Description
Parrilla gets Italian flair of meats marinated in Italian seasonings and capers, Italian olive oils, and vinegars mixed into flavorful chimichurri.
Ingredients
Scale
For the steak:
- 3 tablespoons Colavita extra virgin olive oil
- 2 tablespoons Colavita raspberry wine vinegar
- 2 tablespoons lemon juice
- 1 1/2 teaspoons honey
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 to 1 1/2 pounds flank steak
For the caper chimichurri:
- 2/3 cup lightly packed fresh parsley
- 2 tablespoons lightly packed fresh oregano
- 1 clove garlic, crushed
- 2 tablespoons drained Colavita capers
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon Colavita chardonnay white wine vinegar balsamic
- 1 tablespoon lemon juice
- 1/2 cup plus 2 tablespoons Colavita extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
For the chicken:
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon bittersweet smoked paprika
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon Colavita roasted garlic olive oil
- 4 bone-in, skin-on chicken thighs
For the grilled potato wedges:
- 4 large Russet potatoes, cut into 8 wedges each
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1/4 cup Colavita roasted garlic olive oil
- 4 links fully cooked chorizo sausages
Instructions
- To make the marinade for the steak, whisk together all the ingredients in a large bowl. Add the steak and toss to coat. Cover and refrigerate for at least 2 hours, or longer for even better flavor. Let the steak sit out at room temperature for 30 minutes before grilling.
- To make the chimichurri, pulse the parsley, oregano, garlic, capers, and red pepper flakes in a food processor until finely chopped. Add the vinegar and pulse again. With the processor running, add the olive oil in a steady stream. Chimichurri can be made ahead of time and stored in the refrigerator for up to two days. Bring to room temperature before serving.
- To prepare the chicken, mix the oregano, garlic, paprika, salt, pepper, and olive oil in a small bowl. Rub the mixture evenly onto the chicken.
- To prepare the grilled potato wedges, toss the potatoes in a large bowl with the salt, pepper, and olive oil.
- When you are ready to cook, prepare a charcoal grill for direct heat cooking in the middle by placing most of the coals there, so the edges will be cooler. When the grill is ready, place the chicken in the middle, skin side down, and cook for 3-5 minutes. Move the chicken to the edge of the grill, still skin side down, and cook for 10 more minutes. Flip and cook for 15-20 minutes, or until the chicken is fully cooked (it should register 165 on a meat thermometer). Transfer to a plate and cover with foil.
- As soon as you move the chicken onto the edges of the grill, place the potato wedges in the middle (depending on the size of your grill, you may have to cook these in two batches). Grill for about 3 minutes per side to get some good grill marks, then move the potatoes to the edges of the grill and cook for about 10 minutes longer, until tender and cooked through. Transfer to a plate and cover loosely with foil until ready to serve.
- Once the potatoes have moved to the edges of the grill, add the chorizo to the center. Grill for about 5 minutes per side, until charred to your liking, and then transfer to a plate and cover to keep warm.
- Pat the steak dry and add it to the center of the grill. Grill for about 5 minutes per side for medium rare, or until cooked to your liking. Transfer to a plate, cover loosely, and let rest for at least 5 minutes. Slice against the grain.
- Serve the steak, chicken, chorizo, and potatoes hot with the chimichurri spooned on top or in little bowls for dipping.
- Category: Main
- Cuisine: Italian-Argentine Fusion