Ingredients:

  • 1 lb beef short ribs (asado de tira), cut into 2-inch pieces
  • 1 lb skirt steak (entraña) or flank steak
  • 4 Argentine-style chorizo sausages (approx. 12 oz)
  • 4 morcilla (blood sausages) or substitute with another mild sausage (12 oz)
  • 4 pork ribs or spare ribs (about 1 lb)
  • Salt (preferably coarse sea salt)
  • Freshly ground black pepper
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp fresh oregano, chopped (or 2 tsp dried oregano)
  • 1 tsp red chili flakes
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • Salt and pepper to taste
  • Lemon wedges
  • Crusty bread or grilled vegetables

Instructions:

  1. Prepare the Chimichurri Sauce: Combine chopped parsley, garlic, oregano, and red chili flakes in a bowl. Stir in olive oil and red wine vinegar. Season with salt and pepper, then cover to let the flavors meld.
  2. Prepare the Meats: Season all meat cuts generously with coarse salt and freshly ground black pepper. Allow the meats to come to room temperature for 20 minutes before grilling.
  3. Preheat the Grill: Light the charcoal or gas grill to medium-high and set up direct and indirect heat zones.
  4. Grill the Meats: Sear thicker cuts like ribs and short ribs over direct heat for 5-7 minutes per side, then finish over indirect heat until tender. Grill sausages for 12-15 minutes until browned and cook skirt steak for 3-4 minutes per side for medium-rare.
  5. Rest the Meat: Remove the meats from the grill and allow them to rest for 5-10 minutes to redistribute the juices.
  6. Serve: Arrange the meat assortment on a platter and serve with chimichurri sauce and optional sides like grilled vegetables or crusty bread.