Asado argentino

Step 1: Take 2 ⅝ lb beef short ribs, cross-cut 2 cm thick (tira de asado) and 2 ¼ lb beef flank (vacío) or bavette, in one piece out of the fridge 45 minutes before grilling. Pat dry with kitchen paper.

Step 2: Light about 5 kg of lumpwood charcoal (or hardwood) at one side of the grill and let it burn for 30–40 minutes until the coals are glowing and covered in white ash, with no flames.

Step 3: Rake a layer of embers under the grate, keeping a pile at the side to top up the heat later. Set the grate 12–15 cm above the coals and let it heat for 5 minutes, then brush it clean.

Step 4: Sprinkle 1 ¼ tbsp coarse salt (sal parrillera) over both sides of the meat just before it goes on; salt any earlier and it draws out the juices.

Step 5: Lay the short ribs bone side down and the flank fat side down on the grill. Cook gently for 40–50 minutes without moving them, until the bones are brown and the meat juices bead on top.

Step 6: Turn the meat once and cook for 20–30 minutes more on the second side. Push a few fresh embers from the side pile under the grate whenever the heat drops.

Step 7: Check doneness: the short-rib meat should pull back from the bone and the flank should feel springy. For medium flank, a thermometer in the thickest part should read 57–140°F; for well done, 158°F.

Step 8: Move the meat to a board and rest it for 10 minutes, loosely covered with foil.

Step 9: Cut the flank across the grain into thick slices and separate the short ribs. Scatter over the rest of ¾ tbsp coarse salt (sal parrillera) to taste, then serve with ¾ cup chimichurri and 1 lemon, with crusty bread alongside if you like (not gluten free). Chill any leftovers within 2 hours.