Vine Connections | Wine Recipes | Parillada (Mixed Grill)
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Vine Connections | Wine Recipes | Parillada (Mixed Grill) |
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Parillada
The parillada, or mixed grill, is Argentina 's ritualistic meal event. Beef typically rules the grill, but we like to add pork and chicken. Throw some chorizo sausage on beforehand as a quick app!
Three 750-ml bottles full-bodied red wine, preferably Argentinean Malbec (keeping a glass aside for the chef, of course)
1/2 cup extra-virgin olive oil
1/2 cup apple cider vinegar
8 garlic cloves, coarsely chopped
3 tablespoons cracked coriander seeds
12 cracked black peppercorns
1 tablespoon dried oregano
5 to 6 pounds skirt steak, or three 2-pound sirloin steaks, cut 1 1/2 inches thick
12 pork loin chops (3/4 pound each), cut 3/4 inch thick
6 chorizo sausages – as a quick snack!
In a large bowl, combine the wine with the olive oil, vinegar, garlic, coriander, peppercorns and oregano. Put the steaks and pork chops in 2 large, deep dishes and add half of the marinade to each. Cover both dishes and let the meats marinate in the refrigerator for 4 to 8 hours, turning occasionally.
Light a grill. When it is moderately hot, drain the marinade and add the steaks and chops in batches. Grill the chops until just cooked through, 7 to 8 minutes per side. Grill the steaks until medium rare, 2 1/2 minutes per side for skirt or 12 minutes per side for sirloin.
Serves 12
Recipe modified from foodandwine.com
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