argentine bbq

Picanha a las Brasas

Leave a Comment / Dinner / / , , , ,
Picanha a las Brasas
Juicy Argentine-style picanha grilled over open flames for a smoky, charred crust and tender, rosy center.

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Total Time: 45 minutes
Servings: 4 servings  |  Difficulty: Medium  |  Cuisine: Argentine

Ingredients

  • 1 whole picanha (top sirloin cap), about 1.2 kg (2.5 lbs), fat cap intact
  • 2 tablespoons coarse sea salt
  • 1 teaspoon freshly ground black pepper (optional)
  • Hardwood charcoal or oak/quebracho wood for the fire
  • Chimichurri sauce, for serving

Instructions

  1. Light a hardwood or charcoal fire in a parrilla or grill and let it burn down to glowing embers with a steady, even heat.
  2. Trim any silver skin from the picanha but leave the fat cap fully intact for flavor and moisture.
  3. Score the fat cap lightly in a crosshatch pattern and season generously on all sides with coarse sea salt.
  4. Place the picanha fat-side up on the grate over medium-hot embers and sear for about 8-10 minutes until a dark crust forms.
  5. Flip the meat and continue grilling, turning occasionally, for 20-25 minutes total until the internal temperature reaches 52°C (125°F) for medium-rare.
  6. Transfer to a wooden board and rest for 8-10 minutes, tented loosely with foil.
  7. Slice against the grain into thick steaks and serve with chimichurri.

Tips & Notes

  • Always slice picanha against the grain to maximize tenderness.
  • Never trim the fat cap before grilling — it bastes the meat as it cooks.
  • Use a meat thermometer to avoid overcooking; picanha is best at medium-rare to medium.

Nutrition Notes

A protein-rich cut delivering iron, B vitamins, and flavorful fats with no added sugar or carbs.

Picanha a las Brasas Read More »

Asado de Tira – Argentine Grilled Beef Short Ribs

Leave a Comment / Dinner / / , , , ,
Asado de Tira - Argentine Grilled Beef Short Ribs
A succulent, smoky cut of cross-cut beef short ribs grilled to perfection in true Argentine asado tradition.

Prep Time: 20 minutes  |  Cook Time: 1 hour 30 minutes  |  Total Time: 1 hour 50 minutes
Servings: 4 servings  |  Difficulty: Medium  |  Cuisine: Argentine

Ingredients

  • 3-4 lbs beef short ribs, cut flanken-style (across the bone, 1/2 inch thick strips)
  • 2 tablespoons coarse sea salt (sal gruesa)
  • 1 teaspoon freshly ground black pepper
  • Lemon wedges, for serving
  • Chimichurri sauce, for serving
  • 1 cup fresh parsley, finely chopped (for chimichurri)
  • 4 cloves garlic, minced (for chimichurri)
  • 2 tablespoons fresh oregano (for chimichurri)
  • 1/2 cup olive oil (for chimichurri)
  • 2 tablespoons red wine vinegar (for chimichurri)
  • 1 teaspoon red pepper flakes (for chimichurri)

Instructions

  1. Remove the short ribs from the refrigerator 30-45 minutes before grilling to bring them to room temperature.
  2. Prepare a charcoal or wood-fired grill (parrilla) with a medium-low, even heat. The coals should be glowing white with a light layer of ash.
  3. Pat the ribs dry with paper towels and generously season both sides with coarse sea salt. Pepper can be added if desired.
  4. Place the ribs bone-side down on the grill first. Cook slowly for 35-45 minutes without flipping, allowing the bones to conduct heat through the meat.
  5. Flip the ribs and cook meat-side down for another 15-25 minutes, until a deep brown crust forms and the meat is tender but still juicy.
  6. While the ribs cook, prepare the chimichurri by combining parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, and a pinch of salt. Let it rest at least 20 minutes.
  7. Transfer the asado to a wooden cutting board, let rest 5 minutes, then serve with lemon wedges and plenty of chimichurri.

Tips & Notes

  • Use a low-and-slow approach — Argentine asado is never rushed over high heat.
  • Authentic asado de tira is cut flanken-style, about 1/2 inch thick across the bones.
  • Hardwood or quebracho charcoal gives the most authentic smoky flavor.
  • Salt is the only seasoning needed before grilling — let the beef shine.
  • Make chimichurri ahead of time so the flavors can meld.

Nutrition Notes

Beef short ribs are rich in protein, iron, and B vitamins, but also high in saturated fat. Pair with a fresh salad or grilled vegetables for balance.

Asado de Tira – Argentine Grilled Beef Short Ribs Read More »

Scroll to Top