Grilled strip roast (asado de tira) is one of the most emblematic cuts of Argentine cuisine. It consists of a strip of beef ribs, cut across the bone, cooked over hot coals with only salt, highlighting its intense flavor and juicy texture. It is ideal for an outdoor gathering or a family Sunday, and its preparation is simpler than it seems.
The key is the fire: it should be intense but not strong, meaning abundant and firm coals. Place the strips bone-side down on the grill and cook without moving them, turning only once. Cooking time depends on thickness, but since it is a cut that cooks quickly, it's best to keep an eye on it.
This cut is very tasty and aromatic on its own, so it needs no marinades or seasonings. Only grilling salt and patience. It can be served with salads, chimichurri, or a good red wine. It is also perfect for those looking for a hearty and traditional meal.
Cook
50 min
Servings
4
The roast strip is made with intense fire because it is a cut that is roasted quickly, (intense does not mean strong, it is an abundant and firm fire). Once you get settled on the grill, you don't have to move them, and they only turn around once.
Once the fire is done and you have a nice amount of embers, you place the embers evenly under the grill, calculate what the strip roast will fit.
While you're cooking the roast, serve yourself a glass of red wine or some good mates, so if a guest arrives you can invite while you talk.
The roast strip is cooked first with the bone resting on the grill, the Argentinian roast strip is only cooked with salt, it has no other ingredients, it is a very tasty and aromatic cut, it doesn't need other things to make it delicious.
If we like it juicy, the strip roast will be on the grill for about 10 to 15 minutes depending on the thickness of the strip, if they like it more cooked you leave it for about 5 more minutes.
If the strip is too wide, you have to cook or mark on the sides so that it is not too red, ugly when serving (about two minutes on each side).
It is super nice to take it to the table on a board and cut it in front of the guests. It is cut between each rib and you will surely notice how your guests lick when they see the little juice that comes off when you cut each rib.
