Grilling & BBQ

Parrillada

Experience the heart of South American BBQ with this Parrillada Mixta, featuring a bounty of succulent meats, savory sausages, and charred vegetables. Perfectly seasoned and grilled over an open flame, it's a communal feast designed for sharing and celebration.

Prep

45m

Cook

60m

Serves

Calories

850kcal

Qty	Ingredient
2 lbs 900 g	Skirt Steak (Entraña)
2 lbs 900 g	Beef Short Ribs (Asado de Tira), flanken cut
4 links 450 g	Argentine Chorizo (Pork Sausage)
2 links 250 g	Morcilla (Blood Sausage)
1 lb 450 g	Beef Sweetbreads (Mollejas)
0.25 cup 60 g	Coarse Sea Salt (Sal Parrillera)
2 whole 2 whole	Lemons, halved
1 cup 240 ml	Homemade Chimichurri Sauce

2 Method

Step 1. Prepare the Grill: Light a large chimney of charcoal or hardwood. Once the coals are glowing red and covered in gray ash, spread them under the grill grate to create a medium-high heat zone and a medium heat zone.

Step 2. Prep the Sweetbreads: Soak the sweetbreads in cold water and lemon juice for 30 minutes. Pat dry and trim any excess membrane.

Step 3. Season the Meat: Generously season the skirt steak and short ribs with coarse sea salt on both sides about 10 minutes before grilling. Do not salt the sausages.

Step 4. Start Grilling the Offal and Ribs: Place the short ribs and sweetbreads over medium heat. Grill the ribs for 10-12 minutes per side until charred. Grill the sweetbreads for about 15 minutes per side until crispy and golden, squeezing lemon juice over them as they cook.

Step 5. Add Sausages: Place the chorizos on the medium heat zone. Cook for 15-20 minutes, turning occasionally. Add the morcillas (blood sausages) during the last 10 minutes, as they are usually pre-cooked and only need heating and crisping.

Step 6. Sear the Steak: Place the skirt steak over the high-heat zone. Grill for 4-5 minutes per side for medium-rare.

Step 7. Rest and Serve: Remove all meats to a large wooden board. Let the steak and ribs rest for 5-10 minutes. Slice the steak against the grain and serve the entire platter hot with plenty of chimichurri on the side.

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Always use hardwood or charcoal for an authentic smoky flavor; avoid gas grills if possible.
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The 'Sal Parrillera' (coarse salt) is essential as it melts slowly and doesn't over-salt the meat like table salt might.
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Don't prick the chorizos; you want to keep the juices inside the casing for maximum flavor.
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Ensure your grill grate is very clean and oiled before starting to prevent the delicate sweetbreads from sticking.

? FAQ

What exactly is a Parrillada?

A Parrillada is a traditional South American meal consisting of a variety of grilled meats, sausages, and often offal, served together on a large platter or a small portable grill (brasero).

Can I substitute the offal (sweetbreads)?

Yes, if sweetbreads aren't your preference, you can substitute them with chicken thighs, pork flank (matambrito), or even thick-cut bell peppers and provolone cheese (provoleta).

How do I know when the meat is done?

For an authentic experience, use the 'hand test' or an instant-read thermometer. Skirt steak is best at 130-135°F (54-57°C), while sausages should reach 160°F (71°C).

What are the best side dishes for Parrillada?

The most traditional sides are a simple green salad (Ensalada Mixta) with lettuce, tomato, and onion, or crispy french fries.