📝 About This Recipe
Experience the soul of South American social dining with this Parrillada Mixta, a magnificent spread of premium meats grilled to smoky perfection. Originating from the vast grasslands of Argentina and Uruguay, this feast combines various cuts of beef, pork, and sausages to create a symphony of textures and flavors. It is more than just a meal; it is a celebration of fire, quality salt, and the art of the 'asado' that brings friends and family together around the coals.
🥗 Ingredients
The Meats
- 2 lbs Skirt Steak (Entraña) (trimmed of excess silver skin)
- 2 lbs Short Ribs (Asado de Tira) (flanken-style, cut 1/2 inch thick across the bone)
- 4 pieces Chorizo Argentino (fresh pork sausages)
- 2 pieces Morcilla (Spanish-style blood sausage)
- 4 pieces Chicken Thighs (bone-in, skin-on)
- 1 lb Sweetbreads (Mollejas) (soaked in milk for 2 hours and blanched)
Seasoning & Aromatics
- 1/2 cup Sal Parrillera (coarse sea salt or kosher salt)
- 3 pieces Lemons (halved, for the sweetbreads and chicken)
- 1/4 cup Olive Oil (for brushing)
Classic Chimichurri Sauce
- 1 bunch Fresh Parsley (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Dried Oregano
- 1 teaspoon Red Pepper Flakes
- 1/4 cup Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
👨🍳 Instructions
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1
Prepare the Chimichurri: In a medium bowl, combine chopped parsley, minced garlic, oregano, red pepper flakes, vinegar, and olive oil. Stir well and let it sit at room temperature for at least 1 hour to allow flavors to meld.
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2
Meat Preparation: Take all meats out of the refrigerator 45 minutes before grilling to bring them to room temperature. This ensures even cooking.
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3
Fire up the Grill: Prepare a charcoal or wood-fired grill. Create a two-zone heat setup: one side with high direct heat and the other with medium-low heat. If using charcoal, wait until the coals are covered in grey ash.
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4
Prep the Mollejas (Sweetbreads): After blanching and cooling, slice them into 1/2 inch thick rounds. Pat them very dry with paper towels.
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5
Seasoning: Generously coat the beef cuts (Skirt Steak and Short Ribs) with coarse salt. For the chicken, use salt and a squeeze of lemon. Do not salt the sausages.
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6
Start the Chicken: Place the chicken thighs on the medium-heat zone skin-side down. These take the longest (about 25-30 minutes). Flip halfway through until the internal temperature reaches 165°F.
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7
Grill the Sausages: Place the Chorizo and Morcilla on the medium-heat zone. Grill the Chorizo for 15-20 minutes, turning occasionally. Add the Morcilla only for the last 10 minutes as it is already precooked and just needs to be heated through and crisped.
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8
Sear the Short Ribs: Place the Asado de Tira over direct high heat. Sear for 4-5 minutes per side until a crust forms but the center remains juicy.
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9
Grill the Mollejas: Place sweetbreads over high heat. Grill for 5-6 minutes per side until they are golden brown and very crispy. Squeeze fresh lemon juice over them while grilling.
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10
Flash-Grill the Skirt Steak: Place the Entraña over the hottest part of the grill. Cook for 3-4 minutes per side for a perfect medium-rare. This cut cooks quickly!
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11
Rest the Meat: Transfer all meats to a large wooden cutting board or a warm platter. Tent loosely with foil and let rest for 5-10 minutes. This is crucial for retaining juices.
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12
Final Carving: Slice the Skirt Steak against the grain into 1-inch strips. Cut the short ribs between the bones. Slice the sausages into thick rounds.
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13
Serve: Arrange all the meats beautifully on a large platter. Drizzle a little Chimichurri over the beef and serve the rest in a bowl on the side.
💡 Chef's Tips
Always use 'Sal Parrillera' or coarse salt; fine table salt will make the meat too salty and won't create the signature crust. Never poke the sausages with a fork while grilling, as the juices will escape and cause flare-ups and dry meat. For the most authentic flavor, use a mix of hardwood lump charcoal and oak or hickory wood chunks. If the fire gets too hot, keep a spray bottle of water nearby or move the meat to the cooler zone to prevent charring. Always slice the skirt steak against the grain, or it will be tough to chew regardless of how well it is cooked.
🍽️ Serving Suggestions
Serve with a classic 'Ensalada Mixta' of butter lettuce, sliced tomatoes, and onions dressed in oil and vinegar. Provide plenty of warm, crusty baguette slices to soak up the juices and chimichurri. Pair with a bold Argentinian Malbec or a crisp Torrontés white wine. Grilled vegetables like bell peppers, eggplant, and thick onion slices make for a great colorful accompaniment. Finish the meal with a side of 'Provoleta' (grilled provolone cheese) for the ultimate asado experience.