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Beef short ribs (Tira de Asado) with Balsamic Chimichurri

These cross-cut beef short ribs, traditionally known as Tira de Asado, are a hallmark of the Argentine grill. The meat is seasoned simply with coarse salt and cooked quickly over a high flame to create a savory, charred crust. A unique balsamic chimichurri provides a modern, acidic contrast that cuts through the richness of the well-marbled beef. This dish offers a sophisticated take on a rustic South American classic, perfect for any outdoor occasion.

Created by Flavrloop

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Beef short ribs (Tira de Asado) with Balsamic Chimichurri

schedule

Prep Time 25 min

timer

Cook Time 10 min

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Difficulty Easy

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Servings 4

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Nutrition Facts

per serving

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Calories 925 kcal

Protein 41g

Carbs 5g

Fat 79g

Instructions

5 steps

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Mince the garlic. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, and crushed red pepper flakes until the base of the chimichurri is well emulsified.

1.2 dl Olive oil, 4 tbsp Balsamic vinegar, 2 pc Garlic cloves, 2.5 ml Red pepper flakes

Finely chop the parsley. Stir in the finely chopped parsley and season the sauce with salt and black pepper according to your preference. Let the sauce sit at room temperature to allow the flavors to blend while you prepare the grill.

60 g Parsley, fresh, 1 ml Black pepper (to taste), 1 ml Salt (to taste)

Preheat your grill to high heat. Season the flanken-style short ribs liberally with coarse salt on both sides, ensuring even coverage for a good crust.

900 g Beef short ribs (flanken-style, cut across the bone), 1 tbsp Sea salt (to taste)

Place the ribs on the hot grill grates. Cook for 3 to 4 minutes per side for medium-rare, or until a dark brown sear has formed and the meat is tender.

Remove the ribs from the grill and let them rest on a cutting board for 5 minutes. Slice between the bones and serve immediately with the balsamic chimichurri drizzled on top.

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Flavrloop

110 min • Medium

Beef short ribs (Tira de Asado) with Balsamic Chimichurri

Prep Time 25 min

Cook Time 10 min

Servings 4

Ingredients

1.2 dl Olive oil

4 tbsp Balsamic vinegar

2 pc Garlic cloves

2.5 ml Red pepper flakes

60 g Parsley, fresh

1 ml Black pepper (to taste)

1 ml Salt (to taste)

900 g Beef short ribs (flanken-style, cut across the bone)

1 tbsp Sea salt (to taste)

Nutrition Facts

Calories 925 kcal

Protein 41g

Carbohydrates 5g

Fat 79g

Instructions

1.
Mince the garlic. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, and crushed red pepper flakes until the base of the chimichurri is well emulsified.

1.2 dl Olive oil, 4 tbsp Balsamic vinegar, 2 pc Garlic cloves, 2.5 ml Red pepper flakes
2.
Finely chop the parsley. Stir in the finely chopped parsley and season the sauce with salt and black pepper according to your preference. Let the sauce sit at room temperature to allow the flavors to blend while you prepare the grill.

60 g Parsley, fresh, 1 ml Black pepper (to taste), 1 ml Salt (to taste)
3.
Preheat your grill to high heat. Season the flanken-style short ribs liberally with coarse salt on both sides, ensuring even coverage for a good crust.

900 g Beef short ribs (flanken-style, cut across the bone), 1 tbsp Sea salt (to taste)
4.
Place the ribs on the hot grill grates. Cook for 3 to 4 minutes per side for medium-rare, or until a dark brown sear has formed and the meat is tender.
5.
Remove the ribs from the grill and let them rest on a cutting board for 5 minutes. Slice between the bones and serve immediately with the balsamic chimichurri drizzled on top.

Printed from Flavrloop

Instructions

All done!

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Beef short ribs (Tira de Asado) with Balsamic Chimichurri

Ingredients

Nutrition Facts

Instructions