Entree: Venezuela – National Cuisine – Parrilla Criolla (Venezuelan mixed-grill of marinated meats served with a tangy onion-and-pepper salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) flank steak, trimmed (about 1 piece)
- 1 lb (454 g) pork shoulder steaks or boneless pork chops, approx. 2 pieces
- 4 pork chorizo sausages, approx. 1 lb (454 g) total
- 3 tbsp (45 ml) vegetable oil
- 4 cloves garlic, minced
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 lime, juiced
- 1 large yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) olive oil for salsa
- 1 tbsp (15 ml) white vinegar for salsa
- Optional: 2 ripe plantains, sliced and grilled for serving

Instructions

1. In a bowl combine 3 tbsp (45 ml) vegetable oil, minced garlic, red wine vinegar, ground cumin, oregano, salt, black pepper, and lime juice. Reserve 3 tbsp (45 ml) of this marinade for the salsa.
2. Place the flank steak and pork pieces in a shallow dish or zip-top bag and pour over the remaining marinade. Rub to coat, cover, and refrigerate at least 1 hour or up to 4 hours.
3. Meanwhile make the salsa criolla: combine sliced onion, sliced red bell pepper, chopped cilantro, reserved 3 tbsp (45 ml) marinade (from step 1), 2 tbsp (30 ml) olive oil, and 1 tbsp (15 ml) white vinegar. Toss and let rest at room temperature for 20–30 minutes to meld.
4. Preheat a grill or grill pan to medium-high. If using plantains, brush slices lightly with oil and set aside to grill with the meats.
5. Grill the chorizos first over medium-high heat, turning occasionally, until cooked through and browned, about 10–12 minutes. Remove and keep warm.
6. Grill pork pieces next 5–7 minutes per side, or until cooked through and nicely charred. Let rest 5 minutes before slicing.
7. Grill the flank steak 4–6 minutes per side for medium-rare to medium, depending on thickness; adjust to desired doneness. Let rest 5–10 minutes, then slice against the grain.
8. If using, grill plantain slices 2–3 minutes per side until caramelized and tender.
9. Arrange sliced flank steak, pork pieces, and chorizo on a platter. Spoon salsa criolla over the meats or serve on the side. Serve immediately with grilled plantains or boiled yuca and warm arepas or crusty bread.