HOW TO MAKE A GOOD ARGENTINE ASADO

10 tips to make a great Argentine-style barbecue  

1. **Choosing the meat**  

- Opt for traditional Argentine cuts such as Sirloin, rib eye, skirt steak or asado de Tira. The quality of the meat is essential for a good barbecue.  

2. **Preparing the grill**  

- Clean the grill well before starting. Grease it with a little oil to prevent the meat from sticking.  

3. **Charcoal and fire**  

- Use good-quality charcoal and avoid chemical fire starters. Let the charcoal burn until it forms a layer of gray embers, ensuring even heat.  

4. **Grill temperature**  

- The temperature should be medium to high. To check, place your hand over the grill; if you can hold it there for 3–4 seconds, it is at the ideal temperature.  

5. **Preparing the meat**  

- Season the meat with coarse salt just before placing it on the grill. Avoid complex seasonings to preserve the natural flavor of the meat.  

6. **Slow cooking**  

- The secret of a good Argentine asado is to cook the meat slowly. Let larger cuts cook longer at a lower temperature.  

7. **Turning the meat**  

- Turn the meat only once during the cooking process. This helps retain the juices, making it more succulent.  

8. **Doneness**  

- For thicker cuts, aim for medium doneness (pink in the center). Use a meat thermometer if needed, targeting around 60–65°C for medium.  

9. **Resting the meat**  

- After removing the meat from the grill, let it rest for a few minutes before cutting. This allows the juices to redistribute, ensuring more flavorful and tender meat.  

10. **Side dishes**  

- Serve the barbecue with traditional Argentine sides such as chimichurri, fresh salads, and bread. A good Argentine red wine also perfectly complements the asado.  

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These tips will help you prepare an Argentine-style asado that will impress your guests with the authenticity and flavor of Argentine tradition.