The iconic cut of Argentine asado, slow-grilled over charcoal embers to crisp the exterior and render the fat along the bone, served with a zesty chimichurri.
Ingredients
- 2 kg flanken-style beef short ribs (tira de asado)
- 30 g coarse sea salt
- 200 g chimichurri sauce
Method
- Remove the flanken-style beef short ribs (tira de asado) from the refrigerator at least 60 minutes before cooking to bring them to room temperature, preventing any thermal shock on the grill.
- Prepare your charcoal fire with hardwood lump charcoal for about 30 minutes, until you have an even bed of glowing embers covered with a fine layer of white ash, with no open flames.
- Thoroughly clean the grill grate, then position it 15 cm above the embers to reach a medium heat of about 180 °C, where you can hold your hand over the coals for 5 to 6 seconds without burning.
- Generously season the flanken-style beef short ribs (tira de asado) on all sides with coarse sea salt, gently rubbing the meat so the crystals adhere well.
- Lay the meat strips on the grill grate bone-side down facing the coals, then let them grill undisturbed for 25 minutes, until the bones are sizzling hot, juices bead on the surface, and the underside turns a deep mahogany brown.
- Turn the strips using tongs, without ever piercing the meat, then continue cooking meat-side down for 15 minutes at 180 °C until a crisp crust forms and the internal temperature reaches 55 °C at the center on a probe thermometer for medium-rare to medium doneness.
- Transfer the meat from the grill and let it rest for 10 minutes on a grooved carving board so the internal juices redistribute evenly throughout the muscle fibers.
- Slice each strip between the bones into clean individual portions, then serve immediately on warm plates alongside the room-temperature chimichurri sauce.
Nutrition
Per serving
- Energy
- 536.5 kcal
- Protein
- 61.4 g
- Carbohydrate
- 1 g
- Fat
- 31.51 g
- Fibre
- 0.12 g
- Calcium
- 6.7 mg
- Iron
- 0.1 mg
- Magnesium
- 3.2 mg
