The Don's Guide to Grilling Asado

Think you're ready to show your skills on the parrilla? Then it's time to step up. Remember, asado is more than a barbecue—it's an event. Here's our go-to guide on the path to master asado:

The parrilla. A proper asado has to be cooked on the right grill. Parillas are typically large brick structures with a built-in grill for catching grease. If it has a separate space to create the fire, even better.

Use the heat, not the flames. Every rookie uses the flame to grill the meat. Slow down. Grilling right over an open flame will burn the outside of the meat before ever cooking the inside. Whether you use charcoal or wood (we prefer wood for flavor), start the fire early so you end up using red coals or wood embers as your heat source. Now you're cooking.

Use the right cuts. Make sure you know the meat you're throwing on the parilla. The end result is only as good the quality of the cut. You can never go wrong with bife de chorizo, otherwise known as sirloin.

Just a dab of sauce. The purists will tell you if meat is good enough, there is no need for sauce or seasoning. However, many Argentines agree that a little sal parrillera (coarse salt) or chimichurri (sauce) never hurts. You can buy a pre-made chimichurri, but if you really want to earn your asador title, use parsley, garlic, oregano, red pepper, and olive oil to make it from scratch.

Celebrate your masterpiece. Asado is every bit an event as it is a type of food. Once you've grilled everything to perfection, it's time to kick back with friends and family to savor the juicy steak and, more importantly, the company. Pair it with some Argentine Malbec to fully capture the asado experience.