Asado o Parrilladas

ABC News Visits New York's Pampa

Pampa Restaurant's Chef Raul Bonetto prepares Asado o Parrilladas.
Difficulty: Moderate
Cook Time: min

For ABC News' "Eat and Greet," ABC's Gigi Stone went inside the kitchen of New York City's Pampa Restaurant to bring you a recipe for Asado o Parrilladas.


  • 1 1/2 pounds short ribs
  • 1 pound skirt steak
  • 1/4 pound sweetbreads
  • 1 regular sausage (chorizo)
  • 1 black sausage (morcilla)
  • Chimichurri Sauce (Argentine Parsley Sauce)
  • 1/2 cup vinegar
  • 1/2 cup oil
  • 12 chopped garlic cloves
  • 1/2 cup chopped parsley
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon cracked black peppercorns
  • 1 teaspoon oregano
  • Cooking Directions

    Chimichurri Sauce

    Combine both mixtures and mix thoroughly. Cover and leave for 12 hours before using. Chimichurri sauce will keep for several weeks in the refrigerator.

    Asado o Parrilladas

    Preheat grill. Cover selection of meats with thin layer of salt on all sides. Place the meats on the grill. Grill for 10-15 minutes (depending on desired level of wellness).

    Using tongs, rotate meats on grill allowing items to cook thoroughly on all sides. Check for doneness with a meat thermometer (140 degrees F for rare, 150 degrees F for medium rare, 160 degrees F for medium, 165 degrees F for medium well, burned for well done).

    Remove meats from grill to cool. The meats are best when served with lemon wedges and eaten immediately. Serve Parrillada With Chimichurri sauce.

    Recipe Summary

    Main Ingredients: short ribs, skirt steak, sweetbreads, sausage

    Course: Appetizer/Starter, Lunch, Party Platter, Dinner

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