Uruguayan Asado

Created in partnership with Orlando City, this Uruguayan Asado is smoky, tender, and comes together quick with a Spice World kick! The iconic South American flavors are sure to shine through in this expertly seasoned and seared barbecue dish.
Serves: 4
Total Time: 1 hour


  • 1 whole skirt steak (1 ½-2 lb size)
  • 2 Tbsps canola oil
  • Dried oregano
  • Salt And Pepper, to taste
  • 1 clove of Spice World Fresh Garlic
  • Hickory wood chips and charcoal for your grill
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  • Take the meat out of the fridge and set it on the counter to come to room temperature. Brush with canola oil and top with pepper and oregano, if desired. Rub the meat with a cut clove of Spice World Fresh Garlic.
  • Light some charcoal on your grill. Once the outside of the coal turns white, spread it into an even layer and add two good handfuls of hickory wood chips. Let the wood chips burn down so the flames aren’t huge, then add your meat to the grill grate.
  • Sprinkle with as much salt as desired. Cook for 3–5 minutes, then flip it. Sprinkle with more salt. Cook for another 3–5 minutes, or until the meat is cooked to your liking.
  • Remove the steak from heat and cover with foil to rest for 10–15 minutes. Cut across the grain into very thin strips and serve.
Uruguayan Asado