Teresa's Recipes
Authentic Argentine Parrillada
Experience the vibrant flavors of Argentina with this mouthwatering parrillada, a traditional barbecue feast featuring an assortment of perfectly grilled meats and sausages. Each bite is infused with smoky goodness, enhanced by a zesty chimichurri sauce that adds a refreshing kick. Gather your friends and family for a shared meal that embodies the warmth and spirit of Argentine culture, where grilling is an art form and every gathering is a celebration.
Ingredients
- 1 cup Chimichurri sauce
- to taste Salt
- to taste Pepper
- 4, sliced Blood sausages
- 4, whole Chorizo sausages
- 4, bone-in and skin-on Chicken thighs
- 2 pounds Pork ribs
- 2 pounds, flank or ribeye preferred Beef steak
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 550
- Fat: 40g
- Carbs: 5g
- Protein: 45g
- Sodium: 800mg
- Sugar: 1g
Instructions
- Preheat your grill to medium-high heat.
- Season the beef steak, pork ribs, and chicken thighs with salt and pepper on all sides.
- 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).
- 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.
- 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.
- Slice the beef steak, pork ribs, and chicken thighs into smaller pieces for easy serving.
- Arrange the grilled meats and sausages on a large platter, and serve with a generous bowl of chimichurri sauce on the side.
- Pair your parrillada with traditional Argentine sides like grilled vegetables, fresh salads, or crusty bread.
Tips
- For an authentic experience, consider using a mix of hardwood charcoal and wood chips to impart a smoky flavor.
- Feel free to customize the meats based on your preferences—lamb and other cuts are also popular in parrillada.
- Chimichurri can be made a day in advance for even more flavor.