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
summer border clipart beach summer border clipart butterfly summer border clipart camping summer border clipart cartoon summer border clipart colorful
Pork Roast
Elderflower Cordial Concentrate
Fennel with Rosemary, Shallots and Goat Cheese
Caravella Cooler
Banana Nut Coconut Cake
Easy Tamale Pie
Reduced Calorie Summer Squash and Zucchini Casserole
Sour Cream Broccoli Casserole
Chicken and Potato Stir-Fry
Little Critter Cupcakes
Mini Warm Delights Cake for One
Finnish Cabbage and Tofu over Rice
Three Cheese Green Salad
Santa Fe Tuna Carpaccio
Oreo Bon-Bons