Argentine barbecue: learn about its fame and how to prepare it

Argentine barbecue, known regionally as asado argentino, is one of the country's great culinary symbols and one of the strongest ties this nation has with beef, a prominent product in the country. And, it's not just a version of our Brazilian barbecue, but a very unique preparation.

From the careful selection of cuts to the use of parrillas and the final touch with classic accompaniments, every detail makes asado an authentic gastronomic experience.

Want to know more about what sets Argentine barbecue apart? CIMO explains it to you! Keep reading and discover the main cuts, preparation techniques, best accompaniments, and much more.

Main cuts of Argentine barbecue

The choice of meat cut is fundamental for a perfect Argentine barbecue. Therefore, an authentic asado must respect traditional meat choices.

See below the complete list of barbecue cuts most appreciated by Argentinians:

1. Cuadril

Also known as picanha in Argentina, cuadril is taken from the hindquarter of the ox. It is an extremely flavorful cut, with a layer of fat that makes it ideal for asado. Usually prepared in thick slices on the parrilla, providing tender and juicy meat.

2. Bife de Chorizo

Bife de chorizo is taken from the hindquarter of the sirloin, an area with less fat compared to bife ancho, but still very juicy. It has an outer layer of fat that helps keep the meat tender and flavorful during cooking.

It is a leaner cut, and its preparation generally requires more time and care to avoid drying out. Ideal for cooking over medium-high heat.

3. Bife Ancho

Bife ancho, known for its excellent marbling, is taken from the forequarter of the sirloin. The marbling ensures tenderness and a succulent flavor, making it one of the preferred cuts for asado.

Normally, its preparation can be done quickly due to the amount of fat, which helps it cook evenly without losing moisture.

4. Vacio

Vacio is taken from the side of the ox, more precisely from the lower part of the loin. It is a cut with a firmer texture and a good layer of fat.

Cooking is usually slower, allowing the meat to absorb all the flavor of the fire and achieve surprising tenderness. This cut is especially appreciated for its intense flavor and the contrast of textures between the meat and fat.

5. Bife de Lomo

Bife de lomo, equivalent to our beef tenderloin, is one of the most tender cuts of beef. Taken from the loin, it is a meat with almost no fat, which makes it extremely delicate and mild in flavor.

Due to its tenderness, it is a cut that requires quicker and more careful preparation to prevent it from drying out. This cut is ideal for those who prefer a light yet flavorful meat.

Preparation of Argentine asado

One of the secrets of authentic Argentine asado lies in careful preparation, using seasonings that enhance the meat's flavor and help maintain its succulence.

Salt is the main seasoning, just like in Brazilian barbecue. However, in Argentina, fine salt, also called parrilla salt, is commonly used.

Another important detail is that the meat should be at room temperature when it goes on the grill. Therefore, it is essential to remove the cuts from the refrigerator in advance, allowing them to reach room temperature before grilling, ensuring more uniform cooking.

Thinking of having a barbecue? Also check out: The right seasoning for each meat.

Sauces and accompaniments for Argentine barbecue

There are various accompaniments and sauces that can be used in Argentine asado, with a focus on the famous chimichurri — one of the most traditional Argentine sauces.

See below more sauces and barbecue accompaniments.

Asado sauces

The main sauce offered is chimichurri, made with onion, garlic, parsley, salt, bay leaf, olive oil, and wine or vinegar. The mixture can be made in five minutes, just mix the ingredients very well and let it rest. There are also important variations, where red wine, white wine, or even different types of vinegar are used.

To prepare:

1. Place half a cup of water in a pan with half a tablespoon of coarse salt;

2. Wait for it to boil and let it cool, while finely chopping all other ingredients;

3. After everything is chopped and the brine is cold, just mix;

4. Let it rest again, with wine and olive oil.

Classic Accompaniments

Argentine barbecue is usually served with accompaniments that balance the flavor of the meats and provide interesting contrasts. Among the most common are:

• French fries;

• Grilled vegetables;

• Fresh salads.

Traditional drinks

Unlike Brazil, where barbecue is often accompanied by a cold beer, in Argentina, asado is almost always paired with a good red wine. Argentinians value the combination of the robust flavor of the meats and the full-bodied aroma of the wines.

Fire and grill techniques for Argentine barbecue

The structure of Argentine barbecue requires a lot of technique to manage the fire. One of the main differences between Argentine and Brazilian barbecue is the type of equipment used.

In Brazil, the traditional barbecue grill places heat directly under the meat, allowing for direct heat cooking. In Argentina, it is common to use a parrilla, which works with indirect heat.

In the Argentine parrilla, embers are produced in a "firebox" positioned next to the grill. From this box, the griller transfers the embers under the grill, which allows greater control over the heat intensity and cooking time.

This provides slower and more uniform cooking, better preserving the succulence and smoky flavor of the meat, essential characteristics of Argentine asado.

Ready to prepare an Argentine barbecue?

We hope you enjoyed learning more about the famous Argentine asado and its traditions. Now that you know how to prepare and enjoy this unique experience, how about exploring even more about the world of barbecue? On our blog, you'll find various tips on meat cuts, essential barbecue utensils, and much more.

Don't miss our special post on “Barbecues around the world”, where you can discover different barbecue styles and get inspiration for your next outdoor gathering. Enjoy and elevate your grilling skills!