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Father's Day Mixed Grill with Salsa Verde

617 Mixed Grill with Salsa Verde
Why choose one animal to eat when you can have 4 with a spicy green sauce!
skill level
Moderate
time
30-60min
servings
14
cost
$$$
Contributed by :
Why choose one animal to eat when you can have 4 with a spicy green sauce!
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ingredients
  • For the Lamb
  • 1/4 cup Mint Leaves (chopped)
  • Zest and Juice of 1 Orange
  • 1/2 cup Olive Oil
  • 2 pounds Lamb Rib or Loin Chops (about an 1 1/2 inches thick)
  •   
  • For the Pork
  • 1/4 cup Oregano Leaves (chopped)
  • Zest and Juice of 1 Lemon
  • lots of Freshly Ground Pepper
  • 1/2 cup Olive Oil
  • 1 Pork Tenderloin; sliced in 1-inch medallions
  •   
  • For the Chicken
  • 1/2 cup Your Favorite Hot Sauce
  • 2 pounds Chicken Wings
  •   
  • For the Steak
  • 1/4 cup Rosemary Leaves (chopped)
  • 4 cloves Garlic (smashed)
  • 1 1/2 pounds Skirt Steak
  • Salt and Freshly Ground Pepper
  •   
  • Salsa Verde
  • 1/2 cup Fresh Parsley Leaves
  • 1/2 cup Fresh Fennel Fronds
  • 1/4 cup Fresh Mint Leaves
  • 2 tablespoons Capers
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Crushed Red Chile Flakes
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Freshly Ground Pepper
  • 1/2 cup Olive Oil
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    For the Lamb
    1/4 cup Mint Leaves (chopped)
    Zest and Juice of 1 Orange
    1/2 cup Olive Oil
    2 pounds Lamb Rib or Loin Chops (about an 1 1/2 inches thick)

    For the Pork
    1/4 cup Oregano Leaves (chopped)
    Zest and Juice of 1 Lemon
    lots of Freshly Ground Pepper
    1/2 cup Olive Oil
    1 Pork Tenderloin; sliced in 1-inch medallions

    For the Chicken
    1/2 cup Your Favorite Hot Sauce
    2 pounds Chicken Wings

    For the Steak

    1/4 cup Rosemary Leaves (chopped)
    4 cloves Garlic (smashed)
    1 1/2 pounds Skirt Steak
    Salt and Freshly Ground Pepper
    The night or morning before you cook, combine the Lamb, Pork, and Skirt Steak with their respective marinade ingredients in zip top bags, and store in the fridge.
  • 2
    Preheat oven to 350°F. Arrange the Chicken Wings on a baking sheet and cook for 30 minutes. Remove and allow to cool. Toss in the Hot Sauce and set aside.
  • 3
    Preheat a grill to medium-high heat. Meanwhile, allow your proteins to come to room temperature and season generously with Salt and Freshly Ground Pepper.
  • 4
    Clean and Oil the grill, and then arrange the Lamb Chops and Skirt Steak. Place the Chicken Wings on the grill, and arrange the Pork Tenderloin medallions.
  • 5
    For perfect crosshatched grill marks, rotate the meats 90 degrees after 90 seconds to two minutes of cooking, and then continue to cook until ready to flip.
  • 6
    Cook the Lamb Chops and the Skirt Steak for 3-4 minutes per side for medium rare. Cook the Chicken for about 5 minutes per side, and the Pork Tenderloin for 4 to 5 minutes per side. Remove everything as it finishes cooking, and allow to rest for 10 minutes before serving with the Salsa Verde.
  • 7
    1/2 cup Fresh Parsley Leaves
    1/2 cup Fresh Fennel Fronds
    1/4 cup Fresh Mint Leaves
    2 tablespoons Capers
    1 tablespoon Dijon Mustard
    1 tablespoon Crushed Red Chile Flakes
    1/2 cup Extra Virgin Olive Oil
    Salt and Freshly Ground Pepper
    1/2 cup Olive Oil
    For the Salsa Verde: Combine all ingredients in a food processor, and pulse until a chunky paste is formed. Season to taste with Salt and Freshly Ground Pepper.

    Helpful Tips:
    1. For the chicken wings, season w/ salt and pepper, and bake in the oven before grilling
    2. Marinade for at least an hour, if not overnight
    3. Don’t add salt to the marinade; it will pull out the flavors instead of enhancing them
    4. The salsa texture should be closer to a paste than a vinaigrette

 
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