Grilled Meat
- Gluten Free
- Lactose Free
- Energy Kcal 1386
- Carbohydrates g 2.7
- of which sugars g 2.74
- Protein g 107.4
- Fats g 105.1
- of which saturated fat g 37.51
- Fiber g 1.1
- Cholesterol mg 335
- Sodium mg 3370
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 60 min
- Serving: 4
- Cost: Average
- Note plus marinating time (8-10 hours)
PRESENTATION
Gather around the grill, folks! It's time for a mixed grill feast that's just as much about the company as it is about the food. Seriously good. In Argentina, these gatherings—trust me—are a big deal. A grilled meat platter here isn't just any spread; it's loaded with everything from succulent short ribs to juicy sausages and the amazing tomahawk steak. Each cut is bathed in a marinade full of fresh herbs and quality oil. Really, the meat is so tender and bursting with flavor. Thing is, you shouldn't poke the meat while cooking. And keeps those juicy flavors locked in. The outdoor vibe, with smoky smells and sizzling sounds, really sets the scene for a relaxed day filled with laughter. And the sauce? For a genuine Argentine touch, chimichurri is a must—this tangy sauce made with parsley and chili gives a bold punch that ties the whole barbecue meat assortment together.
While the tomahawk steak often steals the show—so crispy on the outside and juicy inside—every meat lover finds something to savor. And each region in Argentina adds its own twist to the grill. But honestly, the focus is always on simplicity, quality meat, and great company. While the grill sizzles, people swap stories and maybe even argue about the best grilling techniques or secret meat marinade recipes. It's a meal that really brings everyone together, whether they're pitching in with the chimichurri or tossing a salad.
For those hunting for summer barbecue ideas or wanting a few golden tips for the next cookout, an Argentine mixed grill brings that friendly, outdoor spirit right to your table. No need for anything fancy—just light the fire, gather your loved ones, and enjoy every bite. This whole experience isn't just about eating; it's about making memories. For real. Memories that last long after the last piece of meat has been devoured.
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INGREDIENTS
- Pork ribs 1.75 lbs (800 g)
- Salamella sausage 0.7 lb (300 g)
- Pork 1.1 lbs (500 g) - chops
- Luganega sausage 0.9 lb (400 g)
- Pork 1.3 lbs (600 g) - (4 skewers)
- For the marinade of chops and ribs
- Extra virgin olive oil 3 ¾ tbsp (50 g)
- Fine salt 1 ¾ tsp (10 g)
- Rosemary to taste
- Ground black pepper 10
- Black pepper 1 pinch
- For the marinade of skewers
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt 0.7 tsp (4 g)
- Rosemary to taste
- Black pepper 1 pinch
- Ground black pepper 5
How to prepare Grilled Meat
To prepare the grilled meat, first take care of marinating the meat. Chop the rosemary 1 and divide it into two parts. Place the chops in a baking dish, add half of the rosemary 2, the oil 3, salt, and ground pepper. Gently massage the meat to season it and set it aside.
Place the ribs in another baking dish and repeat the same operation, i.e., add the remaining rosemary 4, the oil 5, salt, and ground black pepper. Massage the ribs with your hands as well 6.
For convenience, place the chops over the ribs 7, add the black peppercorns 8, cover with plastic wrap 9, and let the meat marinate in the refrigerator for 8-10 hours.
After about 6 hours, focus on marinating the skewers, as they require a shorter marinating time due to the presence of vegetables. Place the skewers in a baking dish and add the oil 10, salt, chopped rosemary 11, both ground and whole black pepper. Massage the skewers with your hands, cover with plastic wrap 12, and refrigerate to marinate for 2 hours.
After the marinating time, start cooking the ribs. Place them on a hot grill 13, let them brown, and turn them 14, then continue cooking, turning them occasionally. A total of 20 minutes of cooking will be needed. Once cooked, place them on a plate 15 and cover them with aluminum foil.
At this point, place the chops on the grill 16 and cook them for about 15 minutes, turning them halfway through. Once cooked, place the chops on the same plate as the ribs 17 and cover again with aluminum foil 18. If your grill is large enough, you can cook ribs and chops together, paying attention to the slightly different cooking times.
Once the chops are cooked, focus on cooking the skewers. Lay them on the grill 19 and cook them for about 3-4 minutes per side, browning them on all 4 sides 20. A total of about 15 minutes of cooking will be needed. Once cooked, place them on a tray 21 and cover them with aluminum foil.
Meanwhile, as the skewers are cooking, take the sausage and cut it in half, but do not separate it completely, then open it like a book 22. Also, take the luganega sausage, twist it once and a half, cut the remaining part 23, and secure your sausage coil with skewers 24.
Place both types of sausage on the hot grill 25 and cook the sausage for 4-5 minutes per side, while the luganega will take 3-4 minutes per side. Once the sausages are cooked, place everything in a baking dish 26, heat up the other meats, and serve your grilled meat immediately 27!