Asado de Tira Receta
Asado de Tira is an Argentinian favorite cut of beef. Season it with Lee Kum Kee Premium Soy Sauce for incredible umami flavor!
This particular cut of beef comes from a crosscut of the short rib, resulting in long bone-in strips of meat that are incredibly tender when cooked. Seasoned with vinegar and Premium Soy Sauce and finished with a vibrant chimichurri, this is a must-have for any Argentinian asado occasion!
What You Will Need
Ingredients
- 4 lb. beef short ribs, cut across the bone into 1½-inch thick slices
Marinade
- Freshly ground black pepper, to taste
- 2 Tbsp. red wine vinegar
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
Sauce Mix
- -- For the Chimichurri --
- ½ cup finely chopped fresh parsley
- 2 tsp. minced garlic
- 2 Tbsp. fresh oregano leaves, finely chopped (or 1 Tbsp dried oregano)
- ½ tsp. crushed red pepper flakes (adjust to taste)
- ⅓ cup red wine vinegar
- ½ cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Made with
Lee Kum Kee products
How to make it
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Marinate the Ribs: Trim any excess surface fat from the short ribs. Season all sides lightly with black pepper. Place the ribs in a shallow dish. Drizzle with red wine vinegar and Lee Kum Kee Premium Soy Sauce, turning to coat evenly. Let marinate at room temperature for up to 1 hour or refrigerate up to 4 hours, turning occasionally.
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Prepare the Chimichurri: In a bowl, combine parsley, minced garlic, oregano, and crushed red pepper flakes. Stir in red wine vinegar, then slowly whisk in olive oil until well combined. Season with salt and pepper to taste. Set aside at room temperature for at least 20 minutes to allow flavors to develop.
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Preheat a charcoal or gas grill to medium-high heat. Grill the ribs, turning once, until nicely browned and lightly charred, about 6 minutes per side. Aim for just slightly under medium to keep the meat juicy and tender.
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Let the ribs rest for 5 minutes after grilling. Serve hot, accompanied by the chimichurri sauce on the side.