Gaucho Plate Recipe

Make the chimichurri first so flavors can marry. In a bowl combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt and black pepper. Stir until combined and adjust seasoning to taste. Set aside at room temperature.

Heat a heavy skillet or grill over medium-high heat. Brush chorizo links with 1 tbsp olive oil. Cook whole links 3–4 minutes per side, rotating until nicely browned and cooked through (internal temp ~160°F / 71°C). Remove and rest 5 minutes; slice into 1/2" rounds for serving or keep whole.

Toss the beef cubes in a bowl with minced garlic, smoked paprika, ground cumin, red wine vinegar, 2 tbsp olive oil, salt and pepper. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours.

If using wooden skewers, soak them in water 20 minutes beforehand. Thread beef cubes onto skewers, leaving a little space between pieces for even cooking.

Preheat grill or a heavy cast-iron pan to high. Grill skewers 2–3 minutes per side for medium-rare to medium (adjust time for desired doneness) until well-browned and slightly charred. Rest 3–5 minutes before serving.

Soak the sweetbreads in milk with 1 tsp kosher salt for 1–2 hours in the refrigerator to mellow flavor. After soaking, drain and gently rinse under cold water. Pat dry and trim any connective tissue or excess membranes.

Bring a small pot of salted water to a simmer. Blanch sweetbreads 5 minutes, then transfer to an ice bath to stop cooking. Drain and pat dry again.

Lightly dredge the sweetbreads in 1 tbsp flour, shaking off excess. Heat 2 tbsp butter and 1 tbsp olive oil in a skillet over medium-high heat. Add sweetbreads and sauté 3–4 minutes per side until golden and crisp on the outside and tender inside.

Squeeze half a lemon over the sweetbreads, sprinkle with chopped parsley and a pinch of flaky salt. Keep warm until plating.

Make the filling: heat 1 tbsp vegetable oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook 30 seconds more.

Add ground beef, break up with a spoon, and cook until browned. Stir in diced pimiento (or roasted pepper), chopped olives, ground cumin, smoked paprika, salt and pepper. Cook another 2 minutes to combine flavors. Remove from heat and fold in chopped hard-boiled egg. Let cool slightly.

Preheat oven to 400°F (200°C) if baking, or heat oil in a pan for frying. Place about 2 tbsp filling in center of each empanada disc. Moisten edge with water, fold and crimp or press with a fork to seal. Brush with egg wash if baking, or leave unglazed for frying.

To bake: place empanadas on a lined sheet pan and bake 18–22 minutes until golden. To fry: heat 1" oil to 350°F (175°C) and fry empanadas 2–3 minutes per side until golden, drain on paper towels.

Arrange slices of chorizo, beef skewers, a few sweetbreads and 2 empanadas per plate on a large platter or individual plates. Spoon chimichurri alongside or lightly drizzle over the beef skewers. Sprinkle flaky salt over meats and serve with lemon or lime wedges.

Suggested accompaniments: roasted potatoes or grilled vegetables and a simple green salad. Serve immediately while hot.