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Parrillada (Mixed Grill with Chimichurri)
Recipes
Parrillada (Mixed Grill with Chimichurri)
12 servings
1 hour, 30 minutes total (Active 45 minutes)

Ingredients

For chimichurri
  • 1 bunch fresh Italian parsley
  • 1 bunch fresh cilantro
  • 1 bunch green onions
  • 1 small yellow onion
  • 6 cloves garlic
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon kosher salt
  • 1 teaspoon dried oregano
For mixed grill
  • 16 oz fresh chorizo sausages
  • 1 ¾ lb boneless, skinless chicken breasts (or fillets)
  • 1 cut boneless grilling beef (such as tri-tip roast, sirloin flap, or flank steak; about 2 lb)
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper

Steps

    1. Prepare chimichurri. Chop parsley, cilantro, and green onions finely (1 cup each). Chop yellow onion (½ cup) and garlic finely. Combine in small bowl: parsley, cilantro, green onions, yellow onions, garlic, oil, vinegar, salt, and oregano; whisk until chimichurri is blended. (Makes about 3 cups.)
    2. Prepare mixed grill. Preheat grill on medium. Coat chorizo, chicken, and beef evenly with oil. Season chicken and beef with salt and pepper (wash hands).
    3. Place chorizo, chicken, and beef on grill; cover and cook 16–22 minutes, turning occasionally, until chorizo is 160°F, chicken is 165°F, and beef is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove from grill and let stand 15 minutes before slicing thinly against the grain. Place meat on platter and serve with chimichurri.

    Chef's Tip: Rice and black (or red) beans are great accompaniments to this hearty meal.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 420, Total Fat 31g, Sat Fat 8g, Trans Fat 0g, Chol 110mg, Sodium 660mg, Total Carb 2g, Fiber 0g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 33g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 10%