Argentina - don't cry for me, the peppers aren't that hot.

Argentina

I grilled flanken cut short ribs with red chimichurri.



I rubbed the meat with coarse salt, grilled, and served with a chimichurri made from parsley, oregano, red wine vinegar, red wine, red pepper flakes, lemon juice, pepper, salt and garlic olive oil.





I'm not as big of a fan of the red chimichurri as I hoped to be. The green mint one from last year was definitely superior. That said, this was still fine eats. I mean, it is grilled cow, what's not to like??