Argentine Parrilla V Grill Rack
5.0 from 1 reviewSteakhouse steaks at home. The V-shaped bars carry the fat away from the fire, so you get a deep sear without the flare-ups.
Fits every Charlie oven
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Charlie Charcoal Oven
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Cheeky Charlie Tabletop Oven
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Professional Charlie Charcoal Oven
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- 5 year warrantyOn this accessory
- Free deliveryMainland Great Britain
- Comes with your ovenWhen you order with one
- 14 day returnsOn unused accessories
Delivery and returns
- Delivery
- Free to mainland Great Britain
- Time
- 3 to 5 working days from dispatch
- With an oven
- Comes with the oven
- Worldwide
- Ask us for a delivery quote
- Returns
- 14 days on unused accessories
Warranty
Commercial use: 3 years.
Full warranty terms: charlieoven.com/pages/warrantyFull warranty terms
SpecificationsSize, weight, materials and what's in the box
In the box
- 1 Argentine Parrilla V Grill Rack, with its removable fat tray at the front
Fits
- Charlie Charcoal Oven, Cheeky Charlie Tabletop Oven and Professional Charlie Charcoal Oven
Where it goes
- Lowest level, right above the charcoal, to sear. Higher up to cook a thick cut slowly. Choose the level before you light the fire, and keep the oven below 250°C (480°F).
Size
- 43 cm wide × 46 cm deep × 6 cm high
Weight
- 4.5 kg
Material
- 304 stainless steel
Care
- Dishwasher safe, fat tray included. You can also wash it in warm soapy water, with steel wool or fine sandpaper for stubborn marks.
Warranty
- Home use: 5 years from the original invoice date (orders placed before 24 October 2026 have 3 years).
Made in
- Hand-built in Britain
Every part has a job.
V-shaped bars
Fat runs down the channels and away from the fire, so there are no flare-ups.
A tray for the fat
The tray at the front catches the fat, ready to spoon back over the meat. Never take it out while it's hot: wait until the fat has cooled completely before you slide it out to empty.
Sear marks every time
The bars are spaced to leave deep lines on steak, fish and squid. Keep the oven below 250°C (480°F).
Built to last
4.5 kg of 304 stainless steel, hand-built in Britain.
V-shaped bars
Fat runs down the channels and away from the fire, so there are no flare-ups.
A tray for the fat
The tray at the front catches the fat, ready to spoon back over the meat. Never take it out while it's hot: wait until the fat has cooled completely before you slide it out to empty.
Sear marks every time
The bars are spaced to leave deep lines on steak, fish and squid. Keep the oven below 250°C (480°F).
Built to last
4.5 kg of 304 stainless steel, hand-built in Britain.
Every way to use it.
Neil Quick shows how to set up the Charlie Oven for steak on the Argentine grill rack with vegetables roasting above
Steak, straight off the fire.
A thick ribeye seared on the V bars, with the fat carried away from the flames.
Get the recipe
Right above the charcoal.
Sear right above the charcoal, keeping the oven below 250°C (480°F). For a thick cut cooked slowly, put it on a higher level before you start.
Loved by the people who cook on it.
“I thought about buying the Argentine Parrilla grill for a while before taking the plunge, but I should have done it sooner. I have only had mine for a couple of weeks and I have used it for steaks, pork chops, lamb chops, pork steaks,…”Garry Brindley, verified review
Complete the set.
Charcoal Rake and Scraper ToolRakes the charcoal into place and scrapes the grill clean.$55
Turkish-Style Kebab Rack with Two Skewer SetsTurkish-style kebabs, grilled right over the fire.$425
Deep Roasting Tray RackCatches the juices from a joint above for the best roast potatoes.$320
Charlie Oven Tongs 55cmExtra long, to reach the back of the oven.$46
Buy well, buy once.
Cut, welded and finished by hand from the same stainless steel as the oven, so it lasts as long as your Charlie does.
Questions, answered.
Will it fit my Charlie oven?
Yes. It fits the Charlie Charcoal Oven, Cheeky Charlie Tabletop Oven and Professional Charlie Charcoal Oven.
Where should it go in the oven for steak?
On the lowest level, right above the charcoal. Put it in before you light the fire, then open the vents to bring the heat up, keeping the oven below 250°C (480°F). Give the steak a couple of minutes on each side with the door shut, then let it rest.
What's the hottest I can use it?
Keep the oven below 250°C (480°F) whenever you use it. The fat that collects in the tray starts to smoke at around 190°C to 230°C (375°F to 445°F). At about 300°C (570°F) its vapour can catch light from a flame, and at 340°C to 370°C (645°F to 700°F) it can catch fire on its own. If the fat starts smoking heavily, it's getting too hot: close the vents a little.
Can I take the fat tray out while it's hot?
No. Never take the fat tray out, and never move the rack, while the grill is hot and there's fat in the tray, as hot fat can spill or splash. Wait until the grill and the fat have cooled down completely before you slide the tray out to empty it. On a long or fatty cook, draw off fat as you go with a baster or syringe so the tray doesn't overflow.
What can I cook on it besides steak?
Chops, pork belly, lamb ribs, fish, squid and lobster tails all cook well on it. The V-shaped bars suit anything with fat you want to run away from the fire.
Can I use it on another barbecue?
No. It's made to slide onto the runners inside a Charlie oven, so it won't fit other barbecues or ovens.
Can it go in the dishwasher?
Yes, it's dishwasher safe, fat tray included. You can also wash it in warm soapy water, with steel wool or fine sandpaper for stubborn marks.
Charcoal Grill Oven Guide
Heights, heat and timings, so you get the most from it.
Buy it in a bundle.
Chosen to work together, and delivered in one go.
Made for the Charlie oven.
Every accessory slides onto the oven's runners. If you don't have a Charlie yet, start there.
Hand-built in Britain · Good Housekeeping Best Outdoor Oven 2024