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Picanha a las Brasas

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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.

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Argentine Asado with Chorizo

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Argentine Asado with Chorizo
Authentic Argentine grilled meats featuring succulent asado steak and smoky chorizo sausages.

Prep Time: 30 minutes  |  Cook Time: 45 minutes  |  Total Time: 1 hour 15 minutes
Servings: 4-6 servings  |  Difficulty: Intermediate  |  Cuisine: Argentine

Ingredients

  • 2 lbs beef short ribs or strip steak (asado cut)
  • 4 chorizo sausages
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried oregano
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Fresh chimichurri sauce (optional)
  • Lemon wedges

Instructions

  1. Prepare your grill to medium-high heat and let it preheat for 10 minutes.
  2. Pat the asado meat dry and season generously with salt, pepper, and oregano on both sides.
  3. Place the asado on the hottest part of the grill and sear for 3-4 minutes per side for medium-rare.
  4. Move the asado to a cooler zone and continue cooking to desired doneness, about 15-20 minutes total.
  5. Place chorizo sausages on the grill and cook for 12-15 minutes, turning frequently until cooked through and charred.
  6. Let the meat rest for 5 minutes before serving.
  7. Slice the asado against the grain and serve with chorizo, chimichurri sauce, and fresh lemon wedges.

Tips & Notes

  • Use a meat thermometer for perfect doneness: 130-135°F for medium-rare
  • Let meat come to room temperature before grilling for even cooking
  • Don’t skip the resting period – it keeps the meat juicy
  • Traditional Argentine asado uses specific beef cuts; ask your butcher for asado or tira de asado
  • Serve with chimichurri sauce made from fresh parsley, garlic, vinegar, and olive oil

Nutrition Notes

High in protein and B vitamins, rich in iron and zinc. Moderate to high in fat content depending on cut selection.

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