Asado Mixto en Casa (Mixed Grill with Chimichurri)
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Ingredients
- 600 g beef short ribs, flanken-cut
- 400 g sirloin steak
- 300 g cooking chorizo sausages
- 30 g fresh flat-leaf parsley
- 4 garlic cloves
- 1 tsp dried oregano
- 3 tbsp red wine vinegar
- 1 tsp dried chilli flakes
- 5 tbsp extra virgin olive oil
Nutrition (per serving)
- Calories
- 998 kcal
- Protein
- 59.8 g
- Carbohydrate
- 2.4 g
- of which sugars
- 0.9 g
- Fat
- 82.5 g
- of which saturates
- 29.1 g
- Fibre
- 0.9 g
- Salt
- 2.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the parsley and garlic and mix with the dried oregano, red wine vinegar, chilli flakes and 4 tablespoons of the olive oil to make the chimichurri. Leave to sit while you cook the meat.
- 2
Heat the remaining oil in a large griddle pan or on the barbecue.
- 3
Cook the beef short ribs for 6-7 minutes each side, until well browned.
- 4
Cook the sirloin steak for 3-4 minutes each side for medium, and the chorizo for 8-10 minutes, turning, until cooked through with no pink remaining.
- 5
Rest the steak and ribs for 5 minutes, then slice.
- 6
Serve the beef, ribs and chorizo together with the chimichurri spooned over.
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