Asado with Chimichurri and Grilled Provoleta

By AislePrompt Editorial · Published 2026-10-15 · Updated 2026-10-15

Beef short ribs (asado de tira) and vacío (flank steak) cooked slowly over hardwood embers in the Uruguayan style, served with a bright parsley-oregano chimichurri and melted provolone cheese with crisp edges. This Uruguayan-inspired beef recipe (gluten-free option), ready in about 105 minutes, pairs beef flank steak (vacío), coarse sea salt (sal parrillera), provolone cheese, 3/4-inch-thick round for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lb beef short ribs, cross-cut (asado de tira)
• 1.5 lb beef flank steak (vacío)
• 2 tbsp coarse sea salt (sal parrillera)
• 8 oz provolone cheese, 3/4-inch-thick round
• 2 tsp, divided dried oregano
• 1 tsp, divided red pepper flakes
• 1 cup fresh flat-leaf parsley, finely chopped
• 5 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 tsp sweet paprika
• 1 lemon, cut into wedges
• 1 loaf crusty bread (pan flauta)

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Instructions

1. Step 1: Make the chimichurri at least 1 hour ahead: stir together the parsley, garlic, 1 1/2 tsp of the oregano, 1/2 tsp of the red pepper flakes, the paprika, red wine vinegar, olive oil and a pinch of salt. Leave it at room temperature so the flavors come together.
2. Step 2: Light a hardwood or lump-charcoal fire to one side of the grill and let it burn down to glowing embers, about 40 minutes. Rake the embers so the heat under the grate is medium-low: you should be able to hold your hand 5 inches above the grate for 6-7 seconds.
3. Step 3: Pat the short ribs and flank steak dry. Season both generously with the coarse salt about 15 minutes before cooking.
4. Step 4: Lay the short ribs on the grill bone-side down and cook slowly for 40 minutes, without moving them, until the bones release their fat. Flip and cook 20-25 minutes more until well browned and tender.
5. Step 5: About 30 minutes before the ribs finish, put the flank steak on the grill fat-side down. Cook 12-15 minutes per side for medium (130-135°F inside). Move embers in under the meat to keep the heat steady.
6. Step 6: For the provoleta, sprinkle the cheese round with the rest of the oregano and red pepper flakes. Grill it in a small cast-iron skillet set over the embers for 5-7 minutes, until the edges are crisp and golden and the middle is soft.
7. Step 7: Rest the meats for 5-10 minutes, then slice the flank steak against the grain and cut the ribs between the bones.
8. Step 8: Serve the meat on a wooden board with the chimichurri, the bubbling provoleta, lemon wedges and bread.