Parillada

Argentinians adore meat, especially beef that grazes on the grassy plains of the Argentine pampas. Argentine beef is said to be the best in the world, and the percentage of meat-eaters is also the highest.

Details

  • Preparation Time: 140 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 14

Ingredients

chimichurri

  • 120 ml Oil, olive

  • 120 ml Vinegar, red wine

  • 90 ml Water

  • 2 bouquet Spices, oregano, dried

  • 2 bouquet Parsley, fresh

  • 2 pod Garlic, fresh

  • 0.5 teaspoons Chili peppers, red chili, dried

for grilling

  • 1.4 kg Meat, beef, thigh

  • 2.3 kg Meat, beef, ribs

  • 4 pieces Bacon

  • 4 pieces Meat, chicken, breasts

  • 4 pieces Meat, chicken, wings

  • 4 pieces Meat, chicken, thighs

  • 4 pieces Meat, chicken, loaves

  • 4 pieces Lemon, fresh, without shell

  • 2 spoons Salt, table

Steps

  1. Prepare the chimichurri from the ingredients. Divide it into two containers: one for coating the meat on the grill, the other for serving with the cooked meat.

  2. Wash the meat and dry it with paper towels. Cut the beef thigh into 5 cm thick slices and make shallow cuts in them to prevent curling during cooking. Place all the meat in a large bowl. Wash the lemons, cut them in half, and squeeze the juice over the meat. Salt both sides of the meat and let it rest for at least 1 hour.

  3. If using a gas grill, set it to medium heat. For a traditional charcoal or briquette grill, the coals or briquettes should be covered with a thin layer of ash, glowing, and spread in an even layer.

  4. First, place the beef and sausages in the center of the grill (grates or plates). If flames start to rise from the coals, move the meat to the edge of the grill and wait a bit. Be careful not to burn the meat. After about 15 minutes, flip the beef and sausages and add the chicken to the grill, cooking each side for 8 minutes.

  5. After half an hour of cooking, brush all the meat pieces with chimichurri sauce, being careful to minimize dripping onto the coals. Cook for another 5 minutes, then flip, brush the other side, and cook for another 5 minutes. The meat should be cooked but juicy inside, not overcooked. Remove the meat from the grill and arrange it on plates. Let it rest for a few minutes to allow the juices to reabsorb. Serve with the second container of chimichurri sauce.

Nutrition Information (Per 100g)

  • Calories: 238.07 kcal
  • Fat: 17.26 g
    • Saturated Fat: 6.26 g
  • Carbohydrates: 0.69 g
    • Sugars: 0.08 g
  • Protein: 17.11 g
  • Fiber: 0.3 g

Advice

Never place meat directly from the refrigerator onto the grill: the meat is more tender if it is at room temperature. Piercing the meat causes it to lose precious juices, so use tongs instead of forks for flipping. The chimichurri sauce used to coat the raw meat should never be served with the cooked meat; discard it. If any sauce remains that was served with the cooked meat, it can be stored in the refrigerator and must be used within 3 weeks.