The Complete Companion to the Ultimate Guide to Asado
Asado approaches flavor differently than most styles of grilling.
Where many grilling traditions rely heavily on marinades, rubs, and aggressive seasoning before cooking, Asado is intentionally restrained. The primary flavors come from the quality of the meat, the wood fire, and time over embers. Sauces and toppings exist to support those elements, not to dominate them.
In a traditional Asado, meat is rarely marinated ahead of time. Salt is often the only seasoning applied before cooking. This allows the natural character of the beef and the flavor of the fire to remain front and center.
The sauces and condiments served alongside an Asado are used at the table or during cooking, not as pre-cook treatments. They provide contrast, balance, and freshness. Some add acidity to cut through fat. Others add richness, heat, or aroma. None are meant to overpower the meat.
This approach keeps the Asado flexible and social. Guests can customize each bite. The cook is not locked into a single flavor profile. The meat remains the focus.
In Asado, sauces are not shortcuts. They are companions.
The Asador's Seasoning
Salmuera is a light basting liquid used during an Asado to season meat as it cooks over embers. It is not a marinade and it is not applied ahead of time. Instead, it is brushed or spooned onto the meat during cooking to reinforce seasoning, protect the surface from drying, and build subtle layers of flavor.
The most traditional form of salmuera is simply water and salt. That minimalist approach remains widely used and forms the foundation of Asado cooking. Its purpose is functional, seasoning the exterior of the meat and helping manage moisture during long cooks.
This version builds on that foundation with aromatics, oil, and vinegar. It stays true to the spirit of salmuera while adding depth and balance. It is still restrained, still supportive of the meat, and still applied sparingly.
Yields about 1 cup
Add the salt to a heatproof bowl or small pot.
Add the crushed garlic, dried oregano, chopped rosemary, and Spanish paprika.
Pour in the white vinegar and stir until the salt is mostly dissolved.
Stir in the canola oil until the mixture is well combined.
Let the salmuera rest for 10 to 15 minutes so the flavors can come together.
Use at room temperature.
To apply, lightly brush or spoon the salmuera over the meat as it cooks. Use just enough to moisten the surface and allow it to evaporate before reapplying.
The Essential Asado Sauce
Chimichurri is the defining sauce of Asado. It is bright, herb-forward, and unapologetically bold. It is served alongside grilled meats, spooned over sliced beef, and often kept on the table throughout the cook so guests can season to taste.
This recipe is based on the chimichurri from The Lost Fire Cookbook by Germán Lucarelli, a book deeply rooted in Argentine Asado tradition. The structure, balance, and proportions remain true to that original approach.
The only intentional change here is the herb base. Traditional chimichurri uses all parsley. This version replaces half of the parsley with cilantro, adding a subtle freshness and aromatic lift while still respecting the original character of the sauce.
Chimichurri is not a marinade. It is a finishing sauce and table condiment. It should enhance the meat, not mask it.
Yields about 3 cups
Add the red wine vinegar to a large bowl.
Stir in the Spanish paprika, black pepper, salt, and red pepper flakes until evenly combined.
Add the chopped parsley, chopped cilantro, oregano, and minced garlic.
Pour in the olive oil and mix thoroughly until the sauce is fully integrated.
Cover and let rest for at least 2 hours before using.
For best results, allow the chimichurri to rest for 24 hours.
Chimichurri can be kept covered at room temperature while in use during an Asado.
Freshness and Balance at the Table
Salsa criolla is a fresh, acidic condiment commonly served alongside grilled meats during an Asado. Where chimichurri is bold and herb-driven, salsa criolla is light, crisp, and refreshing. It provides contrast to rich, fatty cuts and helps reset the palate between bites.
Salsa criolla is typically spooned over sliced beef, served on the side, or used as a topping for sausages, organ meats, and sandwiches made from leftover Asado cuts. It is not cooked and it is not meant to sit for long periods at high heat.
This is a simple, traditional preparation that relies on balance rather than intensity.
Yields about 1½ to 2 cups
Add the diced onion, bell pepper, and tomato to a bowl.
Pour in the red wine vinegar and olive oil.
Season with salt and black pepper.
Add oregano or parsley if using.
Stir gently until everything is evenly combined.
Let the salsa rest for at least 20 to 30 minutes before serving to allow the flavors to come together.
Serve at room temperature.
Smoke, Sweetness, and Heat from the Coals
Fire roasted pepper sauce is a rustic Asado condiment made from whole peppers cooked directly in the embers until fully charred and softened. The fire does most of the work, transforming raw peppers into something sweet, smoky, and deeply savory.
This sauce is incredibly versatile. It can be spooned over sliced beef, served alongside sausages and organ meats, mixed into chimichurri, or used as a topping for bread and provoleta. It also works well as a finishing sauce for vegetables cooked on the chapa.
There is no single correct version. This recipe is intentionally flexible and driven by what comes out of the fire.
Yields about 1½ to 2 cups
Place the whole peppers directly into hot embers or in a very hot corner of the grill.
Turn the peppers periodically as they cook so the skins blister and char evenly on all sides.
Once fully charred and soft, remove the peppers from the fire and place them in a bowl. Cover the bowl and let the peppers steam for 10 to 15 minutes.
Peel off the charred skins. Remove stems and seeds.
Chop the peppers coarsely by hand. Do not puree.
Transfer the chopped peppers to a bowl and add the olive oil, vinegar, garlic, salt, and pepper. Add any optional herbs or spices if using and stir gently to combine.
Let the sauce rest for at least 20 minutes before serving. It improves as it sits. Serve at room temperature.
Simple Fat, Big Impact
Garlic oil is a foundational Asado condiment used to add richness and aroma without overpowering the meat. It is brushed lightly on meats near the end of cooking, spooned over sliced beef, used on vegetables cooked on the chapa, or served at the table as a finishing oil.
Unlike chimichurri or salsa criolla, garlic oil is subtle. It enhances what is already there rather than introducing acidity or heat. It is especially useful for lean cuts, vegetables, and bread.
Yields about 1½ cups
Add the olive oil to a small saucepan. Add the garlic and salt.
Place over very low heat and warm gently for 10 to 15 minutes. The oil should warm and become aromatic, but it should never simmer or brown the garlic.
Remove from heat and allow to cool completely. Transfer to a jar or bowl for serving.
Use at room temperature.
Heat Built into the Fat
Chili garlic oil builds on the same base as garlic oil, adding gentle heat through infused red pepper flakes. The heat is rounded and integrated rather than sharp, making it ideal for drizzling over sliced beef, sausages, sweetbreads, vegetables, or bread.
This oil brings warmth without acidity and pairs especially well with rich or fatty cuts.
Yields about 1½ cups
Add the olive oil to a small saucepan. Add the garlic, red pepper flakes, and salt.
Place over very low heat and warm gently for 10 to 15 minutes. The oil should become fragrant and lightly tinted, but it should not bubble aggressively.
Remove from heat and allow to cool completely. Transfer to a jar or bowl for serving.
Use at room temperature.