25-Min Asado de Tira with Chimichurri
Seared beef short ribs with vibrant chimichurri sauce, served alongside creamy mashed potatoes and a crisp green salad. Restaurant-quality Argentine grilled ribs in less than 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Bring a pot of salted water to boil. Add potatoes and cook 12–15 minutes until fork-tender.
Step 2
While potatoes cook, pulse parsley, garlic, vinegar, red pepper flakes, 0.5 cup olive oil, and salt/pepper in a food processor until chunky. Set chimichurri aside.
Step 3
Pat ribs dry with paper towels. Season generously with salt and black pepper on both sides.
Step 4
Heat 2 tbsp olive oil in a heavy skillet over medium-high until shimmering. Sear ribs 3 minutes per side without moving — surface should char golden brown.
Step 5
Drain potatoes and mash with butter, salt, and pepper to taste until creamy. Toss greens with salt, pepper, and 1 tbsp olive oil.
Step 6
Arrange ribs, mashed potatoes, and greens on a plate. Spoon chimichurri generously over the ribs. Serve immediately.
Tools you’ll need
- heavy 12-inch skillet
- large pot
- food processor
- paper towels
- cutting board
- knife
- wooden spoon
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