Parrillada Argentina
A legendary Argentine mixed grill featuring beef, chicken, and chorizo cooked over high heat and served with vibrant chimichurri. Authentic, smoky, and perfect for sharing.
- Total time
- 45 min
- Servings
- 2
- Calories
- 620
- Protein
- 58g
Ingredients
- 10 oz Beef ribeye or strip steak
- 2 pieces Chicken breast halves, bone-in and skin-on
- 6 oz Chorizo sausage (fresh, not smoked)
- 1 cup Fresh Italian parsley, stems removed
- 4 cloves Garlic cloves, peeled
- ¼ cup Red wine vinegar
- 1.5 teaspoon Kosher salt
- ½ teaspoon Coarse black pepper
Instructions
- 1
Roughly chop the parsley leaves into 1-inch pieces (discard stems), and place them in a small bowl; you should have about 1 cup.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—and add them to the bowl with the parsley.
- 3
Pour the red wine vinegar into the parsley-garlic bowl, add 1.5 teaspoons of salt and 0.5 teaspoon of pepper, then stir with a spoon until everything is mixed together. This is chimichurri; set it aside.
- 4
Pat the beef steak completely dry with paper towels, pressing gently all over the top and bottom surface to remove all moisture.
- 5
Pat both chicken breast halves completely dry with paper towels on all sides, pressing firmly to remove all moisture, so they will brown evenly.
- 6
Cut the chorizo sausage crosswise into 2-inch-long pieces, about the thickness of your thumb; you should have 3–4 pieces.
- 7
Season the beef steak on both sides with a pinch of salt and pepper; season both chicken pieces on both sides with a pinch of salt and pepper.
- 8
Place a 12-inch cast iron skillet over high heat and wait 2–3 minutes until it is very hot (a drop of water should sizzle and evaporate in 1 second).
- 9
Lay the beef steak in the center of the hot skillet and let it sit without moving for 3–4 minutes until the bottom is dark brown, almost charred.
- 10
Flip the beef steak over using tongs and cook for 2–3 more minutes on the second side until it feels firm but still yields slightly when pressed with your finger (medium-rare).
- 11
Transfer the cooked beef to a cutting board and let it rest uncovered for 3 minutes while you cook the chicken and chorizo.
- 12
Place both chicken breast halves skin-side down in the same hot skillet and let them sit without moving for 4–5 minutes until the skin is golden brown and crispy.
- 13
Flip the chicken breasts over using tongs and cook skin-side up for 3–4 more minutes until cooked through (the thickest part should reach 165°F if you test with a meat thermometer).
- 14
Push the chicken to the edges of the skillet and lay the chorizo pieces in the center of the hot pan in a single layer.
- 15
Cook the chorizo pieces, turning them with tongs every 30 seconds, for 4–5 minutes total until they are browned all over and the casing is tight and slightly split.
- 16
Transfer the cooked chicken breasts and chorizo pieces to the cutting board with the beef.
- 17
Slice the beef steak crosswise (against the grain, perpendicular to the fibers running lengthwise through the meat) into 0.5-inch-thick strips.
- 18
Cut each chicken breast in half lengthwise through the center, splitting it into 2 pieces; leave the skin and bone intact for authentic plating.
- 19
Arrange the beef slices, chicken pieces, and chorizo on a large serving plate, slightly overlapping in the center.
- 20
Spoon the chimichurri sauce over the top of the grilled meats, drizzling it evenly across all the beef, chicken, and chorizo.
Tools you’ll need
- 12-inch cast iron skillet
- Cutting board
- Chef's knife
- Meat thermometer
- Tongs
- Paper towels
- Small bowl
- Spoon
- Large serving plate
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