Parrillada uses a variety of cuts of beef, offal and other meats, seasoned simply (often only with salt) and grilled. Serve with Chimichurri Sauce.
¼ cup Dijon mustard
¼ cup barbecue sauce
2 tablespoons vegetable oil
1 tablespoon Chimichurri Sauce
4 beef rib bones
Tenderloin and chorizo:
625 grams (1¼ pound) beef tenderloin, cut into 175-gram (6-ounce) portions
4 chorizo sausages, or hot Italian
Salt and freshly ground pepper
Preheat grill to high.
Combine Dijon, barbecue sauce, oil and 1 tablespoon chimichurri sauce, and brush all over beef bones. Season beef bones and beef tenderloin with salt and pepper.
Turn off one burner on the grill. Sear beef bones on lit side of barbecue for about 2 minutes per side then move to unlit side. Close lid and cook for 5 minutes. Turn over.
Add tenderloin and chorizo to lit side and grill for about 4 minutes per side or until desired degree of doneness. Remove from grill and let everything rest for 5 minutes. Check the bones; they should be medium-rare. Serve with Chimichurri Sauce. Serves 4.
|< Prev||Next >|