Char-grilled skirt steak and beef short ribs with salsa Criolla and chimichurri

1.For salsa Criolla, combine ingredients in a bowl, season to taste, refrigerate until required.

2.For chimichurri, process ingredients in a food processor until a coarse paste forms, season to taste, refrigerate until required.

3.Preheat a coal-bedded barbecue to low and set it up for indirect grilling. Burn coals until covered in white ash, spread evenly, then set up grill at least 15cm above coals. Cook short ribs, turning occasionally, until cooked to your liking (10-15 minutes each side for medium-rare), set aside in a warm place to rest.

4.Add more coals, then cook skirt steak, turning once, until cooked to your liking (5 minutes each side for medium-rare). Rest for 5 minutes, thickly slice. Serve short ribs and skirt steak hot with salsa Criolla and chimichurri.