La Brigada, in the San Telmo district, is one of the obligatory stops on a beef eater’s pilgrimage through Buenos Aires, and if with each passing year the tourists seem to displace a few more of the locals, more portenos (the citizens of Buenos Aires) still give its grilled grass-fed beef a big thumbs up. But while you’re overdosing on red meat, save room for the grilled pepper salad. This is about as elaborate as an Argentinean vegetable dish gets; the salty tang of anchovies, the pungency of garlic, and the sweet smoky flavor of flame-roasted peppers make this a compelling combination.
Step 1: Set up the grill for direct grilling and preheat it to high. There is no need to brush or oil the grate.
Step 2: Arrange the bell peppers on the hot grate and grill them until darkly browned and blistered on all sides, 3 to 4 minutes per side, 12 to 16 minutes in all, turning with tongs. Don’t forget to grill the peppers on the tops and bottoms for 1 to 2 minutes. The idea is to char the skins completely. Transfer the charred peppers to a cutting board and let them cool to room temperature. (No, you don’t need to place them in a paper bag or bowl covered with plastic wrap. I’ve found no appreciable difference in ease of peeling.)
Step 3: Using a paring knife, scrape the charred skins off the peppers. There’s no need to remove every last bit; a few black spots will add color and flavor. Cut each pepper in half, remove the core, and scrape out the seeds. Cut each pepper half in half again lengthwise.
Step 4: Arrange the pieces of peppers on a platter or plates. Arrange the anchovy fillets in a decorative pattern on top. Sprinkle the peppers with chopped garlic and drizzle olive oil over them. Sprinkle the parsley over the peppers (this is essential to neutralize the pungency of the garlic) and season them with salt and black pepper to taste, taking into account that the anchovies are quite salty already. Serve at once.