Authentic Argentine Parrillada

Ingredients

Chimichurri sauce

1 cup

Salt

to taste

Pepper

to taste

Blood sausages

4, sliced

Chorizo sausages

4, whole

Chicken thighs

4, bone-in and skin-on

Pork ribs

2 pounds

Beef steak

2 pounds, flank or ribeye preferred

Instructions

1. Preheat your grill to medium-high heat.
2. Season the beef steak, pork ribs, and chicken thighs with salt and pepper on all sides.
3. Place the beef steak, pork ribs, and chicken thighs on the grill. Cook for about 10-15 minutes per side, or until the meats reach your desired level of doneness (medium-rare is recommended for beef).
4. While the larger cuts of meat are grilling, place the chorizo sausages and sliced blood sausages on the grill. Cook until they are browned and cooked through, about 6-8 minutes, turning occasionally.
5. Once the meats are finished grilling, remove them from the grill and let them rest for a few minutes to allow the juices to redistribute.
6. Slice the beef steak, pork ribs, and chicken thighs into smaller pieces for easy serving.
7. Arrange the grilled meats and sausages on a large platter, and serve with a generous bowl of chimichurri sauce on the side.
8. Pair your parrillada with traditional Argentine sides like grilled vegetables, fresh salads, or crusty bread.