Argentine parrillada is a meal made up of a variety of meats that are grilled or barbecued. This version uses four types, including three different cuts of beef along with bratwurst, for a dinner big enough to serve a crowd.

This isn't your standard barbecue. Also known as "asado", Argentine-style barbecue is traditionally cooked over a parrilla grill. This type of grill has a heavy-duty metal grate that can be raised or lowered, and relies on wood or charcoal for heat. As with a traditional parrillada, we include a variety of meats in this recipe for a variety of textures, flavors, and for a balanced offering that won't break the bank. Offering a variety of choices also encourages communal eating—everyone can pick and choose their favorite bites along the way.

Chimichurri is a classic pairing for parrillada, with its bright, herbaceous flavor that complements and cuts through the richness of the meats. Ours comes together in minutes, using 15 cloves of garlic (yes, really!) for a powerhouse of flavor.

What Is Argentine Parrillada?

Argentine parrillada, or asado, is a style of barbecue that features a variety of meats, particularly cuts of beef including short ribs, flank steak, ribeye, and sweetbreads. Other meats can include chorizo, blood sausage (morcilla), and sometimes chicken or pork. The meat is cooked on a parrilla, a large grill with an adjustable height to control the heat level, usually set over charcoal or wood for a smoky flavor. The meat cooks slowly, and evenly, and is typically seasoned only with salt to let the natural flavors shine.

Cooked steaks are often topped with chimichurri—a bright and tangy sauce made with fresh herbs and garlic. Served simply with accompaniments like grilled vegetables, salad, or bread, meats are served in stages, family-style, as they are ready. Guests are encouraged to gather around the grill as the "asador" (grill master) prepares the meat. It's a social experience that's festive and a great way to celebrate special occasions, including birthdays, holidays, and more.

Tips for the Best Argentine Parrillada

For the best parrillada, keep these tips in mind:

• Choose high-quality meat: Since the focus is on the meat, be sure to choose high-quality cuts that are flavorful and fresh.
• Marinate or season simply: If you prefer to marinate some meats and not others, you can also simply season the meat with coarse salt before grilling to let its natural flavor shine.
• Grill continuously: To keep your guests happy and take some of the pressure off of having everything ready at the same time, serve the meats as they're ready, adding to the experience of the event.
• Rest the meat: Allow the meats to rest for a few minutes after grilling to help retain their juices.
• Make it an experience: A parrillada is a social event. Offer drinks, side dishes, and a festive atmosphere for everyone to enjoy the experience.

Tips for Cooking Sausages

Argentine parrillada typically includes sausages in its array of meats, so here are a few tips for cooking them correctly.

• Use tongs to handle sausages. You don’t want to risk using a fork because poking the casing will let out all of the juices. This is also why you should never cut the sausage apart while grilling to check whether it’s done. Use a thermometer instead.
• Avoid cooking sausages while they’re cold. If they’re made directly after leaving the refrigerator, it could result in uneven cooking since the outside will finish much faster than the inside. Remove them from the refrigerator before cooking so that they are room temperature when they’re added to the grill.
• Avoid overcrowding the sausages. If they’re placed side-by-side, then they aren’t going to turn out as crispy as you would like. Give them each plenty of space on the grill to prevent them from turning out soggy.
  

What To Serve with Argentine Parrillada

While chimichurri is a classic pairing, you can round out the meal with grilled vegetables, a green salad, grilled provolone cheese (provoleta), crusty bread, grilled potatoes (papas al Plomo), a simple salsa, and of course, Argentine red wine, or beer if you prefer.