Argentinian Grill Feast Recipe
What Is an Argentinian Grill Feast?
An asado feast is not a single dish — it is a way of cooking and eating together. Meat, vegetables and sausages all share the same fire, each going on and coming off at different times. The result is a spread that arrives at the table in stages, with everyone eating as it comes rather than waiting for everything at once.
This recipe uses ribeye or sirloin, chorizo, corn, and prosciutto-wrapped asparagus — a combination that covers every part of the grill and gives you something to eat from the first 15 minutes to the very end. It all works on any grill in the Asado Gaucho range, where the adjustable grates let you run a hot zone and a slower zone at the same time.
Ingredientes
For the grill
- Beef steaks — ribeye, sirloin or your preferred cut
- Chorizo sausages
- Corn on the cob, sliced into rounds
- Asparagus spears
- Prosciutto or cured ham
Seasoning and extras
- Coarse sea salt or rock salt
- Black pepper
- Olive oil
- Garlic powder (optional)
- Red pepper flakes (optional)
Instrucciones
1. Build the fire
Use hardwood logs with lump charcoal. Let the wood burn down to a proper ember bed before you spread it under the grates. On the Omberg Asado Gaucho 1200, burn your wood in the brasero first, then shovel the coals across. Lower the grates close to the embers for searing, raise them for slower cooking.
2. Season and prepare
Steaks: Season generously with coarse salt and black pepper. Leave them at room temperature for 30 minutes before they go on the grill. Do not rush this step — a cold steak hitting hot grates will seize up and cook unevenly.
Chorizo: Leave them whole. They need slow, steady heat to cook through without splitting.
Corn: Brush each round with olive oil and season with salt and pepper.
Asparagus: Wrap each spear in prosciutto and place them in a grill basket to keep them together over the heat. The Omberg Asado Ember Basket Pro works well here for holding smaller items over direct flame.
3. Grill everything
Chorizo goes on first — they need 15 to 20 minutes over medium heat, turning occasionally. Start them while the fire is still settling.
Corn takes 5 to 7 minutes, turning frequently until the edges char and the rounds turn golden.
Asparagus goes in the basket over medium heat for 5 to 7 minutes until the prosciutto crisps up.
Steaks go on last over the hottest part of the grill. Sear for 2 to 3 minutes per side, then move to a cooler section to finish. Pull at 55°C for medium-rare or 60°C for medium. Rest for 5 minutes before slicing.
4. Serve
Arrange everything on a large wooden board and bring it to the table as it comes off the grill. Serve with chimichurri for dipping — see our Chimichurri recipe for the full method — crusty bread and a glass of Malbec.
Preguntas frecuentes
What cut of beef works best for an asado feast?
Ribeye is the most forgiving cut over open fire — the fat content keeps it from drying out even if the heat spikes. Sirloin works well too and gives a slightly leaner result. For a larger group, a whole ribeye block cooked low and slow is worth considering.
Do I need a special grill for asado?
You need a grill with adjustable grates so you can control the distance between the food and the embers. A standard gas grill does not give you that control. The Asado Gaucho range is built specifically for this style of cooking.
Can I add more to the spread?
Yes. Short ribs, lamb chops and whole chicken all work on the same fire. The key is timing — heavier cuts go on early, quick-cooking items go on last.
