{"id":23253,"date":"2019-12-01T10:09:28","date_gmt":"2019-12-01T09:09:28","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=23253"},"modified":"2019-12-01T10:09:28","modified_gmt":"2019-12-01T09:09:28","slug":"asado-de-tira-a-la-parilla","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/asado-de-tira-a-la-parilla\/","title":{"rendered":"Asado de tira a la parilla"},"content":{"rendered":"<p><strong>Porciones:\u00a0<\/strong>6 porciones<\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>1 taza de sal gruesa<\/li>\n<li>3 kg de asado de tira (costillar vacuno cortado de 5 a 8 cm de ancho)<\/li>\n<li>Jugo de lim\u00f3n reci\u00e9n exprimido c\/n<\/li>\n<li>Chimichurri al gusto<\/li>\n<\/ul>\n<p><b>Preparaci\u00f3n<\/b><strong>:<\/strong><\/p>\n<p>Recubrir el asado de tira con sal gruesa (esto ayuda a desgrasar la carne). Mientras tanto preparar un fuego a la parilla con lena seca. Si no se tiene lena, el carbon es perfecto. Lograr brasas suficientes para asar la carne. Distribuir de manera pareja la brasa sobre la parrilla, luego de unos minutos pasar un papel seco sobre la parrilla y colocar la carne encima del lado del hueso. Si se desea se puede adobar previamente al gusto de chimichurri, de manera pareja en todo el costillar. El secreto es cocinar lentamente procurando un excelente calor (pero no excesivo) de manera que la carne se cocine desde el hueso. Una media hora a 45 minutos de cada lado a fuego medio es suficiente para lograr una cocci\u00f3n ideal del asado. Una vez cocido, retirar del fuego y llevar a una tabla de madera, rociar con abundante jugo de lim\u00f3n. Servir de inmediato y acompa\u00f1ar con ensalada de lechuga, tomate y cebolla, una guarnici\u00f3n de patatas y un muy buen vino tinto.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Porciones:\u00a06 porciones Ingredientes: 1 taza de sal gruesa 3 kg de asado de tira (costillar vacuno cortado de 5 a 8 cm de ancho) Jugo de lim\u00f3n reci\u00e9n exprimido c\/n Chimichurri al gusto Preparaci\u00f3n: Recubrir el asado de tira con sal gruesa (esto ayuda a desgrasar la carne). Mientras tanto preparar un fuego a la&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/asado-de-tira-a-la-parilla\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":23256,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[3800],"tags":[14414,5675,14412,2873,14413,9506],"class_list":["post-23253","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-recetas-a-la-parilla","tag-recetas-argentinas","tag-recetas-de-asados","tag-recetas-de-carne","tag-recetas-de-tira","tag-sal-gruesa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Asado de tira a la parilla - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/es\/asado-de-tira-a-la-parilla\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Asado de tira a la parilla\" \/>\n<meta property=\"og:description\" content=\"Porciones:\u00a06 porciones Ingredientes: 1 taza de sal gruesa 3 kg de asado de tira (costillar vacuno cortado de 5 a 8 cm de ancho) Jugo de lim\u00f3n reci\u00e9n exprimido c\/n Chimichurri al gusto Preparaci\u00f3n: Recubrir el asado de tira con sal gruesa (esto ayuda a desgrasar la carne). 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