Traditional Argentine Asado for Two

Instructions

1. 1

   Bring the beef to room temperature for 20–30 minutes. Season generously with coarse salt and black pepper—don’t be shy, che.

2. 2

   Prepare a hot charcoal grill. When the coals are glowing and covered with gray ash, spread them evenly.

3. 3

   Grill the beef bone-side down first for 15–20 minutes, then turn and cook another 10–15 minutes, until browned outside and medium inside. Adjust the heat so the fat renders without burning.

4. 4

   Meanwhile, boil the potatoes until just tender, about 15 minutes. Drain, halve, and season with salt and olive oil.

5. 5

   Toss the tomato and onion with olive oil, red wine vinegar, salt, and pepper.

6. 6

   Rest the beef for 5–10 minutes, then slice across the grain. Serve with potatoes, salad, and a generous spoonful of chimichurri.