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Mixed Grill with Chimichurri Sauces and Roasted Peppers
© Quentin Bacon

Mixed Grill with Chimichurri Sauces and Roasted Peppers

  • TOTAL TIME: 1 HR 30 MIN plus 2 hr for accompaniments
  • SERVINGS: 6
  • MAKE-AHEAD

In Argentina, a mixed grill is called a parrillada (parrilla means "grill" in Spanish). The dish is served in a rustic style, with whole pieces of meat like chicken hearts and sausage brought to the table. Michelle Bernstein prefers to grill skewers of meat for a more elegant presentation; here she uses chicken livers instead of hearts.

  1. 1 pound fresh chorizo sausage, cut into 8 pieces
  2. 1 pound boneless chicken breasts with skin, cut into 8 pieces
  3. 8 large chicken livers, trimmed
  4. 1 pound skirt steak, cut into 8 pieces
  5. Extra-virgin olive oil, for drizzling
  6. Salt and freshly ground pepper
  7. Traditional Chimichurri, Sweet Paprika Chimichurri, Spicy Chimichurri and Roasted Bell Peppers, for serving
  1. Light a grill. Place the chorizo, chicken, chicken livers and skirt steak in 4 separate shallow dishes and drizzle with olive oil; season with salt and pepper. Grill the chorizo and chicken pieces over high heat until lightly charred and cooked through, about 3 minutes per side. Transfer to plates. Grill the chicken livers and skirt steak until lightly charred outside and rare within, about 2 minutes per side.
  2. Thread an assortment of meats onto 6 long metal skewers and grill just until heated through. Serve the mixed grill with the chimichurris and roasted peppers.
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