Argentinean Barbeque Recipe. There is nothing like an Argentinean Barbeque. Argentina has the best meat and the highest percentage of beefeaters in the world. You think it's all about the Tango and Soccer but no....It's all about the barbeque or as they like to say La Parillada.
outside skirt steak
whole or sliced into 4 inch steaks
pierced with a fork
sliced in half
red pepper flakes
1 1/2 tsps
white distilled vinegar
In a glass bowl combine the minced parsley and diced garlic.
Add the oregano, red pepper flakes, cumin seed, paprika, bay leaf, and salt & pepper.
Add the olive oil and canola oil and mix with a spoon. Add the balsamic vinegar and white vinegar and mix again.
Taste. Adjust mixture by adding more of the oils, vinegars and salt & pepper. For the best results let the mixture stand for 2 hours at room temperature. Separate the Chimichuri used for basting and for serving with the meat.
Clean all the meat and pat dry with a paper towel. Place the meat in a large serving pan. Squeeze the lemons over the meat and sprinkle with the salt on each side. Place the meat covered in the refrigerator until your grill is ready.
If you are using a gas grill set the temperature to medium. If you are using a charcoal barbeque get the coals to the point that white ash is showing and the coals are glowing and are spread out in an even layer.
Start cooking the meat and chorizo first in the middle of the grill. If the grill starts to flare up with flames move your meat to the outer edges of the grill. You do not want burnt meat. Once you feel comfortable that there won't be too many flare ups put the top on the grill to contain the heat. Listen for flare-ups and check the meat every 5 minutes. After about 20 minutes flip the meat over and add the chicken to the grill. Cover the grill again. Let the chicken cook for about 10 minutes on each side.
Here is the most important part for Argentinean barbeque. Carefully baste all the meat with the Chimichuri making sure that it doesn't drip too much onto the coals, as they will flare up. Cook for 5 minutes and flip the meat over. Baste the other side with the same care and cook for an additional 5 minutes. Remove the meat from the grill when the meat looks cooked and juicy.
Separate the Chimichuri into two bowls. One for basting the uncooked items and the other for serving at the table with the cooked items. Never combine the mixture used to baste the raw items with what is served at the table. The unused Chimichuri used at the table can be kept refrigerated for future use. This dressing can be kept in the refrigerator up to 3 weeks.
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