Argentinian Parrillada Recipe
Parrillada is a traditional Argentinian barbecue featuring a variety of meats grilled to perfection and served with sauces like chimichurri or mushroom escabeche. This dish reflects the roots of Argentine cuisine and closely resembles what we consider modern-day barbecue.
Ingredients
- German sausages (halved lengthwise) – 5 pcs
- Beef porterhouse steak, (cut 1 inch thick) – 1 lb
- Beef skirt or flank steak (cut 1 inch thick) – 1 lb
- Beef shell/boneless top loin or ribeye steaks (cut 1 inch thick) – 2 pcs
- Italian salad dressing – 1 cup
- Fresh parsley (snipped) – 2 tbsp
- Fresh oregano, thyme or marjoram (snipped) – 3 to 4 tsp
- Garlic (minced) – 2 cloves
- Salt – 1 tsp
- Freshly ground black pepper – ½ tsp
Instructions
Preparation
- In a small bowl, prepare the marinade. Mix the parsley, oregano, garlic, salt, pepper and Italian salad dressing then set aside.
- Score the skirt and flank steak by cutting the surface of the meat about ⅛ to ¼ inch deep spaced approximately 1 inch apart in a diamond pattern. Trim the fat of the steak if desired.
- Prepare a large resealable bag over a shallow dish. Place all meat inside the bag then pour marinade over and seal the bag. Coat the meat by turning the closed bag over.
- Place the sealed bag inside the refrigerator and marinate for at least 4 to 8 hours while turning the bag once in a while.
- After marination, remove meat from the marinade and pat dry using paper towels.
- Prepare charcoal grill over medium heat. On an uncovered grill, place the marinated meat over the rack and cook.
- Halfway through the cooking, flip the meat once then grill the meat until preferred doneness.
- For skirt steaks, allow meat to cook for about 17 to 21 minutes, 10 to 15 minutes for shell and porterhouse steaks, and 3 to 5 minutes for sausages.
Chimichurri sauce
- Combine garlic, oregano, parsley, crushed red pepper and salt in a medium-sized bowl.
- Add the oil and vinegar and mix it using a fork. This serving can make up to 1 ½ cups.
- Serve sauce immediately with the parrillada. The prepared sauce can be chilled for up to 3 days in an airtight container.
Nutrition
Calories: 417kcalCarbohydrates: 7gProtein: 28gFat: 30gSaturated Fat: 10gTrans Fat: 1gCholesterol: 94mgSodium: 803mgSugar: 3g
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