WEEKDAYS 1e|12c|p

Father's Day Mixed Grill with Salsa Verde

Mario Batali
Servings: 14
30 to 60 min
Part 1 of 2

Why choose one animal to eat when you can have 4 with a spicy green sauce!

  • Ingredients
  • step-by-step directions
Father's Day Mixed Grill with Salsa Verde
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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