Argentine Parrillada


  • 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 tablespoons snipped fresh parsley
  • 3 - 4 teaspoons snipped fresh oregano, thyme or marjoram
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


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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