Asado style over open fire
Nothing beats a perfectly grilled steak over glowing embers, finished with fresh, herbaceous chimichurri. On Pedro, you cook like in Argentina: with patience, control, and respect for the fire.
Make the chimichurri
- Mix all chimichurri ingredients in a bowl.
- For extra depth, briefly grill the chili and lemon over the fire first for a smoky touch.
- Stir well and let it rest for at least 30 minutes so the flavors can develop fully.
Preparing the Pedro barbecue: Asado style
- Fill the ember box with dry wood or charcoal and allow a bed of glowing coals to form, about 30 minutes.
- Create heat zones by moving part of the coals under one side of the grill for direct heat, leaving the other side cooler.
- Preheat the grill for about 5 minutes over the coals.
Slow cooking the steak
- Hang the steaks on meat hooks or place them on a higher grill rack, about 40 to 50 centimeters above the fire. Here the heat is gentle and constant.
- Cook the steaks slowly for 20 to 30 minutes, depending on thickness, allowing them to warm through while staying tender.
- Turn the steaks once halfway through for even cooking.
- When the steaks are warm to medium inside (around 40–45°C core), move them directly above the hot ember grill.
- Sear the steaks for about 2 minutes per side until a deep, crispy crust forms. This is when the Maillard reaction creates the characteristic asado flavor.
- If the steaks are not yet cooked to your preference, hang them slightly higher above the coals for another 5 to 10 minutes until they reach the desired doneness (medium rare is around 52°C, medium around 56°C).
- After grilling, let the steaks rest for 5 minutes on a wooden board, loosely covered with foil.
- Sprinkle with coarse sea salt and optionally black pepper just before serving.
Serving
- Serve the steaks whole or sliced. Spoon the chimichurri generously over the meat or serve on the side.
- Perfect with grilled vegetables, toasted bread, or potatoes roasted directly in the coals.
Grillmaster tips
- Use hardwood such as beech or oak for that authentic Argentine smoky flavor.
- Always turn steaks with tongs, never a fork, to keep the juices inside.
- For medium rare, aim for a core temperature of 55–57°C.
- Chimichurri tastes even better if made a few hours in advance and rested in the fridge.
