2500gm pieces of beef short rib, cut into 5cm pieces3200gm pieces inside skirt steak, at room temperatureSalsa Criolla125 ml (½ cup)olive oil50 mlwhite wine vinegar3ripe Roma tomatoes, seeds removed, finely diced2red capsicum, seeds removed, finely diced1onion, finely diced2long green chillies, thinly slicedChimichurri250 ml (1 cup)olive oil100 mlwhite wine vinegar2 cups (firmly packed)flat-leaf parsley8garlic cloves, coarsely chopped3 tbspdried oregano1 tbspdried chilli flakes
For salsa Criolla, combine ingredients in a bowl, season to taste, refrigerate until required.
For chimichurri, process ingredients in a food processor until a coarse paste forms, season to taste, refrigerate until required.
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.
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