Ingredients
- Beef tenderloin
- New York strip steak, 1 per person
- Chorizo, 1 link per person
- Chicken, quartered, 1 quarter per person
Directions
Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
Chimichurri for Beef, Innards and Sausage:
- 1 cup Italian parsley, picked
- 6 garlic cloves
- 1 teaspoon chopped fresh oregano
- Pinch dried chile flakes
- Salt and pepper
- 1/4 cup malt or red wine vinegar
- 1 cup olive oil
In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
Argentine Marinade for Chicken or Seafood:
- 1/2 teaspoon saffron threads
- 1 tablespoon lemon juice
- 1/2 cup extra virgin oil
- 1/2 cup white wine vinegar
- 1 Spanish onion, small diced
- 2 garlic cloves, minced
- 1/4 cup Italian parsley, chopped fine
- 1 teaspoon fresh thyme
- Salt and pepper
Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.
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