Ingredients:
1 pound skirt steak
1 pound bone-in chicken of your choice
1 pound linguica sausage
4 T. lime juice
1/2 C. orange juice
2/3 C. olive oil
10 cloves garlic, minced
3 tsp. cumin
Salt and pepper
1/2 C. cilantro
Method:
Make marinade by combining all ingredients in a bowl.
Place skirt steak in one bowl and chicken in another. Place half of marinade over each. Marinate for 1 hour to overnight.
Remove from marinade and shake off any excess oil. Transfer marinade from skirt steak to a small saucepan over medium heat. Simmer until reduced by half.
Preheat grill on high. Once hot, reduce to medium high. Add chicken to grill first. Cook for approx. 10 min on side, or until well browned. Turn and repeat. Once chicken is nicely browned remove to upper grill rack to finish cooking. Place sausages on the grill and grill until cooked through. Remove to top with chicken. Bring heat to high again if grill has cooled. Add skirt steak and cook approx. 3 minutes per side, making sure you have good grill marks.
Serve with reduced marinade and lime wedges, and also with chimichurri.
Classic Chimichurri:
· 4 cloves garlic
· 1 T. chopped red onion
· 1 C. parsley, whole and firmly packed
· 2 T. oregano , fresh
· 2 T. Cilantro, fresh
· ¼-1/3 C. olive oil
· 1 T. red wine vinegar
· 1 T. lime juice
· Pinch red pepper flakes
· Salt and pepper
1. Place all ingredients in a food processor and pulse until combined. You will want a fine chop, with some texture remaining.
Red Chimichurri:
· 1 red bell pepper, seeded and coarsely chopped
· 1-2 chipotles in adobo, with some sauce if desired
· 1 bunch cilantro, keeping leaves and small stems
· ¼ cup red wine vinegar
· ½ small onion, coarsely chopped
· 2 cloves garlic, rough chopped
· 1 teaspoon cumin
· 1 teaspoon dried oregano
· ½ teaspoon smoked paprika
· Salt & Pepper to taste
1. Place all ingredients in a food processor and pulse until combined. You will want a fine chop, with some texture remaining.