Parrillada Argentina with Red and Green Chimichurri Sauces

Recipe courtesy of Carlos Darquea

Show: Taste in Translation

Episode: BBQ

Parrillada Argentina with Red and Green Chimichurri Sauces

Name: Parrillada Argentina with Red and Green Chimichurri Sauces
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT13H30M0.000S
Yield: 4 to 6 servings
Cuisine: argentinean
Ingredients: 2 cups vegetable oil; 1 cup fresh oregano leaves, finely chopped; 1 tablespoon ground cumin; 1 tablespoon Spanish paprika; 1 bunch fresh Italian parsley leaves, finely chopped; 6 bunches fresh Italian parsley, cleaned and dried; 1 tablespoon sea salt; 1/2 cup olive oil; 1/2 cup vegetable oil; 1/4 cup red vinegar; 1/4 cup rice vinegar; 1/4 cup white vinegar; 12 cloves fresh garlic, peeled; 1/8 tablespoon cumin; 1/8 tablespoon fresh oregano leaves; 1/8 tablespoon red pepper flakes; 1/8 tablespoon freshly ground black pepper; 6 bunches fresh Italian parsley, cleaned and dried; 1 tablespoon sea salt; 1/2 cup olive oil; 1/2 cup vegetable oil; 1/4 cup red vinegar; 1/4 cup rice vinegar; 1/4 cup white vinegar; 12 cloves fresh garlic, peeled; 1/2 cup Spanish paprika; 1/8 tablespoon cayenne pepper; 1/8 tablespoon cumin; 1/8 tablespoon red pepper flakes; 1/8 tablespoon fresh oregano

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Level: Advanced
Total: 13 hr 30 min

Prep: 1 hr
Inactive: 12 hr
Cook: 30 min

Yield: 4 to 6 servings

Level: Advanced
Total: 13 hr 30 min

Prep: 1 hr
Inactive: 12 hr
Cook: 30 min

Yield: 4 to 6 servings

Ingredients

Seasoning Oil:

2 cups vegetable oil

1 cup fresh oregano leaves, finely chopped

1 tablespoon ground cumin

1 tablespoon Spanish paprika

1 bunch fresh Italian parsley leaves, finely chopped

Green Chimichurri:

6 bunches fresh Italian parsley, cleaned and dried

1 tablespoon sea salt

1/2 cup olive oil

1/2 cup vegetable oil

1/4 cup red vinegar

1/4 cup rice vinegar

1/4 cup white vinegar

12 cloves fresh garlic, peeled

1/8 tablespoon cumin

1/8 tablespoon fresh oregano leaves

1/8 tablespoon red pepper flakes

1/8 tablespoon freshly ground black pepper

Red Chimichurri:

6 bunches fresh Italian parsley, cleaned and dried

1 tablespoon sea salt

1/2 cup olive oil

1/2 cup vegetable oil

1/4 cup red vinegar

1/4 cup rice vinegar

1/4 cup white vinegar

12 cloves fresh garlic, peeled

1/2 cup Spanish paprika

1/8 tablespoon cayenne pepper

1/8 tablespoon cumin

1/8 tablespoon red pepper flakes

1/8 tablespoon fresh oregano

1/8 tablespoon freshly ground black pepper

Citrus Vinaigrette:

1/2 cup freshly squeezed lemon juice

1 tablespoon Dijon mustard

1/4 teaspoon sea salt

1/8 tablespoon freshly ground black pepper

1 egg yolk

3/4 cup extra-virgin olive oil

Meat and Vegetables:

10 ounces grass-fed hanger steak

10 ounces grass-fed skirt steak

5 bone-in grass-fed short ribs

1 Argentine pork sausage

1 Argentine blood sausage

1 lobe veal sweetbreads

Sea salt

1 vine-ripe tomato

Chopped fresh oregano

2 green hot peppers

8 asparagus stalks

Directions

For the seasoning oil: Mix the oil, oregano, cumin, paprika and parsley in a bowl. Refrigerate for half of a day.
For the green chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add in the cumin, oregano, pepper flakes and black pepper. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary.
For the red chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add the cayenne pepper, paprika, cumin, pepper flakes, oregano and black pepper, and mix for 6 minutes. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary.
For the citrus vinaigrette: In a small bowl, mix the lemon juice, mustard, salt, pepper and egg yolk with a whisk. Add the olive oil while mixing gently, until emulsified. Add water, up to 1/4 cup, as needed.
For the meat and vegetables: Heat the grill to very high heat, 410 degrees F. Reserve one section of the grill separate from the vegetables, and heat to medium heat, 250 degrees F.
Sparingly brush the prepared seasoning oil on all sides of the hanger steak, skirt steak, short ribs, pork sausage and blood sausage. Place the meat on the grill at a diagonal angle, and sprinkle the tops of all cuts with sea salt. Turn the meats only diagonally when you see a deep grill mark and the meat is sizzling. Sprinkle the other side of the meat with sea salt and cook the meat until medium rare. For the sweetbreads, cut the lobe in the middle and leave it uncut on one side so it hinges. Coat it in the seasoning oil and sea salt and grill it first on the cut side. Then close it and grill both opposite sides until golden and crisp.
Cut the tomato in half and make a cross with a sharp knife in the center of the pulp. Coat with the seasoning oil, and pour a small tablespoon of the oil in the center of the core. Season with salt and add some oregano. Place on the grill, cut-side up. Cook until soft with char around the edges and bottom. Coat the green peppers with the seasoning oil and char them until soft and well done.
Cut the white bottoms off of the asparagus, and peel them half way up the stalk. Blanch them in salted hot water for 3 minutes in a small pot, and then place them in a medium bowl of ice water. Dry them and coat in the seasoning oil, and sprinkle them with salt. Place them on the grill over medium heat until they are nicely marked on both sides.
Plate the meat, sausages, tomatoes, peppers and asparagus on a traditional wooden Argentine plate, sprinkle with sea salt and serve with the chimichurri sauces and the vinaigrette.