PARTNER POST — Grilling season is here and it is time to explore Italian grilling with authentic ingredients from Colavita.
Argentina’s parrilla receives an Italian twist as the steak and chicken is marinated with Italian seasonings and capers, Italian olive oils, and vinegars are included in the flavorful chimichurri.
By Becky Winkler
To me, a mixed grill is the epitome of summer eating. When I spent a semester in Buenos Aires during college, I loved to go out with friends and order a parrilla mixta, which usually consisted of grilled steak, chicken, chorizo, and often organ meats as well, with a big bowl of herby chimichurri sauce and an even bigger bowl of french fries on the side. Add a bottle of wine and you have yourself one happy evening!
I don’t know why it took me so long to recreate a parrilla mixta at home, but when Colavita asked me to write a post on the theme of Italian summer grilling, this was the first thing that came to mind.
Here I’ve given the Argentine parrilla an Italian twist, marinating the steak and chicken with Italian seasonings and adding capers to the chimichurri. Argentine cuisine is heavily influenced by the food of Italy to begin with–even the Spanish spoken in Buenos Aires sounds uniquely reminiscent of Italian–so Colavita’s oils and vinegars work really well with all the components of this South American meal.
In attempts to make this a pure grill fest, with no stovetop cooking required at all, I grilled the potato wedges as well, and they were a huge hit: crisp on the outside and creamy in the middle, and with a smoky flavor no oven fry could even hope for. And while the chimichurri is designed as a sauce for the steak, it’s pretty irresistible as a dip for the grilled potato wedges.
This parrilla mixta would be perfect for a Memorial Day barbecue, July 4th, or any special occasion this summer. And, of course, you don’t have to go all out and make steak, chicken, sausage, and potatoes–even just the steak and potatoes would make a memorable meal! I have to ask though, that you please don’t skip the caper chimichurri. It brightens up everything, and is super simple to make.Print
Becky Winkler is an enthusiastic eater who shares paleo and gluten-free recipes on her blog, A Calculated Whisk. She enjoys chopping chocolate, salting dessert, searing short ribs, and taking pictures. In her other life, she's a grad student in Boston.