Categories: Beef
Ingredients
- 1 lb. boneless short ribs or London broil
- 3/4 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 pint cherry tomatoes
- 1 cup fresh parsley and/or cilantro leaves
- 1 garlic clove
- 2 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. lemon juice
- 1/4 tsp crushed red pepper
Directions
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Place a grill basket on one side of the grill; preheat to medium-high.
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Sprinkle meat with 1/2 tsp salt and 1/4 tsp pepper. Grill the meat on the grate, turning occasionally, until charred on all sides and cooked to desired doneness, 10-15 minutes for medium rare. Add tomatoes to the grill basket and cook, stirring occasionally, until they burst, about 6 minutes.
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Meanwhile, place herbs, garlic, and the remaining 1/4 tsp each salt and pepper in a food processor. Pulse until finely chopped. With the motor running, add oil, vinegar, lemon juice and crushed red pepper and process until the chimichurri is combined but chunky.
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Serve the meat with the tomatoes and the chimichurri.