Argentine Asado

Step 1. Prepare the Chimichurri: Finely chop the parsley and garlic. Mix in a bowl with oregano, red pepper flakes, salt, pepper, red wine vinegar, and olive oil. Let it sit for at least 2 hours to allow flavors to meld.

Step 2. Prepare the Fire: Start a large fire using a mix of hardwood charcoal and logs. Wait until the wood has burned down to glowing white coals.

Step 3. Temper the Meat: Remove all meat from the refrigerator at least 45 minutes before cooking to reach room temperature.

Step 4. Set the Heat: Spread the coals under the grill (parrilla). You should be able to hold your hand 6 inches above the grate for about 6-8 seconds.

Step 5. Season: Liberally coat all sides of the meat with Sal Parrillera (coarse salt). Avoid using fine table salt.

Step 6. Grill the Ribs: Place the Tira de Asado (short ribs) bone-side down on the grill. This protects the meat and allows the heat to travel through the bone. Cook for about 45-60 minutes on the bone side.

Step 7. Grill the Steaks and Sausages: Place the Vacío and Chorizos on the grill. The Vacío usually takes about 25-30 minutes per side depending on thickness.

Step 8. Flip and Finish: Once the ribs show blood beads on the top surface, flip them and cook for another 15-20 minutes. Flip the Vacío when it has a deep brown crust.

Step 9. Rest: Remove the meat from the grill and let it rest on a wooden board for 10 minutes to allow juices to redistribute.

Step 10. Serve: Slice the meat against the grain and serve immediately with a generous spoonful of chimichurri.