Rye Free Argentinian Asado

Total time3 hr 30 min

Prep time30 min

Cook time2 hr

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Ingredients

6 servings

For the asado

3 lb beef short ribs (flanken-cut or bone-in english-cut)
2 lb flank steak
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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