the "asado" is usually placed in a tray to be immediately served, but it can also be placed on a brasero right on the table to keep the meat warm. "chimichurri", a sauce of chopped parsley, dried oregano, garlic, salt, black pepper, onion, and paprika with olive oil, or "salsa criolla", a sauce of tomato and onion in vinegar, are common accompaniments to an "asado", where they are traditionally used on the offal, but not the steaks.