- 3 Short ribs cut in the middle
- black pepper
- 2 zucchini
- 3 leeks
- 2 Juliet tomatoes
- 1 bundle of radishes
- 1 sprig of fresh parsley
- 1 sprig of fresh oregano
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- 1 jalapeño chili
- olive oil
Slice the Short Ribs and add salt and pepper on both sides.
Chop parsley, oregano, rosemary, and thyme, add 1 chopped jalapeño, salt, 2 tablespoons vinegar and cover with olive oil.
Cut the vegetables for grilling and place them on a tray or platter next to the grill.
Prepare the grill with even embers and arrange the short ribs.
Then place the vegetables (tomato and zucchini first with their center down) and cook for approximately 10 minutes before turning everything over.
Cook the meat 10 minutes more and remove the vegetables as soon as they are ready.
Serve the meat and vegetables with the chimichurri and bon appetit!