Parrillada is an Argentinian barbecue dish composed of various meats that are grilled and paired with different sauces, such as chimichurri or mushroom escabeche. This recipe hits back to the origins of Argentinian cooking and is very similar to what we now know as modern-day barbecue.
Origin & Cultural Significance
The art of Argentinian cooking has evolved over the years and has produced different cuisines and cooking styles. The history of cooking Parrillada dates back to the early 1500s, when the Spanish first brought cattle to the Argentinians.
The locals then started to find and develop several ways on how to cook the newly introduced meat. This is when the parrillada was first created and has since become one of the most authentic Latin American culinary techniques.
Parrillada is prepared by a metallic grill called parilla, which is placed on top of an open fire. The meat is then placed over the parilla and cooked slowly over burning charcoal.
The grilled meat is then referred to as the parrillada. This dish can be a combination of achuras (organ meats) and embutidos (sausages) or any other meat. Eventually, the dish was slowly adapted by every Argentinian household and has become a firm tradition and family favorite.
Argentinian Parrillada Recipe
Parrillada is an Argentinian barbecue dish composed of various meats that are grilled and paired with different sauces, such as chimichurri or mushroom escabeche. This recipe hits back to the origins of Argentinian cooking and is very similar to what we now know as modern-day barbecue.
Ingredients
- German sausages (halved lengthwise) - 5 pcs
- Beef porterhouse steak, (cut 1 inch thick) - 1 lb
- Beef skirt or flank steak (cut 1 inch thick) - 1 lb
- Beef shell/boneless top loin or ribeye steaks (cut 1 inch thick) - 2 pcs
- Italian salad dressing - 1 cup
- Fresh parsley (snipped) - 2 tbsp
- Fresh oregano, thyme or marjoram (snipped) - 3 to 4 tsp
- Garlic (minced) - 2 cloves
- Salt - 1 tsp
- Freshly ground black pepper - ½ tsp
Instructions
Preparation
- In a small bowl, prepare the marinade. Mix the parsley, oregano, garlic, salt, pepper and Italian salad dressing then set aside.
- Score the skirt and flank steak by cutting the surface of the meat about ⅛ to ¼ inch deep spaced approximately 1 inch apart in a diamond pattern. Trim the fat of the steak if desired.
- Prepare a large resealable bag over a shallow dish. Place all meat inside the bag then pour marinade over and seal the bag. Coat the meat by turning the closed bag over.
- Place the sealed bag inside the refrigerator and marinate for at least 4 to 8 hours while turning the bag once in a while.
- After marination, remove meat from the marinade and pat dry using paper towels.
- Prepare charcoal grill over medium heat. On an uncovered grill, place the marinated meat over the rack and cook.
- Halfway through the cooking, flip the meat once then grill the meat until preferred doneness.
- For skirt steaks, allow meat to cook for about 17 to 21 minutes, 10 to 15 minutes for shell and porterhouse steaks, and 3 to 5 minutes for sausages.
Chimichurri sauce
- Combine garlic, oregano, parsley, crushed red pepper and salt in a medium-sized bowl.
- Add the oil and vinegar and mix it using a fork. This serving can make up to 1 ½ cups.
- Serve sauce immediately with the parrillada. The prepared sauce can be chilled for up to 3 days in an airtight container.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 417Total Fat: 30gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 94mgSodium: 803mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 28g