dinner · dairy-free · gluten-free
Asado de tira (cross-cut short ribs) with chimichurri
The heart of a Sunday asado: thin flanken-cut short ribs salted simply and grilled slowly, with chimichurri and salsa criolla.
- Time
- 75min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
You'll need: Grill or smoker.
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Method
-
1
Make the chimichurri and salsa criolla at least 1 hour ahead.
-
2
Build a medium fire (hardwood charcoal or wood embers) and let it burn down to coals.
-
3
Salt the ribs generously right before grilling.
-
4
Grill bone-side down over medium-low heat for 30–40 minutes until the fat renders, then flip and cook 10–15 minutes more until browned and at least 63°C (145°F) inside.
-
5
Rest 5 minutes, cut between bones and serve with chimichurri, salsa criolla and bread.
