Asado de tira con chimichurri
Beef short ribs (asado de tira) slowly grilled over embers until crispy outside and tender inside, served with chimichurri, a raw tangy sauce of garlic and herbs. The heart of a meal that lasts all afternoon.
Beef short ribs (asado de tira) slowly grilled over embers until crispy outside and tender inside, served with chimichurri, a raw tangy sauce of garlic and herbs. The heart of a meal that lasts all afternoon.
¡Ahhh, el asado, loco! Esto sí que es la gloria. Mirá, el secreto no es la carne nomás, es la paciencia: fuego bajo, brasa de a poquito, y no me toques la tira hasta que esté. El que da vuelta la carne cada dos minutos no sabe nada, ¿eh? Y el chimichurri lo hacés vos, con tu ajo, tu perejil, tu vinagre, y le ponés ají molido para que pique justito. Cuando salga, comemos parados, con la mano, y nos quedamos de sobremesa hablando de fútbol hasta la noche. Esto, para mí, vale más que cualquier copa.
- •Asado de tira (beef short ribs cut across the bone) — as much as you like (centerpiece)
- •Coarse salt (sal gruesa) — generously (only meat seasoning)
- •Hardwood embers / charcoal — a good bed (slow cooking on the parrilla)
- •Garlic, parsley, dried oregano, ají molido (dried mild chili) — for the chimichurri (raw sauce)
- •Wine vinegar and oil — for the chimichurri (acidity and binder)
Asado de tira con chimichurri
Beef short ribs (asado de tira) slowly grilled over embers until crispy outside and tender inside, served with chimichurri, a raw tangy sauce of garlic and herbs. The heart of a meal that lasts all afternoon.
Why this dish? Asado is THE festive dish of Argentina, and Maradona loved it — generous beef was one of his greatest pleasures, the one that athlete diets forbade him. Sunday family time around the parrilla is the very image of the Argentine he embodied.
¡Ahhh, el asado, loco! Esto sí que es la gloria. Mirá, el secreto no es la carne nomás, es la paciencia: fuego bajo, brasa de a poquito, y no me toques la tira hasta que esté. El que da vuelta la carne cada dos minutos no sabe nada, ¿eh? Y el chimichurri lo hacés vos, con tu ajo, tu perejil, tu vinagre, y le ponés ají molido para que pique justito. Cuando salga, comemos parados, con la mano, y nos quedamos de sobremesa hablando de fútbol hasta la noche. Esto, para mí, vale más que cualquier copa.
Ingredients (period version)
- Asado de tira (beef short ribs cut across the bone) — as much as you like (centerpiece)
- Coarse salt (sal gruesa) — generously (only meat seasoning)
- Hardwood embers / charcoal — a good bed (slow cooking on the parrilla)
- Garlic, parsley, dried oregano, ají molido (dried mild chili) — for the chimichurri (raw sauce)
- Wine vinegar and oil — for the chimichurri (acidity and binder)
Ingredients
- Beef short ribs (plate ribs / short ribs) sliced — 1.2 kg (grilled meat, umami)
- Coarse salt — to sprinkle (seasoning)
- Charcoal — for a good bed of embers (gentle, even heat)
- Garlic — 4 cloves (chimichurri base)
- Flat-leaf parsley — 1 large bunch (herbaceous freshness)
- Dried oregano — 1 tbsp (flavor)
- Dried mild chili (ají molido or paprika + flakes) — 1 tsp (gentle heat)
- Red wine vinegar — 4 tbsp (acidity)
- Oil (sunflower or mild olive) — 120 ml (sauce binder)
Method
- Prepare the embers in advance: cook over gray, gentle embers, never over flame.
- Salt the short ribs with coarse salt on both sides just before placing them, bone side down.
- Cook slowly for 30–40 min bone side, then flip to sear the flesh for 10–15 min: the meat should be golden, crispy, pink inside — without moving it constantly.
- Meanwhile, finely chop garlic and parsley, mix with oregano, ají molido, vinegar, oil, a pinch of salt, and a little warm water; let rest 30 min.
- Cut the ribs between the bones, serve immediately drizzled with chimichurri, with bread for dipping.
How it was made : Asado directly descends from the gaucho culture of the pampa, where beef was roasted over an open wood fire in the open air. In the 20th century, with Argentina becoming a great cattle-raising nation, it became the Sunday family ritual across the country. The role of asador (the one who manages the fire) is an honor, and chimichurri, whose name's origin is debated, traditionally accompanies grilled meats.
The contemporary twist : As a nod to the legend, serve the sliced ribs on a wooden board with a ramekin of bright green chimichurri and a number 10 traced… in paprika on the edge of the board.
Diego Maradona · Charactorium
