Recipe courtesy of Michelle Bernstein
Total:
40 min
Active:
25 min
Yield:
4 to 6 servings
Level:
None

Ingredients

  • Beef tenderloin
  • New York strip steak, 1 per person
  • Chorizo, 1 link per person
  • Chicken, quartered, 1 quarter per person
Chimichurri for Beef, Innards and Sausage:
  • 1 cup Italian parsley, picked
  • 6 garlic cloves
  • 1 teaspoon chopped fresh oregano
  • Pinch dried chile flakes
  • Salt and pepper
  • 1/4 cup malt or red wine vinegar
  • 1 cup olive oil
Argentine Marinade for Chicken or Seafood:
  • 1/2 teaspoon saffron threads
  • 1 tablespoon lemon juice
  • 1/2 cup extra virgin oil
  • 1/2 cup white wine vinegar
  • 1 Spanish onion, small diced
  • 2 garlic cloves, minced
  • 1/4 cup Italian parsley, chopped fine
  • 1 teaspoon fresh thyme
  • Salt and pepper

Directions

Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.

Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.

Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.

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