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
Brazilian Mixed Grill
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
Orange, Olive and Red Onion Salad
3 lrg navel oranges
1/2 med red onion, sliced very thinly
1/3 c Nicoise olives, pitted
1/3 c extra virgin olive oil
3 T red wine vinegar
pinch of salt, sugar and fresh ground black pepper
Steps
Brazilian Mixed Grill
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.
Orange, Olive and Red Onion Salad
Cut the ends off and peel the oranges, removing any white pith. Cut oranges into circular slices; toss together with onion slices and olives and arrange on serving platter. Whisk the vinegar with the olive oil, season with salt, sugar and pepper, and drizzle over salad. Serve immediately.
