The tira de asado is the heart of the Argentine asado: pure meat on the bone, cut across the ribs into strips about 5 cm wide with roughly 7 ribs. Perfectly cut and vacuum-packed so they arrive as good as fresh.
How to cook it: the secret is gentle heat and patience. On the grill, start bone-side down for a good while so the meat cooks evenly and the bone adds flavour; only then flip to brown. Best when it's tender and juicy, never rushed.
Perfect for: the classic weekend barbecue that gathers the whole family around the grill.
