The first asado I ever cooked in Sydney was a disaster. The fire was too small, I salted the meat before it hit the grill, and my vacío came off more shoe leather than steak. This is the recipe I wish someone had written for me that day.
An asado is not a barbecue. In Argentina, it is a Sunday institution: three or four hours at the grill, cuts served in courses, and no one reaches for the meat before the asador says it is ready. The pacing matters as much as the meat.
This is Pedro, writing from Argentum Empanadas in Bondi Beach. After two and a half years of cooking asados in Sydney for a community that has become like family, this is the recipe we use at home, scaled to serve eight to ten. Every step is timed backwards from when you want guests at the table. Every cut is one you can buy in Sydney this weekend.
If lighting a three-hour fire is not how you want to spend Sunday, we cater asado-style spreads across Sydney. Empanadas, salads, and chimichurri delivered baked or frozen, ready to serve.
Plan catering or keep reading for the recipe.
The cuts. What to buy in Sydney.
An Argentinian asado is built around three categories of cuts: starters (chorizo and morcilla), centrepieces (asado de tira and vacío), and an optional opener (provoleta). You do not need all of them. Start with the centrepieces and chorizos. Every cut below can be bought at a Sydney butcher this week.
Asado de tira
220 g per guestThe classic centrepiece. Flanken-cut beef short ribs, 3 cm thick across the bones. Ask any Sydney butcher for "Korean-style short ribs cut 3 cm thick." Vic's Meat, Victor Churchill, or Achura Meat Market in Brookvale all know what you mean. Achura is the purpose-built Argentinian butcher.
Vacío
140 g per guestArgentinian beef flank. Australian flank steak is the closest equivalent: ask for it whole, fat cap on, not pre-trimmed. The fat protects the lean meat over the fire. Achura in Brookvale cuts it the Argentinian way.
Chorizo criollo
1 per 2 guestsFresh Argentinian sausage. Not the dry-cured Spanish version. Theo's Cecinas in Fairfield West and Carnes Latinas in Hurlstone Park both stock chorizo criollo. Spanish Portuguese Butchery in Petersham is another reliable source.
Morcilla
1 per 4 guests, optionalArgentinian blood sausage. Polarising for first-time guests, beloved by anyone who knows it. Same Sydney sources as chorizo criollo. Skip if your guests are unfamiliar, the asado works without it.
Provoleta
1 disc per 4 to 6 guestsOptional opener. A single 2 cm thick disc of aged provolone (provolone piccante, at least six months old). Any Italian deli or specialty cheese counter. Cast iron pan directly on the embers, two minutes each side, served molten with bread.
Ingredients
Scaled for 8 to 10 guests. Round up rather than down. Leftover chorizo always finds a home.
For the meat
- 1.8 kg asado de tira (flanken-cut beef short ribs, 3 cm thick)
- 1.1 kg vacío (whole beef flank, fat cap on)
- 4 chorizo criollo (fresh Argentinian, not Spanish cured)
- 2 morcilla (optional, Argentinian blood sausage)
- 1 disc aged provolone, 2 cm thick (optional opener)
- Coarse sea salt (Murray River or Maldon), to finish
For the chimichurri
- 1 large bunch flat-leaf parsley, finely chopped (about 2 cups)
- 6 cloves garlic, finely minced
- 2 tbsp dried oregano
- 1 tsp dried chilli flakes (optional, to taste)
- 180 ml extra virgin olive oil
- 60 ml red wine vinegar
- 1 tsp coarse salt
- Freshly ground black pepper
On the table
- 2 baguettes or crusty loaves, sliced thick
- Mixed green salad with lemon and olive oil (avoid creamy dressings)
- Salsa criolla (diced tomato, onion, capsicum, red wine vinegar)
- 2 to 3 packs of Argentum empanadas as the starter
- 4 bottles Malbec (Mendoza if possible)
- Sparkling water, Argentinian beer (Quilmes if you can find it)
Equipment
- Wood or charcoal grill, ideally a parrilla with adjustable height
- 4 to 5 kg quebracho charcoal or hardwood lump
- Long tongs and a sharp carving knife
- Small cast iron pan (for provoleta, if using)
Adjust proportionally: plan for 360 g of meat per adult guest as the main meal. For lighter eaters scale down 15%, for Argentinian-style appetites scale up 20%.
Make the chimichurri first.
Make chimichurri the day before if you can. The flavours need at least an hour to marry, ideally overnight. Stir together parsley, garlic, oregano, chilli flakes, salt, and pepper in a jar. Pour over the olive oil and vinegar. Seal and shake. Rest at room temperature for one hour minimum, or refrigerate overnight and bring back to room temperature before serving.
Do not blitz in a food processor. Chimichurri is chopped, not puréed. The texture should be coarse, with visible parsley and garlic.
The method. Three hours, paced by the fire.
An asado is paced by the fire, not the clock. Light the fire three hours before you plan to plate the main course. Every step below is timed backwards from service. "T" is service time.
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T minus 3 hours
Light the fire.
Build a generous wood or quebracho charcoal fire. You want hot embers, not flames. The fire takes 60 to 90 minutes to settle into white-ashed coals before you can cook anything over it. Start larger than you think you need. You can always pull embers aside, but you cannot rush a too-small fire.
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T minus 2 hours 30
Rest the meat.
Take the short ribs and flank out of the fridge. Let them sit at room temperature for 30 to 45 minutes before they hit the grill. Cold meat seizes on the heat. Do not salt yet. Salting in advance draws moisture out of the meat and prevents a proper sear.
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T minus 2 hours
Open the wine. Plate the empanadas.
First drinks. Hand out a glass of Malbec or a chilled white. Put out the empanadas and chimichurri so guests can graze while the fire matures. This is when the asador disappears. In Argentina, no one bothers them. An 18 to 22 minute bake in the oven from frozen is all the empanadas need.
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T minus 90 minutes
Chorizos and morcilla on first.
Spread the embers under the grill. Place the chorizos and any morcilla. Cook slowly, turning once, for 20 to 25 minutes. These are served first as their own course on crusty bread with chimichurri, while everything else continues to cook on the grill.
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T minus 70 minutes
Provoleta, if you are doing it.
Aged provolone in a small cast iron pan directly on the embers. Two to three minutes per side until charred outside and molten inside. Serve immediately with bread, eaten with hands or shared with a spoon. This is optional but memorable.
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T minus 60 minutes
Asado de tira on the grill, bone-side down.
Place the short ribs bone-side down. The bones insulate and protect the meat from direct heat. Cook 30 to 40 minutes before turning. Salt only after the first turn, never before. The sign to turn is when juices start beading on the top surface.
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T minus 35 minutes
Vacío fat-side down.
Add the flank fat-side down. The rendering fat protects the lean meat. Twenty minutes one side, then turn for 15 minutes. Salt after turning. You are looking for medium rare inside, deeply caramelised outside.
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T minus 10 minutes
Pull, rest, slice.
Take everything off the grill. Rest the meat for 10 minutes loosely tented under foil. Slice thickly across the grain. Serve in courses, not all at once: short ribs first, then flank five minutes later. Chimichurri goes on the table in a small jug.
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Service
Eat slowly.
A real asado lasts hours at the table. Do not rush. Bring out cuts as you slice them. Conversation matters as much as the food. End with espresso and dulce de leche if you have it.
Chef's notes.
Salt timing. The single most common mistake. Salting before the grill pulls moisture out and prevents a proper sear. Salt after the first turn, always. The Argentinian rule: la sal va después.
Don't flip too much. Short ribs get turned once. Vacío gets turned once. Chorizos maybe twice. Every flip loses heat and juice. Trust the fire.
The fire, not the clock. If your fire is not yet ready at T minus 90 minutes, do not start cooking. An asado on a half-ready fire is a sad asado. Delay the schedule, pour another glass, wait for the embers to whiten. Everyone will thank you later.
Rest the meat. Ten minutes tented in foil lets the juices redistribute. Slicing too early means everything bleeds onto the board. This step is not optional.
What to serve with it.
Sides at an Argentinian asado are deliberately simple. The meat is the star. Anything that competes loses.
Chimichurri. The only essential sauce. You made it yesterday, it is ready.
Salsa criolla. Diced tomato, onion, capsicum, red wine vinegar, olive oil. Fresher and sharper than chimichurri, excellent with beef.
Mixed leaf salad. Just lemon and olive oil. Nothing creamy.
Crusty bread. Baguette or pan francés. Essential for the chorizos-in-bread course.
Empanadas as the starter. The fire takes 90 minutes to settle. The first cuts take another 60. Hungry guests arrive the entire time. In Argentina, no one waits empty-handed. Empanadas fill that gap, passed around with a glass of Malbec while the asador works the fire. Bake from frozen in 18 to 22 minutes. The Chef's Box of 20 covers a group of 8 to 10 with a mix of all five Argentum flavours.
Malbec from Mendoza. The classic asado wine. Half a bottle per person is the planning rule.
Frequently asked questions
How much meat per person for an asado?
Approximately 360 g of meat per adult guest as the main meal. Typically 220 g of short ribs and 140 g of flank. Add a chorizo per two guests as the starter. For lighter eaters or mixed groups with children, scale down by 15 to 20 percent. For an Argentinian crowd or a known meat-loving group, scale up by 20 percent.
Where can I buy chorizo criollo in Sydney?
Theo's Cecinas Butchery in Fairfield West specialises in South American chorizo including Argentinian and Colombian varieties. Carnes Latinas Butchery in Hurlstone Park is another excellent source. Spanish Portuguese Butchery in Petersham stocks Argentinian BBQ chorizo with proper hand-chopped meat. Achura in Brookvale also stocks it.
Can I cook an asado on a gas barbecue?
Technically yes, but it will not be a true asado. Gas cannot produce the slow indirect heat of hardwood embers, and the flavour profile misses the smoke and char that defines the dish. Kettle barbecues, kamado-style cookers, and offset smokers all deliver a better result than gas. If you cannot build a wood or charcoal fire, our catering team can bring an Argentinian spread to you.
What wine pairs with asado?
Malbec from Mendoza is the classic asado wine. Plan for half a bottle per person. Add a crisp white such as Torrontés or Sauvignon Blanc for early drinkers, plus an Argentinian beer such as Quilmes if you can find it.
How long does an asado take to cook?
Three hours from lighting the fire to plating the main course. The fire needs 60 to 90 minutes to settle into white-ashed embers. Once cooking starts, chorizos take 20 to 25 minutes, short ribs 60 minutes, and flank 35 minutes. Plan backwards from when you want guests seated.
Do I need an Argentinian parrilla?
Ideal but not essential. Any wood-fired or charcoal grill that lets you spread embers underneath the cooking surface will work. Kettle barbecues, kamados, and offset smokers all produce good asado-style results. Gas grills are the only equipment that genuinely cannot deliver an asado.
When do you salt the meat?
After the first turn, never before. Salting in advance draws moisture out and prevents a proper sear. The Argentinian rule is "la sal va después." Use coarse sea salt (Murray River or Maldon) and apply it just before the meat's second side hits the heat.
How many empanadas should I serve before the asado?
Two to three empanadas per guest as the starter, served while the asador tends the fire. The Chef's Box of 20 covers a group of 8 to 10 with a mix of all five Argentum flavours, or pick individual packs if you want to load up on a specific one.
Empanadas, for the wait.
Argentinian empanadas, made by hand in Bondi Beach. Bake from frozen in 18 to 22 minutes while the fire matures. Five flavours, a vegan option, delivered across Sydney.