The Argentine style of grilling beef originated in the vast plains of the countryside. If you can't find these cuts of meat, a couple of steaks, chorizos, and skirt steaks will do. However, if you're up for it, this is authentic Argentinian cow-country food. Serve this hearty fare with a Malbec from Argentina's Mendoza region.
1 piece beef fat
1/2 pound beef thyroid
2 beef kidneys
1/2 pound beef testicles
2 blood sausages
1 pound filet of beef
1. Fire up a charcoal grill. Grease the grill rack with the beef fat so the meat does not stick to it and place the rack over the coals.
2. Salt all the meats on both sides and place them over the grill. Position the thyroid, kidneys, and testicles on the rim of the grill so they do not burn and are finished cooking at the same time as the other meats. Turn the chorizos and blood sausages frequently, but turn the filet only once or twice.
3. Serve with chimichurri sauce.