A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Argentinian Parrilla

Inspired after an Argentinian sojourn this is a simplified version of the tradional parrilla. Comprising of beautiful meat accompanied with a tasty traditional condiment ChimiChurri.


  • 1 Chorizo
  • 1 Scotch Fillet
  • 1 Rump Steak
  • Rocket
  • cherry tomatoes
  • avocado
  • sicilian olives
  • Bread
  • 1 wedge brie
  • 12 slices salami
  • Lemon Juice
  • Olive OIl


  • 2 cups fresh parsley and/or cilantro, firmly packed
  • 1/4 cup fresh oregano leaves (optional)
  • 3-6 cloves of garlic
  • 2 tablespoons chopped onion
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar (optional)
  • 1 tablespoon lime juice (optional)
  • salt and red pepper flakes to taste

For the chimichurri finely chop garlic and onion. Add finely chopped parsley,  transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. Season with salt and red pepper flakes to taste.

Dress rocket with lemon juice and olive oil and season with salt and pepper. Slice avocado. Grill chorizo, and liberally salted Scotch Fillet and Rump until they are cooked to your liking, my liking is ‘hugoso’. Use ChimiChurri as a condiment for the meat. Serve all as a share dish


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