$45 | AVAILABLE
After several conversations, photographs, and even drawings we were able to instruct our master butchers in California how to cut this popular Argentine steak. The easiest way to describe it in America is a thick cut Korean Shortrib or a Flanken Rib. In Argentina the Tira de Asado is the highlight of the traditional Asado or BBQ. This is the gaucho’s version of the BBQ beef rib with a simple seasoning of olive oil and sea salt. Traditionally, these cross cut ribs are grilled bone side down on a low heat until 3/4 cooked through. Then the ribs are flipped over on a hotter grill and served medium well. After allowing the meat to rest, cut the sections into single rib pieces and serve as part of a mixed grill.