Argentinian Grilled Meat Feast

Ingredients

• 1.5 kg (3.3 lbs) beef steak (such as ribeye or sirloin) 1.5 kg (3.3 lbs) beef steak (such as ribeye or sirloin)
• 500g (1.1 lbs) pork tenderloin 500g (1.1 lbs) pork tenderloin
• 500g (1.1 lbs) sausages (chorizo or morcilla) 500g (1.1 lbs) sausages (chorizo or morcilla)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup olive oil 1/4 cup olive oil
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Chimichurri sauce, for serving Chimichurri sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, olive oil, red wine vinegar, parsley, oregano, paprika, salt, and pepper to create the marinade.
2. 2.
   Place the beef steak, pork tenderloin, and sausages in a large dish or resealable bag. Pour the marinade over the meats, ensuring they are well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the meats from the marinade and let any excess marinade drip off.
5. 5.
   Grill the meats to your desired level of doneness, turning occasionally to ensure even cooking. The beef steak and pork tenderloin will take approximately 10-15 minutes per side, while the sausages will take around 8-10 minutes.
6. 6.
   Once cooked, transfer the meats to a cutting board and let them rest for a few minutes.
7. 7.
   Slice the beef steak and pork tenderloin into thin strips. Serve the grilled meats with chimichurri sauce on the side.

Treat your ingredients with care...

• Beef steak — For a tender and juicy result, make sure to choose a well-marbled cut of beef steak, such as ribeye or sirloin.
• Pork tenderloin — Avoid overcooking the pork tenderloin to maintain its tenderness. Cook until the internal temperature reaches 145°F (63°C).
• Sausages — Prick the sausages with a fork before grilling to prevent them from bursting.

Tips & Tricks

• For an extra smoky flavor, consider using wood chips or chunks on your grill.
• Serve the Parrillada with traditional Argentinian sides like grilled vegetables, roasted potatoes, or a fresh green salad.
• Experiment with different cuts of meat and sausages to personalize your Parrillada.
• Make extra chimichurri sauce to drizzle over the grilled meats for an added burst of flavor.
• Allow the meats to rest before slicing to retain their juices.

Serving advice

Serve the Argentinian Grilled Meat Feast on a large platter, allowing guests to help themselves to the assortment of meats. Accompany it with chimichurri sauce, grilled vegetables, and crusty bread.

Presentation advice

Arrange the sliced meats on the platter, creating an enticing display of colors and textures. Garnish with fresh parsley or cilantro for a vibrant touch.