Method

Chimichurri: combine parsley, garlic, vinegar, olive oil, oregano and chilli flakes. Mix well; season with salt. Rest at room temperature at least 1 hour (best made the day before).
About 5 min
Build your fire with wood or charcoal to one side of the grill. Allow to burn down to glowing embers (not flames) — this takes 30–45 minutes. The heat should be moderate, not fierce.
About 11 min
Season all meat generously with coarse salt on both sides. Do not use marinades — good Argentine beef needs only salt.
About 11 min
Start with the cuts that take longest: place short ribs bone-side down over the embers. They cook bone-side down for the majority of the time (50–60 minutes) before flipping.
About 11 min
After 30 minutes, add chorizo and morcilla to a cooler area of the grill. Cook 20–25 minutes, turning occasionally, until cooked through.
About 11 min
Flip the short ribs and cook a further 30 minutes meat-side down. Add the skirt steak in the last 8–10 minutes over hot embers — it cooks fast. Rest all meat 5 minutes. Slice and serve with chimichurri and crusty bread.
About 3 min

Nutrition per serving (estimate)