Dinner · Argentine

Argentine Asado (Grilled Mixed Beef and Sausages)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 4, 2026

Asado is Argentina's answer to the weekend cookout, a slow, smoky feast of beef cuts and sausages grilled over wood coals. It takes patience more than skill, and the payoff is deeply flavored meat you slice and share straight off the grill. Fire it up, pour a glass of Malbec, and let the coals do the work.

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Argentine Asado (Grilled Mixed Beef and Sausages)

Why you'll love this

  • Simple ingredients, huge payoff in flavor.
  • Feeds a crowd with minimal fuss.
  • Naturally gluten-free and low-effort once the fire is going.
  • Perfect excuse to slow down and cook outside.

EveryDayMeal recipe

Argentine Asado (Grilled Mixed Beef and Sausages)

Prep
20m
Cook
120m
Total
140m
Serves
6
Level
Medium

Ingredients

  • 2kg (about 4.5 lb) mixed beef cuts (short ribs, flank, skirt)
  • 4 chorizo sausages
  • 2 morcilla (blood sausage)
  • to taste coarse salt

Equipment

  • Wood or charcoal grill
  • Long tongs
  • Sharp carving knife
  • Cutting board

Instructions

  1. Build a wood fire in your grill and let it burn down until the flames die and you have a bed of glowing, ashed-over coals, which gives steady heat without scorching the meat.
  2. Season the beef generously with coarse salt on all sides right before it goes on, so the meat stays juicy instead of drying out from sitting in salt too long.
  3. Lay the thickest cuts on the grill first and set them farthest from the hottest coals, letting them cook slowly and evenly without burning the outside before the inside is done.
  4. Add the chorizo and morcilla once the beef has had a head start, since the sausages cook faster and only need to heat through and crisp their casings.
  5. Cook everything low and slow, turning occasionally, until each piece reaches your preferred doneness. Ribs can take up to 2 hours while thinner cuts finish much sooner, so pull each item as it is ready.
  6. Let the meat rest for about 10 minutes before slicing, which lets the juices settle back in so every bite stays moist. Slice and serve with chimichurri and grilled vegetables.

Tips from the kitchen

  • Use a mix of wood and charcoal: wood brings the smoky flavor while charcoal holds a steady temperature.
  • Salt the meat only just before grilling to lock in moisture.
  • Keep a cooler zone on the grill so you can move pieces off direct heat as they finish.

Estimated nutrition per serving: 620 cal · 52g protein · 2g carbs · 45g fat

Make it your own

  • Swap in ribeye or sirloin if you prefer leaner, quicker-cooking cuts.
  • Add sweetbreads (mollejas) for a traditional touch.
  • No morcilla? Double the chorizo or add grilled provoleta cheese.

Storing & make-ahead

Refrigerate leftover meat in an airtight container for up to 3 days. Reheat gently in a covered pan or low oven to avoid drying it out. Sliced beef also makes excellent sandwiches cold.

Good to know

Can I make asado without a wood fire?
Yes. A charcoal grill works well, and you can add a few wood chunks for smoke. A gas grill will cook the meat but you lose most of the smoky character.
How do I know the coals are ready?
Wait until the flames have died down and the coals glow with a light gray ash coating. Direct flames will char the meat before it cooks through.
What should I serve with asado?
Chimichurri sauce, a fresh tomato salad, crusty bread, and grilled vegetables are classic. A robust Malbec rounds it out.
Why rest the meat before slicing?
Resting lets the juices redistribute so the meat stays moist. Slice too soon and much of that juice runs out onto the board.

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