Argentine
Parrilla-Style Asado
Argentine grilled short ribs, skirt steak, and chorizo with salt, smoke, and chimichurri.
6 servings · 45 minutes prep · 150 minutes cook
Ingredients
Meat
- 4 lb, flanken or cross-cut, 1 1/2 to 2 inches thick
- 2 lb, trimmed
- 6 links, fresh sausage, not Spanish cured chorizo
- 3 tbsp, parrilla-style or kosher salt
- 1 tsp, optional
- 1 cup, for serving, not marinating
Serving
- 1 loaf, sliced
- 6, optional
Directions
Season and Prepare the Fire
- Season beef short ribs and skirt steak generously with coarse sea salt and black pepper if using. Rest at room temperature for 45 minutes.
- Build a charcoal fire and let it burn down to glowing embers. Set the grill for medium-low indirect heat on one side and medium-high direct heat on the other.
Grill the Asado
- Place short ribs over medium-low heat, bone-side down or fat-side angled away from direct flame. Cook for 90 to 120 minutes, turning occasionally, until browned, crisp at the edges, fork-tender, and ideally near {{temperature:195°F}} between the bones.
- Grill argentine chorizo over medium heat for 20 to 25 minutes, turning often, until browned and cooked through to 160°F.
- Grill skirt steak over medium-high heat for about 3 to 5 minutes per side, until charred at the edges and at least {{temperature:145°F}} in the thickest part.
- Rest all meats for 10 minutes. Slice skirt steak across the grain and serve with chimichurri, crusty bread, and lemon wedges.
