Recipe courtesy of Michelle Bernstein


  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
Save Recipe


Beef tenderloin

New York strip steak, 1 per person

Chorizo, 1 link per person

Chicken, quartered, 1 quarter per person

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

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


  1. Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
  2. Chimichurri for Beef, Innards and Sausage: 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.
  3. Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Teriyaki Chicken Wings

Curry Chicken Pot Pie

Chicken and Beef Fajitas

Pollo Asado

Dry Rub Fo Yo Chicken

Gai Yang: Grilled Chicken

Dominican Chicken Lollipops: Chicharron de Pollo

Fire Roasted Chicken with Tamarind-Molasses Glaze