Traditional Argentine grilled roast
What does it include?
Ingredients
- 1.5 kg of roast strip or ribs
- coarse salt
- Optional pepper
- Embers or charcoal
- Optional oil
How to prepare it step by step?
Preparation
- Light the fire with charcoal or wood and let soft, even embers form, avoiding any direct flame that burns the meat.
- Clean the roast cut, removing excess fat only if necessary to preserve flavor and juiciness.
- Season with salt and pepper to taste, then place the roast on the grill with the bone facing down for slow, controlled cooking.
- Cook for 1 to 1.5 hours, maintaining even heat to achieve a tender, flavorful texture.
- Avoid piercing the meat to retain juices; handle with tongs, turning it only once during the process.
- Add new coals on the sides to maintain stable temperature without burning the meat's surface.
- Remove when golden and crispy on the outside, yet juicy inside, checking by touch without cutting immediately.
- Let it rest off the grill for a few minutes to redistribute internal juices and concentrate flavors.
- Serve on a large board, cutting against the grain, and accompany with Creole salad, homemade chimichurri, or spiced roast potatoes.
Full description
Indulge in the rich, smoky essence of a Traditional Argentine grilled roast. This succulent cut of beef is slowly cooked over embers, ensuring a tender, juicy texture that melts in your mouth. The natural flavors are enhanced with a hint of coarse salt and optional pepper, while the smoky aroma fills the air. Perfectly paired with a fresh salad or spiced roast potatoes, this dish is a celebration of Argentine culinary tradition, ideal for sharing with loved ones. Savor the crispy exterior and juicy interior, a testament to the art of slow grilling.
