Cleaned and blanched beef sweetbreads are quickly grilled until crisp outside and tender inside, then drizzled with spicy chimichurri sauce. A favorite late-night bite at Argentine asados, they can also be packed in a lunchbox once cooled.
Boil the cleaned sweetbreads in water with lemon juice for 5 minutes, then transfer them to ice water and remove the membrane.
Mix the parsley, thyme, garlic, red pepper flakes, vinegar, and olive oil. Season with salt.
Cook the sweetbread pieces on a preheated grill for 4 minutes per side, until crisp on the outside and tender inside.
Slice the cooked sweetbreads, drizzle them with chimichurri sauce, and serve.
Take your time removing the membrane; any remaining membrane will toughen on the grill and create a chewy texture. No known allergens are listed for this recipe.
Tarifte yazan 5 dakikalık haşlama süresinden sonra mı yoksa haşlamadan önce mi zarı ayıklamak daha kolay oluyor? Chimichurri'deki sarımsağı bir gece önceden hazırlayıp buzdolabında bekletmek tadını daha keskin mi yapar merak ediyorum.
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