Authentic Argentine Asado
Classic Argentine grilled beef with chimichurri sauce, perfect for gatherings.
30 mins
Prep Time
60 mins
Cook Time
6
Servings
Ingredients
- 3 lbs beef short ribs
- 2 lbs flank steak
- 1/2 cup coarse salt
- 1/4 cup black pepper
- 1 bunch parsley
- 4 cloves garlic
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp crushed red pepper flakes
Nutrition Facts
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Instructions
Prepare the meat: Pat the beef short ribs and flank steak dry with paper towels. Generously season both sides with coarse salt and black pepper.
Light the grill: Use hardwood charcoal or wood for an authentic flavor. Let the flames die down until you have hot embers.
Grill the meat: Place the short ribs on the grill first, as they take longer to cook. Cook over medium heat for about 40 minutes, turning occasionally.
Add the flank steak: After the ribs have cooked for 20 minutes, add the flank steak to the grill. Cook for about 20 minutes, turning once, until medium-rare.
Make the chimichurri: Finely chop parsley and garlic. Mix with olive oil, red wine vinegar, and red pepper flakes in a bowl. Let sit for 10 minutes.
Rest and serve: Remove the meat from the grill and let it rest for 10 minutes. Slice the flank steak against the grain and serve with chimichurri sauce.
Chef's Tips
- Meat Selection: Use high-quality, well-marbled beef for the best flavor and tenderness.
- Grill Setup: Arrange the coals to create different heat zones for better control.
- Resting Time: Always let the meat rest before slicing to retain juices.
- Chimichurri Tip: Make the sauce a few hours ahead to let the flavors meld.
- Serving Suggestion: Pair with grilled vegetables and crusty bread for a complete meal.
