Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.2 kg beef short ribs (asado de tira), cross-cut 2.5–3 cm
- 1–1.2 kg vacío (flank/flap), whole piece
- 4 fresh chorizos (100–120 g each)
- 2 morcillas (125–150 g each)
- 5 tsp kosher salt (Diamond Crystal; use 3 tsp if Morton), divided
- 2 tsp black pepper, divided (pepper for vacío only)
- 1 tbsp neutral oil (for grill grates)
- Chimichurri: 1 cup parsley (30 g), 1 tbsp fresh oregano or 1 tsp dried, 4 garlic cloves, 1/2 tsp red pepper flakes, 1/2 cup EVOO, 1/4 cup neutral oil, 1/4 cup red wine vinegar, 1 tsp kosher salt, 1/2 tsp black pepper
- Ensalada criolla: 4 tomatoes, 1 small red onion, 3 tbsp EVOO, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt
- Green salad: 150 g arugula, 1 tbsp lemon juice, 2 tbsp EVOO, 1/4 tsp salt
- 1 large crusty country loaf or 2 baguettes
Do This
- 1. Pat meats dry; season with 5 tsp kosher salt (pepper on vacío only). Rest 45 minutes while you light a two‑zone wood/charcoal fire to 180–200°C (350–400°F).
- 2. Stir chimichurri ingredients; rest 20 minutes to bloom flavors.
- 3. Mix tomato-onion salad; toss green salad; slice bread.
- 4. Grill short ribs bone-side down over indirect heat 60–75 minutes to 80–85°C internal, flipping every 15–20 minutes.
- 5. After ribs have cooked ~45 minutes, add chorizos to medium heat; cook 20–25 minutes to 71°C, turning often.
- 6. Cook vacío indirectly 20–25 minutes to 48–50°C, then sear over direct heat 1–2 minutes per side. Rest 10 minutes to 57–60°C. Warm morcilla 10–12 minutes in the coolest zone to 65°C.
- 7. Slice vacío against the grain; cut sausages; serve with ribs, chimichurri, salads, and crusty bread.
Why You’ll Love This Recipe
- Authentic Argentine-style mixed grill with just-right smoke and crust.
- Bright, garlicky chimichurri balances the rich meats perfectly.
- Simple salads and good bread turn it into an effortless feast.
- Clear timing and temperatures make asado doable on any backyard grill.
Grocery List
- Produce: Flat-leaf parsley, fresh oregano (or dried), garlic, tomatoes, red onion, arugula or mixed greens, lemon, optional cucumber
- Dairy: None
- Pantry: Kosher salt, black pepper, red pepper flakes, extra-virgin olive oil, neutral oil, red wine vinegar, dried oregano, crusty bread
Full Ingredients
Mixed Grill (Asado)
- 1.2 kg beef short ribs (asado de tira), cross-cut 2.5–3 cm thick
- 1–1.2 kg vacío (flank or flap), whole piece, trimmed
- 4 fresh chorizos (100–120 g each)
- 2 morcillas (125–150 g each)
- 5 tsp kosher salt (Diamond Crystal; use 3 tsp if Morton), divided
- 2 tsp freshly ground black pepper, divided (use on vacío only)
- 1 tbsp neutral oil (to oil grill grates)
- 1–2 lemons, cut into wedges (for serving)
Chimichurri (about 1.5 cups)
- 1 cup packed flat-leaf parsley (30 g), finely chopped
- 1 tbsp finely chopped fresh oregano (or 1 tsp dried)
- 4 garlic cloves (about 16 g), finely minced
- 1/2 tsp red pepper flakes
- 1/2 cup extra-virgin olive oil (120 ml)
- 1/4 cup neutral oil (60 ml)
- 1/4 cup red wine vinegar (60 ml)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp warm water (optional, to loosen)
Ensalada Criolla (Tomato-Onion Salad)
- 4 ripe tomatoes (about 800 g), cut into thick wedges
- 1 small red onion (about 100 g), very thinly sliced
- 3 tbsp extra-virgin olive oil (45 ml)
- 2 tbsp red wine vinegar (30 ml)
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Simple Green Salad
- 150 g arugula or tender lettuce
- 1 small cucumber (about 200 g), thinly sliced (optional)
- 2 tbsp extra-virgin olive oil (30 ml)
- 1 tbsp lemon juice (15 ml)
- 1/4 tsp kosher salt
To Serve
- 1 large crusty country loaf or 2 baguettes (600–800 g)
- Flaky or coarse salt for finishing
Step-by-Step Instructions
Step 1: Build a steady fire and dry-brine the meats
Pat the short ribs, vacío, chorizos, and morcillas very dry with paper towels. Season all sides with the kosher salt. Grind black pepper over the vacío only. Let the meats rest at room temperature for 45 minutes to dry-brine while you light the grill.
Prepare a two-zone wood or charcoal fire: pile hot embers on one half of the grill for direct heat and leave the other half for indirect heat. Add a split of hardwood (oak, hickory, or quebracho) for clean smoke. Aim for a grill temperature of 180–200°C (350–400°F). Scrape and oil the grates with neutral oil.
Step 2: Make the chimichurri
In a bowl, combine parsley, oregano, garlic, red pepper flakes, olive oil, neutral oil, red wine vinegar, salt, black pepper, and warm water if using. Stir well and let it rest 20–30 minutes so the flavors meld. Taste and adjust salt or vinegar to balance richness from the meats.
Step 3: Toss the salads and slice the bread
For the ensalada criolla, gently combine tomatoes, red onion, olive oil, red wine vinegar, oregano, salt, and pepper. Let it marinate while you grill. For the green salad, toss arugula (and cucumber, if using) with olive oil, lemon juice, and salt right before serving. Slice the bread into thick pieces; set aside to grill briefly later.
Step 4: Start the short ribs low and slow
Place short ribs bone-side down in the indirect zone. Cook 60–75 minutes, rotating and flipping every 15–20 minutes for even rendering. Maintain 180–200°C (350–400°F); add small pieces of wood or charcoal as needed. The ribs are done when meat has pulled back from the bones by about 1 cm, surfaces are well browned, and internal temperature is 80–85°C. If desired, finish with a brief 1–2 minute kiss over direct heat for extra color.
Step 5: Add the chorizos
About 45 minutes after the ribs go on, place chorizos over medium, mostly indirect heat. Cook 20–25 minutes, turning every 5 minutes, until plump, lightly blistered, and 71°C internal. Avoid piercing; keep them juicy. Move them to a warm spot while you finish other meats.
Step 6: Cook the vacío and warm the morcilla
Lay the vacío fat-side down in the indirect zone. Cook 20–25 minutes until it reaches 48–50°C internally. Move over direct heat and sear 1–2 minutes per side for a mahogany crust. Rest on a board, loosely tented, 10 minutes to finish around 57–60°C (medium). Meanwhile, place morcillas in the coolest zone and warm gently 10–12 minutes to 65°C so they’re heated through but not split.
Step 7: Grill bread, carve, and serve
Briefly toast bread over direct heat 30–60 seconds per side. Slice the vacío thinly against the grain. Cut chorizos and morcillas into thick pieces. Arrange meats on a warm platter with the short ribs. Spoon chimichurri over some slices and serve the rest on the side with salads, lemon wedges, and a sprinkle of flaky salt.
Pro Tips
- Two-zone fire control is everything: cook most items indirectly, then sear briefly for color.
- Season early. A 45-minute dry brine helps the salt penetrate and encourages a better crust.
- Use clean-burning hardwood for gentle smoke; thin blue smoke tastes best.
- Do not pierce sausages. Turn with tongs to keep juices in and skins intact.
- Rest the vacío before slicing and always cut against the grain for tenderness.
Variations
- Chimichurri rojo: Add 1 roasted red pepper, 1 tsp smoked paprika, and swap half the parsley for cilantro.
- Gas grill method: Preheat to medium (190°C/375°F). Keep one burner off for indirect cooking and follow the same timing and internal temperatures.
- Add-ons: Grill provoleta (thick provolone slice) or seasonal veg like peppers, onions, and zucchini alongside the meats.
Storage & Make-Ahead
Chimichurri keeps 7 days refrigerated; the flavor improves after day one. Leftover cooked meats keep 3–4 days refrigerated or up to 2 months frozen. Reheat ribs and vacío wrapped in foil at 160°C (325°F) until warm, then uncover briefly to re-crisp. Rewarm chorizo and morcilla gently in a skillet or on low grill heat. Salads are best the day they’re made; if prepping ahead, keep tomatoes and onion separate from their dressing until serving. Bread is best fresh; freeze leftovers and re-toast on the grill.
Nutrition (per serving)
Approximate for 1/6 of recipe with sauces and salads: 980 kcal; 55 g protein; 78 g fat; 6 g carbohydrates; 2 g fiber; 1600 mg sodium. Values will vary based on cuts and grill rendering.
