The Ultimate Guide to Parrillada: Everything You Need to Know About This Grilled Meat Feast
+10 photos

The Ultimate Guide to Parrillada: Everything You Need to Know About This Grilled Meat Feast

10 servings
Parrillada is a meal that consists of a variety of meats that are grilled or barbecued.

Ingredients

  • beef skirt or flank steak

    cut 1 inch thick

    1 lb
  • beef porterhouse steak

    cut 1 inch thick

    1
  • beef shell or ribeye steaks

    cut 1 inch thick, boneless top loin

    2
  • cooked German sausages

    such as knackwurst or bratwurst

    5
  • bottled Italian salad dressing
    1 c
  • garlic
    2 clove
  • snipped fresh parsley
    2 tbsp
  • snipped fresh oregano

    thyme or marjoram

    3 tsp
  • salt
    1 tsp
  • ground black pepper
    ½ tsp
  • snipped fresh parsley
    3 c
  • garlic
    15 clove
  • snipped fresh oregano
    3 tbsp
  • red pepper
    ¾ tbsp
  • salt
    ¾ tsp
  • cooking oil
    ¾ c
  • white vinegar
    ½ c

Directions

  1. 1

    If desired, trim fat from steaks. Score skirt or flank steak on both sides by making shallow cuts at 1-inch intervals in a diamond pattern.

    Step 1
  2. 2

    Place all meats in a 2-gallon resealable plastic bag set in a large shallow dish.

    Step 2
  3. 3

    For marinade, in a small bowl, combine salad dressing, garlic, parsley, oregano, salt, and pepper.

    Step 3
  4. 4

    Pour marinade over the meat; seal bag. Turn bag to coat meat. Marinate in the refrigerator for 4 to 8 hours, turning bag occasionally.

    Step 4
  5. 5

    Drain meat, discarding marinade. Pat meat dry with paper towels.

    Step 5
  6. 6

    For a charcoal grill , grill meat on the rack of an uncovered grill directly over medium coals until meat reaches desired doneness, turning meat once halfway through grilling. Allow 17 to 21 minutes for skirt steak , 10 to 15 minutes for shell and porterhouse steaks, and 3 to 5 minutes for sausages. (For a gas grill, preheat grill. Reduce heat to medium. Place meats on grill rack over heat. Cover; grill as above.)

    Step 6
  7. 7

    When meats are done (145ºF for medium-rare; 160ºF for medium doneness) let stand several minutes before slicing.

    Step 7
  8. 8

    Serve meats with Chimichurri. Makes 10 servings. Chimichurri Sauce

    Step 8
  9. 9

    In a medium bowl, combine parsley, garlic, oregano, crushed red pepper, and salt.

    Step 9
  10. 10

    Add oil and vinegar. Using a fork, toss to combine. Serve sauce immediately or cover and chill for up to 3 days. Makes 1-1/2 cups.

    Step 10
The Ultimate Guide to Parrillada: Everything You Need to Know About This Grilled Meat Feast
+10

The Ultimate Guide to Parrillada: Everything You Need to Know About This Grilled Meat Feast

287 min10 servings344 cal

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About this Recipe

Master the Ultimate Grilled Meat Feast: Parrillada

Prepare for a truly spectacular grilled meat feast with this ultimate guide to Parrillada! More than just a barbecue, Parrillada is a vibrant celebration of flavors and textures, often considered the heart of Argentine parrillada culture. This recipe brings together a delightful array of expertly grilled meats, making it perfect for feeding a crowd and creating unforgettable memories.

What makes our Parrillada truly special is the thoughtful combination of premium cuts and aromatic preparations. We’re talking about succulent beef skirt or flank steak, robust porterhouse, and tender shell or ribeye steaks, all brought to life with a flavorful marinade of Italian dressing, fresh garlic, parsley, and oregano. The addition of savory German sausages offers a wonderful contrast and another layer of deliciousness to your platter.

The secret to an unforgettable Parrillada lies not just in the grilling, but in the vibrant fresh herb sauce. With generous amounts of fresh parsley, minced garlic, oregano, and a hint of crushed red pepper, this chimichurri-style condiment adds a crucial bright, zesty counterpoint to the rich, smoky meats. It’s the perfect drizzle or dipping sauce that elevates every bite!

Tips for Grilling Perfection:

  • Marinate generously: Allow the beef to soak up all those delicious flavors for at least 4 hours, or even overnight, for maximum tenderness and taste.
  • High heat for sear: Get your grill nice and hot to achieve that perfect char on the outside while keeping the inside juicy.
  • Rest your meat: Always let the grilled meats rest for 5-10 minutes after cooking. This helps the juices redistribute, ensuring every slice is tender.

Serving Suggestions & Variations: Serve your grand Parrillada platter with simple accompaniments like crusty bread to soak up juices, a fresh green salad, or roasted potatoes. For variations, feel free to include other grilled elements like chicken thighs, pork ribs, or even substantial grilled vegetables like bell peppers and onions to expand your feast even further!

Frequently Asked Questions