Asado with chimichurri
Argentina’s weekend ritual: meat cooked slowly over embers on the grill, with chimichurri. In Mendoza it comes with a Malbec from the local vineyards.
Ingredients
- 1.5 kg tira de asado (thinly cut beef short ribs)
- 1 kg flank or skirt steak
- 4 chorizos criollos
- Coarse salt
- For the chimichurri: 1 bunch of parsley, 4 garlic cloves, 1 tablespoon of dried oregano, 1 teaspoon of crushed chilli, 100 ml oil, 50 ml wine vinegar and salt
How to make it at home
- Make the chimichurri: finely chop the parsley and garlic and mix with the rest of the ingredients. Leave to rest for at least 2 hours.
- Light the wood or charcoal and wait until you have embers (no flames).
- Put the meat on the grill, away from the fiercest heat, with coarse salt just before. Chorizos first.
- Grill the short ribs bone side down for about 40 minutes and turn them over; the flank, about 1 hour in total.
- Serve in rounds, as each cut is ready, with chimichurri and salad.
The trick: Patience: a low fire and the meat well away from the embers.