Parrillada Argentine

Pat all meats dry with paper towels and arrange on a cutting board, keeping each type separate.

Season the pork sausages, pork chops, beef short ribs, skirt steak, and chicken pieces generously with salt and pepper on both sides.

Preheat a large parrilla (Argentine grill) or heavy-duty grill pan to medium-high heat, about 10 minutes before cooking.

Place the beef short ribs and skirt steak on the grill first, as they require the longest cooking time. Grill for about 6-8 minutes per side.

Move the beef to the cooler side of the grill and add the chicken pieces, skin-side down. Grill for 5-6 minutes per side until the skin is golden.

Add the pork chops to the grill, cooking for 4-5 minutes per side until cooked through and lightly charred.

Place the sausages on the grill, turning frequently for even browning, about 5-7 minutes total until cooked through and the casing is split.

Verify that all meat is cooked through: the beef should be medium-rare, chicken should reach 165°F internally, and pork should be cooked through. Rest all meats on a warm platter for 2-3 minutes.

Transfer all grilled meats to a serving platter, grouping by type for presentation.

Serve the parrillada immediately while hot, allowing diners to cut and share the variety of meats family-style.