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Parrillada Argentina: A Feast for the Senses with Red and Green Chimichurri

The memory is still vivid: Asado smoke swirling in the air, the rhythmic crackle of embers, and the boisterous laughter of family gathered around a makeshift grill in my grandfather’s backyard. He’d preside over the flames like a conductor, coaxing out the perfect sear and smoky kiss on each cut of meat. The star, always, was the parrillada – a symphony of grilled meats and vegetables, elevated by the vibrant, herby tang of chimichurri. More than just a meal, it was an experience, a celebration of tradition and togetherness.

Recipe Overview

Prep Time: 1 hour (plus 12 hours refrigeration for seasoning oil)
Cook Time: 45 minutes
Total Time: 13 hours 45 minutes
Servings: 4-6
Yield: One large platter
Dietary Type: Varies depending on sausage selection (generally not gluten-free or dairy-free)

Ingredients

Seasoning Oil

2 cups vegetable oil
1 cup fresh oregano leaves, finely chopped
1 tablespoon ground cumin
1 tablespoon Spanish paprika
1 bunch fresh Italian parsley, finely chopped

Green Chimichurri

6 bunches fresh Italian parsley, cleaned and dried
1 tablespoon sea salt
½ cup olive oil
½ cup vegetable oil
¼ cup red wine vinegar
¼ cup rice vinegar
¼ cup white vinegar
12 fresh garlic cloves, peeled
⅛ tablespoon cumin
⅛ tablespoon fresh oregano leaves
⅛ tablespoon red pepper flakes
⅛ tablespoon fresh ground black pepper

Red Chimichurri

6 bunches fresh Italian parsley, cleaned and dried
1 tablespoon sea salt
½ cup olive oil
½ cup vegetable oil
¼ cup red wine vinegar
¼ cup rice vinegar
¼ cup white vinegar
12 fresh garlic cloves, peeled
½ cup Spanish paprika
⅛ tablespoon cayenne pepper
⅛ tablespoon cumin
⅛ tablespoon red pepper flakes
⅛ tablespoon fresh oregano
⅛ tablespoon fresh ground black pepper

Citrus Vinaigrette

½ cup fresh lemon juice
1 tablespoon Dijon mustard
¼ teaspoon sea salt
⅛ tablespoon fresh ground black pepper
1 egg yolk
¾ cup extra-virgin olive oil

Meat and Vegetables

10 ounces grass-fed hanger steak
10 ounces grass-fed skirt steak
5 bone-in grass-fed short ribs
1 Argentine pork sausage
1 Argentine blood sausage (morcilla)
1 lobe veal sweetbreads
Sea salt, to taste
1 vine-ripe tomato
1 bunch green asparagus

Equipment Needed

Food processor
Whisk
Small pot
Medium bowl
Grill
Wooden serving platter

Instructions

Prepare the Seasoning Oil: In a bowl, thoroughly combine the vegetable oil, fresh oregano, cumin, Spanish paprika, and fresh Italian parsley. Refrigerate this mixture for at least 12 hours to allow the flavors to meld.
Make the Green Chimichurri:
- In a food processor, add one-third of the fresh Italian parsley, roughly chopped.
- Dissolve the sea salt in ½ cup of water and set aside.
- Add the olive oil, vegetable oil, red wine vinegar, rice vinegar, white vinegar, and garlic to the food processor.
- Add half of the salt water solution and begin mixing for 3 to 5 minutes.
- Add the cumin, oregano, red pepper flakes, and black pepper.
- Add the remaining parsley in 2 batches, mixing for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary to achieve your desired consistency. The chimichurri should be a vibrant green, and the texture should be slightly coarse.
Make the Red Chimichurri:
- In a food processor, add one-third of the fresh Italian parsley, roughly chopped.
- Dissolve the sea salt in ½ cup of water and set aside.
- Add the olive oil, vegetable oil, red wine vinegar, rice vinegar, white vinegar, and garlic to the food processor.
- Add half of the salt water solution, and start mixing for 3 to 5 minutes.
- Add the cayenne pepper, Spanish paprika, cumin, red pepper flakes, oregano, and black pepper, and mix for 6 minutes. The paprika is key here, giving this chimichurri its signature color.
- Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary. Taste and adjust seasonings as desired.
Prepare the Citrus Vinaigrette:
- In a small bowl, whisk together the lemon juice, Dijon mustard, sea salt, black pepper, and egg yolk.
- Slowly drizzle in the extra-virgin olive oil while whisking continuously until the vinaigrette is emulsified and creamy.
- Add water, up to ¼ cup, as needed to reach your desired consistency.
Prepare the Grill: Heat your grill to very high heat, around 410 degrees F. Reserve a separate section of the grill, away from the vegetables, and heat it to medium heat, around 250 degrees F. This allows for different cooking temperatures for the meats and vegetables.
Season the Meats: Sparingly brush the prepared seasoning oil on all sides of the hanger steak, skirt steak, short ribs, pork sausage, and blood sausage.
Grill the Meats: Place the meat on the grill at a diagonal angle. Sprinkle the tops of all cuts with sea salt. Turn the meats only diagonally when you see deep grill marks and the meat is sizzling. Sprinkle the other side of the meat with sea salt and cook until medium-rare. Remember that carry-over cooking will continue after you remove the meat from the grill. The short ribs will require a longer cooking time than the steaks.
Prepare the Sweetbreads: Cut the veal sweetbread lobe in the middle, leaving one side uncut so it hinges open like a book. Coat it in the seasoning oil and sea salt. Grill it first on the cut side. Then close it and grill both opposite sides until golden and crisp. The sweetbreads should be cooked through and slightly caramelized.
Prepare the Tomato: Cut the tomato in half and make a cross with a sharp knife in the center of the pulp. Coat with the seasoning oil, and pour a small tablespoon of the oil in the center of the core. Season with salt and add some oregano. Place on the grill, cut-side up. Cook until soft with char around the edges and bottom.
Prepare the Asparagus: Cut the white bottoms off the asparagus, and peel them halfway up the stalk. Blanch them in salted hot water for 3 minutes in a small pot, and then immediately transfer them to a medium bowl of ice water to stop the cooking process. Dry them and coat in the seasoning oil, and sprinkle them with salt. Place them on the grill over medium heat until they are nicely marked on both sides and tender-crisp.
Plate and Serve: Arrange the grilled meat, sausages, tomato, and asparagus artfully on a traditional wooden Argentine platter. Sprinkle with sea salt. Serve immediately with generous portions of both the green chimichurri and the red chimichurri, as well as the citrus vinaigrette.

Expert Tips & Tricks

Marinate the Meat: While the recipe calls for simply brushing the meat with seasoning oil, marinating the meat in the seasoning oil for a few hours (or even overnight) will result in even more flavorful and tender results.
Temperature Control is Key: Pay close attention to the grill temperature. Overcrowding the grill can lower the temperature, resulting in steamed rather than seared meat. Work in batches if necessary.
Rest the Meat: After grilling, let the meat rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful cut. Tent loosely with foil to keep warm.
Chimichurri Consistency: The consistency of the chimichurri sauces can be adjusted to your liking. Add more olive oil for a smoother sauce, or more vinegar for a tangier one.
Sweetbreads Prep: For the best texture, soak the sweetbreads in cold water for several hours before cooking, changing the water frequently. This helps to remove any impurities.

Serving & Storage Suggestions

Serve the parrillada immediately after grilling. The combination of smoky meats, vibrant chimichurri, and grilled vegetables is best enjoyed hot and fresh. Offer crusty bread alongside to soak up the delicious sauces.

Leftover grilled meats can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven. The chimichurri sauces will keep in the refrigerator for up to a week. The citrus vinaigrette is best used within 2 days.

Nutritional Information

(Note: These values are estimates and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	2650 kcal	N/A
Total Fat	275 g	423%
Saturated Fat	40 g	198%
Cholesterol	106 mg	35%
Sodium	3915 mg	163%
Total Carbohydrate	35 g	11%
Dietary Fiber	16 g	64%
Sugars	5 g	18%
Protein	26 g	51%

Variations & Substitutions

Spice It Up: For a spicier kick, add more red pepper flakes or cayenne pepper to the red chimichurri. You could even include a finely chopped chili pepper like aji molido.
Herb Variations: Feel free to experiment with different herbs in the chimichurri sauces. Cilantro, mint, or even a touch of rosemary can add interesting flavor notes.
Vegetarian Option: Add grilled halloumi cheese or portobello mushrooms to the parrillada for a vegetarian-friendly option.
Sausage Selection: The choice of sausage is highly personal and regional. Explore different Argentine sausages or other high-quality sausages from your local butcher.

FAQs (Frequently Asked Questions)

Q: What is chimichurri?
A: Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. It’s typically made from finely chopped parsley, garlic, olive oil, oregano, and other seasonings.

Q: Can I make the chimichurri ahead of time?
A: Absolutely! In fact, making the chimichurri a day or two in advance allows the flavors to meld and deepen. Store it in the refrigerator in an airtight container.

Q: What’s the best way to grill sweetbreads?
A: To prevent them from drying out, make sure to sear them quickly over high heat and avoid overcooking. They should be slightly crisp on the outside and tender on the inside. Soaking beforehand helps as well.

Q: What if I don’t have a grill?
A: You can achieve a similar effect by using a grill pan on your stovetop or by broiling the meats in your oven. Adjust cooking times accordingly.

Q: What kind of wood is best for grilling parrillada?
A: While gas grills are common, using hardwood charcoal or wood chunks (like oak or mesquite) will impart a delicious smoky flavor to the meat.

Final Thoughts

Bringing the flavors of an Argentine parrillada to your table is more than just cooking; it’s about creating an experience. The sizzling meats, the fragrant herbs, and the shared laughter – it all comes together to form a memory. Don’t be afraid to experiment with different cuts of meat, vegetables, and seasonings to create your own signature version. Gather your friends and family, fire up the grill, and enjoy the vibrant flavors of Argentina!

Parrillada Argentina With Red and Green Chimichurri Sauces Recipe