Asado

Ingredients:

• 2 pounds (900g) beef ribs
• 1 pound (450g) Argentine chorizo sausages
• 1 pound (450g) short ribs
• 1/2 cup (120ml) chimichurri sauce
• 1 tablespoon (15g) coarse sea salt
• 1 teaspoon (5g) freshly ground black pepper
• 1 lemon, cut into wedges
• 1 loaf of crusty bread
• 1 bottle of Malbec wine (optional)

Instructions:

1. Prepare the grill by lighting a wood or charcoal fire and let it burn until you have a solid bed of embers. The heat should be medium-low.
2. Generously season the beef ribs and short ribs with coarse sea salt and freshly ground black pepper on both sides.
3. Place the beef ribs, short ribs, and chorizo sausages on the grill. Cook the beef ribs and short ribs for about 20-30 minutes per side, or until they develop a nice crust and are cooked to your desired doneness.
4. Grill the chorizo sausages for about 10-15 minutes, turning occasionally, until they are cooked through and slightly charred on the outside.
5. During the last few minutes of grilling, slice the loaf of crusty bread and toast it on the grill until it's golden brown.
6. Remove the meats from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, making the meat more tender.
7. Serve the grilled meats with a generous drizzle of chimichurri sauce and lemon wedges on the side for squeezing over the meat.
8. Arrange the grilled bread slices on a serving platter alongside the meats.
9. Pour a glass of Malbec wine for each guest, if desired, to complement the rich flavors of the asado.

Notes:

For a truly authentic Argentine asado, use a parrilla (a type of grill) and wood from quebracho trees for a distinctive smoky flavor. Chimichurri sauce is a traditional Argentine condiment made of parsley, garlic, vinegar, and oil, and it's essential for this dish. Asado is typically enjoyed as a leisurely meal shared with family and friends. Leftover meats can be stored in an airtight container in the refrigerator for up to 3 days.