
The key ingredients are beef short ribs, skirt steak, fresh chorizo sausages and morcilla sausages, plus pantry basics.
Any tips for Asado?
Add a few already-lit coals as needed to maintain gentle heat; a sudden fierce fire will burn the outside before the ribs soften.
