In Uruguay, asado isn't just dinner — it's a ritual. Every Sunday across the country, families and friends gather around the parrilla (an open-flame grill) to share grilled beef cooked low and slow over wood and charcoal. The technique is simple, the flavor is unforgettable, and the spirit is communal.

Here's how to bring a little Uruguayan asado tradition to your own grill — paired with a classic chimichurri sauce that's as essential as the meat itself.

The Verde Uruguayan-Style Grilled Steak

What you'll need:

  • 2 Verde grass-fed ribeye or strip steaks (1 to 1.5 inches thick)
  • Coarse sea salt or kosher salt
  • Hardwood charcoal (lump, ideally)
  • A grill that can sustain medium-low heat for 30-40 minutes

Method:

  1. Salt early. Pat steaks dry. Salt generously on both sides at least 40 minutes before grilling. This is the Uruguayan rule: salt, then wait.
  2. Build a slow fire. Light your charcoal and let it burn down until the coals are covered in white ash. You want medium-low heat — uncomfortable to hold your hand over for 5-6 seconds.
  3. Grill slow. Place steaks on the grill 6-8 inches above the coals. Cook 8-10 minutes per side for thick steaks at medium rare. This is slower than American grilling — the goal is deep crust and gentle interior.
  4. Rest. Let steaks rest 8-10 minutes off the heat. Slice across the grain.
  5. Top with chimichurri. Spoon generously.

Classic Chimichurri

Ingredients:

  • 1 cup fresh flat-leaf parsley, finely chopped
  • 3-4 garlic cloves, minced
  • 2 tablespoons fresh oregano (or 1 tbsp dried)
  • 1 small red chili, finely chopped (or ½ tsp red pepper flakes)
  • ½ cup good olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • Black pepper to taste

Method: Combine all ingredients in a bowl, stir well, and let sit at least 20 minutes (longer is better) so flavors meld. Spoon over grilled steak.

Salud, and welcome to the parrilla.