Argentine Asado

Ingredients

• •3 lbs beef ribs (asado de tira)
• •2 lbs beef steaks (sirloin or ribeye)
• •1 cup fresh parsley, chopped
• •6 cloves garlic, minced
• •0.25 cup olive oil
• •2 tbsp red wine vinegar
• •1 tsp dried oregano
• •1 tsp cumin
• •to taste Salt and black pepper
• •1 lemon, halved

Directions

1. 1Prepare chimichurri sauce by mixing parsley, minced garlic, olive oil, red wine vinegar, oregano, cumin, salt, and pepper in a bowl.
2. 2Rub the beef ribs and steaks with salt, pepper, and half the chimichurri sauce, reserving the rest for serving. Let marinate for at least 1 hour.
3. 3Heat grill or charcoal to medium-high heat, ensuring coals are evenly distributed.
4. 4Place ribs on the grill first, bone-side down, and cook for 8-10 minutes per side over indirect heat until meat is tender.
5. 5Move steaks to hotter zone and grill for 4-5 minutes per side for medium-rare, depending on thickness.
6. 6Transfer cooked meat to a serving platter and let rest for 5 minutes.
7. 7Squeeze fresh lemon juice over the meat and serve with reserved chimichurri sauce on the side.

💡 Asado de tira should cook more slowly than thinner steaks. Manage separate grill zones so the ribs can tenderize without forcing every cut to the same doneness.

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