Argentinean Grilled Meat Platter (Parilla) | RICARDO

Ingredients

• 1 tomato, seeded and cut into small dice
• 1 small red onion, finely chopped
• ½ green bell pepper, seeded and cut into small dice
• 4 tsp (20 ml) white wine vinegar
• 1 tbsp (15 ml) olive oil
• ¼ tsp ground cumin
• ¼ tsp ground black pepper
• ¼ tsp salt
• ½ lb (225 g) sweetbreads, soaked (see note) (optional)
• 6 small lamb chops
• 1 bone-in pork chop, about ½ lb (225 g)
• 1 rib eye steak, about ½ lb (225 g)
• 2 chorizo sausages
• 1 blood sausage, about 4 oz (115 g)