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# Jason Pittock

## Sitemaps
[XML Sitemap](https://argentineasado.com/sitemap_index.xml): Includes all crawlable and indexable pages.

## Posts
- [Grilled Lemons: Why Every Argentine Asado Needs Them](https://argentineasado.com/grilled-lemons/): A few minutes over hot embers on the parrilla completely changes this fruit, and it is then perfect for squeezing over grilled meats such as matambre, mollejas, chicken and Argentine offal. The sharp acidity softens, the natural sugars caramelize, and the juice becomes richer, sweeter, and slightly smoky. Instead of overpowering the meat, grilled lemons complement it.
- [Mendoza Wine Map: Wineries to Visit and How to Plan Your Trip](https://argentineasado.com/argentine-wine-region-mendoza/): Mendoza has around 1,250 wineries and makes roughly 70% of Argentina's wine, spread across three sub-regions: Maipú closest to the city, Luján de Cuyo the historic heart of Malbec, and the high-altitude Uco Valley further south. Below is the map, the wineries I would actually send you to, and how many days you need. I have lived in Argentina for over 20 years, I am based in Mendoza, and I have toured these bodegas myself, so this is a local's plan, not a list copied off a brochure.
- [6 Grilling Ideas for July 4th (That Go Beyond Grilling Burgers & Hot Dogs)](https://argentineasado.com/grilling-ideas-for-july-4th/): When most people think of a July 4th barbecue, the menu usually looks the same: burgers, hot dogs, and marinated chicken. Coming from Argentina, with many American friends, I have absolutely nothing against this, but rather would like to suggest a bit of Argie zest to the next 4th of July!
- [Red Wine Vinegar vs. Apple and Alcohol Vinegar: Which Is Best for Original Argentine Chimichurri?](https://argentineasado.com/red-wine-vinegar-for-chimichurri/): If you've searched for chimichurri recipes online, you've probably noticed one ingredient changes from recipe to recipe: the vinegar. In this article, I will explain why we use red wine vinegar for chimichurri. It's a non-negotiable that many overlook, but its key decision if you want to get your chimichurri just perfect. 
- [Malbec Food Pairing: What to Eat With Argentine Malbec](https://argentineasado.com/argentine-malbec-red-wine/): What food goes with Malbec? Grilled red meat, first and always - steak, lamb, chorizo and anything off the parrilla. Malbec's dark fruit and firm-but-friendly tannins were built for charred, fatty beef. After that it loves aged cheese, mushrooms, beef empanadas and dark chocolate. The short "avoid" list: delicate white fish, light salads and cream sauces, which it simply overwhelms.
- [Torrontés: Argentina’s Most Distinctive White Wine](https://argentineasado.com/torrontes-wine/): Torrontés is Argentina's signature white wine - intensely aromatic on the nose, with orange blossom and peach, but almost always dry on the palate. That contrast is the whole story: it smells sweet and tastes crisp. It is at its best with spicy and aromatic food, empanadas, soft cheese and the lighter cuts off the parrilla, and it is the wine I open first at any asado.
- [What Wine Goes With Steak? A Cut-by-Cut Guide](https://argentineasado.com/what-wine-goes-with-steak/): What wine goes with steak? In one line: a dry, full-bodied red with enough tannin to cut through the fat. Reach for Cabernet Sauvignon or Argentine Malbec with richer cuts like ribeye, and a softer red like Merlot or Pinot Noir with leaner cuts like filet mignon. The fattier the steak, the more tannin it can handle - and below I take it cut by cut.
- [Best Fire Pits for Cooking and Grilling in 2026: 10 Tested for Real Food](https://argentineasado.com/best-fire-pits-for-grilling/): I cooked vacío, chorizo, and provoleta on every fire pit in this guide. Not hot dogs. Not s'mores. Real Argentine cuts over real fire, the same way I cook on my parrilla in Mendoza every Sunday. That is the test most fire pit reviews skip, and it is the test that separates a pit that looks good on a patio from a pit that actually cooks food.
- [The 10 Best Portable Grills for Argentine Asado in 2026](https://argentineasado.com/best-portable-grills/): After 20 years cooking asado in Argentina, I tested 10 portable grills with real Argentine cuts (vacío, asado de tira, chorizo, provoleta) to find which ones earn the parrilla name and which ones do not. The Engelbrecht Braten Campfire Argentine at $738 is the right pick if you want one portable parrilla for life. Oklahoma Joe's Rambler at $149 punches far above its price. The Ñuke Malevo at $850 is the most authentic Argentine portable you can buy in the US.
- [Best Charcoal Grills 2026: 10 Tested for Argentine Asado](https://argentineasado.com/the-best-charcoal-grills/): After 20 years cooking asado on a real Argentine parrilla, I tested 10 charcoal grills the way they actually get used in Argentina: over vacío, tira de asado, entraña, mollejas, and chorizo criollo, not chicken breasts and burgers. The Weber Original Kettle Premium 22" is the right pick for most people. Here is why, and the 9 alternatives worth knowing across every price tier from $79 to $4,250.
- [Argentine Grilling Techniques: The Complete Guide to Parrilla, A la Cruz, Chapa, Brasero & More](https://argentineasado.com/argentine-outdoor-grilling-techniques/): Some of the most common and delicious Argentine outdoor grilling techniques that will make you want to book a flight to Buenos Aires right now
- [Best Way to Reheat Steak for Juicy, Tender Results (7 Methods)](https://argentineasado.com/how-to-reheat-steak-without-losing-flavor/): Yes, you can reheat steak and keep it juicy. The best method is a 120°C (250°F) oven until the internal temperature reaches 54°C (130°F), followed by a 60-second sear in a very hot cast iron skillet. For anyone with access to a grill, low indirect heat over dying embers is better still. It is the method I use every time I have leftover vacío or bife de chorizo from Sunday's asado.
- [10 Best Gas Grills – Tested and Reviewed 2026 Updated List](https://argentineasado.com/best-gas-grills/): After 20 years of cooking on a real Argentine parrilla with hardwood and live fire, you would think I have no business recommending gas grills. And honestly, for a long time I didn't. But the reality is, most of you reading this don't have access to quebracho or a brick-lined parrilla in your backyard. You have a patio, a propane tank, and 30 minutes before the family gets hungry.
- [Asado Argentino: 20 Years of Fire, Meat, and Argentine Culture](https://argentineasado.com/asado-argentino/): Asado argentino (ah-SAH-doh ar-hen-TEE-no) is Argentina's traditional open-fire barbecue: a slow-grilling ritual built around live embers, large cuts of beef, and hours of communal eating. But calling it a barbecue undersells it by a long way. The asado is the social centre of Argentine life. It is where business deals get settled, where families reconnect, where friendships are rebuilt after arguments. I have been cooking asado in Argentina for over 20 years and I can tell you: the food is exceptional, but the food is not the point.
- [Argentine Beef Meat Cuts: Complete Guide with Temperatures](https://argentineasado.com/meat-argentine-beef-meat-cuts/): The first time I tried to order a vacío at a Buenos Aires carnicería using an English beef chart, I got a blank stare. The cut does not exist in that form in the US. It is a multi-muscle primal that American butchers break apart and sell as three separate pieces. I went home with a bife de chorizo instead, which was fine, but not what I wanted. That confusion is what this guide exists to solve.
- [The 10 Best Electric Grills of 2026 (Tested for Argentine Asado)](https://argentineasado.com/best-electric-grills/): I cook over live fire whenever I can. Quebracho wood, proper embers, a full parrilla setup. That is the standard. But I also live in Argentina, where millions of people cook asado on apartment balconies with electric grills every single weekend. It works. Not the same as charcoal, not even close on smoke flavor, but if your lease bans open flame or your HOA has fire restrictions, an electric grill is the right answer, not a compromise, just a different tool.
- [The 10 Best Smoker Grills for Argentine Asado (2026 Tested and Ranked)](https://argentineasado.com/best-smoker-grills-for-asado/): The best smoker grill for Argentine asado depends on how close you want to get to the real thing. For authentic live-fire asado, an Argentine Santa Maria grill or a charcoal smoker like the Weber Smokey Mountain is the right starting point. For convenience without sacrificing quality, a pellet grill or kamado works well.
- [What to Serve With Osso Buco (Best Side Dishes and Pairings)](https://argentineasado.com/what-to-serve-with-osso-buco/): Osso buco is one of the most flavorful slow-cooked beef dishes you can make. Often referred to in Argentina as "Osobuco del Rey" o "Martillo de Thor", it is a recognized comfort food. Found in many bodegones and restaurants, this meat cut is unique, rich, and in this guide, we will share our top pairs to serve with Osso buco.
- [Villa Traful: A Complete Guide to Patagonia’s Most Untouched Lake Village](https://argentineasado.com/villa-traful/): There are places in Patagonia that grow in popularity every year, and then there are places that quietly resist it. Villa Traful sits firmly in the second category.
- [Rose Meat Explained: The Magic Argentine Asado Cut You Need to Know](https://argentineasado.com/rose-meat/): Rose meat is one of those cuts that sits quietly in the butcher’s case until you know what to look for. In Argentina, it is instantly recognizable, deeply traditional, and endlessly versatile. Known locally as matambre, rose meat plays a central role in Argentine asado culture and appears in everything from slow-simmered classics to hot-and-fast grill preparations.
- [Wine Marinated Steak: I Tried a 12 Hour Malbec Ribeye Marinade and This Happened](https://argentineasado.com/wine-marinated-steak/): Marinating steak in wine is not a traditional Argentine technique. In fact, most gauchos prefer simplicity and let the meat speak for itself. But in this experiment, I wanted to test something different, so I tried wine marinated steak. Could a full immersion in Argentine Malbec change the flavor profile of a premium pasture-raised ribeye?
- [From Buenos Aires to Iguazú Falls: Your Complete Travel Blueprint](https://argentineasado.com/buenos-aires-to-iguazu-falls/): Traveling from Buenos Aires to Iguazú Falls is not just a matter of getting from point A to point B, it’s a journey that shifts you from the cosmopolitan heartbeat of Argentina’s capital to the untamed roar of one of the world’s most breathtaking natural wonders. Whether you want speed and comfort, a slow immersive trek, or something in between, each route tells its own story. And along the way, you’ll catch glimpses of Argentina’s vast landscapes, changing cultures, and local life that will shape your experience before you even set foot near the falls.
- [Fútbol in the Flesh: How to Score Argentine Football Tickets & Live the Match-Day Magic](https://argentineasado.com/argentine-football-tickets/): In Argentina, fútbol or football, should I say, isn’t merely a sport: it’s a calling, a deeply rooted tradition passed down through generations, and a universal language that transcends social boundaries. On match day, the city’s pulse changes. Streets near stadiums swell with color, flags ripple in the breeze, and vendors serve smoky choripanes as fans arrive hours before kickoff. Feeling the roar of 50,000 voices chanting “¡Goooooool!” at La Bombonera or El Monumental is nothing short of transformative. It’s raw, emotional, and electric; an experience that grips you from the first whistle to the last. But while witnessing it is unforgettable, getting your hands on Argentine football tickets can feel like a sport in itself.
- [Caballito Unveiled: A Local’s Tour Through Buenos Aires’ Heartland](https://argentineasado.com/caballito-guide/): Tucked into the very core of Buenos Aires, Caballito is a neighborhood that feels both central and self-contained. It’s where daily porteño life unfolds without the polished gloss of Palermo or the tourist-packed tangos of San Telmo. Instead, Caballito offers an authenticity born from its blend of history, green retreats, and a lived-in charm that makes you feel like you belong. Walking its streets, you sense how past and present intertwine naturally, giving it a warmth rarely found in more curated barrios.
- [Where the World Ends and Wonders Begin: A Traveler’s Guide to Tierra del Fuego National Park](https://argentineasado.com/tierra-del-fuego-national-park/): There’s a place at the edge of the map where mountains dissolve into the sea, the wind carries the scent of lenga forests, and silence feels almost ancient. Tierra del Fuego National Park is more than Argentina’s southernmost protected land; it’s a meeting point between history, raw nature, and the irresistible pull of Patagonia’s “end of the world” mystique.
- [A Pizza Lover’s Guide to Buenos Aires: Discover the Icons of Argentine Pizza](https://argentineasado.com/argentine-pizza-guide/): Argentine pizza is rooted in Italian immigration of the late 19th to early 20th century. In another article, we look at why Argentine sandwiches aren’t to be overlooked either. But Buenos Aires didn't just copy Naples; it made pizza its own. The result? A hefty, sponge-like crust that supports a cheese avalanche and makes every bite feel like a warm, comforting hug. Formats like fugazza (onion-topped) and fugazzeta (onion-filled) emerged as local staples, alongside more adventurous varieties like pizza de cancha, decked out in tomato sauce and garlic for football fans, not flavor purists. This is more than food: it’s cultural DNA. 
- [Argentina’s Roof and Soul: Mountains to Conquer, Valleys to Discover](https://argentineasado.com/argentina-mountains/): From the jagged skyline of the Southern Patagonian Andes to the red-soaked peaks of the North, Argentina mountains offer more than altitude, they promise revelation. This is your roadmap to summiting not just landscapes, but experiences that echo long after your boots are packed away.
- [Andean Awakenings: A 3-Day Journey Through Jujuy Province](https://argentineasado.com/discover-jujuy/): Nestled in Argentina’s striking northwest, Jujuy province unfolds like a living tapestry of color, history, and highland mystique. From the adobe charm of San Salvador to the rainbow ridges of Purmamarca and the altitude of Tilcara, this three-day itinerary embraces the rhythm of the Quebrada de Humahuaca, where every bend reveals culture, coast-like blues, and pre-Columbian echoes. Here’s how to travel it deeply, not just see it.
- [Pato: Argentina’s Galloping National Sport You’ve Probably Never Heard Of](https://argentineasado.com/pato-national-sport/): When people wonder what is Argentina’s famous sport, soccer naturally takes center stage, and polo might ride in as a close second, and maybe even rugby! But beneath the global spotlight lies a game that is uniquely Argentine, born in the windswept pampas and deeply tied to the gaucho spirit: pato. Officially declared the national sport in 1953, pato is more than a pastime: it’s a living cultural relic, a thrilling blend of horsemanship, teamwork, and old-world tradition. Watching it is to see the heartbeat of rural Argentina, pounding to the rhythm of hooves. Something out of a movie, Pato is a ritual sport, drunk in tradition.
- [Navigating Argentina: Transportation Tips Every Traveler Should Know](https://argentineasado.com/transportation-argentina/): When someone asks "how much do Argentina tickets cost", you could recite arbitrary price ranges, but the real story starts with understanding Argentina's vast scale and varied landscapes. From the southern tip of Patagonia to the wine valleys of Mendoza, getting around this expansive country isn’t just about moving; it’s about pacing your trip, stretching your budget, and turning each journey into a mini‑adventure.
- [A Day at Estancia La Bandada: The Gaucho Experience in the Pampas](https://argentineasado.com/estancia-la-bandada/): Suppose after days of soaking in Buenos Aires’ high energy, some sexy nightlife, you’re craving a shift to something slower, quieter, and deeply rooted in Argentina’s rural traditions. In that case, Estancia La Bandada is the escape you need. Nestled in the heart of Las Pampas, Argentina, this working ranch sprawls over 250 acres of open countryside, just a short drive from the capital. The moment you arrive, you swap the sound of traffic for the rustle of leaves, the whinny of horses, and the easy pace of the gaucho way of life, a rhythm that still defines the soul of Argentina’s interior.
- [What to Pack When Moving to Argentina: A Local’s Practical Checklist](https://argentineasado.com/what-to-pack-when-moving-to-argentina/): Moving to Argentina, whether it's for good or temporarily, isn’t just a change of scenery; it’s a lifestyle shift that will influence what you wear, eat, and even how you communicate. While the country is famous for its warm hospitality and laid-back charm, it also has some quirks that can make everyday life tricky if you arrive unprepared. Between strict import regulations, fluctuating exchange rates, and regional climate extremes, knowing the stuff you need to bring to go to Argentina is not a detail to leave for last-minute packing. This is not your standard “bring sunscreen” list; it’s a thoughtful, experience-based guide designed to help you land with both feet on the ground and your comfort intact.
- [Fernet Branca: From Milan’s Bitter Secret to Argentina’s National Spirit](https://argentineasado.com/fernet-branca-argentina-guide/): In 1845, in the heart of Milan, a self-taught herbalist named Bernardino Branca began experimenting with herbs and botanicals from around the world: saffron, chamomile, myrrh, aloe, and others. His aim was not to create a party drink but a cure-all tonic. Italians called it amaro, a bitter digestif. Locally, it became known as Fernet Branca cura tutto: “Fernet Branca cures everything.” In those days, it was a medicine, not a toast; people drank it to heal the body.
- [Should You Use Lighter Fluid on the Grill?](https://argentineasado.com/lighter-fluid-on-the-grill/): Let’s be honest: most people reach for lighter fluid on the grill because it’s fast, easy, and gets the fire going without much effort when preparing their Argentine asado. But here’s the real question, what else is it doing? Sure, it’ll light your coals, but it can also mess with the taste of your food, release chemicals you probably don’t want to be ingesting, and if overused, turn your asado into something closer to a chemistry experiment than a culinary experience. So the debate is simple: is it worth it? In this article, we’ll unpack how lighter fluid works, how it affects flavor and health, and what better, safer alternatives you have for starting your fire.
- [What Is Considered Red Meat? Everything You Have to Know](https://argentineasado.com/what-is-red-meat/): Most people think red meat is anything that looks dark before cooking. That’s not entirely wrong, but it’s not the full picture either. The term "red meat" has a clear biological definition, but it gets lost in marketing, food trends, and social media soundbites. Some people avoid it completely. Others eat it daily without knowing what it actually includes. If you care about what goes on your plate, you should know exactly what counts as red meat and why that classification exists in the first place.
- [Sear, Sizzle, and Serve: How to Make Steak Glow Indoors Without a Grill](https://argentineasado.com/how-to-cook-steak-without-a-grill/): The smoky aroma of a perfectly grilled steak is unmistakable, but what if you live in an apartment, the weather turns, or you simply don’t feel like firing up the BBQ? Learning how to cook steak without a grill is a skill every steak lover should have. The truth is, when done right, stovetop and oven methods can match, and sometimes surpass, the flavor and texture of grilled steak. 
- [From Pan to Perfection: A Complete Guide to Indoor Steak Cooking](https://argentineasado.com/indoor-steak-cooking/): The beauty and rawness of indoor steak cooking is in the control; no wind, no unpredictable flames, solid heat management, just you, your pan, and the steady heat of the stove or oven. Whether you’re baking a ribeye to a perfect medium, searing a T-bone in a frying pan, or aiming for a medium to well-done finish without losing juiciness, mastering these techniques means steak night is never weather-dependent again. This collection brings together the most reliable methods so you’ll know exactly how to cook a steak without a grill, yet still get that restaurant-level sear and flavor.
- [The Best Barbecue Knives for Argentine Asado: Our Top Picks](https://argentineasado.com/best-barbecue-knives-for-argentine-asado/): If you're still hacking away at your vacío or chorizos with a dull knife from 2008, it's time for an upgrade. Whether you're prepping ribs, slicing matambre, or dicing onions for chimichurri, the right knife can turn a frustrating chore into something that actually feels good. After testing a ridiculous number of blades, I found the ones that actually hold up to Argentine asado prep—the real kind, not some Pinterest fantasy. Below are the best bbq knife sets I personally use, abuse, and trust when the grill’s hot and the meat’s ready.
- [Sandwiches from Argentina: A Nation Between Bread](https://argentineasado.com/sandwiches-from-argentina/): In many parts of the world, sandwiches are associated with convenience. In Argentina, they are a cultural staple. The sandwich (or sánguche, in local slang) plays a starring role in everyday eating, particularly:
- [How to Reheat Brisket Without Drying It Out](https://argentineasado.com/how-to-reheat-brisket/): Alt text: how to reheat brisket
- [Best Budget Grills Under $500 in 2026: 10 Tested Picks Across Every Fuel Type](https://argentineasado.com/best-budget-grills-under-500/): Value at the budget tier is not just sticker price. It is cost per square inch of cooking area, BTU per square inch (for gas), 5-year total cost of ownership, and resale value retention. Most "best budget grills" articles ignore these numbers. Below is the data nobody else publishes for this price point, with every metric tracked across all 10 picks.
- [Why Slicing Meat Against the Grain Makes All the Difference?](https://argentineasado.com/slicing-meat-against-the-grain/): Slicing meat against the grain is essential, yes—but it’s just one part of the equation. In Argentina, especially when dealing with tougher cuts like vacío, tapa de asado, or matambre, tenderizing meat requires a more holistic approach. Over the years, I’ve learned that combining a few key techniques—from marinades to slow cooking—is what really transforms a chewy cut into something juicy and flavorful.
- [Meat Storage: How to Keep Your Meat Always Fresh and Safe](https://argentineasado.com/meat-storage-argentine-asado/): Most people treat meat storage like an afterthought—toss it in the fridge and hope for the best. But storing meat right is a total game changer. It means meals that taste better, last longer, and actually make your life easier. Want to meal prep without the guesswork? Stock your freezer like a pro? Cut down on waste and make the most of every cut? That all starts with smart storage. It's not just a food safety move—it's a strategy for saving money, saving time, and getting more out of what you buy.
- [The Best Indoor Grills That Actually Deliver Real Sear and Flavor](https://argentineasado.com/best-indoor-grills-argentine-asado/): Key takeaways for the best indoor grills guide:
- [Falda Argentine Short Ribs: The Underrated Cut That Defines Argentine Asado Culture](https://argentineasado.com/argentine-short-ribs-falda/): When it comes to Argentine Asado, it’s not just about the fire, the friends, or the folklore—it’s also about the cuts of meat. While premium options like bife de chorizo or ojo de bife often steal the spotlight, there's one humble, budget-friendly cut that's gaining traction among grill masters and meat lovers alike: Falda.
- [Ice Cube on Your Burger While Grilling? The Surprising Tip for Moist Meat](https://argentineasado.com/ice-cube-on-your-burger/): Most grilling advice is either basic or flat-out wrong. Pressing burgers down with a spatula? Ruins the juices. Overhandling the meat? Toughens the texture. But one trick that actually works — and sounds too weird to be true — is placing an ice cube on your burger patty while grilling.
- [How to Cook Flap Steak? 5 Secrets of Flap Meat ](https://argentineasado.com/how-to-cook-flap-steak/): Flap steak doesn’t get the respect it deserves. It’s not flashy like ribeye or hyped like skirt steak. Hell, most people don’t even know what it is. But if you're chasing big beef flavor without dropping half your paycheck, flap steak is your secret weapon. It's forgiving, deeply marbled, and cooks in minutes—if you know what you’re doing. But here’s the problem: flap steak can also go wrong, fast. Overcook it, and you’ve got shoe leather. Cut it the wrong way, and it’s tough as nails. This guide will save you from all that. We’ll break down exactly what flap steak is, how to cook flap steak like a pro, and why it should be a staple at your next asado.
- [How to Choose a Beef Brisket: Tips for Selecting the Perfect Cut](https://argentineasado.com/how-to-choose-beef-brisket/): Whether you're smoking it low and slow or grilling it the Argentine way over live fire (asado-style), choosing the right brisket is half the battle. And spoiler: supermarkets often don’t make this easy. But if you want juicy, tender, sliced beef brisket that doesn’t dry out by the second bite, you need to know what you're looking for.
- [Best Currency Exchange Spots in Buenos Aires for Travelers (USD to ARG Peso Guide)](https://argentineasado.com/usd-to-arg-peso/): The best way to exchange USD to ARG peso in Buenos Aires isn’t always straightforward, but with the right strategy—cuevas, Western Union, or trusted brokers—you’ll avoid tourist pitfalls and enjoy Argentina without burning through your cash.
- [Beyond Tango: Top Things to Do in Buenos Aires, Argentina](https://argentineasado.com/things-to-do-in-buenos-aires/): Looking for the best things to do in Buenos Aires, Argentina? Whether you’re here for 48 hours or a slow traveler staying for weeks, Buenos Aires is a city that doesn’t just invite exploration—it demands it. With a mix of European sophistication and Latin American soul, the capital city offers much more than tango and steak (though those are great places to start).

## Pages
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## Live Streams
- [The Year of the Asador (Bonus Session)](https://argentineasado.com/?live-stream=the-year-of-the-asador-bonus-session): Year recap, biggest lessons, member questions, and a preview of next year’s fire and cuts.
- [Lomo: Lean Meat, Perfect Control](https://argentineasado.com/?live-stream=lomo-lean-meat-perfect-control): Heat management for lean cuts, carryover cooking, resting strategy, and when lomo belongs on the grill.
- [Dessert on the Grill](https://argentineasado.com/?live-stream=dessert-on-the-grill): Grilled fruit, dulce de leche applications, fire-safe desserts, and how to finish an asado without killing momentum.
- [Grilling Beyond Meat](https://argentineasado.com/?live-stream=grilling-beyond-meat): Provoleta, vegetables, timing coordination, and building depth of flavor without meat dominating the grill.
- [Asado Drinks: What to Pour and When](https://argentineasado.com/?live-stream=asado-drinks-what-to-pour-and-when): Fernet, vermouth, wine traditions, seasonal drinks, and how beverages shape the rhythm of an asado.
- [Argentine Sausages & Choripán Mastery](https://argentineasado.com/?live-stream=argentine-sausages-choripan-mastery): Chorizo technique, indirect heat, casing control, flare-ups, and how to avoid drying or splitting too early.
- [Wood, Fire, and Flavor](https://argentineasado.com/?live-stream=wood-fire-and-flavor): Quebracho, espinillo, fruit woods, charcoal vs firewood, and when each one makes sense for flavor and control.
- [Sacred Offal: The Soul of the Asado](https://argentineasado.com/?live-stream=sacred-offal-the-soul-of-the-asado): Chinchulines, mollejas, and kidney done right. Cleaning, prep, sequencing on the grill, and flavor without fear.
- [Ribeye Done the Argentine Way](https://argentineasado.com/?live-stream=ribeye-done-the-argentine-way): Direct fire vs reverse sear, fat rendering, flipping myths, and how Argentines cook ribeye differently from steakhouse styles.
- [The Asador Code: Grilling Etiquette & Culture](https://argentineasado.com/?live-stream=the-asador-code-grilling-etiquette-culture): Asado rules, guest behavior, serving order, fire respect, and why grilling in Argentina is a social ritual, not just cooking.
- [Vacío: Argentina’s Brisket](https://argentineasado.com/?live-stream=vacio-argentinas-brisket): Why vacío is misunderstood. Fat management, slicing direction, timing, and how to cook it juicy over open fire.
- [Beef Ribs: Low, Slow, and Powerful](https://argentineasado.com/?live-stream=beef-ribs-low-slow-and-powerful): Everything you need to master massive beef ribs. Bone protection, patience, heat zones, and the Argentine approach vs US BBQ.
- [Pork Ribs Over The Embers](https://argentineasado.com/?live-stream=pork-ribs-over-the-embers): A full live-fire breakdown of pork ribs. Fire control, salt timing, wrapping vs open grill, and how to keep ribs juicy without overcooking.

## Recipes
- [Provoleta: How to Grill the Real Argentine Provolone](https://argentineasado.com/recipes/provoleta-argentine-grilled-cheese/): Few dishes represent an Argentine asado better than provoleta.
- [Empanada Dough Recipe: Authentic Argentine Method](https://argentineasado.com/recipes/empanada-dough-recipe/): Most empanada dough recipes online treat the dough as an afterthought. In Argentina the masa is the difference between a great empanada and a mediocre one. This article teaches the dough-first approach Jason has watched his suegra make every Sunday for the last 6 years, with the exact ratio of fat to flour that produces the not so flaky yet-sturdy shell typical of Salta and Mendoza.
- [How to Cook a Matambrito de Cerdo on the Grill (Full Recipe)](https://argentineasado.com/recipes/matambrito-de-cerdo/): Matambrito de cerdo is a thin pork cut commonly grilled during an Argentine asado. While many people outside Argentina are unfamiliar with the cut, it is considered one of the tastiest and easiest pork cuts to cook on the parrilla.
- [Matambre Arrollado: A Legendary Christmas Special](https://argentineasado.com/recipes/matambre-arrollado/): The matambre arollado is an Argentine beef classic. Each Christmas, this savory dish can be found in many households across Argentina and beyond. What makes this recipe very different to any Argentine recipe is that generally this "Matambre Arollado", which means beef "Rolled Rose Meat", is eaten cold! Yes, you heard it, it's a cold savory meat dish, which is different from our Asado tradition, it is eaten cold, and maybe washed down with a glass or two of Torrontés! In this recipe, I will share with you exactly how I make my matambre arrollado, some top tips I have picked up over the years, and my favorite wine pairing for this delicious, unique Argentine dish.
- [Authentic Argentine Chorizo Recipe: Chorizo Criollo for the Parrilla](https://argentineasado.com/recipes/traditional-chorizo-recipe/): I have been going to the carnicería on Avenida Santa Fe in Buenos Aires for fifteen years. Every Friday before an asado the butcher, a third-generation Italian-Argentine who inherited the shop from his father, hands me the chorizos wrapped in white paper and always says the same thing: no los pinches. Do not prick them. That one instruction separates Argentine chorizo from every other grilling tradition, and it is the best place to start this recipe.
- [How to Grill Corn on the Cob in Foil: The Best Methods](https://argentineasado.com/recipes/how-to-grill-corn-on-the-cob-in-foil/): Grilling corn on the cob in foil is the most forgiving method for a busy asado cook. While grilled corn on the cob can go on direct heat without foil, producing grilled corn on the cob in foil that is consistently tender, allows flavoured butters to penetrate fully, and gives you a reliable 15–20 minute window without constant attention.
- [Argentine Asado: The Complete Guide to Grilling Authentic Argentinian BBQ](https://argentineasado.com/recipes/how-to-grill-an-argentinean-asado/): On a Sunday in Buenos Aires, the fire goes on at noon. The vacío will not come off the grill until late afternoon. Between those two points, nobody rushes. The choripán comes first, while the coals develop. Then the mollejas. Then the tira de asado. Then the vacío. Then the provoleta, melting in its pan while people are already eating the last of the main cuts. The whole thing lasts four or five hours, and the table conversation lasts another two after that.
- [How to Grill the Best Choripán: The Authentic Argentine Recipe](https://argentineasado.com/recipes/how-to-grill-the-best-choripan/): Argentina eats approximately 500 million choripanes a year. That number becomes easier to understand the first time you smell chorizo smoke outside a Buenos Aires football stadium, or arrive at an asado and find the first thing off the grill waiting for you on a piece of toasted French bread before the main cuts are anywhere near ready. Choripán is not street food in the casual sense. It is structural to how Argentines eat.
- [How to Cook a Ribeye Steak: Argentine Pan-Seared Recipe](https://argentineasado.com/recipes/how-to-cook-a-ribeye-steak/): This is a pan-seared ribeye steak recipe using the method I developed cooking in a Buenos Aires kitchen when the parrilla is not an option. It takes about 12 minutes of active cooking and produces a steak with a proper Argentine character: a dark, spiced crust, a medium-rare centre at 130°F / 54°C, and the pan butter poured over the top when it goes to the board.
- [Argentine Empanada Recipe: Three Fillings, Baked and Fried](https://argentineasado.com/recipes/empanada/): The empanada recipe most sites give you calls for butter dough and a few spices in the filling. It produces something edible. It is not Argentine.
- [How to Grill Mollejas: 75 Minutes Not 5](https://argentineasado.com/recipes/how-to-prepare-mollejas/): Mollejas are the thymus gland of the cow. Sweetbreads in English. In Argentina they are the cow caviar, the first thing off the grill at any proper asado. They need around 75 minutes over medium-high heat, cooked whole without pre-boiling. Most English-language recipes say 3 to 4 minutes per side. That is completely wrong.
- [How to Make Fernet con Coca: Argentina’s Signature Drink](https://argentineasado.com/recipes/fernet-con-coca-recipe/): Fernet Branca is the only drink I've seen served in every possible setting in Argentina: at a Sunday asado in the suburbs of Buenos Aires, in a Cruz del Eje bar held together by paint and nostalgia, and most memorably drunk from a cut plastic bottle on the back of a World Cup victory bus by Lionel Messi and Rodrigo De Paul while four million Argentines screamed below them. Same drink, same ritual, same country. That's Fernet con Coca.
- [The Only Argentine Short Ribs Recipe You Need (Tira de Asado)](https://argentineasado.com/recipes/argentine-short-ribs-tira-de-asado-recipe/): 1. Tira de asado is cross-cut beef short ribs, not a full rack.Unlike costillar (full rack), tira de asado is cut across the bone into thin strips, allowing it to cook in about 45–60 minutes over embers.
- [Tereré: The Ultimate Summer Mate Tradition From Paraguay to Argentina](https://argentineasado.com/recipes/terere/): More than 20 years later, I drink Terere every day of the summer, and it's part of my summer afternoon ritual. A refreshing, citric, flexible, earthy, and very shareable beverage. A must-know (and must-try) of the Argentine and Paraguayan culture. Unlike the hot mate that comforts you in winter, tereré cools you down when the heat hits. It’s simple, social, and deeply cultural, a ritual that brings people together under the sun. Not to mention how well it goes with our Asado Culture!
- [Matambre a la Pizza: The Hunger Killer Cut Turned Argentine Pizza](https://argentineasado.com/recipes/matambre-a-la-pizza/): Few dishes capture the soul of Argentine grilling like Matambre a la Pizza. Imagine a thin, tender cut of beef sizzling over wood embers, topped with tomato sauce, ham, and bubbling cheese. It is the perfect fusion of Italian influence and Argentine asado heritage.
- [Roast Beef Sandwich: The Ultimate Argentine Fire-Roasted Recipe](https://argentineasado.com/recipes/roast-beef-sandwich-recipe/): When I first arrived in Argentina in 2002, I was quickly introduced to 2 sandwiches which changed my perspective generally, on sandwiches! The first which we are going to learn more about today, is the Roast Beef Sandwich, and the second is the "sandwich de bondiola!" Which we will discuss in another article. Please bear in mind, that the sole reason my parents moved to Argentina in the first place to help build up a Church in the southern area of the Province of Buenos Aires, and here we are 24 years later sharing stores of Argentine building site cuisine. During this period of our lives we where introduced to this hearty, delicious and calorie-rich sandwich, by the locals.
- [Picanha Steak with Herb and Red Wine Marinade: Juicy Argentine Grill](https://argentineasado.com/recipes/picanha-steak-with-herb-and-red-wine-marinade/): I've always felt that picanha has this amazing ability to turn an ordinary backyard cookout into something memorable. There's just something about it… the way it stays so tender and juicy when you cook it right, how much natural flavor it has packed into every bite. For this picanha steak with herb and red wine marinade recipe, I've used a herb and red wine marinade that really brings out the best in the meat. It adds this beautiful depth that makes each bite even better than the last. If you follow along with me through these steps, I promise you'll be able to grill a steak at home that makes any dinner feel like a celebration.
- [Best Tomahawk Steak Recipe for Grilling: Tips and Tricks](https://argentineasado.com/recipes/best-tomahawk-steak-recipe-for-grilling/): There are steaks, and then there´s the Tomahawk. Calling it dinner feels like underselling it. This is a spectacle, the kind of cut that lands on the grill and immediately takes over the night. The long bone makes it dramatic, the marbling makes it rich, and the sheer size makes it impossible to ignore. In this guide, I'll walk you through the best tomahawk steak recipe for grilling: the ingredients you'll actually need, the preparation steps you shouldn´t skip, the grilling process that guarantees a crust and a tender center and the tricks that take this steak from impressive to unforgettable. 
- [How to Cook Steak on a Cast Iron (Sirloin, Chuck, Strip & More)](https://argentineasado.com/recipes/how-to-cook-steak-on-a-cast-iron/): If you've ever wondered how chefs achieve that mouthwatering crust and tender center in a steak without a grill, the answer is simple: a heavy skillet and a hot flame. Knowing how to cook steak on a cast iron pan—or any heavy-bottomed skillet, transforms your kitchen into a steakhouse. The aroma, the taste, and the energy that happens when the steak hits the plate from pan, just makes grilling simple, but awesome. Often, we don’t have time to fire up our grill, and simply flipping a steak in the kitchen hits all the right notes.
- [How to Cook Filet Mignon Like a Pro (Pan, Skillet & Cast Iron Methods)](https://argentineasado.com/recipes/how-to-cook-filet-mignon/): Filet mignon is often called the pinnacle of steak perfection. Its tenderness and delicate flavor make it a favorite for special occasions, but it’s also a cut you can master at home if you know what you’re doing. This guide will walk you through how to cook filet mignon in a pan, how to cook filet mignon in a skillet, and even how to cook filet mignon in a frying pan with results worthy of a fine dining restaurant.
- [Chivito Uruguayo: The South American Super Power Sandwich](https://argentineasado.com/recipes/chivito-sandwich-recipe/): The Chivito Uruguayo is the sandwich equivalent of a full-course meal, and it’s absolutely beloved in both Uruguay and Argentina. Packed to the brim with flavor, protein, and tradition, this sandwich isn’t for the faint-hearted. It's a bold, indulgent, and deeply satisfying meal that reflects the region’s love for meat-centric, no-nonsense food.
- [The Ultimate Argentine Lomito Sandwich Recipe (Step-by-Step Guide + Video)](https://argentineasado.com/recipes/lomito-sandwich-recipe/): If there's one sandwich that captures the spirit of Argentine street food and steak culture in a single bite, it's the Lomito. Rich, meaty, slightly messy, and deeply satisfying, the lomito sandwich is often considered the heavyweight champion of Argentine sandwiches.
- [Argentine Milanesa Sandwich Recipe: The Proper Argentine Sandwich!](https://argentineasado.com/recipes/milanesa-sandwich-recipe/): Few things are as comforting, or as iconic, as the Sandwich de Milanesa. It's Argentina’s go-to street food, late-night meal, and lunchbox staple. Born from Italian influence and made uniquely Argentine, this sandwich is built around one key element: the milanesa.
- [What Goes with Grilled Cheese? Top 10 Complementary Dishes](https://argentineasado.com/recipes/what-goes-with-grilled-cheese/): Grilled cheese isn't just comfort food—it’s a global staple, and in Argentina, it hits differently. Whether you're grilling provoleta over the fire or doing crispy mozzarella on the parrilla, you already know the drill: golden crust, gooey middle, and a smoky depth that only fire can deliver. But if you think grilled cheese stands alone, think again. Pair it wrong, and you flatten the experience. Pair it right, and you’ve got a full asado moment that goes beyond just melted cheese.
- [Top 5 Argentinian Appetizers for Your Next Gathering](https://argentineasado.com/recipes/top-5-argentinian-appetizers/): Traditional Argentinian appetizers are delicious but not fancy. It’s flavor-first, hands-on, and unapologetically indulgent. These classics have been passed around dinner tables for generations—not because they’re trendy, but because they work. Let’s break down five of the best, starting with the flaky, meat-filled king of them all: the empanada.
- [6 Unique 4th of July BBQ Ideas with an Argentine Asado Twist](https://argentineasado.com/recipes/4th-of-july-bbq-ideas-with-an-argentine-twist/): Looking to spice up your 4th of July BBQ party this year? Forget the same-old burgers and hot dogs, this Independence Day, bring the fire of Argentina to your grill with these 4th of July BBQ ideas inspired by traditional asado.
- [Guiso De Lentejas Argentino: The Argentine Winter Comfort Food (Lentil Stew)](https://argentineasado.com/recipes/guiso-de-lentejas-argentino/): When we think about Argentine Guiso de Lentejas, we immediately think of cold winter days, where a warm, maybe even spicy guiso de lentejas awaits us. Vegetarian or not, this Guiso Argentino is a recipe that shouldn’t be underestimated, filled with taste, texture, and character that is capable of warming the cockles of your heart! In this step-by-step recipe, I will share with you my personal Recipe for an Argentine Guiso de Lentejas, a traditional Argentine stew that is made up of vegetables, chorizo, lentils, salsa, and a few simple spices. 
- [Osso Buco al Malbec: A Fusion of Italian Tradition and Argentine Passion](https://argentineasado.com/recipes/osso-buco-al-malbec/): In the world of culinary delights, few dishes capture the essence of comfort and sophistication like Osso Buco al Malbec. Originating from the Lombardy region of Italy, this hearty stew has found a passionate following in Argentina, where local flavors and traditions infuse new life into the classic recipe. Our latest YouTube video delves into this fusion, showcasing how the robust notes of Argentine Malbec elevate the traditional Osso Buco to new heights.
- [Argentine Pork Ribs in Wine: The Asado Upgrade You Didn’t Know You Needed ](https://argentineasado.com/recipes/pork-ribs-in-wine/): In the realm of Argentine asado, beef often takes center stage. However, pork ribs, when prepared with care and tradition, can rival any cut of beef. Our latest YouTube video showcases a time-honored method of marinating pork ribs in dry white wine, infusing them with flavors that are both robust and nuanced.
- [Slow-Cooked and Legendary: Discover Matambre a la Leche](https://argentineasado.com/recipes/matambre-a-la-leche/): In the heart of Argentine culinary tradition lies a dish that’s lesser-known to the outside world, but beloved by those who’ve grown up with the smell of slow-cooked beef wafting from the kitchen on a Sunday afternoon. Matambre a la Leche, or flank steak cooked in milk, is one of those recipes that doesn’t just feed—it comforts, connects, and conjures memories of home.
- [The Best Ground Beef Pasta Recipe to Try Today](https://argentineasado.com/recipes/ground-beef-pasta-recipe/): Ground beef pasta with pimentón dulce, a Malbec deglaze, and Reggianito cheese. The Argentine approach to a weeknight classic. Works with or without tomato sauce.
- [How to Cook a Frozen Steak?](https://argentineasado.com/recipes/how-to-cook-frozen-steak/): Before, my understanding was that cooking frozen steak was a mistake--something that you'd end up doing only if you'd forgotten about the week's menu and weren't able to thaw it first. This idea was wrong, however, since this turns out to be not only possible but, surprisingly, sometimes even more effective than dealing with defrosted steak. 
- [What Is a Coulotte Steak? Try the Best Recipe](https://argentineasado.com/recipes/what-is-coulotte-steak/): Ever heard of coulotte steak? It's blowing up among grilling aficionados right now - and with good reason. Coming from the top sirloin cap, it hits that sweet spot between melt-in-your-mouth tender and actually having some substance to sink your teeth into. Look, I get it - everyone's obsessed with ribeyes, tomahawk, and strips. But honestly? The coulotte is the secret weapon of any Argentine Asado fan. The marbling is just right - enough to keep things juicy and flavorful without going overboard.
- [How to Cook Corned Beef: Easy Tips for Perfect Flavor](https://argentineasado.com/recipes/how-to-cook-corned-beef/): Corned beef—rich, salty, and tender—is a timeless classic that was born out of the mixture of both Irish and American cuisine, celebrated on St. Patrick’s Day but with a flavor that makes it a great choice for every season. The process starts with selecting the ideal cut and deciding on the best seasonings to ensure an explosion of flavors. Hosting a party soon? Just hungry for a hearty dish? Learn how to cook corned beef from the comfort of your home and the best techniques to bring out its amazing flavor. 
- [Beef and Red Wine Stew: A Rich and Savory Dish](https://argentineasado.com/recipes/beef-and-red-wine-stew/): Few dishes are as soul-warming and deeply satisfying as a slow-cooked beef and red wine stew. It’s the kind of meal that fills your home with an irresistible aroma, promising the heartier meal for winter evenings, cozy gatherings, or even a special Sunday lunch, different from Argentine asado.
- [How to Cook Grilled Ham Steak](https://argentineasado.com/recipes/how-to-cook-grilled-ham-steak/): In this session, we are diving into one of the simplest ways to prepare a crowd-pleasing meal: grilling ham steak. Simple, quick, and sure to be a hit in all settings, grilled ham steak infuses smoky and savory goodness matched perfectly with many sides for a wholesome and fulfilling meal. From busy weeknight dinners to easy weekend barbecues, the skill to grill a ham has its rewards: to spend a great time with friends and family while having great food. 
- [Dinner Ideas for Big Families: Easy Recipes Everyone Will Love](https://argentineasado.com/recipes/dinner-ideas-for-big-families/): In this session on feeding big families, we are covering one of the biggest challenges in any household: cooking tasty meals that all will eat, from picky toddlers to hungry teens. Whether you are managing a bustling family of six or hosting regular extended family dinners, getting food on the table that satisfies different tastes without spending hours in the kitchen can feel like Mission Impossible.
- [How to Cook Chopped Meat: A Step-by-Step Guide](https://argentineasado.com/recipes/how-to-cook-chopped-meat/): Let's be honest - we've all had those bland, dry bits of ground meat that make you scratch your head about why you didn't just pick up the phone and call the local pizzeria. The truth is that whipping up a dish like chopped meat is easier than it sees, and after you ace the basics, there is no coming back. Whether you are starting the fire for an asado or just playing around with the idea of cooking some other stuff than your usual, here I’m handing you over the best recipe for chopped meat so you impress your friends. Ready? 
- [Delicious Mulled Wine Recipe for Cozy Evenings](https://argentineasado.com/recipes/mulled-wine-recipe/): Tired of the same old winter drinks? This mulled wine recipe is about to become your new cold-weather obsession. Forget boring hot chocolate – this warm, spiced wine is the comfort drink that'll turn any chilly evening into a celebration. In this article, I’ll share all my secrets on how to make a crowd-pleasing mulled wine that's both simple to prepare and guaranteed to impress.
- [New Year’s Recipes: Delicious Argentinian Dishes](https://argentineasado.com/recipes/new-years-recipes/): In Argentina, food plays a central role in social gatherings. The Asado, a traditional barbecue, is more than just a cooking technique—it's a social event that brings people together. As New Year's Eve approaches, families and friends typically gather around the grill, sharing meals that are as much about connection as they are about cuisine. Here are some of my personal New Year’s recipes I believe you need to try this year. 
- [The Unique Argentinian Shrimp: Recipes and Mouthwatering Ideas](https://argentineasado.com/recipes/argentinian-shrimp/): Want to know how to prepare Argentinian shrimp? Have a look at my top 3 Argentinian shrimp recipes, prepared with my personal touch. 
- [Why Is Lamb Grilled in Foil? The Best Technique for Moist, Flavorful Results](https://argentineasado.com/recipes/why-is-lamb-grilled-in-foil-best-technique/): You've invited friends over for a summer barbecue, and the anticipation builds as you prepare to grill lamb. But there's a catch: lamb is notoriously challenging to cook. One wrong move, and you're serving something closer to shoe leather than a gourmet meal.
- [How to Spice Chicken for Grilling: Essential Herbs and Spices](https://argentineasado.com/recipes/how-to-spice-chicken-for-grilling/): There's nothing like the smoky flavor of grilled chicken hot off the Argentine parilla. But you know what really takes that grilled chicken experience to the next level? Seasoning. The right blend of herbs and spices can transform even a humble chicken breast into something truly delicious.
- [Argentina’s Iconic Dulce de Leche: A Step-by-Step Guide](https://argentineasado.com/recipes/dulce-de-leche-recipe/): Have you ever tried dulce de leche, the creamy caramel-like delight that's Argentina's national pride? Every culture has its own version of a sweet treat, and Argentina's contribution to the world of sweets is this irresistible spread made from milk and sugar, slowly cooked to perfection.
- [How to Cook Chorizo Correctly? Crispy Argentine Sausage Recipe](https://argentineasado.com/recipes/how-to-cook-chorizo-correctly/): Hey there! Today, we're tackling a sausage that might be familiar to many, but trust me, there's an art to grilling it perfectly. I'm talking about cooking chorizo, that spicy Argentine sausage you need to taste. Don't let its simplicity fool you – this isn't just about tossing it on the grill and hoping for the best. I'll show you how to cook chorizo correctly and get the crispiest Argentine sausage.
- [How to Cook a Steak Indoors to Perfection: A Step-by-Step Guide](https://argentineasado.com/recipes/prepare-steak-indoors/): I didn’t think so. Here I’ll guide you to prepare the best steak indoors, right in your kitchen, step by step.
- [Sizzling Secrets: How to Cook the Perfect Rump Tri-Tip](https://argentineasado.com/recipes/how-to-cook-the-perfect-rump-tri-tip/): Hey there! Have you ever heard of rump tri-tip, or as we call it in Argentina, colita de cuadril? This cut is a gem for quick cooks, ideal when you crave Argentine asado but don't have the luxury of tending to a grill all day or afternoon. 
- [How to Grill the Best Pollo a la Parrilla](https://argentineasado.com/recipes/how-to-grill-the-best-pollo-a-la-parrilla/): Ready to up your grilling game? Today, we're talking about how to make amazing pollo a la parrilla—grilled chicken, Argentine-style. 
- [Bondiola a la cerveza negra: A Step-by-Step recipe](https://argentineasado.com/recipes/bondiola-a-la-cerveza-negra/): If you've been following my blog, you know I'm passionate about all things Argentine asado. But Argentine cuisine is so much more than just grilled meats, and that's why today, we're stepping away from the grill to share another great recipe: bondiola (pork neck) a la cerveza negra. 
- [How to Prepare Argentine Asado in the Oven: Step-by-Step Guide](https://argentineasado.com/recipes/how-to-prepare-argentine-asado-in-the-oven/): If you want to cook Argentine Asado in the oven and want it to taste absolutely incredible, keep on reading for very straightforward and simple techniques. These will allow you to cook Argentine meat in the oven and leave your guests (and yourself!) impressed by the quality and the flavor of this “asado”. Let’s go!