The number one sauce, and usually the only sauce, that is served at the table for an asado is the chimichurri. Think of it as the ketchup, mustard, mayonnaise, soy sauce, fish sauce, hot sauce, barbecue sauce, or whatever table-side condiment of Argentina barbecue. Dollops are spooned on top of meats or drizzled onto bread to make a mini sandwich. Some even choose to use it as a marinade or a basting sauce.

Judging by the ingredients, you might say to yourself that this looks like an adobo. For the most part that is correct. Many adobos do contain the same ingredients. However, the difference lies in preparation and time. Like a fine wine, chimichurri only gets better the longer it sits. Also, the ingredients are more roughly cut or chopped to give it a chunkier consistency than adobos.

First of all, chimichurri must have a good liquid base. Containing one or more of the following ingredients: olive oil, vinegar, red wine, and brine (salt & water). Second, chimichurri needs to have at least one herb. Parsley and oregano are the most popular. Third, you need to at least have some garlic for extra punch. There you have it. Chimichurri, at its most basic level, and what is quite popular actually, could be olive oil, parsley, and garlic. Think of that as a master recipe to use as is or to build upon.

Everyone has their own special idea of what they consider to be the best chimichurri. Some prefer mostly liquids with just a hint of herbs and spices, while others prefer just the opposite. I prefer the chunky style and you can find my favorite chimichurri recipe here. Also check out this parsely-garlic chimichurri.

Here are some additional ingredients that are commonly found in chimichurri.

• Onion
• Paprika
• Bay Leaf or Laurel
• Cumin
• Oregano
• Tomato
• Sweet Red Pepper
• Ground Black or White Pepper
• Hot Chili Flakes

If you ever happen to eat an asado in Argentina or at an Argentinean steakhouse, you’ll find the ingredients used don’t stray far from what is on that list above. That is not to say, however, that you will not find variations with other ingredients or that there is a set rule of what you can or cannot include. Some regions may add additional herbs and spices that reflect their local cuisine or it might just be a matter of personal preference. Now, go experiment, have some fun, and create your own special version that sets you apart from the rest.

Sometimes simple adobos just don’t cut it in the flavor department. Their primary tasks are to make the meats more juicy while adding subtle notes of flavor. When the cook wants to add some serious punch to meats, complex adobos are used.

Beef Adobo

1 Cup water
1/2 Cup red wine
1/2 Cup olive oil
1 1/2 Tablespoon salt
1 clove garlic; finely minced
2 Tablespoons flat leaf parsley; chopped
1 Teaspoon freshly ground black pepper
1 Teaspoon cumin
1 Teaspoon dried oregano
1/2 Cup olive oil

Mix all of the ingredients together in a bowl. This works great as an overnight marinade for large cuts of meat. For steaks rub into the meat about an hour before cooking. Set aside a bit of the adobo, before applying the meat, to use as a basting sauce.

Chicken & Pork Adobo

1/2 Cup water
1/4 Cup white wine
1/4 Cup Olive Oil
2 Tablespoons lemon juice; freshly squeezed
1 Tablespoon flat leaf parsley; finely chopped
1 Teaspoon garlic; finely minced
1 Tablespoon salt

Mix all of the ingredients well in a bowl. Set aside half of mixture for basting. Use the other half to rub into the meats about a half hour before cooking.

Criollo-style Adobo (For Beef or Pork)

1 Cup Water
1/4 Cup Olive Oil
3 Tablespoons red wine vinegar
1 large clove of garlic; finely minced
1 Tablespoon flat leaf parsley; finely chopped
1 Tablespoon green onion; finely chopped
1/2 of red bell pepper; seeded and finely chopped
1 Teaspoon ground sweet red pepper or paprika
1 Teaspoon cumin
2 Tablespoon salt
1 Teaspoon dried bay leaf flakes
1 Teaspoon oregano

Toss all ingredients into a blender or food processor and mix until smooth. In a non-reactive container, place meat inside and pour adobo on top. Another option is to use a resealable plastic bag. Roll the meat around to evenly coat. For larger cuts of meat cover and place in the refrigerator overnight. For smaller cuts allow to marinate for up to four hours. Flip the meat at least once during the marinading process.

Here are some simple adobos to use on a variety of meats. The proportions are easy to adjust to fit your needs. These are With some ingredients, like garlic and acidic liquids, a little goes a long way. Add too much and you’ll over power the flavor of the meat. You can either marinate the meat with these adobos before cooking or brush them onto the meats while they are cooking. Add a little bit of your favorite herbs to any of these except the spicy adobo and brine solution to liven them up a bit.

Brine

1 Cup water
1 Tablespoon salt

A popular method, other than soaking the meats, is to spray the brine solution onto the meats while they cook with a spray bottle. Using a basting brush works just as well.

Meats: Poultry, Pork, Beef, Lamb, and Fish. Note: For beef and lamb only spray or baste with the brine.

Oil & Garlic Adobo

1/4 Cup olive oil
1 clove garlic
1 teaspoon coarse salt
1 Tablespoon fresh flat leaf parsley; optional

With the flat edge of a knife, smash the clove of garlic. Sprinkle the salt on top and finely mince the garlic. Adding the salt this way makes mincing garlic easy. Scrap into a small bowl and add the oil. Mix well with a fork or whisk. Add parsley to give it a an a la provencal touch!

Meats: Poultry, Fish, and Lamb

Oil & Lemon

1/4 Cup olive oil
2 Tablespoons lemon juice; freshly squeezed
1 teaspoon of salt

With a blender or whisk, beat all of the ingredients together till the oil and lemon juice emulsify.

Meats: Poultry and Fish.

Spicy Adobo

1/4 Cup Olive Oil
2 Tablespoons paprika
2 Tablespoons water
1 Tablespoon salt
1 teaspoon dried red chili flakes

Mix the salt, paprika, and chili flakes with the water then add oil.

Meats: Beef, Pork, And Lamb

As mentioned earlier, most Argentineans prefer salt to be the only seasoning added to meats for an asado. However, some meats, like those with a tough texture or wild game, need a little enhancement to make them more enjoyable.

Adobos are simply marinades. Although marinades are commonly defined as liquid-based mixtures containing oil, brine, and acidic liquids, adobos can be classified as liquid-based or dry rubs. They are used to both help tenderize and flavor meats. The ingredients for adobos, used in Argentinean cooking, are not much different than what you might find in marinades around the world. Many contain olive oil, vinegar, lemon juice, wine, garlic, onions, herbs, spices, and salt.

The next section will consist of common adobos that are used for meats in Argentina. These are simply generalized versions of recipes, since everyone has their own taste and preference. Add your favorite herbs and spices. Mess around with the quantities if you choose. Quite simply, create your own style to separate yourself from the rest.

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When asked how you would like your beef cooked in Argentina the questions are simple. Jugoso, a punto, or bien hecho? Rare, medium, or well done respectively. Rare in Argentina usually falls into the medium-rare category; not the kind of rare where meat is quickly browned on each side. Typically these questions are asked when individual portions of meat, such as steaks, are cooked. For larger cuts of meat that may feed many mouths, the “ready time” falls into the hands of the cook. Many Argentineans prefer their meat fully cooked, yet not overcooked, and therefore most large meats are usually cooked this way. Remember, slicing a large piece of meat in the middle of the cooking process is like a mortal culinary sin due to the resulting loss of juices.

Bife ancho is similar to what is known as the rib eye steak and is offered boneless or bone-in. The meat is well marbled with fat and, thus, is a very tender and flavorful cut.

Buying:

Although many supermarkets carry packaged bife ancho steaks, custom slices from a butcher is recommended. Packaged slices are tend to be a bit too thin for the parrilla and are better suited for a grill pan or frying pan. An ideal cut for each steak should have a thickness of 1.5 to 2 inches.

Cooking:

Coarse salt is all that is needed for these thick steaks. Rub it in on both sides at least 30 minutes before cooking. The area of the grill where these will be placed should be nice and hot with an abundant amount of coals underneath to help sear the meat quickly. When juices start flowing out of the upper side that means it is time to flip. Remember to only flip once. When the other side is seared well and the juices flow again, they should be ready.

There are no rules on what, how, or when regarding the seasoning of meats for an asado. All of it depends on personal preference but those preferences can be strong. In Argentina, you won’t find tens or hundreds of different commercial brands of marinades, rubs, and sauces lining the supermarket shelves. Most Argentineans like simple, yet sometimes complex, seasonings to compliment the asado meat, not overpower it.

The first and foremost seasoning is salt. For most regular meats, many believe only salt should be used so as not to destroy the flavors of the meat. Many times not even black pepper is added. Actually if you go to almost any Argentinean restaurant you’ll have to ask for pepper since many only offer a salt shaker on the table. When to salt the meat is a common debate among asado enthusiasts. There are purists who believe that salt should be added to the meat only when the meat is ready to be consumed on the plate. Some say salt should be added to the meat before cooking in order to tenderize the meat better. Others say salt dries out the meat and therefore should only be added near the end of the cooking process. The choice, however, is up to you.

For meats that need an extra twist or for those cooks that want to add a little extra kick, adobos are used to marinate the meat before or during the cooking process. Adobo is simply any kind of sauce or marinade. They can range from a simple mixture of lemon juice and oil to mixtures of various herbs, spices, and vegetables. Adobos are used to help tenderize and flavor meats that may be too tough or gamy tasting. The variety of herbs and spices used in Argentinean cuisine are quite limited. Therefore, the difference lies either in quantities or omissions. This is partly due to cultural and historical reasons as well as access and farming. However, in recent years many chefs are starting to mix in influences from other parts of the world that were not as familiar beforehand.

The king of all sauces and marinades is the chimichurri. This is used as a marinade before cooking, a basting sauce, and a dressing sauce at the table. Typically, this is the only popular sauce found on the table for an asado. Chimichurri sauce is similar to some adobos but it has a more complex texture and taste. While adobos are usually prepared on the spot to marinate the meat, chimichurri is usually prepared ahead of time, from a day or more before use, to allow the flavors to mesh together.

Vacio is one of the more popular cuts of meat that can be found on the menus of even the tiniest parrilla restaurant. This cut is part of what is known as the flank steak in English, although it often also contains what is known as hanger steak, a somewhat tough cut not popular in the U.K. or North America. Those who are not familiar with vacio might think that the cut needs some serious trimming after bringing it home from the butcher shop. The meat is practically hidden by layers of fat and nerve tissue. But, my meat-loving friends, that is exactly how it is supposed to go on the grill. Although the actual vacio meat is flavorful and juicy on its own, the surrounding fats and tissue greatly enhance the taste while at the same time providing a crunchy exterior; similar to skirt steak. Although not very healthy, that crispy exterior is prized by many.

Photo of uncooked vacio

Buying:

Although all supermarkets sell packaged cuts of vacio, one is better off having it cut to preference by the meat department or at a butcher shop. This allows you to buy the right amount you need as well as to ensure you are getting what you pay for. Many of the packaged versions may appear to contain a lot of meat but looks can be deceiving. When opened, one might discover that they bought a two kilo slab of fat with only enough meat to feed one person.

Cooking:

Before seasoning or cooking, you should lightly score the meat on both sides to prevent it from curling during the cooking process. Most prefer to season vacio only with course salt before tossing it on the grill. If you want to add an extra kick then rub in some chimichurri sauce. Since vacio is a thick cut, you’ll want to have substantial heat from the coals but not too much where the outside is burned to a crisp while the inside is raw. The outer layers of fats and membranes act almost like a heat shield so cooking time will vary depending on thickness. You should only flip the meat once during cooking and use tongs instead of a fork. Some cuts have two layers of meat and they can become easily separated if care is not taken. Vacio is enjoyed best when cooked from medium to done depending on preference. Most cuts tend to remain juicy even when fully cooked, but not overcooked.