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    Wednesday, November 04, 2015

    Asado with chimichurri Recipe

    Asado with chimichurri Recipe

        2.5kg beef spare ribs
        250ml (1 cup) white wine
        60ml (1/4 cup) Worcestershire sauce
        250ml (1 cup) olive oil
        4 garlic cloves, finely chopped
        2 teaspoons dried chilli flakes
        1 teaspoon dried oregano


        1 cup (firmly packed) fresh continental parsley leaves
        125ml (1/2 cup) olive oil
        80ml (1/3 cup) fresh lemon juice
        1/4 cup (firmly packed) coriander sprigs
        2 garlic cloves, coarsely chopped
        1/2 teaspoon dried chilli flakes
        1/2 teaspoon dried oregano
        1/2 teaspoon salt

    Asado with chimichurri Recipe

        Step 1

        Place the beef in a glass or ceramic bowl. Combine the wine, Worcestershire sauce, oil, garlic, chilli and oregano in a jug. Pour over the beef. Cover and place in the fridge overnight to marinate.
        Step 2

        To make the chimichurri, place the parsley, oil, lemon juice, coriander, garlic, chilli, oregano and salt in the bowl of a food processor and process until combined. Transfer to a small bowl.
        Step 3

        Preheat a barbecue flat plate on high. Drain beef from the marinade. Cook for 4 minutes each side. Reduce heat to low. Cook, turning occasionally, for 20 minutes or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Serve with the chimichurri.

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    Item Reviewed: Asado with chimichurri Recipe Rating: 5 Reviewed By: Mrs. Chef
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