Chilean Grilled Abastero — Homemade Tender Grilled Beef Recipe

Versión en Español

Chilean abastero a la parrilla is a lean, flavorful beef cut from the back of the leg grilled slowly over medium charcoal heat, either simply salted or marinated first in garlic, oil, vinegar, white wine, and oregano. It takes 30 minutes of preparation plus 60 minutes of grilling and serves 6 people.

It is one of the best value cuts in Chile. Although lean, the secret to a tender abastero is slow cooking over medium heat and, optionally, a marinade that helps break down the fibers.

How to Make Chilean Grilled Abastero?

Abastero is a moderately tender, very lean, and very flavorful cut that can also be braised or chopped for fillings. On the grill it needs a quick sear and then long, gentle cooking so the fibers relax.

Nutritional Information

Each serving of grilled abastero contains approximately 450 kcal, 0 g of carbohydrates, 28 g of fat, 45 g of protein, 0 g of fiber, 0 g of sugars, 120 mg of cholesterol, and 350 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Abastero a la Parrilla Recipe

Preparation: 30 minutes
Cooking: 60 minutes
Servings: 6 people

Ingredients for Salt Grilled Abastero

• 2 kg (4.4 lb) of abastero (beef heel of round)
• Coarse grilling salt

Instructions for Salt Grilled Abastero

1. Light the charcoal well ahead of time without chemical lighters, using only paper towels and a little oil. Trim any excess fat from the abastero and, if you like, tenderize it gently with a meat mallet so it cooks evenly. Sear it over high heat for two minutes, turn it, and add coarse salt to taste.

2. Raise the grill until you can hold your hand over it for 6 to 7 seconds and cook for about 30 minutes, until juices appear on the surface. Turn, salt the other side, and cook for another 20 minutes until the juices rise again. The inside will still be pink and juicy.

Ingredients for Marinated Abastero

• 2 kg (4.4 lb) of abastero (beef heel of round)
• 2 garlic cloves, crushed
• 50 ml (1.7 fl oz) of oil
• 50 ml (1.7 fl oz) of vinegar
• 50 ml (1.7 fl oz) of white wine
• 1 teaspoon of oregano
• Fine salt
• Black pepper

Instructions for Marinated Abastero

1. Trim the excess fat and flatten or tenderize the abastero so it cooks evenly. In a tray, combine the crushed garlic, oil, vinegar, wine, oregano, and salt and pepper to taste, mix, and turn the meat in the marinade to coat all sides.

2. Cover with plastic film and let it rest for 30 minutes. Sear the meat over high heat for about 2 minutes, then raise the grill until you can hold your hand over it for 6 to 7 seconds and cook for 20 to 30 minutes per side, depending on the doneness you like.

Additional Tips

Tenderize the irregular cut

Abastero is uneven, with thicker and thinner parts, so pounding it lightly with a mallet helps it cook evenly.

Temper the meat

Take the meat out of the refrigerator at least an hour before cooking so it is at room temperature when it goes on the grill.

Keep the heat moderate

Abastero toughens over very high heat. A steady medium fire lets its fibers relax and keeps it juicy.

Frequently Asked Questions (FAQs)

1. What kind of cut is abastero?

Abastero is a lean, flavorful cut from the back of the cow’s leg, good for grilling, braising, or chopping for fillings.

2. Is abastero really that tough?

It is actually moderately tender, but it toughens a lot when cooked over very high heat, which gave it its reputation. The secret is a steady medium fire.

3. How long does abastero take on the grill?

For a 2 kg piece, about 50 to 60 minutes in total: sear 2 minutes per side over high heat, then raise the grill to finish slowly.

4. Do I need to marinate it?

It is not essential, but a marinade of garlic, wine, vinegar, and herbs boosts the flavor and helps keep it juicy.

5. How do I know it is done without cutting it?

Press it with your fingers or tongs: if it is firm but springy, it is ready. When juices appear on the surface, it is time to turn it.

What Is Abastero?

Abastero is a Chilean beef cut from the lower back leg, lean and full of flavor. It is valued for barbecues because it is affordable and, cooked correctly, tender and juicy.

The Chilean Asado

The Chilean asado mixes premium and everyday cuts. Abastero sits with asado carnicero and huachalomo among the best value options for feeding a crowd.

Did You Know?

Abastero goes by different names in other countries; in Argentina, for example, a similar cut is known as tortuguita.

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• Chilean Grilled Asado Carnicero Recipe
• Chilean Grilled Lomo Liso Recipe
• Chilean Grilled Huachalomo Recipe
• Homemade Chimichurri Recipe