Striker Chef's Uruguayan Asado
A traditional South American barbecue where beef short ribs are slow-cooked over smoldering charcoal for hours, resulting in juicy, tender meat with a smoky aroma.
Ingredients needed 4 servings
Recipe
Cooking tips
- Grilling over direct high heat will burn the outside while leaving the inside raw; you must cook only over the residual heat and smoke of extinguished charcoal.
- The tanginess of chimichurri sauce perfectly cuts through the richness of the beef fat, so it's recommended to use it generously.
- Grilling the pineapple beneath the meat allows it to soak up the dripping beef fat, maximizing natural sweetness and flavor.
Recommended for
- Those who want to try a special, visually stunning meat dish at a campsite or outdoors.
- Those who want to savor authentic barbecue that melts in your mouth after hours of dedicated effort.
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