Sweetbreads with Chimichurri Criollo

Name: Sweetbreads with Chimichurri Criollo
Cook time: PT0D1H0M
Total time: PT0D1H0M
Yield: serves 4-6
Ingredients: 1 tsp. kosher salt, plus more to taste; 1 ⁄ 4 cup warm water; 1 ⁄ 2 cup minced oregano; 6 tbsp. extra-virgin olive oil; 3 tbsp. red wine vinegar; 1 tbsp. dried oregano; 1 tsp. crushed red chile flakes; 2 cloves garlic, minced; 1 1 ⁄ 2 lb. sweetbreads, cleaned; 2 tbsp. lemon juice, plus wedges

Serves
serves 4-6
Time
1 hour

MARCUS NILSSON

The key to these sweetbreads is an aggressive char—you want the outside to get super crispy.

See The Expert Way to Handle Sweetbreads for tips on cleaning.
Featured in: An Eating Adventure in Uruguay

Ingredients

1 tsp. kosher salt, plus more to taste
¹⁄₄ cup warm water
¹⁄₂ cup minced oregano
6 tbsp. extra-virgin olive oil
3 tbsp. red wine vinegar
1 tbsp. dried oregano
1 tsp. crushed red chile flakes
2 cloves garlic, minced
1 ¹⁄₂ lb. sweetbreads, cleaned
2 tbsp. lemon juice, plus wedges

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Instructions

Step 1

Dissolve 1 tsp. salt in warm water in a bowl. Stir in minced oregano, 4 tbsp. oil, the vinegar, dried oregano, chile flakes, and garlic; set chimichurri aside. Heat remaining oil in a 12″ cast-iron skillet over medium; season sweetbreads with salt and cook, flipping once, until slightly charred and cooked through, 25–30 minutes; drizzle with lemon juice. Serve with reserved chimichurri and the lemon wedges.

Dissolve 1 tsp. salt in warm water in a bowl. Stir in minced oregano, 4 tbsp. oil, the vinegar, dried oregano, chile flakes, and garlic; set chimichurri aside. Heat remaining oil in a 12″ cast-iron skillet over medium; season sweetbreads with salt and cook, flipping once, until slightly charred and cooked through, 25–30 minutes; drizzle with lemon juice. Serve with reserved chimichurri and the lemon wedges.