Initially, the web site editor picked a photo of American barbeque to represent Uruguayan asado, which is almost sacrilege! (Quickly corrected when we pointed it out 😉
Apparently Uruguayans and Argentinians get great amusement out of seeing North American ads for “flame-grilled” steaks. In Uruguay and Argentina, flames never touch the meat. The wood is burned on the side, and the coals raked underneath the meat, which cooks at surprisingly low heat for a not-surprising long time.
You can see an explanation in this video, from 0:45 to 2:45.