Asado

Method

1. Build the fire well ahead: light the hardwood charcoal in a chimney or at one side of the parrilla and let it burn down for about 40 minutes, until the coals are covered in grey ash and you can hold a hand 15 cm above the bars for only 5 or 6 seconds. Rake a thin, even bed of embers under the grilling area and keep a small reserve fire to one side to feed it.
2. Make the chimichurri while the fire settles. Stir together 10 g of finely chopped flat-leaf parsley, 1 clove of minced garlic, 0.5 tsp of dried oregano, 0.25 tsp of ají molido and a pinch of the coarse salt, then loosen with 1 tbsp of red wine vinegar, 1 tbsp of water and 1 tbsp of olive oil. Leave it at room temperature at least 30 minutes so the oregano softens and the garlic mellows.
3. Pat 220 g of beef short ribs dry and season them all over with 1 tsp of coarse salt, pressing the crystals onto the meat. No oil, no marinade: the fat and the salt are the seasoning.