Parrillada Argentina
Source: Recipe from Chef Guillermo Pernot
A real meat-and-potatoes meal, Argentinian style. This savory combination of slow cooked ingredients yields perfection on a plate.
Ingredients
8 oz. sirloin
8 oz. short ribs
1 jar prepared chimichurri
2 lamb chops (2 oz. each)
1 sweet longanisa sausage
3 oz. sweetbread
Mushroom Escabeche, and Papas Chorreadas (recipes follow)
Mushroom Escabeche:
1⁄2 lb. button mushrooms, stems trimmed (leave whole)
1⁄2 lb. cremini mushrooms, stems trimmed, cut into wheel shapes
1⁄4 lb. shiitake mushrooms, stems trimmed, cut into inch-thick matchsticks
1⁄2 red onion, cut into thin strips
1⁄4 cup red wine vinegar
1⁄4 cup fresh orange juice
1 tbsp. fresh lime juice
1⁄4 cup balsamic vinegar
1⁄2 cup extra virgin olive oil
1⁄4 cup kosher salt
1 tbsp. sugar
1 tbsp. chile caribe
1 tbsp. chopped garlic
1⁄4 cup Italian parsley chiffonade
Papas Chorreadas:
1⁄2 lb. each “D” size purple, red, and yellow potatoes
1 tsp. dried thyme
2 tbsp. salt
3 bay leaves
1⁄2 cup thinly sliced Spanish onion
2 cups canned diced tomatoes
1 tsp. Mexican oregano
1 tbsp. salt
1 tsp. chopped Italian parsley
8 oz. queso fresco
Steps
1. Marinate sirloin and short ribs overnight in 5 tbsp. chimichurri. Grill all meats
over a low fire until cooked (medium well for ribs, sweetbreads, and sausage).
2. Serve with chimichurri, Mushroom Escabeche, and Papas Chorreadas.
Mushroom Escabeche:
1. Grill mushrooms over moderate heat, turning until evenly browned.
2. In a nonreactive bowl, whisk together remaining ingredients, dissolving salt and sugar. Completely fill several clean jars with mushroom mixture, being sure not to touch the inside of the jars; marinate at least 2 days (mushrooms will keep well for up to 1 month, as long as a stainless steel spoon is used to remove them).
3. To order, drain and serve.
Papas Chorreadas:
1. Cover potatoes, thyme, salt, and bay leaves with water and simmer until fork-tender. Drain.
2. Sauté onion until semi-soft, then add tomatoes, oregano, and salt. Stew over medium heat for 20 min. Add potatoes and parsley, and cook 10 more min. Top with crumbled queso fresco and serve immediately.