Uruguayan Asado

5 from 1 vote

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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!

Uruguayan Asado

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 MarinadeHow To Cook Steak On The StoveGarlic Herb Steak, and Grilled Garlic Flank Steak.

Slathering oil on uncooked meat

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.

seasoning asado

  1. 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?

Uruguayan Asado

  1. Once your steak is cooked to how you like, flip it over and salt again. Does this not look juicy and amazing?
  2. 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.


Even More Steak Recipes to Try!

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

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

Uruguayan Asado
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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
Cook Time 30 minutes
Total Time 35 minutes


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


  • 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.


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

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16 Responses
  1. A Taste of the #Food and #Wine of Uruguay #WinePW – ENOFYLZ Wine Blog

    […] more typical Uruguayan (Uruguayan consume more beef per capita than anywhere else in the world!).  Flank Steak Asado with Chimichurri […]

  2. 10 Amazing Memorial Day Grill Recipes -

    […] to throw on the grill, check out some of these amazing recipes we’ve rounded up for you! Uruguayan Barbecue Asado from Lauren’s Latest     Jalapeno Cheddar Grilled Chicken from Two Peas and Their Pod   […]

  3. From Valerie's Kitchen

    I understand the problem with the trail mix. I’ve currently got an issue with a bag of Kettle Korn in my pantry (and a few that came before it). There’s just something about the sweet/salty thing.

    This beef looks totally and completely fabulous!

  4. sally @ sally's baking addiction

    I can NEVER stop munching on that trail mix Lauren! I made granola over the weekend and brought it to the lake with my boyfriend. a HUGE bag and I ate practically all of it! Those munchy snacks, I can never stop eating! My bf loves carne asado… something I can make for him over a grill this summer.

  5. Stephanie

    Trail mix with chocolate in it is dangerous!

    This looks like a great grilling recipe. Can’t wait to try it later this summer. Thanks!

  6. Ali @ Gimme Some Oven

    Mmmm…love carne asada! This looks super delicious. And I love the simple ingredients!!!

    And the M&Ms are DEFINITELY the best… 🙂