Dish

Tira de asado

Flank Ribs

Tira de asado is made by grilling beef ribs over an open flame. The ribs are typically seasoned with salt and pepper and served with chimichurri sauce, a tangy and herbaceous sauce made from parsley, garlic, and vinegar. This dish is high in calories and fat, so it should be enjoyed in moderation.

Cuisine of the Americas› South American cuisine› Argentinian cuisine

Meat Dish› Beef Dish

Origins and history

Tira de asado is a classic Argentine dish that has been around for many years. It is a staple of Argentine cuisine and is often served at outdoor barbecues and gatherings.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also not suitable for those with beef or garlic allergies.

Variations

There are many variations of Tira de asado, including using different types of beef ribs, such as short ribs or flanken-style ribs. Some people also like to add other seasonings, such as cumin or oregano, to the ribs for added flavor. Others like to serve the dish with different types of sauces, such as a spicy tomato sauce or a salsa verde.

Presentation and garnishing

Tira de asado should be served on a platter with the chimichurri sauce drizzled over the top. It can be garnished with parsley or other herbs for added flavor and color.

Tips & Tricks

To make the chimichurri sauce extra tangy, try adding a splash of lemon juice or red wine vinegar.

Side-dishes

Grilled vegetables, such as bell peppers and onions, are a classic side dish for Tira de asado. Other popular side dishes include salad and roasted potatoes.