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Steak
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Cuts of beef Forequarter cuts Hindquarter cuts 7-bone Blade Chuck Fillet Flank Flap Flat iron Hanger Plate Popseye Ranch Rib eye Rib Round Rump Silverside Sirloin Skirt Strip T-bone Tenderloin Top sirloin Tri-tip
Preparation Aged Barbecued Braised Char grilled Chopped Cured Fried Marinaded Pickled Poached Roasted Salt-cured Seared Smoked
Related topics List of beef dishes Doneness Meat on the bone Restructured steak Steak knife Steak sauce
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Asado (Spanish: [aˈsaðo]) is the technique and the social event of having or attending a barbecue^[1] in various South American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Paraguay, Peru, and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador^[2] or parrillero.

^ Kuhn, Christoph (28 June 2007). "Jedes Biest auf den Grill" (in German). Zurich: WOZ Die Wochenzeitung. Archived from the original on 23 July 2010. Retrieved 29 December 2012. Asado heisst eigentlich gegrilltes Fleisch, Braten; das Wort wird heute für das Grillereignis allgemein gebraucht.
^ "Crossing Borders: From Iowa to Argentina". Iowa Research Online. University of Iowa. Archived from the original (PDF) on May 19, 2012. Retrieved 29 December 2012. The person who cooks the asado is called an "asador".