Asado de tira: the recipe for the Argentine barbecue par excellence!
A rich and tasty second course, where the flavour of the meat is enhanced by the spices and the grilling!
DOSES FOR
4 people
About 400/500 g of meat per person
PREPARATION TIME
15 Minutes
COOKING TIME
15 Minutes
Asado is a typical Argentine dish, which has its roots in the years when the gauchos dominated the endless pampas. Today we will teach you how to prepare it at home, with a method a little different from that used by the ancient guardians of the herds, but always delicious.
Asado, which literally means “ roasted meat ,” was often prepared using whole steers cooked for a very long time on special supports placed over hot embers. For convenience, we will prepare it on the grill, according to Chef Johnatan Caetano’s gourmet recipe.
INSTRUCTIONS
Once the EliteMeat.it meat has arrived at your home, it is important to let it rest outside the refrigerator until it reaches room temperature. At that point, remove it from the packaging and dry it with kitchen paper, after which you can focus on the seasoning, which we will now explain to you.
And remember: a good seasoning is essential to make the beef tender and tasty, just like the gauchos of the pampas did!
To season your asado in the right way, always avoid metal or plastic containers, because they could alter the flavor. It is always better to opt for glass, Pyrex or porcelain. Place the meat in it, taking care to massage it well on all surfaces with the “chimichurri” that you have previously prepared and let it rest for at least 10/15 minutes (if you have more time, do not rush and let the meat flavor well by letting it rest for 30/45 minutes).
CHIMICHURRI
The ingredients called for in the original chimichurri recipe are parsley, garlic and a series of spices and dried aromatic herbs such as chili pepper, oregano, thyme and cumin, mixed with vinegar, oil, salt and pepper. Depending on the herbs and spices used, different variations can be obtained. Based on the degree of spiciness of the chili pepper added, it is common to distinguish between chimichurri suave , more delicate, and chimichurri forte , more spicy and spicy.
Our Chef Johnatan Caetano's variation, however, involves mixing in a bowl, without any liquid part:
- 2/3 tablespoons fine salt
- 2 teaspoons dried chives
- 2 teaspoons crushed dried garlic
- 2 teaspoons oregano
- 2 teaspoons thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried chili pepper seeds
- 1 teaspoon pepper
- 1 teaspoon paprika.
COOKING
Once the meat has been massaged with the right ingredients and the seasoning has been well absorbed, it is time to place our asado on the grill and start cooking.
To make sure that the barbecue is properly lit and has reached the optimal temperature for our cooking, always remember to use high-quality charcoal – which maintains constant temperatures – and always avoid allowing the open flame to come into contact with the meat. If, placing your hand on the grill, you can count to 5, then it is the right time to start cooking!
Let the meat cook for at least 6/8 minutes per side (rare, recommended), helping yourself to turn it with professional tongs. It is very important to remember that the meat is turned only once per side!
Once cooked, move the meat from the grill to the cutting board, remove the bone and proceed to cut small slices of about 1 cm thick. Also in this case, remember well: the meat must always be cut opposite to the fibers (perpendicular) to ensure the right softness in the mouth!
And now, yes, Enjoy your meal!