RECIPE

Mixed Grill with Chimichurri Sauces and Roasted Peppers

Contributed by Michelle Bernstein

ACTIVE:

TOTAL TIME: 1 HR 30 MIN plus 2 hr for accompaniments

SERVINGS: 6

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.

ACTIVE:
TOTAL TIME: 1 HR 30 MIN
OTHER TIME:
SERVINGS: 6

MAKE-AHEAD

Ingredients

Ingredients
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

Directions

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.
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.

From Recipe of the Day, Miami's Hottest Latin Party
Published June 2006