In Argentina the asado is much more than a meal, it is a culinary cultural event to share with friends and family. Argentina is known across the globe for the quality of its beef, and an asado is the perfect way to grill it slowly to juicy perfection. Here at Argento we have created 5 easy steps to host your own the perfect asado:

1. Choosing the right meat cuts
2. How to prepare the fire/BBQ
3. Cooking Tips and recommended side dishes
4. Chimichurri sauce – see winemaker Sebastián's special recipe
5. What wine to drink – Argento Malbec

To enjoy a truly authentic Asado, you need a selection of different beef cuts and preparations of meat, including ribs, chorizo sausage (pork), black pudding (morcillas) and sweetbreads (mollejas).

Argentina has slightly different beef cuts so here is a guide to most popular cuts used for an asado:

• Bife Ancho – A steak from the prime rib and part rib eye
• Bife de Costilla – T-Bone
• Bife de Chorizo – Sirloin and rump
• Lomo – Tenderloin
• Marucha – A part of short ribs
• Matambre – A very thin part of the flank steak
• Tira de Asado – These are short ribs usually sold as long strips with or without the bones attached

Meat

The secret is to keep it simple - the pure flavour of the meat is what you are looking for, so no marinades are necessary. Let the meat come to room temperature and just season liberally with salt.

Fire

If you want to be true Gaucho then you need to dig a 3.2 ft long, 1ft wide, 1ft deep pit in the ground – alternatively you can use a large BBQ! Make a hardwood or charcoal fire and let it burn until half the wood has turned to glowing embers. Slide the white hot embers to your cooking side of your pit or grill and place the grate 3 to 4 inches above. Allow the remaining wood (or coals) to continue smolder and use when needed to regulate the fire heat.

Cooking/Serving

Whilst waiting for your Fire/BBQ to heat, start your evening with a picada – an Argentine selection of appetizers consisting of cheeses and deli meats of your choice. The secret of a good asado is time – the meat has to roast for a long time. Start off cooking your chorizo sausages, once these begin to take on color, add your chosen meat cuts to the BBQ. Grill the meat directly over the white embers – once the juice starts oozing out, the meat must be turned over - this should only be done once. The asado is well done when the juices starts dropping again.

To host an authentic asado - begin with serving chorizo and black pudding, followed by various achuras (sweetbreads) and provoleta (grilled cheese marinated in olive oil, garlic, parsley, salt, pepper and hot chilli flakes). Then follow with the main beef courses served with Chimichurri sauce - a piquant herb salsa based on olive oil, vinegar, garlic, parsley, oregano and dried chilli (see winemaker Sebastian's recipe).

Side dishes should be kept simple: a mixed green salad served with olive oil, vinegar and salt.

Wine

For Argentineans, Malbec is the ultimate match for beef. Smooth blackberry and blackcurrant fruit flavors, with a touch of sweet spice, make Argento Malbec the perfect asado accompaniment. Salud!