Introduction

Uruguayan asado is more than a method of cooking—it's a social ritual built around a parrilla (iron grill) and slow-cooked beef, pork, and sausages over wood or charcoal embers. The hallmark is simplicity: high-quality cuts, coarse salt, careful timing, and respect for smoke and heat. This recipe outlines how to prepare a traditional asado, make classic chimichurri, and serve it like a true parrillero.

Ingredients

Main meats (serves 4–6): 1.5–2 kg beef short ribs (asado de tira) or flank, 800 g skirt steak (entraña), 4 beef chops or sirloin steaks, 4 chorizo sausages, 2 morcillas (blood sausages) — adjust quantities by appetite; Coarse salt (rock/sea salt) for seasoning; Neutral oil for light brushing if needed.

Chimichurri: 1 cup fresh flat-leaf parsley finely chopped, 4–6 garlic cloves minced, 2 tbsp fresh oregano (or 1 tbsp dried), 1 tsp red pepper flakes, 1/2 cup extra-virgin olive oil, 3 tbsp red wine vinegar, Salt and freshly ground black pepper to taste, Optional squeeze of lemon.

Sides and accompaniments: Crusty bread (e.g., pan francés), mixed green salad or tomato salad, roasted potatoes or provoleta (grilled provolone), Malbec or Tannat wine for pairing.

Equipment

Parrilla or charcoal/wood grill, grill tongs, long spatula, heat-resistant gloves, chimenea or fire starter for coals (optional), metal tray or platter for resting meat, knife and cutting board.

Preparing the Fire

Use hardwood logs or good-quality lump charcoal for a steady, smoky heat. Build a fire in the parrilla and let it burn down until you have a bed of glowing embers; this can take 45–60 minutes depending on fuel. The ideal heat is medium—hot enough to sear yet with cooler zones to finish thicker cuts slowly. Distribute embers to create direct and indirect heat areas.

Seasoning and Preparing the Meat

Keep seasoning minimal. Pat the meat dry with paper towels, then liberally rub coarse salt on both sides just before grilling. For very thick cuts, salt early (30–60 minutes) to penetrate; for thin cuts, salt right before. Do not marinate—Uruguayan asado celebrates the natural flavor of the meat.

Grilling Technique

Start with sausages and blood sausages near the embers to render fat and develop color; turn regularly until cooked through (about 15–25 minutes depending on size). Move them to a cooler zone to keep warm. Place beef ribs and thick cuts over medium heat, bone-side down for ribs, and allow a good sear before moving to indirect heat to finish slowly. Thin cuts like skirt steak cook quickly—sear 2–4 minutes per side depending on thickness and desired doneness. Keep the lid open for a true parrilla experience so you can judge by sight and smell; manage flare-ups by moving meat away from direct flames. Aim for a mix of crispy edges and tender interior; typical total cook times: sausages 20–30 minutes, ribs 45–90 minutes (depending on thickness), steaks 6–12 minutes total.

Resting and Carving

Once cooked, transfer meats to a platter and let rest 5–10 minutes (longer for thick ribs). Slice across the grain for skirt and flank cuts. Serve family-style directly from the platter so guests can help themselves.

Chimichurri: Method

Combine chopped parsley, minced garlic, oregano, and red pepper flakes in a bowl. Stir in red wine vinegar, then slowly whisk in olive oil until emulsified. Season with salt and black pepper and taste; adjust acidity or oil to preference. Let the chimichurri rest at room temperature for at least 30 minutes for flavors to meld. Serve in a small bowl alongside the meat for spooning or brushing.

Sides and Serving Suggestions

Offer crusty bread to soak up juices, a simple green or tomato-and-onion salad dressed with olive oil and vinegar, and grilled provoleta topped with oregano and a drizzle of olive oil. Pair the asado with a robust red wine—Tannat is Uruguay’s signature choice—or a full-bodied Malbec.

Tips and Variations

Use different woods (oak, quebracho, or fruitwoods) to subtly change the smoke profile; control heat with embers and grill height rather than constant flare-ups; for a simpler backyard approach, use lump charcoal and a two-zone setup; add vegetables like bell peppers or zucchini to the grill for variety; try marinating chorizo in beer for a different flavor.

Estimated Time

Preparation: 15–30 minutes; Fire-building: 45–60 minutes; Cooking: 30–90 minutes depending on cuts; Total: 1.5–3 hours. Asado is as much about the pace as the plate—plan for a relaxed meal shared with friends and family.

Final Notes

Respect the ingredients, keep the seasoning simple, and let the fire do the work. A true Uruguayan asado is communal, unhurried, and deliciously straightforward—perfect for celebrating good company and great meat.