In the year 2008, I visited Buenos Aries for the first time. I had never before been to a city as wonderful as Buenos Aries. The exotic bohemian culture, the seductive street tango dancers and the mouth-watering Parilla with chimichurri sauce are what I think of whenever I think of Buenos Aries. Parilla is exotic steaks of beef which is so delicious that you’ll want to try more of it after a bite.
The Argentineans know their beef really well. They say that the tenderloins shouldn’t be used for the steaks as when you grill them they tend to become dry and bland. If you ever visit Buenos Aries you would know that the classic Vacio cut is the most favored cut precisely used for the Parilla (steak houses) there.
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According to them, it brings out the juiciest part of the beef and when you grill it, it tastes delicious. It is served with a traditional chimichurri sauce. It’s a simple sauce made from regular ingredients with a zingy taste that is so difficult to find elsewhere. So today I’ll share with Y'all, my favorite Argentine memoir: Parilla with Chimichurri sauce.
image courtesy: gaucho-grills.com
Argentinean Parilla with chimichurri sauce
Ingredients:
For steak marination:
- 2 tsp of powdered red chili
- 1 tsp of fresh oregano, chopped finely ( dried oregano can be used alternatively)
- 1 tsp of white sugar
- ¼ tsp of cumin powder
- ½ tsp of salt
- 1 tsp of pepper
Beefsteak as per your requirements, this recipe is for 3 pounds of flank steaks.
Chimichurri Sauce:
- Red wine vinegar - ¼ cup
- Garlic cloves chopped-4
- Green jalapenos-3pieces
- bay leaf with removed rib - 1
- onion minced- 1 small
- Fresh parsley leaves finely chopped - 3/4 cup
- Fresh oregano finely chopped- 1/4 cup( use 2 tsp if you’re using dry oregano)
- Salt-1/2 tsp
- 1 tsp of fresh black pepper grounded
- Olive oil- ¼ cup
Method:
- First you have to keep the marinated steaks in a zip bag and refrigerate it overnight to allow the marination to seep deep inside the meat.
- Next morning get it out and bring into room temperature. Grill them over medium fire for 20 to 25 minutes turning over in about 10 minute’s times for even doneness of the meat. Once it’s grilled according to your desire you’ll have to put out the fire and allow it to rest for 5 minutes and then cut it and serve on a plate.
- For the chimchurri sauce use a blender to blend in the bay leaf, jalapenos, garlic and red wine vinegar to a smooth paste. Now mix this paste with parsley onions and oregano. Drizzle olive oil on top. Sprinkle salt and pepper for taste and mix it all well. Allow it to rest for sometime before serving.
So this was the easy recipe of the world famous Parilla and chimichurri sauce. It is so popular today that yesterday I spotted it in the menu of a steak house here in Singapore. Well however, you have to visit Buenos Aries for the best Parilla. Did you know it is known as the capital of steaks? It’s amazing how the Argentineans live their lives, inspiring to be more intone with nature and free flowing fashion and culture scenes making it an ultimate style statement that we die for a glimpse in sophisticated up market cities today. They have kept alive all their traditions till date and I can guarantee you nobody can do a better job than them. For example you visit any restaurant in Buenos Aries, the antique and rustic décor, dark wooden tables, minimalist designs take you back in time to the 1920s scenes of vintage aristocracy that’s still celebrated here, with the passionate tango dancers, tingling your feet’s with seductive eeriness and the overflowing glasses of delicious wine glasses making you slightly tipsy! It’s unbelievable until you see it for yourself. So to help you get the best Parilla in town I have zeroed down my favourite list of best Parilla in Buenos Aries.
Visit these restaurants for the Best Parilla in Buenos Aries
- La Escondida
- La Cabrera
- Las Cabras
- El Mirasol
- Parilla del Plata