
Photo by verovera78.
When the sun sets on May 1, the celebrations — and the grilling — will begin.
Argentinian Parrillada
For the meat:
- 2 lbs. beef steak or chicken
- whole black peppercorns
- 1 head of garlic
- 6 tbsp. olive oil
- pinch of nutmeg
- 4 tbsp. white wine
- salt
- Mash everything except the meat with a mortar and pestle.
- Pour the sauce over the meat.
- Allow the meat to marinate for at least 30 minutes.
- Grill over medium heat.

Photo by jeffreyw.
- 1 onion
- 1 garlic clove
- 1 small red pepper
- 1 small green pepper
- 1 small yellow pepper
- 1 tomato
- 1 green onion
- 1 cup cilantro, minced
- 1 cup parsley, minced
- 1 tbsp. wine vinegar
- 1 tbsp. olive oil
- salt
- freshly ground black pepper
- Cube all the vegetables.
- Add the cilantro and parsley.
- Season to taste with the olive oil, vinegar, salt and black pepper.
This recipe was adapted from Cocineros Argentinos.
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