Argentinean Grilled Meat Platter (<i>Parilla</i>)
Argentinean Grilled Meat Platter (<i>Parilla</i>)
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Argentinean Grilled Meat Platter (Parilla)

25 MIN
10 MIN


Criolla Salsa

Grilled Meats


Criolla Salsa

  1. In a bowl, combine all of the ingredients. Let marinate at room temperature while you prepare the next steps.

Grilled Meats

  1. Place the sweetbreads in a small pot and cover with water. Season with salt and bring to a boil. Lower the heat and simmer gently for 5 minutes. Remove from the heat. Run under cold water and drain well. With your hands, remove the membrane covering the sweetbreads. Set aside.
  2. Preheat the grill, setting half of the burners to high and the other half to medium-high. Oil the grate.
  3. Cook the lamb chops, pork chop and steak on the hottest side of the grill and the sweetbreads, chorizo and blood sausage on the other side of the grill for 3 to 5 minutes on each side for rare or until the desired doneness. Let sit for 5 minutes. Keep warm. On a work surface, slice the meat and arrange on a wooden board or serving tray.
  4. Serve with the criolla salsa or chimichurri.


To soak the sweetbreads, place them in a large bowl, cover with cold water and refrigerate for 4 hours, changing the water two or three times. Although this step is not imperative, it gives the sweetbreads a gentler flavour and tender texture.

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