Parilla - Grilled Rib Steak Recipe
Parilla - Grilled Rib Steak
Flavors of Argentina
Total time: 15 to 30 minutes
Preparation time: 15 minutes
Cooking time: 5-10 minutes, depending on thickness
Difficulty: Easy
Chef's Note
In Argentina, the organ meats that accompany the steak are highly prized. The meat is served on a wooden plank.
- 400 g (14 oz.) Beef rib steak, thick cut
- 1 veal kidney, diced
- 250 g (9 oz.) pork or calf's liver, diced
- 150 g (5 oz.) smoked bacon, diced
- 40 g (8 tsp.) butter
- 60 g ( 2 oz.) minced white onion
- Chopped garlic and parsley to taste
- 2 tbsp. vinegar
- Juice of half a lemon
- Cayenne or chili powder to taste
- Salt and pepper
  1. Grill the rib steak or cook it on the barbecue over hot coals;
  2. meanwhile, sauté the kidney, liver and bacon in butter;
  3. season the rib steak with salt and pepper; place on a platter; cover with the garnish and spoon the sauce over top.

Sauce (no cooking required)

  1. Combine the onion, garlic, parsley, vinegar and lemon juice;
  2. season with salt, pepper and a pinch of chili or cayenne;
  3. spoon over the meat.
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