Argentinian Asado Beef BBQ

Instructions

1. Light a charcoal grill or wood fire and let it burn down to medium, steady embers. Bank most of the coals to one side so you have a hotter and a gentler cooking zone.
2. Trim only any excess loose fat from the beef. Pat the ribs and steak dry, then rub lightly with the neutral oil. Season the ribs all over with most of the coarse salt. Leave the steak and sausages lightly seasoned for later.
3. Stir together the parsley, garlic, oregano, chili flakes, vinegar, olive oil, salt and warm water in a small bowl. Let the chimichurri sit at room temperature while the meat cooks so the flavor softens and rounds out.
4. Place the ribs bone-side down over the gentler heat. Cook slowly for 50 to 60 minutes, turning every 15 minutes, until the fat renders and the meat takes on deep browning without scorching.
5. Move the ribs closer to the hotter side if needed and add the chorizos. Cook the sausages for 15 to 20 minutes, turning often, until browned and cooked through.
6. Season the steak with the remaining salt and the black pepper. Grill over medium-high heat for 4 to 6 minutes per side for skirt steak or 5 to 7 minutes per side for flank steak, depending on thickness. Cook until nicely charred outside and still juicy in the center.
7. Transfer the steak to a board and rest for 8 minutes. Rest the ribs and sausages for 5 minutes so the juices settle.
8. Slice the steak across the grain. Arrange the ribs, steak and sausages on a platter. Serve with lemon wedges and the chimichurri on the side, not poured over everything like a crime scene.