How to make the Argentine Asado

The argentine roast called "asado"  is done with the whole block of ribeye! 


The Argentine asado is a piece of meat that is slowly roasted on a grill over the heat of the charcoal. Be careful when handling fire and charcoal.

First you have to light the coal:


* Put a newspaper's piece  and charcoal in a fire pit or brazier. Light another piece of paper and insert it into the can. 
* If you have a vegetal charcoal burner, it will ignite very quickly. If you don't have it, light the charcoal fire as usual.
* When the charcoal is red and the center has become ember, place it under the grill and arrange the lit coals .
 ※This is the point for a simmer!


 

Roast it over low heat. How to judge the temperature of your charcoal grill?




The best test is the “hand test” 

Placing the palm of the hand near the grill and counting the seconds that one holds before feeling the need to remove the hand because we are burning. 
  1. If you only hold for 1 second, the temperature is too high. /Over 600 °F
  2. If you hold for 2 seconds it is hot, around 190 C. /400° to 500 °F
  3. If you hold 3 seconds it is medium-high, between 175C and 190 C. /350° to 375 °F 
  4. If you hold for 4 seconds the temperature is medium, from 150 C to 175 C, ideal for roasting. /325° to 350 °F


Cook it slowly 


・ Sprinkle salt on the surface of the meat block and bake it slowly for about an hour and a half to two hours.
・ Turn the block back when it has a brown color that you like (the store owner prefers dark brown). After browning both sides, brown the sides as well.
The block is roasted for about 20 to 30 minutes on each side and 15 minutes on each side. The last 30 minutes are placed in the corner of the grill to rest.
※ The best way to learn to make "asado argentino" is with other more experienced grills. 


If you want to make meat tender : wrap the entire block in aluminum foil and bake it so the core cooks faster.

You want to eat it now! But ... hang on a minute.


・ You can eat it as soon as it is baked. However, if you place it on a cutting board or tray for about 15 to 20 minutes and let it rest, it can generate even more juice and enjoy the flavor of the meat.
 
Argentines season their roasts with a special sauce: "el chimichurri" 

Recipe to prepare the Argentine Chimichurri:
・ Olive oil : 50ml
・ White wine vinegar : 50ml 
・ Garlic: 2 teaspoons (minced to taste)
・ Onion (chopped) : 1/4 個
・ Dried oregano : 1 teaspoon and a half
・ Parsley dry : 2 teaspoons
・ Black pepper: 1/2 teaspoon
・ Salt: 1 teaspoon
※ For those who want a bit of spice, chili (powder): 1/4 teaspoon
※ If the flavor is very acid add a little water. 

Tomato-based sauce:
・ Fresh tomato: 2 
・ Onion: 1/2 
・ Peppers: 2 
・ Olive oil: 2 tablespoons 
・ Lemon juice: 2 tablespoons 
・ Sugar: 2 teaspoons 
・ Garlic (grated): 1/2 teaspoon