Parrillada (+12pp) Recipe

Prepare proteins

Pat shrimp dry with paper towels and chill until ready. Score the sirloin with a paper towel to remove excess moisture and let come to room temperature for 20–30 minutes. Trim chicken if needed and pat dry. Slice chorizo into 1/2–3/4 inch rounds.

Make basic marinade

In a bowl mix 3 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 2 minced garlic cloves and 1 tbsp lemon juice. Reserve 1 tbsp of this mixture for the shrimp; divide remaining marinade between the steak and chicken.

Coat the chicken with half the marinade, place in a shallow dish or zip-top bag and refrigerate for at least 30 minutes (up to 4 hours). Coat the steak with the other half and let sit at room temperature 20–30 minutes before grilling. Toss shrimp with reserved 1 tbsp marinade and refrigerate until ready (do not marinate shrimp more than 30 minutes).

Combine parsley, cilantro, capers, minced garlic, red wine vinegar, lemon zest, salt and pepper in a food processor. Pulse while streaming in 4 tbsp extra-virgin olive oil until a coarse, sauce-like consistency is reached. Taste and adjust salt or vinegar. Transfer to a bowl and refrigerate until serving.

In a small blender or food processor combine cilantro, fresh oregano, minced garlic, lime juice, 3 tbsp olive oil, ground cumin, salt and red pepper flakes. Blend to a bright green, slightly loose sauce. If too thick, add 1 tsp water at a time. Adjust lime or salt to taste and keep chilled.

Preheat and oil grill or skillet

Preheat a grill or heavy cast-iron skillet to medium-high. Oil grates or skillet lightly (use remaining 1 tbsp olive oil if needed) to prevent sticking.

Cook chicken

Place chicken thighs skin-side down on the hot grill or skillet. Cook 6–8 minutes per side (depending on thickness), turning once, until internal temperature reaches 165°F (74°C) and skin is crisp and deeply browned. Transfer to a resting tray and tent loosely with foil for 5–8 minutes.

Cook sirloin

Season sirloin lightly with an extra pinch of salt and pepper. Sear on the hot grill/skillet 3–4 minutes per side for medium-rare (adjust time for preferred doneness). Let rest 5–7 minutes, then slice thinly across the grain into 1/4-inch slices.

Cook chorizo

Place chorizo slices on the grill or skillet and cook 2–3 minutes per side until nicely browned and slightly crisp around edges. Remove and keep warm with chicken and steak.

Sear shrimp

Using the hot grill or skillet, cook shrimp 1–2 minutes per side until opaque and just firm (do not overcook). If using skewers, cook 3–4 shrimp per skewer for even handling. Remove immediately to prevent carryover cooking.

On a large serving platter arrange slices of sirloin, chicken thighs, chorizo rounds and seared shrimp in groups so guests can choose. Spoon salsa verde and mojo verde into small bowls or drizzle lightly over the proteins (serve extra on the side). Garnish with chopped parsley/cilantro and lemon wedges.

Serve warm. Recommend offering crusty bread or grilled vegetables and roasted potatoes or rice alongside. Leftovers (without sauces) keep 2 days refrigerated; reheat gently.