Rachael pairs a mixed grill of lamb, beef and chicken with charred lemon, tri-color salad and a gutsy pimentòn-flavored caper chimichurri.
«This is a type of meal that I just love,» she says. You can grill the meat, but Rach really likes to cook it a la plancha, on a flat surface, on the stove because it creates a great even crust. And no grill flareups! Serve with peeled potato wedges or chunks tossed with salt, pepper, granulated garlic and dried oregano and then roasted.
For more chimichurri variations, check out Herb Chimichurri Sauce and Green Apple Chimichurri.
Ingredients For the Caper Chimichurri:
- ½ cup drained or soaked from salted large capers 1 ½ cups packed flat-leaf parsley2 tablespoons fresh oregano or 2 teaspoons dried4 cloves garlic, crushed1 shallot, coarsely chopped1-1 ½ teaspoons pimentòn or smoked paprika2 tablespoons sherry or balsamic vinegarAbout 1 ½ teaspoons red pepper flakes or ground pepperoncinoAbout 1 cup EVOO
For the Mixed Grill:
- 12 Frenched lamb loin chops, cut and pounded with a mallet6 flanken-cut 3-bone beef short ribs, about 1 ¼ inches thick6 skin-on, boneless chicken thighsCoarse sea saltOlive oil spray2 lemons, halvedGround pepperoncino8 cups tri-color salad: radicchio, escarole and arugula, choppedEVOO, for liberal drizzlingShaved red onion, to top salad
For the chimichurri, pulse the ingredients in a food processor, minus the EVOO, then transfer to a small bowl and stir in the olive oil.
Heat a grill to 400°F or large cast-iron skillet to medium-high to high heat.
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Bring meats to room temperature and massage coarse salt into them, about 2 ½ tablespoons total. Lightly spray the meats and then grill or griddle a la plancha in skillet about 7 to 8 minutes total for the short ribs, a minute less for the lamb and 3 minutes more for the chicken. Char the cut side of the lemons.
Sprinkle the meats with pepperoncino.
Dress the greens and mixed grill with lemon juice from the charred lemons and EVOO. Add onion, then top the greens and meats with the chimichurri.