Argentine Parrillada

By carvalhohm

Parrillada is a meal of a variety of meats that are grilled or barbecued. This version uses four types, including skirt steak and bratwurst for a dinner big enough to serve a crowd.

Ingredients

• 1 pound beef skirt or flank steak, cut 1 inch thick
• 1 beef porterhouse steak, cut 1 inch thick
• 2 beef shell (boneless top loin) or ribeye steaks, cut 1 inch thick
• 5 cooked German sausages, such as knackwurst or bratwurst, halved lengthwise
• 1 cup bottled Italian salad dressing
• 2 cloves garlic, minced
• 2 tablespoon snipped fresh parsley
• 3 to 4 teaspoons snipped fresh oregano, thyme or marjoram
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Chimichurri Sauce*
• 3 cups snipped fresh parsley
• 15 cloves garlic, minced
• 3 Tbsp. snipped fresh oregano
• 3/4 tsp. crushed red pepper
• 3/4 tsp. salt
• 3/4 cup cooking oil
• 1/2 cup white vinegar

Preparation

Step 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 diamond pattern. Place all meats in 2-gallon resealable plastic bag set in large shallow dish. For marinade, in small bowl, combine salad dressing, garlic, parsley, oregano, salt, and pepper. Pour marinade over meat; seal bag. Turn bag to coat meat. Marinate in refrigerator for 4 to 8 hours, turning bag occasionally. Drain meat, discarding marinade. Pat meat dry with paper towels.

2.For charcoal grill, grill meat on rack of 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 gas grill, preheat grill. Reduce heat to medium. Place meats on grill rack over heat. Cover; grill as above.) When meats are done (145 degrees for medium-rare; 160 degrees for medium doneness) let stand several minutes before slicing. Serve meats with Chimichurri.

3.*Chimichurri Sauce: In medium bowl, combine parsley, garlic, oregano, crushed red pepper, and salt. Add oil and vinegar. Using fork, toss to combine.

4.Serve sauce immediately or cover and chill for up to 3 days. Makes 1-1/2 cups.