Argentinian Tira De Asado is sometimes translated as short ribs that are long, somewhat thin, strips of cross cut (or flanken style) chuck ribs. While this is a very traditional cut of beef in Argentinian barbeque and the namesake of the recipe, I find that the tri-tip (a.k.a Santa Mari steak or colita de cuadril) steak works just as well, if not better.
You can use either cut just be extra careful to not over cook the tira de asado or it could toughen up pretty easily. (Ask your butcher for help if you can’t find these cuts readily available.)
A great idea is to grill both cuts along with a flank steak and some fresh chorizo for an incredibly meat centric meal, Argentinian style. Oh and please don’t use bottled chimichurri sauce in this instance. It will just not be the same as this fresh spicy version.
INGREDIENTS:
For the rub
- 1/2 cup fresh ground black pepper
- 1/4 cup light brown sugar
- 1/4 cup sweet Hungarian paprika
- 2 tablespoons kosher salt
For the ribs
- 6 – 8 lbs cross-cut beef short ribs or tri tip steaks
- 2 bottles of dark beer
For the chimichurri sauce
- 7 cloves garlic
- 1 white onion, chopped
- 2 bunches flat –leaf parsley, stems trimmed
- juice of 2 lemons
- 1 tablespoon hot red pepper flakes
- 1/2 cup olive oil
- kosher salt
- fresh ground black pepper
PREPARATION:
1. Set up grill for indirect heat and preheat medium. Mix the rub ingredients together in a small bowl. Rub the mixture all over the meat and place the meat on the grill not directly over the heat source. Pour the beer into a small bread pan or similar container and place directly over the heat source. Grill with the lid closed for about 1 1/2 to 2 hours. Check in on them in the last 30 minutes, being careful to not over cook them. If for some reason they begin to char or become browned quickly during the process you can simply warp the in foil and return them to the grill.
2. Meanwhile in a food processor, blend the garlic and onion. Next with the motor running, add the parsley, lemon juice and pepper flakes. Add the oil in a steady stream. The mixture should become thick and somewhat smooth. Salt and pepper to taste.
3. Move the ribs directly over the heat sources for the final minutes or until just a bit crusty. Serve with the chimichurri sauce.
Serves 6
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Hey!
this recipe looks great!
although, being an argentine myself i can’t but say that it isn’t very “argentine” to put condiments on the meat itself! Salt is the one and only addition to meat in a true argentine barbecue. Also, we wouldn’t cut the long strips into smaller pieces. You grill the tira on a medium flame for a while until the rib bones get real hot and start cooking the meat through, then flip em to do the other side until cooked through and your all set!
That said, this recipe does look delicious.
Julian, thank you so much for the insight. It is good to know how it is authentically prepared.
Another delicious looking recipe!
Great recipe, I love to learn about different cuts of meat.
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I’d better get moving! The weather is so much cooler now and we’re getting ready to hibernate the grill but this would make a delicious season finale hoorah!
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