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⅓ cup unsalted, roasted almonds
1 tablespoon toasted sesame seeds
1 cup roasted red peppers from a jar, preferably piquillo, drained
2 canned chipotle chiles in adobo, seeded
2 tablespoons Sherry vinegar
Kosher salt
Vegetable oil (for grilling)
1½ pounds boneless beef short ribs (1¼–1½ inches thick)
Freshly ground black pepper
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1st Keep
 mlehet
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