Parilla - Grilled Rib SteakTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: 5-10 minutes, depending on thickness
Difficulty: Easy
Nutritional values
per 100 g
Energy:252.2 kcal
Proteins:15.2 g
Fats:20.1 g
Carbohydrate:1.3 g
Fibers:0.1 g
Sugar:0.2 g
Cholesterol:165.1 mg
Sodium:96.6 mg
Calcium:9.5 mg
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Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
400
g
beef rib steak, thick cut
1
veal kidney, diced
250
g
pork or calf's liver, diced
150
g
smoked bacon, diced
40
g
butter
60
g
minced white onion
chopped garlic and parsley to taste
30
ml
vinegar
juice of half a lemon
cayenne or chili powder to taste
salt and pepper
METHOD
- Grill the rib steak or cook it on the barbecue over hot coals;
- meanwhile, sauté the kidney, liver and bacon in butter;
- 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)
- Combine the onion, garlic, parsley, vinegar and lemon juice;
- season with salt, pepper and a pinch of chili or cayenne;
- spoon over the meat.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
In Argentina, the organ meats that accompany the steak are highly prized. The meat is served on a wooden plank.
