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
Prepare the Grill
Preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
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.
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.
Cook the Morcilla
Add the morcilla to the grill last, cooking for about 4-5 minutes. Be careful as it can burst easily.
Serve
Once everything is cooked, remove from the grill and let rest for a few minutes. Serve with guasacaca sauce on the side.
