What does "asado" mean?

What do I do with the cuts of beef labelled "asado" I see at my local butchery? 

Asado is not actually a cut of meat, but the Spanish (or, more particularly, Argentinian) term for barbecue. What you need to know, however, is that in Argentina, an asado or barbecue is never a gas one; it's wood and charcoal and the cooking would better be described as open-air roasting or slow char-grilling. The cuts in Australia that suit this style of cooking include hanger, skirt, flank, short ribs and oyster blade. A true Argentinian asado will also include chorizo and probably offal. In a butcher's window the most likely cut to be labelled asado would be short ribs, but the others will work just as well.

Most of these cuts need to be cooked gently.

They're not suitable for cooking rare or blue because they tend to have some chewy connective tissue, so you'll have to take them to medium rare or medium, turning frequently so all the delicious juices stay inside. You want to cook them until you get a lovely crisp and smoky exterior. Make sure you have some delicious piquant chimichurri to stay in theme, or perhaps a good sharp mustard. As is frequently the case in Argentina, the salad is entirely optional.

Try out these 33 steak recipes.


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Meet Your Maker: Tanto, QT Melbourne
14.09.2017
Sydney is part of Airbnb's Flavours of Home
11.09.2017
Perth's Chu Bakery: home to the matcha choux puff
06.09.2017
Miele launches a smart oven with a smart price tag
05.09.2017
The Producers: Box Grove Vineyard Verjus
14.08.2017
What is bee pollen?
09.08.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

Women in Hospitality

A new organisation is empowering women working in the hospit...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

Inside Out almond milk

Thicker, creamier milk, with a more pronounced almond flavou...