Tapa de Asado a la Parrilla - Receta de Locos X el Asado

Introduction

This tutorial provides a step-by-step guide to preparing Tapa de Asado a la Parrilla, a delicious and tender beef cut typically used in Argentine barbecues. Whether you’re a seasoned grill master or a beginner, this recipe will help you achieve a flavorful result. We will focus on techniques for selecting the right meat, marinating, cooking, and serving your asado.

Step 1: Selecting the Right Meat

• Choose beef from a young steer: Opt for fresh and high-quality beef for the best flavor and tenderness.
• Look for marbling: Select cuts that have visible fat throughout the meat, as this helps keep it juicy during cooking.
• Cut selection: Tapa de asado is a specific cut that works well for grilling, but you can also consider similar cuts like flank or skirt steak.

Step 2: Preparing the Marinade

• Create a simple marinade: Use the following ingredients:

  • Olive oil
  • Minced garlic
  • Fresh herbs (such as thyme and rosemary)
  • Salt and pepper

• Marinate the meat:

  • Mix all marinade ingredients in a bowl.
  • Coat the tapa de asado evenly with the marinade.
  • Let it marinate for at least 1-2 hours in the fridge, or overnight for best results.

Step 3: Setting Up the Grill

• Use a charcoal or wood fire: For authentic flavor, use natural charcoal or wood rather than gas.
• Prepare the grill:
  • Light the charcoal and let it burn down until covered with ash.
  • Arrange the coals for indirect heat if necessary, aiming for a steady, medium-low temperature.

Step 4: Grilling the Meat

• Place the meat on the grill:

  • Position the tapa de asado over the heat source.
  • Sear on both sides until browned, about 5-7 minutes per side.

• Cook slowly:

  • After searing, move the meat to a cooler part of the grill.
  • Cover the grill and cook for an additional 20-30 minutes, turning occasionally, until the internal temperature reaches your desired doneness (around 130°F for medium-rare).

Step 5: Resting and Serving

• Rest the meat: Remove the tapa de asado from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute.
• Slice and serve:
  • Cut the meat against the grain into thin slices.
  • Serve with chimichurri sauce or your favorite sides, like grilled vegetables or potatoes.

Conclusion

By following these steps, you can create a tender and flavorful Tapa de Asado a la Parrilla that will impress your friends and family. Remember to choose high-quality meat, marinate it well, and cook it slowly to achieve the best results. Enjoy your asado experience and consider exploring more Argentine recipes for your next barbecue!