Parrilladas Recipe

Parboil potatoes

Place baby potatoes in a pot, cover with cold salted water and bring to a simmer. Cook until just tender when pierced (8–12 minutes depending on size). Drain and let cool slightly.

Prepare the chimichurri: in a bowl combine chopped parsley, oregano, minced garlic, red wine vinegar, red pepper flakes, salt and black pepper. Stir in the olive oil until emulsified. Taste and adjust salt or vinegar. Refrigerate while grilling to let flavors marry.

Marinate chicken: in a bowl mix minced garlic, lemon juice, dried oregano, 1.5 tsp salt, and 1 tbs olive oil. Rub evenly over chicken thighs and let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Season beef: Pat flank steak dry with paper towels. Rub both sides with 2 tbs coarse salt and 1 tsp freshly ground black pepper. Let rest at room temperature 30 minutes before grilling to take off chill.

Season pork ribs and sausages: Rub pork ribs with 1 tbs olive oil and 1 tsp smoked paprika and 1/2 tsp salt. Keep sausages as-is if fresh; prick a few times with a fork to avoid bursting.

Prepare vegetables: toss halved red peppers, onion rings, mushrooms, and corn halves with 3 tbs olive oil and a pinch of salt and pepper. Set aside.

Light the charcoal and bring to an even medium-hot bed with some hotter coals on one side for direct searing and a cooler side for gentler cooking. Aim for grill grate temperatures around 200–260°C (400–500°F) for searing and a cooler zone around 150–180°C (300–350°F).

Oil the grill grate lightly (use tongs and an oiled cloth) to prevent sticking just before placing food.

Sear beef

Place flank steak over the hot direct side. Sear 3–4 minutes per side until well-browned and a nice crust forms. If steak is thicker than 2 cm, move to the cooler zone after searing and continue grilling to desired doneness (medium-rare ~52–55°C / 125–130°F). Rest steak 8–10 minutes tented in foil before slicing across the grain into thin strips.

Cook pork ribs

Place pork ribs bone-side down on the cooler zone of the grill. Close the lid and cook slowly 45–60 minutes, turning occasionally and moving closer to direct heat for a few minutes near the end to caramelize. The ribs are done when meat is tender and pulls back from bones. Brush with a light glaze or oil in the final 10 minutes if desired.

Grill sausages

Place sausages over medium heat (between hot and cool zones). Cook 10–15 minutes, turning frequently so they brown evenly and the internal temperature reaches at least 71°C (160°F).

Grill chicken

Start chicken over direct medium heat skin-side down to render fat and crisp skin, 6–8 minutes, then move to cooler zone to finish 15–25 minutes with lid closed, until internal temp reaches 74°C (165°F). Turn once or twice and baste with pan juices if desired.

Grill corn, peppers and mushrooms: place corn halves and pepper cut-sides down over direct medium heat and cook 8–12 minutes, turning occasionally until charred and tender. Grill mushrooms and onion rings over medium heat 6–10 minutes until softened and nicely marked. Remove and sprinkle with chopped parsley.

Reheat potatoes: toss parboiled potatoes with a little olive oil and a pinch of salt. Grill in a grill basket or foil on the cooler side for 8–12 minutes until crisped and heated through.

Check all proteins with a thermometer for safe internal temps and allow resting: beef 52–60°C depending on preference, chicken 74°C, pork 71°C. Tent meats with foil and rest 8–10 minutes to redistribute juices.

Slice beef thinly across the grain. Cut ribs between bones for portions. Slice sausages into diagonal pieces. Arrange all grilled proteins on a large platter with vegetables, potatoes and corn.

Serve chimichurri alongside in a bowl for spooning over meats. Offer extra coarse salt, lemon wedges, and crusty bread or warm tortillas if desired.

Garnish vegetables with chopped parsley and drizzle a little olive oil over everything for shine. Serve immediately so meats are warm and juicy.