Argentine Asado with Chimichurri

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Argentine Asado with Chimichurri Serves: 6–8 Prep Time: 30 minutes Cook Time: 1½–2 hours Ingredients For the Asado 2 lbs (900 g) beef short ribs 2 lbs (900 g) flank steak or skirt steak 1 lb (450 g) Argentine or fresh chorizo sausages 1 lb (450 g) striploin or ribeye steaks (optional) Coarse sea salt Freshly ground black pepper (optional) For the Chimichurri 1 cup fresh parsley, finely chopped 4 cloves garlic, minced 2 tbsp fresh oregano, finely chopped (or 2 tsp dried oregano) 1 tsp red pepper flakes 2 tbsp red wine vinegar ½ cup extra virgin olive oil Salt and freshly ground black pepper to taste Optional Sides Grilled sweet peppers Grilled onions Grilled zucchini Roasted potatoes Crusty bread Lemon wedges Directions 1. Make the Chimichurri In a small bowl, combine the parsley, garlic, oregano, red pepper flakes, red wine vinegar, and olive oil. Season with salt and pepper, stir well, and let the sauce rest for at least 30 minutes to allow the flavours to develop. 2. Prepare the Grill Preheat a charcoal or wood-fired grill until the coals are glowing and covered with a light layer of ash. Arrange the coals to create a medium heat cooking zone. Traditional Argentine asado is cooked slowly over embers rather than high flames. 3. Season the Meat Pat the meat dry with paper towel and season generously with coarse sea salt. Freshly ground black pepper may be added if desired, but traditionally salt is the primary seasoning. 4. Grill the Meat Place the short ribs on the grill bone-side down over medium-low heat. Cook for 60–75 minutes, turning once, then finish meat-side down for the final 10–15 minutes to develop a rich crust. Grill the chorizo for 15–20 minutes, turning occasionally until browned and cooked through. Cook the flank or skirt steak for 4–6 minutes per side, depending on thickness, until medium-rare. If using striploin or ribeye, grill for 3–5 minutes per side, or to your preferred doneness. Transfer the meat to a cutting board and allow it to rest for 10