Argentinian Asado by Renzo Frias

Ingredients

• 1 Costillar de res (short ribs)
• 2 Mollejas de corazón (heart sweetbreads)
• 2 Mollejas de garganta (throat sweetbreads)
• 4 Chorizos (Argentinian sausages)
• 1 Asado de tira (flank steak cut into strips)
• 1 Manojo de perejil fresco
• 4 Dientes de ajo
• 1 Ají amarillo (yellow chili pepper)
• 1 Ají limo (lime chili pepper)
• 2 Cucharadas de orégano seco
• Al gusto Sal gruesa
• 1/2 Taza de vinagre (tinto o blanco)
• 1 Taza de aceite de oliva

Instructions

1. Prepare the grill for medium-high heat. Season the costillar generously with coarse salt.
2. Place the costillar on the grill. Cook for approximately 20 minutes on the first side, allowing it to develop a good sear.
3. While the costillar cooks, prepare the chimichurri. Finely mince fresh parsley, garlic, ají amarillo, and ají limo.
4. Combine the minced ingredients in a bowl with dried oregano, salt, vinegar, and olive oil. Mix well and set aside.
5. After 20 minutes, turn the costillar. Season the mollejas and chorizos with salt and add them to the grill.
6. Continue grilling for another 20-25 minutes, turning the mollejas and chorizos as needed, until they are browned and cooked through. Keep an eye on them as they cook faster than the costillar.
7. Season the asado de tira with salt and place it on a section of the grill with strong, direct heat. Cook for approximately 5 minutes per side, or until nicely seared and cooked to your desired doneness.
8. Remove all meats from the grill once cooked. Let the costillar rest for a few minutes before slicing. Serve with the prepared chimichurri sauce.