Welcome to another recipe, and what is my 100th video recipe on YouTube! I’ve had a lot of fun and learned a lot along the way during this time and I’m thankful for you guys who keep watching them.
To celebrate I decided to do a live fire show with an Argentinian Parrillada, my friends at meatnbone.com helped me out with some amazing cuts of beef, that I will be grilling on my M Grills Apache Live Fire Table.
The cuts of beef that we’ll be trying today are:
- Outside Skirt Steak: one of my favorites, greatly marbled and tons of intramuscular fat giving it so much flavor.
- Vacio (Flank Steak): close to the outside skirt steak, also has great marbling and a ton of flavor.
- Picanha: It’s the star of the show, I’ll hang her to slowly cook over fire while cooking the rest of the meats. We are basically reverse searing it!
And then on the side I’ll be doing some:
- Argentinian Chorizos
- Morcilla (Blood Sausage)
- Provolone Stuffed Red Bell Peppers
- Grilled Pineapple with cinnamon & sugar
Let’s get the show started:
- To start the fire I am using the FOGO Premium Charcoal Black bag, and then add some Oak logs on top that we will burn down into embers.
Directions for Meat:
- Season the Picanha, Skirt Steak and Vacio liberally with salt and pepper, we want to be able to test the awesome flavors from the meat and the smokiness from the charcoal, so we keep the seasoning very basic.
- Tie the string around the Picanha like shown in the video, and then hang it over the live fire, this will cook slowly while we do the other meats and sides. Keep checking the temperature throughout and once it reaches an internal temperature of 125F it's ready to be seared.
- For the Skirt Steak and Vacio, they are a really thin cut so we are going to quickly sear them on high heat - around 1 minute per side and they’re done.
- Now let’s get into the Argentinian Chorizo and Morcilla, these have to be grilled under medium heat, as we don’t want them to get burned. You want them to get a nice char.
Instructions for Chimichurri:
- Combine all the ingredients together in a bowl and allow for it to sit for 5-10 mins so all the flavors are released. If you have more time we suggest you let it rest for more than 2 hours.
- You can also prepare the Chimichurri a day ahead and refrigerate it until you’re ready to use.
Instructions for Red Bell Peppers:
- Cut the peppers into little bowl shape pieces, this helps for the cheese to stay within the pepper.
- Carefully remove the seeds.
- Place some cheese inside and sprinkle it with a bit of dried oregano and they’re ready to hit the grill.
- Cook them under medium heat, so they don’t get burned but so that they also get enough heat to melt the provolone
- Once you get a nice grill mark on your pepper and the cheese is flowing, it’s time to take ‘em out of the heat
Instructions for Grilled Pineapple:
- Remove the skin of the pineapple
- Mix the sugar and cinnamon in a bowl until well combined.
- Add liberally the mix on to the pineapple - the juices will help the mixture stick
- Wrap some string around it and hang it next to your picanha
- Once you’re ready for dessert, grab your pineapple and cut it into 8 long pieces and remove the core. Insert a wooden stick on each of them.
- Sear the pineapple on each side so the sugar and cinnamon mixture becomes caramelized goodness.
- And you’re done!
An Argentinian feast fit for Kings and Queens…
Wow! I'm so excited to give everything a try.
The peppers are nice and cheesy, they have that smokiness of the charcoal. Another favorite is the Morcilla (Blood Sausage), you just have to definitely try it. I know it sounds and looks weird but it is just so flavorful. Then I take a turn on the thinly sliced Picanha, put it on some toasted bread and drizzle it with some of that Chimichurri and I've got myself the perfect bite.
I wish I could definitely share this feast with you guys! Have you ever had an Argentinian Style Parrillada? - Let me know in the comments