Asado with chimichurri Recipe
Ingredients
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
Chimichurri
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
Method
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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