Parrillada Argentina

Ingredients

• 1½ lb Skirt steak
• 4 link Pork chorizo
• 1½ lb Beef short ribs (flanken cut)
• ½ lb Sweetbreads (mollejas) (optional)
• 2 Lemon
• 4 clove Garlic
• ½ cup Fresh parsley
• ¼ cup Red wine vinegar
• ½ cup Olive oil
• 1 tsp Dried oregano
• ½ tsp Red pepper flakes (optional)
• 2 tsp Salt
• 1 tsp Black pepper

Steps

1. Prepare the chimichurri: Finely chop parsley and garlic. In a bowl, combine parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp pepper. Mix well and set aside.
2. Season the meats: Pat the skirt steak and short ribs dry. Season all meats generously with the remaining salt and pepper.
3. Preheat your grill to medium-high heat. If using sweetbreads, parboil them for 10 minutes, then drain, cool, and press them between two plates for 30 minutes before grilling.
4. Grill the short ribs first for 45-60 minutes, turning occasionally, until tender. Add the chorizo and sweetbreads (if using) to the grill, cooking chorizo for 20-25 minutes and sweetbreads for 15-20 minutes, turning until browned and cooked through.
5. Add the skirt steak to the grill, cooking for 4-6 minutes per side for medium-rare, or to your desired doneness.
6. Remove all meats from the grill and let them rest for 5-10 minutes before slicing. Serve the grilled meats hot with lemon wedges and a generous amount of chimichurri.