Argentinean Chimichurri Grill

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Argentinean Chimichurri Grill

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In Argentina this would be called asado, which is both the method of cooking and the social event, just like the English barbecue. Our chimichurri sauce adds so much flavour you don’t need to do anything else.

Tags: Intermediate, 20 Mins, Entrées, Beef, Shellfish, Chicken/Poultry, Summer Insider's Report 2011, Summer Insider's Report 2012
Serves: 6
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 20  minutes
Total: 35  minutes

Additional Information

Ingredients

1 boneless strip loin steak, about 270 g
1 pkg PC Air Chilled Chicken Drumsticks (bone in, skin-on), about 570 g
1/2 cup (125 mL) PC Memories Of Argentina Chimichurri Sauce
1 pkg (454 g) PC Raw Zipperback Black Tiger Shrimp – Gigantico

Instructions

  1. In bowl, combine steak, chicken and ¼ cup (50 mL) of Memories sauce. In another bowl, combine shrimp and remaining ¼ cup (50 mL) Memories sauce. Cover and chill for 30 to 45 minutes.
  2. Preheat barbecue to medium-high heat. For ease of grilling, skewer shrimp.
  3. Place chicken on greased grill and close lid; cook for 4 minutes, turn a quarter-turn and cook another 4 minutes. Turn chicken a quarter-turn and add steak to grill. Cook with lid closed for 4 minutes. Turn chicken final quarter-turn, flip steak and add shrimp to the grill. Cook with lid closed for 4 minutes, turning shrimp half way, or until all meat is cooked through. Discard any marinade left in bowls.
  4. Thinly slice steak. Place steak, chicken and shrimp skewers on a platter, with additional Memories sauce on the side if desired.

Nutritional Information

Makes 6 servings Per serving:
260 calories
fat 13 g
sodium 660 mg
carbohydrate 1 g
fibre 0 g
protein 36 g