Grass-Fed Grilling, the Uruguayan Way

BE A PARRILLERO, THE HERO OF THE LABOR DAY GRILL

Uruguay: a country where 80% of the land is available for grazing livestock, and where cattle outnumber people by 3:1. As we enter the glory days of outdoor beef grilling, take a cue from true cattle culture and thrill your guests (or yourself) with a parrilla-inspired meal. All it takes is premium grass-fed beef, grilled to perfection and topped with our simple grilled steak and chimichurri recipe below.

Asado: A National Identity

Asado” translates to “barbecue” – both the technique and the event. In Uruguay, asado is a definitive traditional dish cooked on an open pit grill, or“parrilla.”

Asado is rooted in the culture of the Uruguayan gauchos; today, the aroma of cooked meat can be found everywhere from pueblos to urban cookouts. A visit to the Mercado del Puerto in Montevideo, an open, skylit market on the waterfront, is packed with competing parrillas. Asado de obra – “construction work grilled beef” – is a Friday tradition on Uruguayan worksites.