Cowboy Asado for Dad's Day

When it comes to Father’s Day I’m a strong believer in giving dad what he wants. If your dad is anything like mine, that means he wants grilled meats. It’s summer, he’s gotten the grill and the grilling tools out, and now it’s time to serve him a show stopping meal he'll love. To be able to show off the grill, nothing works better than a South American style Asado grill up. This meal is a large spread of different meats and sides grilled up and shared family style that tastes as great as it looks. Here we pair flanken cut short ribs, flank steak, large shrimps and sausage alongside some grilled scallions and mini potatoes. You can personalize it by adding any cuts of meat or veggies you'd like. Enjoy dad!

Cowboy Asado
2 lbs. flank steak, ribeye, or porterhouse steak
1-2 lbs. flanken cut beef short ribs, 1 inch thick
1-2 lbs. large shrimp, lamb rib chops, or portioned sausage such as linguica or chorizo (the idea is to get a lot of smaller pieces)
2-3 large bunch of scallions
Any mix of cut up hearty veggies (e.g. baby potatoes, corn on the cob, asparagus, etc.)
Olive oil
J. Brady’s "The Cowboy Shake" seasoning

Heat a charcoal or gas grill (I prefer charcoal) to medium high heat. Season all meats and vegetables with a light drizzle of olive oil and J. Brady's "The Cowboy Shake" seasoning. Starting with the vegetables and larger cuts of meat cook on the grill until the vegetables are charred and the meats are cooked to medium rare-medium. I like to cook the meats for a longer time at a lower temperature. Once done allow larger cuts of meats to rest while you finish grilling the smaller meats and tender vegetables/scallions. Once rested, slice larger cuts of meat into ¼-1/2” slices.
Arrange all meats on a large serving dish and all the veggies on another. Dig in and enjoy celebrating another Father's Day!