I spoke previously about the many varieties of cuts of meat, depending on the country doing the butchering. In Israel, most of our meat comes from South America, so we’ve borrowed a few things from that region. Asado, from Argentina, is both a type of meal and a cut of meat. An Argentinian asado is a meal that consists of a progression of various types of grilled foods. The asado de tira is the short ribs cut, which we call asado for short, and which is what this article is going to be talking about.
Not to miss out on the irony, what we call asado here in Israel is what most of the English-speaking world calls flanken, which comes from Yiddish.
An asado (referring to the cut now) is known here in Israel as a #9. Cut from the plate section of the bottom of the ribs, it is a constantly worked piece of meat, which means that it is pretty tough. The piece that we get retail in Israel may or may not be bone-in, and may or may not include the flank steak. The piece I’m demonstrating on has no bones, but came with the flank steak.
The Whole Cut
Separating the cuts
The Two Pieces
Flank Steak Untrimmed
Trimmed Flank Steak
Cutting the Asado
Ready for Cooking
Use the asado for chulent, boneless barbecue ribs, or you can even marinate them and cook them on the grill.
The flank steak makes a perfect London broil, but that’s for another post.