Asado rib strips

Asado rib strips

Tira de asado

By
From
South American Grill
Serves
6
Photographer
Bonnie Savage

A unique Argentinian cut, these ribs are cross-cut through the bone to create long narrow rib strips, known as asado — ask your butcher to do this for you. This style of cut shortens the tough fibres of the meat allowing them to be grilled on the barbecue relatively quickly. They are seasoned with rock salt to bring out the flavour of the meat without making it excessively salty. Substitute short ribs, if unavailable. Asado is traditionally cooked over hot coals — you can create these by burning wood or charcoal until it becomes white. Spread the coals out evenly and top with a grill rack set about 15 cm above the coals. Grilling the ribs over wood coals will impart a delicious smoky flavour to the meat.

Ingredients

Quantity Ingredient
2kg asado-cut short beef rib strips
rock salt
vegetable oil, for brushing
Chimichurri, to serve
* papas asadas a la sal [rid:13022], to serve

Method

  1. Preheat a barbecue chargrill to medium.
  2. Season the ribs generously with rock salt. Brush a little vegetable oil over the chargrill and cook the ribs for 10–15 minutes on each side for medium–rare, or until lightly charred on the outside and cooked to your liking.
  3. Brush off any excess salt. Remove from the heat, cover and set aside to rest for 10 minutes before serving. Transfer to a chopping board and use a large sharp knife to slice.
  4. Serve the rib strips with chimichurri and salt-baked potatoes.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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