Parrillada Argentina

Menu Part: 
Cuisine Type: 

A real meat-and-potatoes meal, Argentinian style. This savory combination of slow cooked ingredients yields perfection on a plate.


8 oz. sirloin
8 oz. short ribs
1 jar prepared chimichurri
2 lamb chops (2 oz. each)
1 sweet longanisa sausage
3 oz. sweetbread
Mushroom Escabeche, and
Papas Chorreadas (recipes follow)

Mushroom Escabeche:
1⁄2 lb. button mushrooms, stems trimmed (leave whole)
1⁄2 lb. cremini mushrooms, stems trimmed, cut into wheel shapes
1⁄4 lb. shiitake mushrooms, stems trimmed, cut into inch-thick matchsticks
1⁄2 red onion, cut into thin strips
1⁄4 cup red wine vinegar
1⁄4 cup fresh orange juice
1 tbsp. fresh lime juice
1⁄4 cup balsamic vinegar
1⁄2 cup extra virgin olive oil
1⁄4 cup kosher salt
1 tbsp. sugar
1 tbsp. chile caribe
1 tbsp. chopped garlic
1⁄4 cup Italian parsley chiffonade

Papas Chorreadas:
1⁄2 lb. each “D” size purple, red, and yellow potatoes
1 tsp. dried thyme
2 tbsp. salt
3 bay leaves
1⁄2 cup thinly sliced
Spanish onion
2 cups canned diced tomatoes
1 tsp. Mexican oregano
1 tbsp. salt
1 tsp. chopped Italian parsley
8 oz. queso fresco


1. Marinate sirloin and short ribs overnight in 5 tbsp. chimichurri. Grill all meats
over a low fire until cooked (medium well for ribs, sweetbreads, and sausage).

2. Serve with chimichurri, Mushroom Escabeche, and Papas Chorreadas.

Mushroom Escabeche:

1. Grill mushrooms over moderate heat, turning until evenly browned.

2. In a nonreactive bowl, whisk together remaining ingredients, dissolving salt and sugar. Completely fill several clean jars with mushroom mixture, being sure not to touch the inside of the jars; marinate at least 2 days (mushrooms will keep well for up to 1 month, as long as a stainless steel spoon is used to remove them).

3. To order, drain and serve.

Papas Chorreadas:

1. Cover potatoes, thyme, salt, and bay leaves with water and simmer until fork-tender. Drain.

2. Sauté onion until semi-soft, then add tomatoes, oregano, and salt. Stew over medium heat for 20 min. Add potatoes and parsley, and cook 10 more min.  Top with crumbled queso fresco and serve immediately.

Source: Recipe from Chef Guillermo Pernot

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