Argentine Parrillada

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.

Argentine Parrillada

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  • 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 
  • 1/2  teaspoon 
    freshly ground black pepper
Chimichurri Sauce
  • 3   cups 
    snipped fresh parsley
  • 15   cloves 
    garlic, minced
  • 3   tablespoons 
    snipped fresh oregano
  • 3/4  tablespoon 
    crushed red pepper
  • 3/4  teaspoon 
  • 3/4  cup 
    cooking oil
  • 1/2  cup 
    white vinegar

If desired, trim fat from steaks. Score skirt or flank steak on both sides by making shallow cuts at 1-inch intervals in a diamond pattern. Place all meats in a 2-gallon resealable plastic bag set in a large shallow dish. For marinade, in a small bowl, combine salad dressing, garlic, parsley, oregano, salt, and pepper. Pour marinade over the meat; seal bag. Turn bag to coat meat. Marinate in the refrigerator for 4 to 8 hours, turning bag occasionally. Drain meat, discarding marinade. Pat meat dry with paper towels.
For a charcoal grill, grill meat on the rack of an 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 a 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 F for medium-rare; 160 degrees F for medium doneness) let stand several minutes before slicing. Serve meats with Chimichurri. Makes 10 servings.
Chimichurri Sauce
In a medium bowl, combine parsley, garlic, oregano, crushed red pepper, and salt. Add oil and vinegar. Using a fork, toss to combine. Serve sauce immediately or cover and chill for up to 3 days. Makes 1-1/2 cups.

Nutrition information
Per Serving: cal. (kcal) 344, Fat, total (g) 21, chol. (mg) 89, sat. fat (g) 7, carb. (g) 2, Monosaturated fat (g) 8, Polyunsaturated fat (g) 3, sugar (g) 1, pro. (g) 35, vit. A (IU) 49, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 12, Cobalamin (Vit. B12) (g) 4, sodium (mg) 703, Potassium (mg) 570, calcium (mg) 20, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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