Char-grilled skirt steak and beef short ribs with salsa Criolla and chimichurri


You'll need

2 500gm pieces of beef short rib, cut into 5cm pieces 3 200gm pieces inside skirt steak, at room temperature   Salsa Criolla 125 ml (½ cup) olive oil 50 ml white wine vinegar 3 ripe Roma tomatoes, seeds removed, finely diced 2 red capsicum, seeds removed, finely diced 1 onion, finely diced 2 long green chillies, thinly sliced   Chimichurri 250 ml (1 cup) olive oil 100 ml white wine vinegar 2 cups (firmly packed) flat-leaf parsley 8 garlic cloves, coarsely chopped 3 tbsp dried oregano 1 tbsp dried chilli flakes

Method

  • 01
  • For salsa Criolla, combine ingredients in a bowl, season to taste, refrigerate until required.
  • 02
  • For chimichurri, process ingredients in a food processor until a coarse paste forms, season to taste, refrigerate until required.
  • 03
  • Preheat a coal-bedded barbecue to low and set it up for indirect grilling. Burn coals until covered in white ash, spread evenly, then set up grill at least 15cm above coals. Cook short ribs, turning occasionally, until cooked to your liking (10-15 minutes each side for medium-rare), set aside in a warm place to rest.
  • 04
  • Add more coals, then cook skirt steak, turning once, until cooked to your liking (5 minutes each side for medium-rare). Rest for 5 minutes, thickly slice. Serve short ribs and skirt steak hot with salsa Criolla and chimichurri.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 10 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool