Argentine Parrillada Be the first to rate & review! Parrillada is a meal of a variety of meats that are grilled or barbecued. This version uses four types, including skirt steak and bratwurst for a dinner big enough to serve a crowd. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 9, 2023 Print Rate It Share Share Tweet Pin Email Photo: Peter Krumhardt Prep Time: 20 mins Marinate Time: 4 hrs Grill Time: 17 mins Stand Time: 10 mins Total Time: 20 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 pound beef skirt or flank steak, cut 1 inch thick 1 beef porterhouse steak, cut 1 inch thick 2 beef shell (boneless top loin) or ribeye steaks, cut 1 inch thick 5 cooked German sausages, such as knackwurst or bratwurst, halved lengthwise 1 cup bottled Italian salad dressing 2 cloves garlic, minced 2 tablespoon snipped fresh parsley 3 teaspoon snipped fresh oregano, thyme or marjoram 1 teaspoon salt ½ teaspoon freshly ground black pepper Chimichurri Sauce 3 cup snipped fresh parsley 15 cloves garlic, minced 3 tablespoon snipped fresh oregano ¾ tablespoon crushed red pepper ¾ teaspoon salt ¾ cup cooking oil ½ cup white vinegar Directions If desired, trim fat from steaks. Score skirt or flank steak on both sides by making shallow cuts at 1-inch intervals in a diamond pattern. Place all meats in a 2-gallon resealable plastic bag set in a large shallow dish. For marinade, in a small bowl, combine salad dressing, garlic, parsley, oregano, salt, and pepper. Pour marinade over the meat; seal bag. Turn bag to coat meat. Marinate in the refrigerator for 4 to 8 hours, turning bag occasionally. Drain meat, discarding marinade. Pat meat dry with paper towels. For a charcoal grill, grill meat on the rack of an uncovered grill directly over medium coals until meat reaches desired doneness, turning meat once halfway through grilling. Allow 17 to 21 minutes for skirt steak, 10 to 15 minutes for shell and porterhouse steaks, and 3 to 5 minutes for sausages. (For a gas grill, preheat grill. Reduce heat to medium. Place meats on grill rack over heat. Cover; grill as above.) When meats are done (145 degrees F for medium-rare; 160 degrees F for medium doneness) let stand several minutes before slicing. Serve meats with Chimichurri. Makes 10 servings. Chimichurri Sauce In a medium bowl, combine parsley, garlic, oregano, crushed red pepper, and salt. Add oil and vinegar. Using a fork, toss to combine. Serve sauce immediately or cover and chill for up to 3 days. Makes 1-1/2 cups. Rate it Print Nutrition Facts (per serving) 344 Calories 21g Fat 2g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 344 % Daily Value * Total Fat 21g 27% Saturated Fat 7g 35% Cholesterol 89mg 30% Sodium 703mg 31% Total Carbohydrate 2g 1% Total Sugars 1g Protein 35g Vitamin C 0.6mg 3% Calcium 20.2mg 2% Iron 3.2mg 18% Potassium 570mg 12% Folate, total 12.1mcg Vitamin B-12 4.1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.