For the parrillada:
use a selection of your favorite meat, weused:
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Skirt steak
New York strip steak
bone-in, skin-on chicken thighs
Chorizo and mild Italian sausage
For theVegetables, we used:
Red and yellow bell peppers
long hot peppers
red onion cut in quarters
1-2 lemons, cut in half
Salt parrillada (you can substitute withkosher salt)
Start by removing the meat from yourrefrigerator about an hour before you want to start grilling. Preheat your grill. Season the meat with the parrillada salt orkosher salt.
Begin by adding the cuts of meat that takelonger to cook. Once the first batch ofmeat has been cooking, add the remaining cuts of meat and vegetables. Once the meat is cooked through or reachesyour desired doneness, remove from the grill. Remove the vegetables once they are tender. Serve everything with chimichurri.
For the chimichurri
2 bunches curly parsley, finely chopped
1 tablespoon chopped garlic
¼ teaspoon red crushed chili flake
1 tablespoon kosher salt
¼ cup white vinegar
1 cup vegetable oil or other neutral oil
¼ cup extra virgin olive oil
Add the chopped parsley, chopped garlic, chiliflakes and salt to a mortar and pestle and breakdown all ingredients untilfine. Stir in the vinegar and lastlyboth oils. Taste for salt.