Argentine Parrillada

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

Description

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.

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