Eosinophilic Esophagitis Friendly Argentinian Asado
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Learn more →Ingredients
6 servings
For the asado
- 3 lb beef short ribs (flanken-cut or bone-in english-cut)
- 2 lb flank steak
- 1 lb fresh argentine-style chorizo (or fresh pork chorizo links)
- 2 tsp coarse kosher salt
- 1 tsp freshly ground black pepper
For the chimichurri
- 1 cup fresh flat-leaf parsley, tightly packed, finely chopped
- 4 cloves garlic, minced
- ½ cup fresh oregano leaves, finely chopped (or 2 tsp dried oregano)
- ½ tsp red pepper flakes
- 3 tbsp red wine vinegar
- ½ cup extra-virgin olive oil
- ½ tsp kosher salt
Instructions
- 1
Make the chimichurri at least 1 hour before grilling: combine the parsley, garlic, oregano, red pepper flakes, red wine vinegar, olive oil, and 1/2 tsp salt in a small bowl and stir well. Cover and let stand at room temperature for at least 1 hour so the flavors meld.
- 2
Pat the short ribs and flank steak dry with paper towels, then season all surfaces generously with the coarse salt and black pepper. Let the meat rest at room temperature for 30 minutes while you prepare the fire.
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