Argentinian Parrilla Feast - Skirt Steak with Pico De Gallo

There’s something primal—almost poetic—about searing a steak over an open flame. But when you're working with an Argentinian Parrilla, that poetry becomes pure fire-powered perfection. If you’ve ever wanted to cook like a gaucho and serve up juicy, flavour-packed steak with authentic flair, this one’s for you.

Today, we’re showing you how to take a humble cut like skirt steak and turn it into a backyard masterpiece using nothing but your trusty Parrilla, some cracking seasoning, and a bit of lime-spiked Pico de Gallo. Let’s get into it.

Why Choose an Argentinian Parrilla?

The Argentinian Parrilla isn’t just a grill—it’s a way of life. With its adjustable V-grate and ember management system, it gives you total control over heat and flavour. Whether you're cooking steak, ribs, or whole veggies, this grill gives you that smoky, wood-fired finish every BBQ lover craves.

Bonus tip: Skirt steak, being a thin, flavourful cut, thrives on high heat and fast sears—making it a perfect match for a hot Parrilla.

Already have a Parrilla? Keep it in top condition by protecting it from the harsh Aussie elements. Rain and sun can take their toll, so a snug, high-quality BBQ cover makes all the difference. We’ve got Parrilla 885 covers and Parrilla 610 covers made specifically for Flaming Coals models, built to keep your setup looking sharp and lasting longer.

Step 1: Tenderise That Skirt Steak

Let’s face it—skirt steak can be a bit tough straight out of the fridge. So grab your Jaccard or meat mallet and give it a good press. If you don’t have either, pop some gladwrap on top and go to town with the base of a saucepan. You’re not smashing it—just loosening it up for a better chew and more juiciness.

Step 2: Season Like You Mean It

You could keep it simple with just salt and pepper—but where’s the fun in that?

We’re using Flaming Coals Bovine Espresso Rub. Why? Because nothing gives bark and boldness like a rub with ground espresso. Add a glug of oil and season generously on both sides. Let the steak sit for an hour or until it hits room temperature. That way, it cooks evenly and forms a better crust.

Step 3: Get the Parrilla Blazing

Now, fire up your Argentinian Parrilla grill. You want screaming hot coals that have settled into a glowing bed. The V-grate will catch the fat and prevent flare-ups, giving you all the flavour with none of the chaos.

Place your steak on the grill and give it just a few minutes each side. You’re going for char on the outside, medium rare inside. Use a thermometer if you like—but trust your instincts too.

Step 4: Freshen Things Up with Pico de Gallo

While your steak’s sizzling, prep a simple Pico de Gallo to bring balance to all that rich meat.

Here’s our mix:

• 4 Roma tomatoes, diced
• ⅔ cup white onion, finely chopped
• 1 finely chopped jalapeño
• Juice of 1 lime
• ½ tsp salt

Add coriander if you’re game, but we left it out to avoid a strike in the office. 

Mix it up after the steak is off the grill—this keeps it fresh and punchy, not soggy.

Step 5: Rest, Slice, Feast

Let that skirt steak rest for 10 minutes. Trust us—it’s worth the wait. Resting redistributes the juices, making every bite better.

Then, slice against the grain.

Top with your Pico de Gallo, maybe add a wedge of lime and a cold cerveza, and you've got yourself a meal that’ll make the neighbours lean over the fence with envy.

Ready to Level Up Your BBQ Game?

If you love the sound of fire-roasted meat, sizzling fat, and smoky flavour—there’s nothing quite like an Argentinian Parrilla. These grills are built for blokes like you: backyard legends who love to cook, share, and entertain.

Check out our full range of Flaming Coals Parrilla Grills and accessories at BBQ Spit Rotisseries 

FAQs

Q: What’s the difference between an Argentinian Parrilla and a regular BBQ?
A: Parrilla grills use a V-grate and firebox for managing wood or charcoal heat—ideal for slow, smoky cooking with better control over flare-ups.

Q: Is skirt steak the same as flank steak?
A: Not quite. Both are long, thin cuts, but skirt is fattier and more flavourful—perfect for quick sears on high heat.

Here’s to Fire, Flavour, and the Feast Ahead

You don’t need a chef’s hat or a fancy setup—just a solid grill, a good cut of meat, and the passion to cook like a pro. With the right gear and a little know-how, you’ll turn any weekend into a feast worth remembering.

Fire up your Parrilla. The good times are just getting started.

by: Rhiannon Peterson