Delectable Argentinian Gluten-Free Breakfast Parrillada with Chimichurri
Discover this mouthwatering Delectable Argentinian Gluten-Free Breakfast Parrillada with Chimichurri recipe, perfect for a memorable meal. Enjoy the flavors of Argentina in this easy-to-prepare gluten-free breakfast dish that's sure to impress your guests. With aromatic sausages, tender steak, and crumbly cheese, you'll taste the heart of South America in every bite.
Allergens
Dairy (cheese)
Ingredients
- 8 oz gluten
- free chorizo sausages
- 8 oz gluten
- free beef sausages
- 1 lb rump steak, cut into 1
- inch cubes
- 4 large free
- range eggs
- 2 cups mixed grilled vegetables (bell peppers, onions, zucchini)
- 4 oz gluten
- free cheese, crumbled (such as queso blanco or feta)
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Preheat your grill or grill pan to medium high heat. Season the sausages, steak cubes, and vegetables with salt and pepper.
- Grill the sausages, turning occasionally, until cooked through and browned on all sides, about 5 7 minutes. Remove from the grill and let rest for a few minutes.
- Grill the steak cubes for 2 3 minutes per side or until desired doneness is reached. Remove from the grill and set aside.
- In a separate pan, fry the eggs to your preference (sunny side up or over easy).
- Assemble the parrillada: Arrange the sausages, steak, vegetables, and eggs on a large serving platter or individual plates. Sprinkle crumbled cheese over the top.
- Serve with a generous dollop of chimichurri sauce and garnish with fresh parsley.
Chef’s Insight
The combination of flavors and textures in this dish truly represents Argentinian cuisine. Don't be afraid to experiment with different sausage types and chimichurri variations.
Notes
This dish can be made ahead of time and reheated before serving.