Asado – grilled short ribs, flank and sausages with mixed salad
The Sunday asado of the River Plate: short ribs, flank, chorizo and morcilla cooked slowly over embers with nothing but coarse salt, served with a simple mixed salad.
- 2 hTime
- 40 minHands-on
- 4Portions
- 68 gprotein per portion
- 1040kcal per portion
Ingredients for 4 portions
- 600 gBeef short ribs, cross-cut into strips
- 500 gFlank steak, in one piece
- 4Fresh chorizos
- 2Spanish blood sausages (morcilla)
- to tasteSalt, coarse
On the side
- 1Lettuce
- 3Tomatoes
- 1Yellow onion
- 2 tbspOlive oil
- 1 tbspVinegar
Method
- Light a wood or charcoal fire in the barbecue.
- Let the fire burn down until you have a good bed of embers, about 30 minutes.
- Season the short ribs and the flank all over with coarse salt.
- Rake embers under the grill rack for an even, medium heat. Lay the short ribs bone side down and the flank fat side down on the rack.
- Cook slowly without turning for about 40 minutes, adding embers underneath now and then to keep the heat even.
- Meanwhile, make the salad: wash and shred the lettuce, and cut the tomatoes into wedges and the onion into thin rings. Put everything in a bowl.
- Turn the meat and put the chorizos and morcillas on the grill.
- Grill for about 25 minutes more, turning the sausages now and then, until the meat is browned and juicy and the chorizos are cooked through.
- Just before eating, dress the salad with the oil, vinegar and salt.
- Slice the flank across the grain and cut the ribs into portions. Serve the meat, chorizos and morcillas on a board with the salad alongside.
