Argentine Parrillada

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.

Argentine Parrillada

Peter Krumhardt

Prep Time:
20 mins
Marinate Time:
4 hrs
Grill Time:
17 mins
Stand Time:
10 mins
Total Time:
20 mins


  • 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


  1. 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.

  2. 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

  1. 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.

Nutrition Facts (per serving)

344 Calories
21g Fat
2g Carbs
35g Protein
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.

Related Articles