This Argentina Football Team inspired Asado brings authentic Argentine flavors right to your table. Featuring perfectly grilled meats with a vibrant chimichurri sauce, it’s a delicious way to celebrate family dinners or game nights. The secret? Slow grilling over charcoal for that irresistible smoky crust.
Introduction
I first discovered Argentina’s legendary football team’s favorite meal during a trip to Buenos Aires years ago, and it instantly became a family favorite at home. What makes this Asado special isn’t just the meat—it’s the slow charcoal grilling that develops that signature smoky crust and the fresh chimichurri that brightens every bite. I’ve tried many grilled meat recipes, but this one stands out because of the balance between char and juiciness. The key is patience and using quality cuts like short ribs and flank steak. Plus, the chimichurri sauce is a game-changer—fresh parsley, garlic, and vinegar create a vibrant contrast that cuts through the richness. When I make this, my family gathers around the table, and it always feels like a celebration. It’s perfect for weekend dinners or when you want to impress guests without complicated steps. I’ve learned to avoid rushing the grill and to keep the sauce fresh and simple. The result? Tender, juicy meat with a crispy edge and a tangy, herbaceous kick that keeps everyone coming back for more.
How To Do It
Step 1
Prepare the chimichurri sauce by combining chopped parsley, minced garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper in a bowl. Let it sit at room temperature to allow the flavors to meld while you prepare the meat. This resting time is crucial because it lets the herbs release their oils and the vinegar mellow, creating a balanced sauce that complements the rich meats perfectly.
⏱ Time: 15
✓ Doneness: Sauce is vibrant green with a glossy texture and fragrant aroma.
Step 2
Season the beef short ribs, flank steak, and chorizo generously with salt and pepper. Preheat your charcoal grill to medium-high heat. Place the meats on the grill and cook slowly, turning occasionally to develop an even char. The slow grilling allows the collagen in the short ribs to break down, making the meat tender and juicy. Avoid rushing this step to prevent toughness.
⏱ Time: 60
✓ Doneness: Meat develops a deep caramelized crust with clear grill marks and internal temperature reaches medium-rare for steak.
Step 3
While the meat is grilling, slice the rustic bread and grill it lightly on both sides until crisp and golden. This adds a smoky crunch that pairs perfectly with the juicy meats and chimichurri. Keep an eye to avoid burning, as bread can go from golden to charred quickly.
⏱ Time: 5
✓ Doneness: Bread slices are toasted with golden edges and a firm crust.
Step 4
Once the meats are cooked, remove them from the grill and let them rest for 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. Cutting into the meat too soon can cause the juices to spill out, resulting in dryness.
⏱ Time: 10
✓ Doneness: Meat feels firm but springs back slightly when pressed.
Step 5
Slice the flank steak against the grain into thin strips to maximize tenderness. Arrange all the grilled meats on a large serving platter with the grilled bread on the side. Drizzle some chimichurri over the meats and serve the rest in a bowl for guests to add as they like.
⏱ Time: 10
✓ Doneness: Meat slices show moist, juicy interiors with clear muscle fibers.
Step 6
Serve the Argentina Football Team inspired Asado family-style, encouraging everyone to pile their plates high with meats and fresh chimichurri. This communal style reflects the Argentine tradition and makes for a cozy, lively meal.
⏱ Time: 5
✓ Doneness: Platter looks abundant and colorful with vibrant sauce and golden bread.
Step 7
If desired, add a simple side salad or grilled vegetables to balance the richness of the meats. A crisp salad with lemon vinaigrette adds a refreshing contrast.
⏱ Time: 10
✓ Doneness: Sides are fresh and vibrant, complementing the main dish.
Step 8
Clean your grill grates after cooking to prevent buildup and prepare for next use. Use a grill brush while the grates are still warm to remove any stuck-on bits.
⏱ Time: 5
✓ Doneness: Grill grates appear clean and ready for next use.
Step 9
Enjoy leftovers within 2 days for best flavor. Reheat gently to avoid drying out the meat.
⏱ Time: 0
✓ Doneness: Leftovers retain moisture and flavor after reheating.
Pro Tips
Use charcoal instead of gas for grilling to achieve authentic smoky flavor.
Charcoal produces smoke and higher heat that creates the Maillard reaction and caramelization essential for true Asado flavor. Gas grills lack this smokiness, resulting in less depth.
Let the meat rest after grilling to lock in juices.
Resting allows the muscle fibers to relax and reabsorb juices pushed to the center during cooking. Cutting too soon causes juice loss and drier meat.
Slice flank steak against the grain for tenderness.
Cutting against the grain shortens muscle fibers, making the meat easier to chew and enhancing the eating experience.
Prepare chimichurri sauce ahead and let it sit at room temperature.
This resting time allows flavors to meld and the vinegar to mellow, resulting in a balanced sauce that complements the rich meats perfectly.
Keep grill temperature steady and avoid flare-ups.
Consistent medium-high heat ensures even cooking and prevents burning. Flare-ups can char meat excessively and create bitter flavors.
Use a meat thermometer to check doneness precisely.
Visual cues can be misleading; a thermometer guarantees perfect medium-rare or desired doneness, avoiding overcooking.
Serve grilled bread alongside to soak up juices.
The bread adds texture contrast and absorbs flavorful drippings and chimichurri, enhancing the overall meal.
Common Mistakes to Avoid
Rushing the grilling process at too high heat
Why it happens Many cooks want to speed up cooking, but high heat chars the outside before the inside cooks, resulting in tough meat.
Fix Maintain medium-high heat and grill slowly, turning occasionally. This allows even cooking and proper Maillard crust development.
Not resting the meat after grilling
Why it happens Impatience often leads to slicing meat immediately, causing juices to spill out and dryness.
Fix Let meat rest covered loosely with foil for 10 minutes to redistribute juices and retain moisture.
Using low-quality or old parsley in chimichurri
Why it happens Old herbs lack flavor and vibrancy, resulting in a dull sauce.
Fix Use fresh flat-leaf parsley, chop finely, and prepare sauce fresh or within a day for best flavor.
Slicing flank steak with the grain
Why it happens Cutting parallel to muscle fibers makes meat chewy and tough.
Fix Identify the grain direction and slice perpendicular to shorten fibers and improve tenderness.
Skipping grilled bread accompaniment
Why it happens Omitting bread misses the chance to add texture and soak up flavorful juices.
Fix Grill rustic bread slices lightly and serve alongside for a complete meal experience.
Variations
Spicy Chimichurri Asado
Add extra crushed red pepper flakes and a pinch of smoked paprika to the chimichurri for a spicy kick. This variation adds warmth and complexity, perfect for those who like heat without overpowering the meat’s natural flavors.
Note: Monitor spice levels carefully and adjust to taste to avoid overwhelming the dish’s balance.
Vegetarian Grilled Vegetable Asado
Swap meats for hearty vegetables like portobello mushrooms, eggplant, and bell peppers. Grill with olive oil and serve with chimichurri for a satisfying vegetarian take on the classic Argentine Asado.
Note: Grill vegetables until tender but still firm to maintain texture and avoid mushiness.
Slow Cooker Argentina Football Team Asado
For a hands-off approach, sear meats first, then cook low and slow in a slow cooker with chimichurri marinade. This yields tender, fall-off-the-bone meat when you don’t have access to a grill.
Note: Adjust cooking times and skip charring step; finish under broiler if desired for crust.
Herb-Infused Chimichurri
Add fresh oregano and cilantro to the chimichurri sauce for a more complex herb flavor. This variation adds freshness and depth, complementing the smoky meats beautifully.
Note: Use herbs sparingly to avoid overpowering parsley’s bright flavor.
Asado with Roasted Potatoes
Serve the grilled meats with crispy roasted potatoes tossed in olive oil and rosemary. This side adds a comforting, crispy element that pairs well with the juicy meats and chimichurri.
Note: Roast potatoes until golden and crisp, about 30-40 minutes at 425°F.
Nutrition
Per Serving:
Nutritional values are estimates and may vary based on specific ingredients used.
Storage & Tips
Room Temperature
Asado meats should not be left at room temperature for more than 2 hours to avoid bacterial growth. Cover loosely if resting before serving.
Refrigerator
Store leftover grilled meats in an airtight container for up to 3 days. The flavor may mellow, and texture can firm up slightly. Reheat gently to avoid drying out.
Freezer
Freeze cooked meats wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before reheating. Avoid refreezing to preserve quality.
Reheating
Reheat meats slowly in a low oven (around 300°F) wrapped in foil with a splash of water or broth to maintain moisture. Avoid microwaving directly as it can dry out the meat.
Make Ahead
Prepare chimichurri sauce a day ahead to let flavors develop. Meat can be seasoned and rested overnight but grill fresh for best texture and flavor.
FAQ
Can I use a gas grill instead of charcoal for this Asado?
Yes, you can use a gas grill, but the smoky flavor will be less pronounced. To mimic charcoal, try using a smoker box with wood chips or add a smoky seasoning. The key is to maintain medium-high heat and slow cooking to develop the crust.
How do I know when the meat is perfectly cooked?
Using a meat thermometer is the most reliable method. For medium-rare steak, aim for 130-135°F internal temperature. The meat should have a deep crust and feel firm but springy to the touch. Resting after grilling ensures juices redistribute for perfect tenderness.
Can I make chimichurri ahead of time?
Absolutely! Chimichurri tastes even better after sitting for a few hours or overnight as the flavors meld. Store it covered in the refrigerator and bring to room temperature before serving for the best taste.
What if I don’t have access to a grill?
You can cook the meats in a hot cast-iron skillet or broil them in the oven. While you won’t get the same smoky flavor, high heat will still create a nice crust. Consider adding smoked paprika or liquid smoke to the chimichurri for added aroma.
How long can I store leftover Asado?
Leftovers should be refrigerated within two hours of cooking and eaten within 3 days. For longer storage, freeze within 24 hours. Reheat gently to preserve moisture and flavor.
Can I use other herbs in chimichurri?
Yes, oregano and cilantro are common additions, but parsley is the base. Use herbs sparingly to maintain balance. Fresh herbs are always best for vibrant flavor.
Is flank steak the best cut for this recipe?
Flank steak is traditional for its flavor and texture, but skirt steak or hanger steak can also work well. The key is slicing against the grain to ensure tenderness.
How do I prevent flare-ups on the grill?
Trim excess fat from meats and maintain medium heat. Keep a spray bottle of water nearby to control flames. Flare-ups burn the meat and create bitter flavors.
Final Thoughts
I hope you enjoy this Argentina Football Team inspired Asado as much as my family does. It’s a delicious way to bring loved ones together around the grill. Let me know how it turns out!
