Buenos Aires Recipe
(For 2 – 3) Flank steak, skirt steak, bratwurst, chicken, shrimp.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meats
Marinade
Garnish
Method
Preparation
- 1
Prepare the Marinade
In a bowl, combine the olive oil, minced garlic, lemon juice, cumin, paprika, salt, black pepper, and chili flakes. Mix well.
- 2
Marinate the Meats
Place the flank steak, skirt steak, bratwurst, chicken breasts, and shrimp in a large zip-top bag or a shallow dish. Pour the marinade over the meats and seal the bag or cover the dish. Refrigerate for at least 1 hour, preferably overnight.
Cooking
- 3
Grill the Meats
Preheat your grill to medium-high heat. Remove the meats from the marinade, allowing excess marinade to drip off. Grill the flank steak and skirt steak for about 6-8 minutes per side, or until they reach your desired doneness. The bratwurst should be grilled for about 10-12 minutes until fully cooked, and the chicken breasts for about 7-8 minutes per side. Grill the shrimp for 2-3 minutes per side until they are opaque and cooked through.
- 4
Rest the Meats
Once cooked, remove the meats from the grill and let them rest for about 5 minutes before slicing. This will help retain their juices.
- 5
Prepare the Garnish
Chop the fresh parsley and cut the lemon into wedges for serving.
Serving
- 6
Plate the Dish
Slice the grilled flank and skirt steaks against the grain. Arrange all grilled meats on a large platter, sprinkle with fresh parsley, and serve with lemon wedges on the side.
