SilkpieRecipe
Argentine Parrillada for a Crowd
Texture
Garnish
On the plate

Fire & Grill · Argentine

Argentine Parrillada for a Crowd

4.9 (258 cooks rated this)

The classic Buenos Aires grill platter arrives sizzling on a cast-iron tray, loaded with cross-cut short ribs, crisp morcilla, juicy chorizo and slices of flank. Bring it to the table with a bowl of hot fries and let everyone pick their favorite cut.

30 min Prep
1 hr 15 min Cook
1 hr 45 min Total
8 Servings
Hard Difficulty
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Test kitchen note: Warm the cast-iron serving tray over the grill for ten minutes before loading it. The meat stays sizzling hot all through the meal.

Method 6 steps

  1. Light a large hardwood fire and let it burn down to a deep bed of glowing embers for medium heat.

  2. Salt the short ribs and flank steak on both sides only a few minutes before they go on the grill, and season with pepper.

  3. Grill the short ribs bone side down for 25 minutes, flip and cook for another 15 to 20 minutes until crisp at the edges.

  4. Add the chorizo and morcilla to a cooler part of the grill for 25 to 30 minutes, turning gently. Grill the flank steak for 6 to 7 minutes per side.

  5. While the meat finishes, fry the potatoes in 325F oil for 5 minutes, drain, then fry again at 375F until golden and crisp. Salt immediately.

  6. Slice the flank and short ribs, cut the sausages into chunks and pile everything onto a hot cast-iron tray. Serve with the fries.

That is the whole pie. Enjoy every slice.

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