Argentinean Parrillada Mixta

JWU College of Culinary Arts

Minimum internal temperature 145°F

10 servings

Serving Size
18 ounces (0.51 kilogram)

Recipe ID

US standard
Baking potatoes
5 pounds
2.2 kilograms
Olive oil
6 ounces
177 milliliters
Garlic cloves, peeled, mashed to a purée
4 each
4 each
Skirt steak (or flank)
4 pounds
1.8 kilograms
Sausage (such as morcilla [blood sausage], or fresh chorizo)
3 pounds
1.4 kilograms
To taste
To taste
Black pepper, ground
To taste
To taste
Garlic cloves, whole, large, peeled
40 each
40 each
  1. Gather all the ingredients and equipment.
  2. Preheat fryer and grill.
  3. Steam whole potatoes for 30 minutes, cool and cut into ¼-inch thick slices. Place in a hotel pan and set aside.
  4. Combine the olive oil and mashed garlic, whisk well, and pour over potato slices. Refrigerate until service time.
  5. At service: Season skirt steak with salt and pepper and grill to 140°F (60°C) internal temperature. Allow to rest and carry over to 145°F (63°C) before slicing ¼-inch (0.63-centimeters) thick on the bias.
  6. At the same time, grill the sausage over medium-low heat to allow outside casing to crisp, while cooking inside slowly to 155°F (168°C). Slice on the bias and serve with skirt steak.
  7. Deep-fry the potato slices and the whole garlic gloves to golden brown and drain on absorbent paper. Season with salt and pepper to taste after frying and serve with beef and sausage slices.