Dinner · Argentine

Argentine Asado (Wood-Fired Mixed Grill)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 3, 2026

Asado is Argentina's weekend ritual: a slow, smoky mixed grill of beef, chorizo, and blood sausage cooked over hardwood coals until the crust is deep and the inside stays juicy. The secret is patience and a good fire, not fancy technique, so this is more about tending the grill with a cold drink in hand than fussing over the meat. Serve it with chimichurri and crusty bread and let everyone dig in.

Jump to recipe
Argentine Asado (Wood-Fired Mixed Grill)

Why you'll love this

  • It turns a backyard cookout into a full-on feast.
  • Simple seasoning lets great beef shine.
  • Feeds a crowd with minimal hands-on effort.
  • Naturally gluten-free and low-carb.

EveryDayMeal recipe

Argentine Asado (Wood-Fired Mixed Grill)

Prep
20m
Cook
120m
Total
140m
Serves
8
Level
Medium

Ingredients

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

Equipment

  • Charcoal or wood grill (ideally with an adjustable grate)
  • Long-handled tongs
  • Cutting board
  • Sharp carving knife
  • Instant-read thermometer (optional)

Instructions

  1. Build a wood fire (or a mix of hardwood and charcoal) in your grill and let it burn down until the flames die and you have a bed of glowing, ashy coals, about 30 to 45 minutes, so the meat cooks in steady, even heat rather than scorching over open flame.
  2. Just before grilling, season the beef generously all over with coarse salt, pressing it into the surface so it sticks; salting at the last minute keeps the meat juicy instead of drawing out moisture.
  3. Set the thickest cuts (like short ribs) on the grill farthest from the hottest coals so they cook slowly and stay tender, then arrange the thinner cuts closer to the heat.
  4. Add the chorizo and morcilla partway through, once the beef has had a head start, since the sausages cook faster and can burst or dry out if left on too long.
  5. Cook everything low and slow, turning occasionally, until each piece reaches the doneness you like; ribs can take up to 2 hours, while thin cuts and sausages may only need 20 to 40 minutes, so pull each item as it finishes.
  6. Rest the beef on a board for about 10 minutes before slicing, which lets the juices settle back into the meat instead of running out onto the board.
  7. Slice the beef against the grain, arrange with the sausages on a platter, and serve with chimichurri, grilled vegetables, and bread.

Tips from the kitchen

  • Use both wood and charcoal: the wood gives you that smoky flavor while the charcoal holds a steady temperature.
  • Manage your fire by moving coals around, not by rushing; if a cut is browning too fast, slide it farther from the heat.
  • Keep salt simple and generous. Good asado relies on salt and smoke, not marinades.

Estimated nutrition per serving: 620 cal · 48g protein · 2g carbs · 46g fat

Make it your own

  • No morcilla? Skip it and add more chorizo or a few sweetbreads.
  • Swap in whatever cuts you like: tri-tip, sirloin, or a thick ribeye all work.
  • Make chorizo sandwiches (choripan) with the sausages and crusty rolls.

Storing & make-ahead

Refrigerate leftover meat in an airtight container for up to 3 days. Reheat gently in a low oven or a covered skillet so it does not dry out, or slice cold into salads and sandwiches.

Good to know

Can I make asado on a gas grill?
Yes, though you lose the wood smoke. Use indirect heat for thick cuts and consider a smoker box with wood chips for flavor.
How do I know when the beef is done?
Use an instant-read thermometer: about 130F for medium-rare, 140F for medium. Ribs are best cooked longer until tender.
Why salt right before grilling?
Salting at the last minute seasons the surface without pulling out moisture, keeping the meat juicier.
What should I serve alongside?
Chimichurri is essential, plus a fresh tomato salad, grilled vegetables, crusty bread, and a glass of Malbec.

Related recipes