What cuts of beef go on an Argentine asado?

What is on the grill and the table

To start

• la picada cheese, salami and olives, with wine
• el chorizo fresh pork sausage — Not the dried Spanish kind.
• la morcilla blood sausage
• el choripán chorizo in bread, with chimichurri

The cuts

• la tira de asado ribs cut across the bone
• el vacío flank
• la entraña skirt steak
• el bife de chorizo sirloin, kept for last

On the table

• el chimichurri parsley, garlic, oregano, vinegar and oil
• la sal gruesa coarse salt
• el vino tinto de Mendoza red wine from Mendoza, at the foot of the Andes
• ensalada y pan salad and bread

• The meat comes in a fixed order: tira de asado, vacío, entraña, and the bife de chorizo at the end; an Argentine knows twenty cuts by name.
• Chimichurri is a sauce of parsley, garlic, oregano, vinegar and oil; Mendoza makes most of Argentina's malbec.

Después viene la carne: tira de asado, vacío, entraña, y para el final, el bife de chorizo.

Then comes the meat: short ribs, flank, skirt steak, and for the end, the sirloin.

Se come con ensalada, pan y vino tinto de Mendoza, y se habla de fútbol y de política.

It is eaten with salad, bread and red wine from Mendoza, and people talk about football and politics.