Parrillada: Enjoy Argentina’s Mixed Grill Feast at Home

Ingredients & Easy Add-ons

Here’s what you’ll need to start your mixed grill feast:

Essentials

• Beef (200g / about 7 oz):
  Ribeye, sirloin, or short ribs are classic but any steak cut will work.

• Pork (200g / about 7 oz):
  Chops, ribs, or pork belly for variety.

• Sausage (200g / about 7 oz):
  Argentine chorizo or your favorite grilling sausage.

• Oil (2 tbsp):
  Vegetable, canola, or light olive oil for brushing.

• Salt (1 tsp):
  Coarse sea salt or kosher salt for authentic flavor.

Optional Add-ons

• Chicken (thighs, drumsticks, or breast):
  For even more variety.

• Morcilla (blood sausage), sweetbreads, or other grill favorites.

• Vegetables:
  Grilled peppers, onions, corn, and eggplant.

Classic Sides

• Chimichurri sauce:
  A must! Bright, herby, and garlicky—see tips below.

• Bread:
  Crusty baguette or rolls.

• Fresh salads or grilled veggies.

Nutrition Facts (Per Serving: ~200g mixed meat)

• Calories: ~480 kcal

• Protein: 40g

• Carbohydrates: 2g

• Fat: 35g

• Sodium: ~890mg
  Values vary with meat cuts and portion size.

Step-by-Step Instructions: How To Make Parrillada

1. Prep the Meats

• Pat all meats dry.

• Rub each with oil and sprinkle generously on all sides with salt.

• Let rest at room temperature while the grill heats.

2. Preheat Grill

• Fire up your charcoal or gas grill to medium-high heat.
  (Charcoal is classic for extra smoky flavor but a grill pan or broiler works in a pinch.)

3. Grill the Meats

• Place all the meats on the grill.

• Grill for about 10 minutes per side, turning once, until each cut is beautifully charred, cooked through, and juicy.

• Sausages may need less time; beef and pork may need more if thick.

• If grilling different cuts, add the thickest pieces first and stagger timing for even doneness.

4. Rest & Slice

• Transfer meats to a board. Rest 5 minutes for juiciest texture.

• Slice or chop into pieces for sharing.

5. Serve with Chimichurri

• Arrange on a tray or platter.

• Serve hot, family-style, with a big bowl of chimichurri and plenty of bread on the side.

Tips & Tricks for Parrillada Success

• Use good coarse salt: It draws out flavor and helps create a delicious crust.

• Don’t over-season: Argentine BBQ is all about the meat! Resist the urge to add too many spices.

• Let meat rest after grilling: Locks in juices and makes slicing easier.

• Keep the grill hot: For beautiful sear marks and that signature BBQ taste.

• Chimichurri matters: Make your own with parsley, garlic, oil, vinegar, oregano, and a pinch of chili flakes (see below).

Classic Chimichurri Recipe (Quick Version)

Ingredients:

• 1 cup parsley (finely chopped)

• 3–4 cloves garlic (minced)

• ½ cup olive oil

• 2 tbsp red wine vinegar

• 1 tsp dried oregano

• ½ tsp chili flakes (optional)

• Salt & pepper to taste

Instructions:
Mix all ingredients in a bowl. Let stand 20+ minutes for flavors to meld.

Creative Serving Ideas

• Parrillada platter: Pile meats high on a wooden board with bowls of chimichurri and salsa criolla (tomato & onion relish).

• With grilled veggies: Corn, peppers, zucchini, and mushrooms for color and flavor.

• Serve with simple fries or potato salad: Classic BBQ sides.

• Make sandwiches: Stuff crusty bread with assorted meats and drizzle with extra sauce.

Frequently Asked Questions (FAQ)

Q: Do I need a special grill for parrillada?
A: No! Any grill—charcoal, gas, electric, even a stovetop grill pan—will do.

Q: Can I marinate the meats?
A: It’s not traditional, but if you prefer, marinate pork or chicken for extra moisture.

Q: How do I know when the meats are done?
A: Use a meat thermometer (145°F/63°C for pork, 135°F/57°C for medium-rare beef). Sausages should be firm and juices run clear.

Q: Is parrillada gluten-free?
A: Yes! Just check that your sausages and chimichurri are gluten-free and choose gluten-free bread if needed.

Q: How do I store leftovers?
A: Cool and store in airtight containers in the fridge. Reheat gently or enjoy cold.