Offer up parrillada, a platter of barbecued meats for a dinner big enough to serve a crowd.
Food Styling: Annie Probst.
This isn’t your standard barbecue.
Credit:Jacob Fox. Food Styling: Annie Probst. Prop Styling: Addelyn Evans
Also known as “asado”, Argentine-style barbecue is traditionally cooked over a parrilla grill.
Offering a variety of choices also encouragescommunal eatingeveryone can pick and choose their favorite bites along the way.
Ours comes together in minutes, using 15 cloves of garlic (yes, really!)
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for a powerhouse of flavor.
What Is Argentine Parrillada?
Other meats can include chorizo, blood sausage (morcilla), and sometimes chicken or pork.
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Cooked steaks are often topped with chimichurria bright and tangy sauce made with fresh herbs and garlic.
Score skirt or flank steak on both sides by making shallow cuts at 1-inch intervals in a diamond pattern.
Marinate the Meat
Pour marinade over the meat; seal bag.
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Turn bag to coat meat.
Marinate in the refrigerator for 4 to 8 hours, turning bag occasionally.
Drain and Dry Meat
Drain meat, discarding marinade.
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Pat meat dry with paper towels.
(For a gas grill, preheat grill.
Reduce heat to medium.
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Place meats on grill rack over heat.
Cover; grill as above.)
Serve
Serve meats with Chimichurri.
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Toss the Sauce
Add oil and vinegar.
Using a fork, toss to combine.
Serve sauce immediately or cover and chill for up to 3 days.
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Not sure what to do with the leftovers?
A parrilla grill is a traditional Argentine grill used for cooking asado (barbecue).
While some components for a parrillada can be completed ahead, grilling should be done right before serving.
Credit:Jacob Fox. Food Styling: Annie Probst. Prop Styling: Addelyn Evans
Store in an airtight container in the refrigerator until ready to use.
2,000 calories a day is used for general nutrition advice.
Credit:Jacob Fox
Credit:Jacob Fox
