Beef Short Ribs with Parsley Pesto

Ingredients:

1 lb of beef short ribs, thinly sliced

½ red jalapenos, cleaned and finely chopped

2 cloves of garlic, minced

½ cup of parsley leaves, finely chopped

1 ½ tablespoons of red wine vinegar

2 tablespoons of olive oil

salt and pepper

Preparation:

To make parsley pesto combine parsley, jalapenos, minced garlic, red wine vinegar and olive oil in a bowl and whisk together. Salt and pepper to taste. Set aside. Pesto can be made few hours in advance and chilled in a refrigerator.

Preheat grill to hot, I use 500F. Pat dry meat with a paper towel. Once grill is hot, grill ribs 2 minutes per side. To serve spread pesto on top of each rib.