25-Min Asado de Tira with Chimichurri

Ingredients

• 1.5 lbs beef short ribs (asado de tira), 2–3 inches thick
• 1 cup fresh parsley, roughly chopped
• ¼ cup red wine vinegar
• 4 clove garlic cloves, minced
• ½ tsp red pepper flakes
• 1 lb waxy potatoes (Yukon Gold), peeled and halved
• 4 cups mixed salad greens

Instructions

1. 1

   Bring a pot of salted water to boil. Add potatoes and cook 12–15 minutes until fork-tender.

2. 2

   While potatoes cook, pulse parsley, garlic, vinegar, red pepper flakes, 0.5 cup olive oil, and salt/pepper in a food processor until chunky. Set chimichurri aside.

3. 3

   Pat ribs dry with paper towels. Season generously with salt and black pepper on both sides.

4. 4

   Heat 2 tbsp olive oil in a heavy skillet over medium-high until shimmering. Sear ribs 3 minutes per side without moving — surface should char golden brown.

5. 5

   Drain potatoes and mash with butter, salt, and pepper to taste until creamy. Toss greens with salt, pepper, and 1 tbsp olive oil.

6. 6

   Arrange ribs, mashed potatoes, and greens on a plate. Spoon chimichurri generously over the ribs. Serve immediately.

Tools you’ll need

• heavy 12-inch skillet
• large pot
• food processor
• paper towels
• cutting board
• knife
• wooden spoon

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