Jul 14 2026
Restaurants›Buenos Aires Grill & Cafe›Parrillada Recipe

Parrillada Recipe

Inspired by Buenos Aires Grill & Cafe
Time2h
Serves4

A mixed grill of beef, pork, and chicken.

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Ingredients

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Meat

Marinade

Vegetables (for grilling)

Garnish

Method

Preparation of Marinade

  1. 1

    Combine Marinade Ingredients

    In a mixing bowl, combine olive oil, minced garlic, paprika, cumin, salt, black pepper, and lemon juice. Whisk together until well blended.

  2. 2

    Marinate the Meats

    Place the beef steak, pork chops, and chicken thighs in a large container or resealable bag. Pour the marinade over the meats, ensuring they are well coated. Seal the container or bag and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Grilling

  1. 3

    Preheat the Grill

    Preheat your grill to medium-high heat, about 375°F (190°C). If using charcoal, allow the coals to heat up until they are covered with gray ash.

  2. 4

    Prepare Vegetables

    While the grill is heating, prepare the vegetables. Toss the sliced bell peppers, onions, and zucchini with a little olive oil, salt, and pepper.

  3. 5

    Grill the Meats

    Place the marinated meats on the grill. Cook the beef steak for about 5-7 minutes per side for medium-rare, pork chops for about 6-8 minutes per side, and chicken thighs for about 7-10 minutes per side, or until they reach the desired doneness.

  4. 6

    Grill the Vegetables

    Add the prepared vegetables to the grill. Grill for about 5-6 minutes, turning occasionally until tender and slightly charred.

  5. 7

    Rest the Meat

    Once cooked, remove the meats from the grill and let them rest for about 5 minutes before slicing. This allows the juices to redistribute.

Serving

  1. 8

    Plate the Parrillada

    Slice the beef, pork, and chicken into serving pieces. Arrange them on a large platter with the grilled vegetables.

  2. 9

    Garnish

    Sprinkle the chopped parsley over the grilled meats and serve with lemon wedges on the side for squeezing over the dish.

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