Asado

Ingredients

Instructions

1. 1

   Prepare a medium wood fire or a charcoal fire and let it burn down to glowing embers. Bank most of the embers to one side so you have a hotter and a gentler zone. Set the grill grate in place to preheat. Meanwhile, remove the beef short ribs, chorizo, morcilla, and provoleta from the refrigerator so they lose some chill; this helps them cook more evenly.

2. 2

   Make the chimichurri: combine the parsley, oregano, garlic, chilli flakes, red wine vinegar, olive oil, warm water, fine salt, and black pepper in a bowl. Stir well and let it sit while the grill heats so the garlic softens and the herbs hydrate. It should taste punchy and loose enough to spoon; add a splash more water only if it seems too thick.

3. 3

   Season the short ribs all over with the rock salt just before grilling. Place them bone side down over the gentler heat zone. Cook slowly for about 35 minutes, turning once, until the fat renders, the surface browns, and the meat feels tender when pressed. If flare-ups occur, move the ribs briefly to a cooler spot rather than charring them.

4. 4

   After the ribs have had a head start, add the chorizo to the grill over medium heat. Cook for 12-15 minutes, turning regularly, until browned and firm and the juices run clear when pierced. Move it to the cooler side if the casing darkens too quickly.

5. 5

   Add the morcilla over gentle to medium heat and cook for 8-10 minutes, turning carefully so the casing does not burst. It is ready when heated through and lightly crisp on the outside.

6. 6

   Place the provoleta on the grill over the hotter zone in a small cast-iron dish or directly on a well-oiled, very clean grate. Grill for 2-4 minutes until the underside is deeply golden, then carefully turn and cook 1-2 minutes more until softened, bronzed at the edges, and just holding its shape.

7. 7

   Transfer the ribs, chorizo, and morcilla to a board and rest for 5 minutes so the juices settle. Serve with the hot provoleta and spoon the chimichurri alongside or over the meats just before eating.

Nutrition per serving

Notes

• •For a 60-minute version, use thin-cut beef short ribs (asado de tira style); thick ribs need much longer and lower cooking.
• •Salt the beef just before it goes on the grill, not far in advance, to keep the surface dry and encourage browning.
• •If you cannot grill provoleta directly, use a small metal pan or cast-iron skillet to prevent sticking.
• •A simple keto accompaniment is grilled green salad leaves or roasted peppers, but the traditional focus is the meat itself.

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