An Argentine asado is similar to a South African braai.
Plenty of meat is grilled over a fire.
There is usually a combination of different cuts of meat and offal (including sweetmeats, heart and kidneys.)
Chorizo and black sausage are cooked first. These are normally served as a starter and can be enjoyed with snacks before the rest of the meat is ready.
After that, the offal is cooked and then the steaks, ribs or other cuts of meat.
Chicken and fish can also be grilled at the same time as the red meat.
The meat is not seasoned or marinated before cooking.
After cooking, it is seasoned with salt and pepper and then served with chimichurri sauce
When making your asado, choose a combination of meats, or simply cook one or two different kinds of sausage to accompany your steak and chops.
The Argentinians allow for half a kilo (500 g) of meat per person, but you might want to go for a little less.
Grill over the coals if you have a braai, or use the grill in your oven, which will work just as well.
The meat should be accompanied the sauce, bread and salads.
End the meal with fresh fruit.