Dinner · Argentine

Argentine Asado (Wood-Fired Grilled Beef and Sausages)

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 2, 2026

Asado is Argentina's beloved weekend ritual: a slow, smoky grill loaded with beef, chorizo, and morcilla, cooked low over glowing coals until everything is deeply flavored and juicy. This is not a quick weeknight dish, but it is wonderfully hands-off once the fire is set, and the payoff is a table full of tender, salty, smoke-kissed meat. Serve it the classic way, with bright chimichurri and plenty of crusty bread.

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Argentine Asado (Wood-Fired Grilled Beef and Sausages)

Why you'll love this

  • Feeds a crowd with minimal fuss once the fire is going.
  • Deep, smoky flavor you cannot get from an oven.
  • A relaxed, social way to cook and eat.
  • Just salt and good meat: no complicated marinades needed.

EveryDayMeal recipe

Argentine Asado (Wood-Fired Grilled Beef and Sausages)

Prep
15m
Cook
120m
Total
180m
Serves
8
Level
Medium

Ingredients

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

Equipment

  • Grill with adjustable grate or coal bed
  • Long tongs
  • Sharp carving knife
  • Cutting board
  • Chimney starter (optional)

Instructions

  1. Build a wood or wood-and-charcoal fire in your grill and let it burn down until the flames die and you are left with a bed of glowing, ashy coals, about 30 to 45 minutes, since cooking over open flame will scorch the meat before it cooks through.
  2. Salt the beef generously on all sides just before it goes on the grill, which keeps the surface moist and helps a savory crust form rather than drawing out the juices.
  3. Lay the thickest cuts on the grill first and set them farthest from the hottest coals, so they cook slowly and evenly all the way to the center without burning the outside.
  4. Add the chorizo and morcilla partway through, after the beef has had a head start, because 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 desired doneness: ribs can take up to 2 hours, while thinner cuts and sausages will be ready in 20 to 40 minutes.
  6. Move finished pieces to a cooler edge or a warm platter as they are done, then let the beef rest for about 10 minutes so the juices settle back into the meat before you slice it.
  7. Slice against the grain and serve with chimichurri, grilled vegetables, tomato salad, and crusty bread.

Tips from the kitchen

  • Use a mix of wood and charcoal: wood brings the smoky flavor while charcoal holds a steady, even heat.
  • Resist crowding the grill, and keep a cooler zone so you can move meat off the direct heat if flare-ups start.
  • Salt right before grilling, not hours ahead, to keep the meat moist and full of flavor.

Estimated nutrition per serving: 620 cal · 48g protein · 2g carbs · 47g fat

Make it your own

  • Swap in short ribs or a whole flank steak depending on what your butcher has.
  • Skip the morcilla and add extra chorizo or sweetbreads (mollejas) if you prefer.
  • No wood grill? Use a charcoal kettle grill and cook with the lid mostly off over indirect heat.

Storing & make-ahead

Refrigerate leftover meat in an airtight container for up to 3 days. Reheat gently in a low oven (300F) wrapped in foil to keep it from drying out, or slice thin and use in sandwiches and salads.

Good to know

Can I make asado on a gas grill?
Yes, though you lose the wood smoke. Cook over medium-low heat with the burners set for indirect cooking, and add a smoker box of wood chips for flavor.
How do I know when the coals are ready?
The flames should be gone and the coals covered in gray ash, glowing red underneath. Hold your hand a few inches above: you should be able to keep it there only 4 to 5 seconds.
What is the best cut for beginners?
Flank or skirt steak cooks quickly and forgivingly. Save the long-cooking ribs for once you are comfortable managing the fire.
Do I really need chimichurri?
It is not required, but the bright, garlicky, herby sauce cuts through the rich meat beautifully and is quick to blend together.

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