Parrillada Mixta With Chimichurri
An authentic South American mixed grill featuring a variety of meats served with a vibrant, garlicky herb sauce.
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Ingredients
- 1 lb Skirt Steak
- 4 links Chorizo Sausages
- 1 lb Chicken Thighs (boneless)
- 1 cup Fresh Parsley
- 4 cloves Garlic Cloves
- 2 tbsp Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes(optional)
- 1 tbsp Coarse Sea Salt
Instructions
- 1
Prepare the chimichurri by finely chopping parsley and garlic, then mixing with olive oil, vinegar, oregano, and red pepper flakes.
- 2
Let the chimichurri sit at room temperature for at least 30 minutes to allow flavors to meld.
- 3
Preheat your grill to high heat and lightly oil the grates.
- 4
Season the skirt steak, chicken thighs, and sausages generously with coarse sea salt.
- 5
Place the chicken and sausages on the grill first, as they take longer to cook through.
- 6
Add the skirt steak to the hottest part of the grill and cook for 3-4 minutes per side for medium-rare.
- 7
Remove all meats from the grill and let them rest for 5-10 minutes before slicing.
- 8
Slice the steak against the grain and serve all meats on a large platter drizzled with the fresh chimichurri.
Nutrition per Serving
745
Calories
52g
Protein
4g
Carbs
58g
Fat
1g
Fiber
0g
Sugar
1120mg
Sodium
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