Traditional Argentinian Asado Feast for 10-12

This is an asado feast for the ages! Invite your friends over, fire up the grill, and dig into this heaping platter of flank steak, skirt steak, ribeye steaks, short ribs, and Argentinian chorizo. Complement your meal with seasoned potato wedges, melty marinated provoleta cheese, and ratatouille. Also included are chimichurri, salsa criolla, and lemony salad dressing!

Chef Francis Mallmann is synonymous with Argentinian cuisine. In fact, he’s South America’s most famous celebrity chef! The chef, TV host, and cookbook author is perhaps the world’s most renowned ambassador of traditional Patagonian-style open-fire barbecue, and he owns several restaurants in his native Argentina along with ones as far-flung as Uruguay, Miami Beach, and Aix-en-Provence, France. Mallmann famously hangs and slow-cooks meat over a raging fire, a traditional gaucho technique that was the focal point of his featured episode of Netflix’s acclaimed “Chef’s Table.”

More Details

This package serves 10-12 people and includes

  • Flank Steak (Approx. 30 oz.)
  • Skirt Steak (Approx. 36 oz.)
  • 2 Dry-Aged Boneless Ribeye Steaks (each 16 oz.)
  • 6 Short Ribs (Approx 36 oz. Total)
  • 6 Chorizo Argentino Sausages (Approx 24 oz. Total)
  • 8 Cuña Sliced Potato Wedges
  • 2 Marinated Provoleta Cheese Discs (each 8 oz.)
  • 1 tray Ratatouille (9″ × 6″)
  • Limoneta Salad Dressing (12 oz.)
  • Chimichurri (14 oz.)
  • Criolla Salsa (14 oz.)
  • Each Ribeye Steak is approx 1.5" thick
  • Ribeye Steaks are Dry-Aged for 14 Days


  • Proteins – Prime Flank Steak, Prime Skirt Steak, Prime Dry Aged Ribeye – Olive Oil, Vegetable Oil, Oregano & Shortrib,
  • Chorizo – [Pork, Water, Curing Salt(Salt, Sugar, Dextrose, Sodium Nitrite), Garlic, Spices, Sodium Erythorbate]
  • Chimichurri – Water, Salt, Garlic, Parsley, Oregano, Red Pepper Flake, Red Wine Vinegar, Olive Oil, Vegetable Oil
  • Criolla Salsa – Bell Pepper Red, Bell Pepper Yellow, Red Onion, Red Wine Vinegar, Salt, Coarse Pepper, Extra Virgin Olive Oil
  • Cuna Potato – Potato Idaho, Thyme, Oregano, Olive Oil, Vegetable Oil, Salt
  • Limoneta Dressing – Lemon Juice, Salt, Coarse Pepper, Extra Virgin Olive Oil, Garlic
  • Provoleta – Provolone [pasteurized Milk, Cheese Cultures, Salt Enzymes] Olive Oil, Red Pepper Flake, Dried Oregano, Olive Oil, Sundried Tomato * *Ratatouille Ratatouille – Eggplant, Tomato, Zucchini, Olive Oil, Garlic, Oregano, Coarse Black Pepper

Instructions / Storage

  • This package ships frozen with ice packs, may thaw in transit
  • Upon arrival steaks may be kept frozen for up to 30 days or in the refrigerator for up to 24 hours
  • Chimichurri & Criolla Salsa may be stored in the fridge for up to 2 weeks in the original vacuum-sealed package
  • Potatoes and Ratatouille may be stored in the refrigerator for up to 5 days. Freezing is not recommended.
  • Provoleta may be stored in the freezer for 1 month and in the refrigerator for 2-3 weeks.

To Serve

Asado: Open Fire Method (Preferred)

  • For the true Argentine experience, we recommend cooking over an open fire
  • About an hour before you plan to serve the meat, start a wood fire off to the side of the grill
  • In Argentina, we use a large iron basket for the fire, with a wide grate that allows the larger coals to drop through so you can easily move them under your cooking grill
  • Remove the meats from the fridge or cooler, giving them enough time to come to room temperature. (Their temperature will affect the way that heat enters the meat. If it is cold when you put the meat on the grill you risk toughness.)
  • Shovel or rake a 2-3 inch bed of coals under the grill grate. This bed should extend for about 3 inches beyond the perimeter of the grill, so that every part of each steak will receive uniform heat.
  • The grill grate should be 3 to 4 inches from the coals
  • Wait for the coals to cover over with a layer of whitish ash
  • You can test the temperature by placing your hand almost at the level that the meat will cook. The fire should be medium – high, and it is ready when you can hold your hand there for only 2 1⁄2 seconds
  • Salt the steaks to taste
  • Using tongs, grease the grill grate with a piece of fat or a clean cloth or paper towel moistened with olive oil or other cooking oil
  • You have to start grilling the big pieces of meat first: the ribeye steak and the flank, before moving to the other cuts. Ideally you will leave them on the grill without moving them
  • Let them cook gently so that the grill iron manages to transmit the temperature to the center of the meat and forms an even golden crust
  • You should check that the temperature of the embers cook evenly throughout the grill, if necessary, reinforce with an additional load of live embers
  • Ideally you should give a 90 degree turn to the meat after 25-30 minutes, checking that they have an even browning
  • If any of the cuts that are already on the grill are missing the crust, keep it as long as you need to get that good crust
  • In the other part of the grill, carry out a new load of embers that allows us to keep our hands over the cooking level for about 10 seconds
  • Place the chorizos
  • Cook for about 15 minutes before turning, again checking to ensure a good browning and crust as in the case of the previous pieces
  • Finally, in the last space of the grill, make a generous load of embers that the hand supports for about 5 seconds and place the thin skirt steak and the short ribs (tira de asado)
  • The cooking of these pieces will be short about 5 minutes on each side
  • Begin serving the thin skirt and the ribs
  • Then you can serve the flank and the ribeye
  • Finish with the chorizo.
  • Serve the Salsa Criolla and Chimichurri in small bowls to be used as an accompaniment for the meat.
  • Enjoy!

Asado: Cast Iron Method

  • Remove the meats from the fridge or cooler, giving them enough time to come to room temperature. (Their temperature will affect the way that heat enters the meat. If it is cold when you put the meat on the grill you risk toughness.)
  • Heat a cast iron pan to medium heat
  • Cook the meats until you have an even brown crust
  • Flip and finish cooking to the desired temperature
  • Serve the Salsa Criolla and Chimichurri in small bowls to be used as an accompaniment for the meat.
  • Enjoy!

Cuña Potatoes

  • Cook the potatoes on a medium heated grill (or on a lightly oiled cast iron skillet) until they are brown on both sides.
  • Enjoy!

Limoneta Salad Dressing

  • Salad is not provided, however, we recommend serving this dressing on a salad mix of: – arugula, watercress, kale, iceberg lettuce, parsley leaves, basil leaves, mint leaves and cherry tomatoes.


  • Heat a chapa or cast iron griddle over low heat until a drop of water sizzles on the surface
  • Cook for about 2 minutes, until you see the bottom starting to brown and melt, then turn it over with a wide spatula and cook until the second side starts to brown and the cheese is melted
  • Ideally the cheese will be moved to a hot/warm dish that will help the cheese keep its melting temperature
  • This dish is a great accompaniment to the meat or as a starter
  • Enjoy!


  • Preheat the oven to 400F and place on a non-stick tray
  • Bake until the ratatouille begins to brown on top
  • Serve hot and enjoy!


  • Serve alongside the steak in a small bowl with a serving spoon.

Criolla Sauce

  • Serve a portion on top of the Domino Potatoes after the potatoes have come out of the oven and the remainder alongside the steak in a small bowl with a serving spoon.
Download Storage and Prep Instructions

Shipping Details

  • Chef Francis Mallmann ships Tuesday & Thursday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
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