Asado

Name: Asado
Prep time: 12 min
Cook time: 21 min
Total time: 33 min
Yield: 4 servings
Cuisine: Argentina
Ingredients: 2kg Mixed Beef Cuts; 4 Chorizo; 2 Morcilla; To taste Salt

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Beef recipe with Argentina flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 59 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

Prepare the Fire: Start a wood fire in your grill and let it burn down to coals.
Season the Meat: Generously salt the beef cuts.
Grill the Meat: Place the beef on the grill, starting with the thickest cuts farthest from the coals. Add chorizo and morcilla after the beef has been cooking for a while.
Cook to Perfection: Cook the meat, turning occasionally, until it reaches your desired doneness. Typically, ribs may take up to 2 hours; thinner cuts will cook faster.
Rest and Serve: Let the meat rest for about 10 minutes before slicing. Serve with chimichurri sauce and grilled vegetables.
Pro Tips:.
Use a mix of wood and charcoal for a consistent heat source. Wood adds flavor, while charcoal maintains temperature.
Season the meat just before grilling to ensure it retains its moisture and flavor.
Serving Suggestions:.
Serve with a side of chimichurri sauce, a fresh tomato salad, and crusty bread. Pair with a robust Malbec wine to complement the rich flavors of the meat.

Why this works on a weeknight

Asado lands at about 33 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Asado actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Beef Argentina