Chilean Mixed Grill
- ACTIVE: 25 MIN
- TOTAL TIME: 4 HRS 30 MIN
- SERVINGS: 12
The adobo, or marinade, adds a tangy, garlicky flavor to the grilled steaks and pork chops and also tenderizes them.
- Three 750-ml bottles full-bodied red wine, preferably Chilean Merlot
- 1/2 cup extra-virgin olive oil
- 1/2 cup apple cider vinegar
- 8 garlic cloves, coarsely chopped
- 3 tablespoons cracked coriander seeds
- 12 cracked black peppercorns
- 1 tablespoon dried oregano
- 5 to 6 pounds skirt steak, or three 2-pound sirloin steaks, cut 1 1/2 inches thick
- 12 pork loin chops (3/4 pound each), cut 3/4 inch thick
- In a large bowl, combine the wine with the olive oil, vinegar, garlic, coriander, peppercorns and oregano. Put the steaks and pork chops in 2 large, deep dishes and add half of the marinade to each. Cover both dishes and let the meats marinate in the refrigerator for 4 to 8 hours, turning occasionally.
- Light a grill. When it is moderately hot, drain the marinade and add the steaks and chops in batches. Grill the chops until just cooked through, 7 to 8 minutes per side. Grill the steaks until medium rare, 2 1/2 minutes per side for skirt or 12 minutes per side for sirloin.
It takes a wine with plenty of backbone and good acidity to match the peppery, red wine marinade and rich grilled meats here. Try a Chilean Syrah with smoky spiciness.
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Congratulations to Mei Lin, winner of Top Chef Season 12.