Asado Argentino
Traditional Argentine grilled beef with chimichurri. A social gathering centerpiece of tender, smoky meat cooked low and slow over an open flame.
Ingredients
- 4 lbs beef short ribs
- 2 lbs beef ribeye or sirloin steak
- 2 tsp sea salt
- 1 tsp black pepper
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp dried oregano
- 2 tbsp lemon juice
Instructions
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1
Pat 4 lbs beef short ribs and 2 lbs beef ribeye or sirloin steak dry and let sit at room temperature for 30 minutes.
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2
Preheat grill to medium-high heat (around 400°F).
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3
Season all beef generously with 2 tsp sea salt and 1 tsp black pepper on both sides.
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4
Make chimichurri sauce: combine 1 cup finely chopped fresh parsley, 4 cloves minced garlic, 1/2 cup red wine vinegar, 1/2 cup olive oil, 1 tsp dried oregano, and 2 tbsp lemon juice in a bowl. Set aside.
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5
Place 4 lbs beef short ribs on the grill, bone-side down, and close the lid. Cook for 40-50 minutes, turning every 10 minutes, until internal temperature reaches 130-135°F for medium-rare.
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6
Place 2 lbs beef ribeye or sirloin steak on the grill during the last 15-20 minutes of rib cooking. Grill 4-6 minutes per side until internal temperature reaches 130-135°F.
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7
Transfer all meat to a warm platter and let rest for 10 minutes.
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8
Serve with chimichurri sauce on the side and drizzled over the meat.