Prepare the grill with wood or charcoal and let the flames die down, leaving hot coals.

Season the meats with salt and pepper.

Place the meats on the grill and cook the thicker cuts first, adjusting the distance from the coals to control the temperature.

Grill the meats until they develop a crusty exterior and reach the desired doneness.

Transfer the meats to a wooden cutting board and let them rest for a few minutes.

Slice the meats and serve with chimichurri sauce on the side.

Enjoy the feast with fresh salads, crusty bread, and Argentine wine.