Ingredients

• Beef tenderloin
• New York strip steak, 1 per person
• Chorizo, 1 link per person
• Chicken, quartered, 1 quarter per person
• 1 cup Italian parsley, picked
• 6 garlic cloves
• 1 teaspoon chopped fresh oregano
• Pinch dried chile flakes
• Salt and pepper
• 1/4 cup malt or red wine vinegar
• 1 cup olive oil
• 1/2 teaspoon saffron threads
• 1 tablespoon lemon juice
• 1/2 cup extra virgin oil
• 1/2 cup white wine vinegar
• 1 Spanish onion, small diced
• 2 garlic cloves, minced
• 1/4 cup Italian parsley, chopped fine
• 1 teaspoon fresh thyme
• Salt and pepper

Instructions

1. Watch how to make this recipe.
2. Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
3. Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
4. Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.