ParrilladaUruguayan Mixed Grill
A Uruguayan-style mixed grill of beef ribs, steak, and chorizo served with parsley-and-vinegar chimichurri. Grill combinations vary by household and parrilla.
Prep
25m
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Grill
- 800gRibeye Beef Steak
- 1.2kgBeef Ribs
- 400gChorizo
- 20mlVegetable Oil
- 12gSalt
- 4gBlack Pepper
Chimichurri
- 60gFresh Parsley (finely chopped)
- 20gGarlic (minced)
- 4gDried Oregano
- 3gAjí Molido Chili Powder
- 80mlRed Wine Vinegar
- 120mlExtra Virgin Olive Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the fresh parsley, garlic, dried oregano, and ají molido chili powder in a bowl. Stir in the red wine vinegar and extra virgin olive oil and let the sauce stand while the meat cooks.
- 02
Heat a charcoal or gas grill to high heat, about 230°C (450°F).
- 03
Rub the beef ribs with the vegetable oil and season the ribs and the ribeye beef steak with the salt and black pepper.
- 04
Start the beef ribs over indirect heat and cook until deeply browned and tender, turning from time to time.
- 05
Grill the chorizo until browned and cooked through to 71°C (160°F).
- 06
Cook the ribeye beef steak over direct heat until nicely charred and at least 63°C (145°F), then rest it for 3 minutes before slicing.
- 07
Arrange the grilled meats on a platter and serve the chimichurri alongside.
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