Grill & BBQ
Asado with chimichurri – grilled beef
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Argentinian-inspired grilled dish with herb sauce; no equation between asado and just steak.
Timing
- Preparation: 25 min.
- Cooking/baking: approx. 2 hours 30 minutes to 3 hours.
- Rest/cooling: 20 minutes sauce, 10 minutes meat
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 715 kcal
- Protein
- ≈ 49.1 g
- Carbohydrates
- ≈ 0.3 g
- Fat
- ≈ 56.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 590–835 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.6 kg bone-in beef rib (Asado de tira, alternatively cut beef ribs) · ≈ 1040 g · Edible amount without bones or shells
Rind Brustkern/Mittelbrust, roh (U255100)
Starting amount × assumed fraction (calculation scenario): 1600 g × 65% = 1040 g
Varied quantity range: 800–1280 g - 60 g parsley · ≈ 60 g · Assumed quantity / reference product
Petersilienblatt roh (G250100) - 3 cloves of garlic · ≈ 9 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 90 ml olive oil · ≈ 81.9 g · Assumed quantity / reference product
Olivenöl (Q120000) - 35 ml red wine vinegar · ≈ 35 g · Assumed quantity / reference product
Weinessig (R121000) - 25 ml water · ≈ 25 g · Assumed quantity / reference product
Trinkwasser (N110000)
Not included in the base calculation
- 12g salt · Salt or small seasoning amount; no salt/micronutrient calculation
- black pepper · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp dried oregano · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp chili flakes · Salt or small seasoning amount; no salt/micronutrient calculation
- another 4 g of salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.6 kg bone-in beef rib (Asado de tira, alternatively cut beef ribs)
- 12g salt
- black pepper
- 60 g parsley
- 3 cloves of garlic
- 1 tsp dried oregano
- 1 tsp chili flakes
- 90 ml olive oil
- 35 ml red wine vinegar
- 25 ml water
- another 4 g of salt
Instructions
- Prepare grill with indirect zone at around 150-160 °C; Pat the beef ribs dry, season all over with salt and pepper.
- Place ribs on the bone-in indirect zone towards the heat, close the lid and cook for 2.5-3 hours depending on thickness. Turn regularly and ensure that the meat is soft and cooked through without drying out.
- For chimichurri, finely chop the parsley and garlic; Mix with oregano, chili, vinegar, water and salt. Work in the oil and let it steep for at least 20 minutes.
- Finally, brown the ribs over direct heat for a few minutes; under no circumstances allow it to burn. Remove from grill and let rest for 10 minutes.
- Divide between the bones and serve with chimichurri. Do not reuse uncooked sauce that has been in contact with raw meat.
Tips
- When it comes to beef ribs, tenderness is more important than a rigid core temperature; the actual cut determines the course.
- Food safety: The recipe is a practical home version for a lidded grill, not a claim to a traditional Argentine asado ritual.
- Technology: Germany: Ask the butcher for cross-cut beef ribs; With ordinary short-roasted steaks, a different, explicitly different dish results.
