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Asado with chimichurri
Asado with chimichurri
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Tender beef ribs with zesty parsley lemon sauce: an iconic Argentine dish.
Ingredients:
  • 2.5kg beef spare ribs
  • 250ml (1 cup) white wine
  • 60ml (1/4 cup) Worcestershire sauce
  • 250ml (1 cup) olive oil
  • 4 garlic cloves, finely chopped
  • 2 tsp dried chilli flakes
  • 1 tsp dried oregano
  • 250.00 ml (firmly packed) fresh continental parsley leaves
  • 125ml (1/2 cup) olive oil
  • 80ml (1/3 cup) fresh lemon juice
  • 62.50 ml (firmly packed) coriander sprigs
  • 2 garlic cloves, coarsely chopped
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp dried oregano
  • 1.20 gm salt
Instructions:
  • In a glass or ceramic bowl, place the beef. In a jug, combine the wine, Worcestershire sauce, oil, garlic, chili, and oregano. Pour the mixture over the beef, cover, and refrigerate overnight to marinate.
  • Combine parsley, oil, lemon juice, coriander, garlic, chili, oregano, and salt in a food processor. Pulse until well combined, then transfer to a small bowl.
  • Preheat the barbecue flat plate until it's sizzling hot. Remove the beef from the marinade and grill for 4 minutes on each side. Lower the heat and continue cooking for 20 minutes, turning occasionally, until fully cooked. Place on a plate, cover with foil, and let it rest for 5 minutes. Serve with chimichurri sauce.

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