Uruguayan-Style Asado
A traditional Uruguayan asado recipe featuring grilled meats and a tangy sauce.
Ingredients
- ●1.5 pounds Flank SteakChoose a high-quality cut for optimal flavor.
- ●4-6 links Morcilla (Uruguayan Blood Sausage)You can substitute with other blood sausage if needed.
- ●1/2 cup Chimichurri SauceHomemade or store-bought, whichever suits your taste.
- ●to taste SaltUse kosher or sea salt for best results.
- ●to taste Black PepperFreshly ground pepper enhances the flavor.
- ●2 tablespoons Olive OilFor brushing the grill grates.
- ●2 tablespoons Lemon JuiceAdd a squeeze of fresh lemon juice for brightness.
- ●2 cloves GarlicMince for added depth of flavor.
- ●1/4 cup ParsleyChopped for garnish and added freshness.
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F/200°C).
- 2
Season the flank steak with salt, black pepper, and a sprinkle of parsley.
- 3
Grill the flank steak for 3-4 minutes per side for medium-rare, or until your desired level of doneness.
- 4
Meanwhile, grill the morcilla links until nicely charred and cooked through.
- 5
Once the steak is cooked, let it rest for a few minutes.
- 6
Slice the steak against the grain and serve with grilled morcilla, chimichurri sauce, and a side of your favorite Uruguayan-inspired sides.
- 7
For the chimichurri sauce, combine parsley, garlic, lemon juice, and olive oil in a bowl. Mix well and adjust seasoning as needed.
- 8
To serve, place the sliced steak on a platter or individual plates, and top with a spoonful of chimichurri sauce.
- 9
Garnish with additional parsley and serve immediately.
- 10
For a rest, let the steak sit for a few minutes before slicing to allow the juices to redistribute.