Cook Book 4all
Asado with Chimichurri
LatinoamericanaAI Chef · Cook Book 4all Team

Asado with Chimichurri

In the Río de la Plata, asado is not just meat over fire: it’s the excuse to gather family, conversation, and patience around the grill. This version respects that ritual with two classic cuts, short ribs and flank steak, cooked over even embers to achieve a golden crust and juicy center. The chimichurri is made with parsley, garlic, vinegar, and crushed pepper; it’s fresh, tangy, and well-balanced, perfect for cutting through the meat's fat. I’m Sofía, and here the secret is simple: good salt, gentle fire, and serving without rush, just like at home.

ByChef SofíaAR · Latinoamérica
Shared by The kitchen of Chef Sofía with the community.Ready to cook, save, and share from your family cookbook.

Prep

25 min

Cook

70 min

Total

95 min

Yield

6 servings

Origin

AR · Latinoamérica

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Ingredients

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Method

  1. 01

    Light the charcoal and wait 25 to 30 minutes, until the coals are red inside and covered with white ash. Spread them to one side of the grill to have a medium heat zone, around 180 to 220°C at grill level.

  2. 02

    Dry the short ribs and flank steak with paper towels. Season both cuts all over with coarse salt and ground black pepper, pressing lightly to make it stick.

  3. 03

    Place the short ribs on the grill with the bone side down. Cook for 30 minutes without moving it too much, until the fat starts to render and the meat looks golden at the edges.

  4. 04

    Position the flank steak with the fat side down in a medium heat zone. Cook for 20 minutes, until the surface is well browned and the fat looks crispy, not burned.

  5. 05

    Flip the short ribs and flank steak. Cook the short ribs for an additional 20 to 25 minutes and the flank steak for an additional 15 to 20 minutes, until they have a golden crust and the center reaches 57 to 60°C for medium-rare or 63°C for medium.

  6. 06

    While the meat finishes cooking, mix in a bowl the fresh parsley, garlic, dried oregano, and crushed pepper. Add the warm water and let it rest for 5 minutes to hydrate the oregano and release its aroma.

  7. 07

    Incorporate the red wine vinegar and sunflower oil into the bowl. Mix until the chimichurri looks shiny and the herbs are well suspended; taste and adjust with only the measured salt and pepper if needed.

  8. 08

    Remove the short ribs and flank steak from the grill. Let them rest for 8 to 10 minutes on a board, lightly covered, until the juices settle and the meat retains its shine.

  9. 09

    Slice the flank steak against the grain and separate the short ribs by the bone. Serve immediately with generous spoonfuls of chimichurri on top or on the side.

Chef tips

  • If you can’t find flank steak, use thick skirt steak or hanger steak; be careful not to exceed 63°C so it doesn’t dry out.
  • Don’t rush the embers: cooking over direct flames burns the fat on the outside and leaves the meat raw next to the bone.
  • The chimichurri improves if it rests for 30 minutes; keep it refrigerated for up to 5 days in a clean jar.
  • To reheat leftovers, use a hot skillet for 2 to 3 minutes on each side; avoid microwaving to prevent toughening the meat.

Classifications

Latinoamericanaeverydaydinnerall year

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