Uruguayan Mixed Grill with Chimichurri

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An authentic Uruguayan mixed grill showcasing the country's beloved parrilla tradition: salt-crusted beef cuts and smoky chorizo cooked over glowing embers, finished with a bright, herbaceous chimichurri. This is the centerpiece of any Sunday asado, served family-style with crusty bread.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 52 gFat
• 18 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 2 gSugar
• 58 gProtein
• 1240 mgSodium
• 980 mgPotassium
• 90 mgCalcium
• 7 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Beef Cuts

• 1.5 lb beef short ribs (asado de tira), cut into 3-inch bones
• 1 lb skirt steak (entraña) or flank steak
• 1 lb picanha or tri-tip roast, fat cap intact
• 2 tbsp coarse sea salt (kosher)
• 1 tsp freshly ground black pepper

For the Chorizo

• 1 lb fresh Uruguayan-style chorizo sausages
• 1/2 lb morcilla (blood sausage), optional

For the Chimichurri

• 1 cup fresh flat-leaf parsley, finely chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 tbsp dried oregano
• 1 tsp red pepper flakes
• 1/2 tsp coarse salt
• 2 tbsp warm water

For Serving

• 1 large crusty country loaf, sliced
• 2 lemons, cut into wedges
• 1 large mixed green salad with olive oil and vinegar

Directions

1. Prepare the chimichurri at least 30 minutes before grilling: combine parsley, garlic, vinegar, olive oil, oregano, red pepper flakes, salt, and warm water in a glass jar. Stir well and let the flavors meld at room temperature.
2. Light a wood or charcoal fire and let it burn down to glowing embers with a thin layer of white ash, about 30 minutes; the heat should be moderate, around 350 degrees F, not flaming.
3. Pat the beef cuts completely dry with paper towels. Season the short ribs generously with salt on both sides. Season the skirt steak and picanha with salt and pepper 20 minutes before grilling, leaving the picanha fat cap unseasoned until placed fat-side down.
4. Begin with the short ribs, bone-side down on the cooler part of the grill. Cook slowly for 20 to 25 minutes, turning occasionally, until the meat is tender and pulls easily from the bone.
5. Add the chorizo to medium-heat coals and grill 12 to 15 minutes, turning often so the casings blister without bursting. Add morcilla in the last 5 minutes, just to warm through.
6. Move the short ribs to the hottest part of the grill for 2 minutes per side to develop a flavorful crust. Sear the picanha fat-side down first for 3 minutes, then finish 4 minutes per side for medium-rare. Grill the skirt steak 2 to 3 minutes per side over high heat.
7. Transfer all meats to a large wooden board, tent loosely with foil, and let rest for 8 to 10 minutes. Slice the picanha and skirt steak against the grain into thick pieces.
8. Arrange the meats and chorizo on a large platter, spoon chimichurri generously over the top, and serve immediately with lemon wedges, bread, and salad.
9. Carve the short ribs at the table and encourage guests to drizzle extra chimichurri over each portion.

Cook’s Notes

• True Uruguayan asado is cooked low and slow over wood embers; never use gas if you want authentic flavor.
• Always place meat on the grill just as the flames die down and the coals turn ashy gray.
• Chimichurri tastes even better the next day; make a double batch and refrigerate up to 2 weeks.
• Let the meat come to room temperature 30 minutes before grilling for even cooking.
• Serve with a tannic red wine like Tannat, Uruguay's signature grape, for the full experience.

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