Brazilian Mixed Grill

Description

This fiery assortment of meats served with two flavorful sauces is a great way to entertain. Enjoy with an Orange, Olive and Red Onion Salad for an authentic meal.

Serves 4-6.

Ingredients:

1 1/2 lb top sirloin

1 pork tenderloin

6-8 chicken pieces, on the bone (dark meat is best)

1 avocado, sliced

1 lime, wedged

Marinade:

1 T ea fresh thyme, fresh oregano, garlic, salt, red wine vinegar

1 t black pepper

1/2 c olive oil

2 Serrano chili peppers (or hot sauce to taste)

Molho Apimentado:

1 lg yellow onion, diced

2 lg tomatoes, diced

1 poblano chili, diced

2 garlic cloves, minced

3 T red wine vinegar

2 T olive oil

1 t salt

1 T Italian parsley, chopped

1 t Habanero hot sauce (more or less to taste)

Chimichurri:

1 c Italian parsley, chopped

1/4 c cilantro, chopped

3 garlic cloves, minced

1/2 t ea salt, ground coriander, ground cumin, red chili pepper flakes

1 T water

1/4 c red wine vinegar

2 T extra virgin olive oil

Methods/Steps

Combine all marinade ingredients in food processor or blender, or chop finely and whisk together. Divide among meats and marinate separately, 4 hours or overnight.

Remove meat from marinade and preheat grill. Cook covered until internal temperature is reached (chicken: 165º, 20-30 min; pork: 145º, 15-20 min; steak: 130º, 6-8 min for med doneness). Let rest 10 min. Slice pork and beef and arrange with chicken on a platter. Serve with Molho Apimentado, and brush with Chimichurri (recipes follow). Garnish with fresh, sliced avocados and limes.

Molho Apimentado:

Combine ingredients and adjust seasonings. Yields 1 quart.

Chimichurri

Combine well in blender or processor. Yields 1 cup.

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