- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Authentic taste of Argentina in every portion. Practical and delicious recipe for a complete meal.”
What you need to know
- Season the meats simply and effectively.
- Bake the meats and sides together for even cooking.
- Remove the meats when they are at the right point to ensure the perfect texture.
- Let rest to maintain the soft texture.
- Accompany with Farofa and chimichurri to complete.
Ingredients
Main
- 1 kg of beef ribs
- 1 kg of skirt steak (meat cut)
- Coarse salt to taste
- Black pepper to taste
- 2 onions cut into slices
- 1 pimentão vermelho cortado em tiras
- 1 green bell pepper cut into strips
- Farofa and chimichurri to accompany
Instructions
Principal
- Start by lighting the grill and letting the coals get very hot.
- Meanwhile, season the meats with coarse salt and black pepper to taste.
- Place the rib and the skirt steak on the grill, considering the height of the embers.
- Bake for approximately 45 minutes on each side, always watching so it doesn't burn.
- Add the onions and bell peppers to the sides of the grill to roast at the same time.
- Turn the meats every 15 minutes for even cooking.
- Remove the meats as soon as they are at the desired point, usually upon reaching a crunchiness.
- Let rest for 10 minutes before cutting to maintain juiciness.
- Assemble the plate with the meats, onions, and peppers, and serve with farofa and chimichurri.
Chef's tips
- Use a quality grill to guarantee an exceptional result.
- Turn the meats every 15 minutes for balanced cooking.
- Serve the meat hot and crispy for a perfect snack.
Variations
- For a healthier version, replace the meat with roasted vegetables and add a seasoned vegetable.
- For a touch of sophistication, replace the chimichurri with a tomato and olive oil paste.
- For a faster version, reduce the cooking time of the meats to 20 minutes per side.
Substitutions
- Substitute the beef ribs with another type of lean meat, such as turkey.
- Replace the onion with another onion for a visual variety.
- Replace the chimichurri with a homemade tomato sauce for a touch of versatility.
How to store
- The meat can be kept in an airtight container for up to 2 days.
- The sides can be stored in an airtight container for up to 1 week.
Can it be frozen?
- It is not recommended to freeze this recipe, as the texture of the meat may be altered.
- If you wish to freeze, the meats should be cut into smaller cubes before freezing.
- Thaw the meats at room temperature and serve hot to maintain the flavor and texture.
What to serve with
- Serve with carrot farofa for a touch of mild flavor.
- Chimichurri can be served hot or cold depending on your taste.
- A fresh green salad can complement the meat.
Frequently asked questions
What is the difference between chimichurri and tomato sauce?
Chimichurri is a spicy sauce made with olive oil, herbs, black pepper, and seasonings. Tomato sauce is a paste made from tomatoes, olive oil, and seasonings.
Where can I find black pepper?
Black pepper is commonly found in gourmet product stores or at the local market. You can also find it in canned form.
What do I do if I don't have carrot farofa?
You can replace the farofa with sweet potato farofa or carrot farofa, depending on your preference.
