Ingredients
- Beef tenderloin
- New You are able to 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, selected
- 6 garlic clove cloves
- 1 teaspoon chopped fresh oregano
- Pinch dried chile flakes
- Pepper and salt
- 1/4 cup malt or dark wine vinegar
- 1 cup essential olive oil
- Argentine Marinade for Chicken or Sea food:
- 1/2 teaspoon saffron threads
- 1 tablespoon fresh lemon juice
- 1/2 cup extra virgin oil
- 1/2 cup white-colored wine vinegar
- 1 Spanish onion, small diced
- 2 garlic clove cloves, minced
- 1/4 cup Italian parsley, chopped fine
- 1 teaspoon fresh thyme
- Pepper and salt
Directions
Prepare on the medium heated grill, gradually, basting with appropriate marinades until cooked perfectly. Eat each meat because it finishes cooking.
Chimichurri for Beef, Innards and Sausage:
Inside a mixer. combine parsley, cloves, chile flakes, and pepper and salt. Completely puree until fine, inside a serving container, add vinegar and oil.
Argentine Marinade for Chicken or Sea food:
Steep saffron in fresh lemon juice for five minutes. Combine all ingredients and covered.