Argentine Asado with Chimichurri Rub
A classic Argentine asado combines slow hot smoking with the typical herb flavors of chimichurri. The beef is rubbed with oregano, parsley, and chili and smoked at low temperatures. The result is tender, aromatic meat with a smoky note.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutes + 2 hours resting timeMix all rub ingredients thoroughly. Pat the beef dry and evenly rub with the chimichurri rub. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight.
Prepare smoker
30 minutesPreheat the smoker to 110-125 °C. Prepare quebracho and cherry wood chunks. Remove the meat from the refrigerator 30 minutes before smoking so it reaches room temperature.
Smoking
8-12 hoursPlace the meat in the smoker and smoke at a constant 110-125 °C. Add smoking wood every 2 hours. Regularly check the core temperature and end the cooking process at 88-92 °C.
Resting
30-45 minutesWrap the finished meat in butcher paper and let it rest for 30-45 minutes so the juices distribute evenly. Then slice against the grain and serve with fresh chimichurri.
Pro Tip
Quebracho wood is the traditional Argentine smoking wood and gives the meat a unique, slightly bitter aroma. Oak can also be used as an alternative.
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