Thira de Asado – Argentina’s traditional fried meat cut with spinal portion of beef. This meat usually goes small cuts on short fragments of ribs. Beef pre marinated in red wine vinegar for several hours, this is enough to make it softer and juicier. And then fries grilled and it turns out very tasty and juicy. Great sauce to he will have sharp-tart salsa from physalis, or salsa verde. it Mexican traditional salsa served throughout Mexico. Vegetable physalis has a natural refreshing acidity, which gives brightness to taste. This brightness is maintained even after thermal processing. Physalis salsa goes well with flavors fried meat, but it goes well with other grilled fried meat or in a pan to dishes. In addition to vegetable physalis in its composition includes hot jalapenos, fresh cilantro, onion, garlic and juice lime. Salsa can be cooked in advance and stored for a week in холодильнике. 
Photo of the dish:Daisy Martinez Time: 1 hour. 20 minutes. Difficulty: Easy Portions: 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Ribs
- 1.8 kg beef short ribs with meat, sliced across into pieces 3 cm thick.
- 2 tbsp. l red wine vinegar
Physalis Salsa
- 450 gr fresh vegetable physalis
- 1 large Spanish onion (approximately 340 gr.), Chopped in large pieces (about 3 tbsp.)
- 3 cloves of garlic
- 0.5 tbsp. coarsely chopped cilantro leaves
- Half a jalapeno pod (with seeds, if you like sharper)
- Half lime juice
Recipes with similar ingredients: beef, beef ribs, physalis vegetable, salsa sauce, jalapenos, lime juice, cilantro
Recipe preparation:
- Cut off all the surface fat from the meat on the ribs. Plentifully grate the meat with salt and black pepper. Put the ribs in a big shape for baking, so that they lie in one layer. Pour vinegar and flip over to grease with vinegar on both sides.
- Leave to marinate, turning them over periodically, when room temperature for up to 1 hour or in the refrigerator for up to 4 hours. At longer marinating time the surface of the meat may grayish-white spots. Do not worry, these spots will disappear when frying.
- Heat the gas grill to moderate heat or high heat the charcoal grill.
- Fry the ribs by turning them over once until they are well browned and not evenly covered with fry marks from gratings, about 6 minutes on each side. Rib meat it should be a little dampier than medium rare, otherwise it will become stiff.
- Let the ribs rest for 4-5 minutes before serving. Salsa from physalis: peel the vegetable physalis and rinse under cold water until you wash away the sticky coating. Cut into quarters and put in the bowl of the food processor. Add the onion and garlic and chop until smooth. Add cilantro jalapenos and lime juice and chop until the jalapenos are finely chopped up. Put the mixture in a small pot. Lightly salt and on bring to medium boil. Cook, stirring occasionally, until most of the liquid has evaporated and the salsa is similar on relish with small pieces, about 15 minutes. Cool before serving. The sauce can be stored in the refrigerator for up to 1 week. AT chilled salsa, you can add a little salt and / or lime juice.
