Argentine Parrillada

Argentine Parrillada

Ingridients of Argentine Parrillada:

  • 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  to 4 teaspoons snipped fresh oregano, thyme or marjoram
  • 1  teaspoon salt
  • 1/2  teaspoon freshly ground black pepper
  •   Chimichurri Sauce*
  • 3  cups snipped fresh parsley
  • 15  cloves garlic, minced
  • 3  Tbsp. snipped fresh oregano
  • 3/4  tsp. crushed red pepper
  • 3/4  tsp. salt
  • 3/4  cup cooking oil
  • 1/2  cup white vinegar
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