Asado

Salt the meat

Season the short ribs and flank steak generously with coarse salt and let them come to room temperature.

Build the fire

Light a wood or charcoal fire and let it burn down to a bed of glowing embers with gentle, even heat.

Start the short ribs

Place the short ribs bone-side down on the grill farthest from the hottest part and let them cook slowly for forty minutes without moving them much.

Grill the chorizo and morcilla

Add the chorizo and morcilla to a cooler part of the grill and cook, turning occasionally, until browned and cooked through, about twenty minutes.

Flip and finish the short ribs

Flip the short ribs to the meat side and cook for another twenty minutes until a deep crust forms.

Grill the flank steak

Grill the flank steak over the hotter part of the fire for about six minutes per side until well charred outside and medium inside.

Rest and carve

Let all the meat rest for ten minutes off the grill before slicing.

Serve with chimichurri

Slice the meats and serve them all together on a board with plenty of chimichurri sauce.