Uruguayan Asado

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You can make this Uruguayan Asado Recipe (AKA barbeque) on your grill for a quick and delicious dinner. Smokey flavor perfect for summer!

I don’t know what’s in Uruguay. However, my brother-in-law spent some quality time there and came back raving about the Asado AKA Uruguayan BBQ. {Hi, John! How are you?} Let’s get grilling!

But first, What is Asado?

Simply put, Asado is the Uruguayan version of barbequing! Meat, cheeses, and/or vegetables cooked over a wood fire then served alongside some tasty side dishes!

Do I have a wood fire? No. But I did what I could to simulate one on my charcoal grill and got some seriously tasty results. Meat is delish on its own, but grilling it on the old bee-bee-cue with a little hickory thrown into the mix made my taste buds sing praises. Kinda like this except not so awkward. HIL.AR.IOUS.

Asado Recipe

Making this meat is pretty speedy and super yummy! Here’s everything you’ll need to make it:

• Skirt Steak – I used a 2-pound skirt steak from my local grocery store, and that was enough to feed 4 people. So plan accordingly!
• Canola Oil – this is to help the steak not stick to the grill.
• Salt and Pepper – season to taste.
• Oregano – optional but adds some flavor.
• Garlic – also optional, adds flavor, don’t forget to season both sides!
• Hickory Wood Chips – this isn’t our typical food ingredient but you’ll need some of these Hickory Wood Chips if you’re going for the flavor I’ve outlined above.

Are you a steak lover? Try these other tasty recipes out: The Best Steak Marinade, How To Cook Steak On The Stove, Garlic Herb Steak, and Grilled Garlic Flank Steak.

How to Make Asado

1. The magic starts with Hickory wood chips. Throw these onto your hot charcoal and let ’em burn down a few minutes before grilling.
2. While the grill is getting hot, brush some skirt steak with some canola oil. Both sides, please.
3. Sprinkle on some pepper and if you’re feeling spicy, throw on a little oregano and/or garlic.

4. Place your meat over your hot grill and cook 3-5 minutes per side… after about 2 minutes, sprinkle with as much salt as you’d like. Salt dries food out, so we only salt it on the grill. That’s something pretty Uruguayan… right?

5. Once your steak is cooked to how you like, flip it over and salt again. Does this not look juicy and amazing?
6. Once your meat is done, remove it from the grill and cover with foil. Rest 10-15 minutes and then slice as thin as you can.

Also, I like meat cooked to medium rare-ish. Traditional Uruguayan Asado is cooked to well done but cook how you like.

Leftover Asado

Any leftover Asado you have can be stored safely in an airtight container, in the fridge, for up to 4 days!

To reheat, simply microwave until heated through.

Side Dishes

Now that the main dish is done, on to the side dishes! Asado is great on its own but I’m going to give you some great ideas to either grill along with the steak or make separately.

• Cilantro Lime Rice – this is something you can make separately but is perfect for serving with steak. Light fresh flavors!
• Mexican Street Corn Recipe – grill this corn alongside the Asado then enjoy!
• Roasted Brussels Sprouts – have these roasting in the oven while you whip up the main course.
• Amazing Pico de Gallo Recipe – what’s better than a fresh dip served with chips?

Even More Steak Recipes to Try!

• Skirt Steak Soft Tacos
• Cast Iron Steak with Bourbon Pepper Cream Sauce
• Swiss Steak
• Garlic Rubbed Steak with Blue Cheese & French Fried Onions

If you loved this Asado Recipe you’ll love my other steak recipes too!

The printable recipe card is below, enjoy and happy grilling 🙂

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5 from 1 vote

Uruguayan Asado Recipe

You can make this Uruguayan Asado Recipe (AKA barbeque) on your grill for a quick and delicious dinner. Smokey flavor perfect for summer!

servings 4 servings

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1.5-2 lbs skirt steak
• ▢ 2 tablespoons canola oil
• ▢ salt & pepper to taste
• ▢ oregano if desired
• ▢ garlic if desired

US Customary - Metric

Instructions

• Take meat out of fridge and set on counter to come up to room temp. Brush with canola oil and top with pepper and oregano, if desired. You may also rub the meat with a cut clove of garlic.
• Light charcoal in grill. Once outsides turn white, spread into an even layer and add 2 good handfuls of hickory wood chips. Let the wood chips burn down so the flames aren't huge, then add your meat to the grill.
• Sprinkle with as much salt as desired. Cook 3-5 minutes then flip. Sprinkle with more salt. Cook until meat is cooked to your liking.
• Remove from heat and cover with foil to rest 10-15 minutes. Cut across the grain into very thin strips and serve.

Nutrition

Calories: 322kcal | Protein: 37g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 112mg | Potassium: 497mg | Vitamin A: 14IU | Calcium: 10mg | Iron: 3mg

Course: Dinner

Cuisine: Uruguayan

Keyword: asado, asado recipe, how to make asado