How to Grill an Argentinean Parrillada
Impress your guests by grilling with South American flair.
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Get out the grill and fire up the barbecue: The grilling recipes in this Howcast video series are just begging to be cooked.
You Will Need
- Charcoal grill
- 1 1/2" thick rib-eye steak
- 1" thick skirt or flank steak
- Chorizo sausage
- Coarse salt
- Tongs
- Clean cloth
- Olive oil
- Chimichurri
Steps
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Step 1
Take out the steaks
Remove the steaks from the refrigerator about an hour before grilling so they reach room temperature.
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Figure on 1/2 to 1 pound of meat per person.
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Step 2
Light the coals
Light a 2½-inch bed of coals and let them heat until they are covered with a layer of white ash -- about 30 minutes.
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Step 3
Salt the steaks
Pat the steaks and chorizo on all sides with coarse salt.
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Step 4
Grease the grill
Using tongs, wipe an olive-oil moistened cloth over the grill grate.
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Step 5
Cook the meat
Put the steaks and sausage on the grill, and leave them alone for five minutes for the sausage and thinner cuts of meat, and up to nine minutes for thicker steaks.
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If you want to form a crisscross pattern with the sear marks, rotate the meat about 90 degrees after five minutes.
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Step 6
Flip the steaks
Flip the meat and cook for another five to 10 minutes, depending on the thickness of the steaks and on how well-done you like them.
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Step 7
Let them rest
Let the steaks rest on a platter for a few minutes before cutting into them. Serve with chimichurri, a sauce made of garlic, parsley, oregano, red pepper flakes, red wine vinegar, and olive oil.
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Argentina consumes more beef per capita than any other country in the world.
