Parrilla De Domingo Recipe
10oz Cab Ribeye, 6 oz chorizos (colombian and chistorra), morcilla, guasacaca sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grill
Preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- 2
Cook the Ribeye
Season the Cab Ribeye with salt and pepper. Place it on the grill and cook for about 4-5 minutes per side for medium-rare, adjusting time for your preferred doneness.
- 3
Grill the Chorizos
While the ribeye is cooking, place the Colombian chorizo and chistorra on the grill. Cook for about 6-8 minutes, turning occasionally until they are nicely browned and cooked through.
- 4
Cook the Morcilla
Add the morcilla to the grill last, cooking for about 4-5 minutes. Be careful as it can burst easily.
- 5
Serve
Once everything is cooked, remove from the grill and let rest for a few minutes. Serve with guasacaca sauce on the side.