Argentine Mixed Grill (Parrillada)
Parrillada Say it: pah-ree-SHAH-dah
Parrillada is Argentina's celebratory mixed grill, the centerpiece of weekend asados shared with family and friends. It layers smoky beef short ribs and flank steak with juicy chorizo and bubbling provoleta, all cooked over wood or charcoal. The seasoning is intentionally simple—coarse salt—so the beef tastes deep, mineral, and rich, brightened by a spoonful of punchy chimichurri. It is less a single cut than a generous, slow-paced ritual that turns grilling into a feast.
Argentine Mixed Grill (Parrillada)
Parrillada
Pronounced pah-ree-SHAH-dah
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the grill
For the chimichurri
Method
Make the chimichurri. in a medium bowl, combine the parsley, garlic, dried oregano, red pepper flakes, 1 tsp coarse salt, red wine vinegar, and olive oil. Stir well and let it sit at room temperature while you grill so the flavors meld.
Prepare the grill for two-zone cooking. bank the coals on one side or set a gas grill to medium-high heat, about 400°F (200°C). Clean and lightly oil the grates.
Pat the short ribs and flank steak dry with paper towels, then season both sides generously with the 2 tsp coarse salt. Let them sit for 10 minutes while the grill heats.
Grill the short ribs over direct heat until a deep brown crust forms and the edges begin to crisp, about 4-5 minutes per side, moving them to the cooler side if flare-ups occur.
Grill the flank steak over direct heat until well browned and medium-rare, about 5-7 minutes per side, or until the internal temperature reaches 130°F (54°C). Transfer to a cutting board and rest.
Grill the chorizos over direct heat, turning occasionally, until deeply browned and cooked through, about 10-12 minutes. Split them lengthwise in the last minute if you like crisp, charred edges.
Place the provoleta slices on a piece of foil or a small cast-iron skillet over direct heat. Cook until the cheese melts and turns golden at the edges, about 3-5 minutes, watching so it doesn't burn.
Slice the rested flank steak thinly against the grain and cut the short ribs between the bones. Slice the chorizos into thick pieces.
Arrange everything on a large platter with the melted provoleta, spoon some chimichurri over the meat, and serve the rest on the side.
Regional variant: Parrillada con Achuras (Offal Mixed Grill)
Add cleaned and soaked sweetbreads (mollejas), small intestine rings (chinchulines), and kidneys to the grill for a more traditional asado. Blanch the sweetbreads for 10 minutes, peel and press them, then grill until golden. Grill chinchulines until crispy and kidneys just until pink in the center. Serve with the same chimichurri.
Cook's notes
- For the most authentic flavor, use a mix of charcoal and hardwood; if using gas, add a smoker box with soaked wood chips.
- Let the chimichurri sit for at least 30 minutes before serving so the garlic and oregano soften.
- If you can't find Argentine chorizo, use fresh Spanish-style chorizo or uncured Italian sausage as a substitute.
Serve with
Crusty bread, a simple green salad, and a glass of Malbec.
Make ahead and storage
The chimichurri can be made a day ahead and refrigerated. Grilled meats are best fresh, but leftovers keep up to 3 days refrigerated; slice and reheat gently.
