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The Fire 50 · cook it at home

An Argentine asado at home: skirt steak, provoleta and chimichurri

1 hr 15 min, 45 min hands-on · 4 people

The parrilla rule is low, steady heat from embers, salt only, and patience. Skirt or flank cooks fast and tastes like the real thing; the provoleta (grilled provolone) and a sharp chimichurri make it an asado.

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The real one

You need

• 1 kg (2 lb) outside skirt or flank steak (or a mix with 4 pork or beef sausages)
• 1 1/2 tbsp coarse salt (sal parrillera or kosher)
• For the provoleta: a 1.5 cm (2/3 in) thick round of provolone, about 250 g (9 oz)
• 1/2 tsp dried oregano and a pinch of red pepper flakes
• For the chimichurri: 1 cup flat-leaf parsley, finely chopped
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 60 ml (1/4 cup) red wine vinegar
• 120 ml (1/2 cup) olive oil
• 1/2 tsp salt
• To serve: crusty bread, a tomato and onion salad

How to make it

1. Make the chimichurri (10 min, best an hour ahead): Stir the parsley, garlic, oregano, pepper flakes and salt with the vinegar, then whisk in the oil. Let it sit at least 20 minutes so the garlic mellows.
2. Light the fire (30 min): Light lump charcoal or hardwood and let it burn down to glowing embers. Rake them into a bed under one half of the grill; you should hold your hand above the grate for 5 to 6 seconds, which is medium heat. Indoors, heat a cast-iron grill pan over medium-high for 5 minutes.
3. Salt and cook the meat (12 to 16 min): Salt the meat on both sides just before cooking. Grill sausages first (15 to 18 minutes, turning). Grill the skirt 4 to 6 minutes a side, until well browned and 54°C (130°F) inside for medium-rare. Turn only once.
4. Grill the provoleta (6 min): Put the cheese in a small cast-iron pan or on a square of foil, sprinkle with oregano and pepper flakes and set it over the heat. Cook 3 minutes until the bottom crusts, flip with a spatula, then 2 to 3 minutes more until it is soft and oozing but still holds its shape.
5. Rest and slice (5 min): Rest the meat 5 minutes, then slice across the grain into thin strips. Serve on a board with the chimichurri spooned over, the provoleta hot in its pan, bread and salad.

Tips

• Never press the meat; the juices are the flavor.
• Argentines salt with coarse salt so it doesn't dissolve before the meat hits the grill.
• Short ribs (tira de asado) cut across the bone are the other classic: 10 to 12 minutes a side over medium embers.

Chef Amazing's own home version of asado, in our words; not any restaurant's recipe.