Parrillada Mixta (Mixed Grill)

🛒 Ingredients

• Beef Short Ribs (Asado de Tira) 150 g · 350 kcal
• Beef Skirt Steak (Entraña) 150 g · 250 kcal
• Pork Chorizo (uncured) 100 g · 300 kcal
• Sweetbreads (Mollejas) 100 g · 170 kcal
• Olive Oil 10 g · 90 kcal
• Fresh Parsley 5 g · 2 kcal
• Fresh Oregano 2 g · 1 kcal
• Garlic Cloves 5 g · 7 kcal
• Red Wine Vinegar 15 g · 4 kcal
• Red Chili Flakes 1 g · 3 kcal

👨‍🍳 Instructions

1. Prepare the chimichurri: Finely chop fresh parsley, oregano, and garlic. In a bowl, combine them with olive oil, red wine vinegar, and red chili flakes; season with salt and pepper to taste, then set aside.
2. Prepare the meats: Season all cuts of meat generously with salt and black pepper. For the sweetbreads, parboil them for 5-10 minutes, then press to remove impurities, pat dry, and slice into serving portions.
3. Preheat the grill: Get your charcoal or gas grill to a medium-high heat. Ideally, establish different temperature zones for various cuts of meat.
4. Grill the meats: Start with thicker cuts like short ribs and chorizo, cooking them slowly until done. Add skirt steak and sweetbreads, cooking them to your desired doneness (medium-rare to medium for steak, crispy for sweetbreads).
5. Rest and serve: Once cooked, let all the meats rest for a few minutes before slicing (if applicable). Arrange all grilled meats on a large platter and serve immediately with the prepared chimichurri sauce.