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Parrillada with Extra Chimichurri Sauce
Created by: Howcan Team
Ingredients
- 1 lb beef skirt steak
- 1 lb pork ribs
- 1 lb chicken thighs
- 1 lb chorizo sausages
- 2 red bell peppers, sliced
- 2 red onions, sliced
- Salt and pepper to taste
- Extra chimichurri sauce for serving
Instructions
- Preheat the grill to medium-high heat.
- Season the beef skirt steak, pork ribs, chicken thighs, and chorizo sausages with salt and pepper.
- Place the seasoned meats and sliced red bell peppers and onions on the grill. Cook the meats to desired doneness, turning occasionally, for about 10-15 minutes for the chicken, 15-20 minutes for the pork ribs, 10-12 minutes for the chorizo sausages, and 8-10 minutes for the beef skirt steak. Cook the vegetables until they are slightly charred and tender, about 10-12 minutes.
- Once the meats and vegetables are cooked, transfer them to a serving platter.
- Serve the Parrillada with extra chimichurri sauce on the side for dipping or drizzling over the meats.
Parrillada, a sizzling platter of grilled meats, is a beloved dish in Argentina and Uruguay. The history of this mouthwatering feast dates back to the gauchos, South American cowboys, who would gather around open fires and cook various cuts of meat. The meats, such as chorizo, morcilla, and various cuts of beef, are seasoned with a blend of spices and grilled to perfection. The star of the show, however, is the chimichurri sauce, a zesty combination of parsley, garlic, vinegar, and olive oil. This vibrant green sauce adds a burst of flavor to the smoky meats, elevating the entire dining experience. Today, the best parrillada can be found in traditional Argentine and Uruguayan steakhouses, known as parrillas, where skilled chefs expertly grill the meats to juicy, charred perfection. The key to a stellar parrillada lies not only in the quality of the meats but also in the preparation of the chimichurri sauce. The balance of fresh herbs, tangy vinegar, and piquant garlic is crucial to achieving the authentic, bold flavors that define this iconic dish. While the classic chimichurri is a staple, some chefs may offer their own unique variations, incorporating additional ingredients such as red pepper flakes or oregano. Whether enjoyed in a bustling parrilla in Buenos Aires or at a cozy Uruguayan eatery, parrillada with extra chimichurri sauce is a celebration of South American culinary tradition and a testament to the art of grilling.
60 min
6
650 calories
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