“We serve these sauces with our meats. You can make the chimichurri a day ahead.”
- 2 500gm pieces of beef short rib, cut into 5cm pieces
- 3 200gm pieces inside skirt steak, at room temperature
- 125 ml olive oil (½ cup)
- 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
- 250 ml olive oil (1 cup)
- 100 ml white wine vinegar
- 2 cups flat-leaf parsley (firmly packed)
- 8 garlic cloves, coarsely chopped
- 3 tbsp dried oregano
- 1 tbsp dried chilli flakes
- 1For salsa Criolla, combine ingredients in a bowl, season to taste, refrigerate until required.
- 2For chimichurri, process ingredients in a food processor until a coarse paste forms, season to taste, refrigerate until required.
- 3Preheat 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.
- 4Add 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.