Argentine Asado with Homemade Chimichurri

Ingredients

Beef ribs

1 kg

Flank steak

1 kg

Short ribs

1 kg

Salt

2 teaspoons

Pepper

1 teaspoon

Garlic powder

2 teaspoons

Paprika

2 teaspoons

Oregano

2 teaspoons

Red wine vinegar

1/2 cup

Lemon juice

1/4 cup

For the Chimichurri sauce

Fresh parsley

1 cup, finely chopped

Garlic

4 cloves, minced

Red wine vinegar

1/4 cup

Olive oil

1/2 cup

Red pepper flakes

1 teaspoon

Salt and pepper

to taste

Instructions

1. In a medium bowl, combine the parsley, minced garlic, vinegar, olive oil, red pepper flakes, salt, and pepper to make the chimichurri sauce. Set aside.
2. Get your grill ready for indirect grilling over medium heat.
3. Combine the salt, pepper, garlic powder, paprika, and oregano in a small bowl. Season the beef ribs, flank steak, and short ribs evenly with this mixture.
4. In another bowl, whisk together the lemon juice and red wine vinegar.
5. Place the seasoned meats on the grill, away from direct heat. Brush the lemon juice and vinegar mixture over the meats.
6. Cover the grill and let the meats cook for about 2 hours, or until they are done to your liking. Remember to turn and baste them occasionally with the lemon-vinegar mixture.
7. Remove the meats from the grill and let them rest for a few minutes before slicing.
8. Serve the meats with the chimichurri sauce and enjoy the rich, smoky flavors of the Argentine Asado!