Sweetbreads with Chimichurri Criollo

Uruguay Mattos char-grilled sweet breads
There is no better way to eat sweetbreads than this: with lemon, salt, and bread. And chimichurri, of course, is a must. It's pure and efficient, an Uruguayan birthright. - IgnacioMarcus Nilsson

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

Sweetbreads with Chimichurri Criollo
Piquant chimichurri sauce adds lift to rich, crispy char-grilled sweetbreads.
Yield: serves 4-6
Time: 1 hour

Ingredients

  • 1 tsp. kosher salt, plus more to taste
  • 14 cup warm water
  • 12 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 12 lb. sweetbreads, cleaned
  • 2 tbsp. lemon juice, plus wedges

Instructions

  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.