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.
Prep Time 20 minutes mins
Cook Time 17 minutes mins
Additional Time 4 hours hrs
Total Time 4 hours hrs 37 minutes mins
Course Main Course
Cuisine Argentinian
Servings 10
Calories 417 kcal
- 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
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.
Calories: 417kcalCarbohydrates: 7gProtein: 28gFat: 30gSaturated Fat: 10gTrans Fat: 1gCholesterol: 94mgSodium: 803mgSugar: 3g
Keyword Argentinian Parrillada Recipe