Parrillada Mexicana Recipe

1. In a large bowl, combine the olive oil, lime juice, minced garlic cloves, cumin, chili powder, salt, and black pepper to create the marinade.

2. Place the steak, chicken breasts, and pork chops in the bowl with the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

3. While the meat is marinating, chop the bell peppers, zucchini, and red onion into bite-sized pieces.

4. Set the chopped vegetables aside and prepare the grill.

5. Preheat the grill to medium-high heat.

6. Remove the meats from the marinade and shake off excess liquid. Discard the leftover marinade.

7. Place the marinated steak, chicken breasts, and pork chops on the grill. Grill for about 6-8 minutes on each side for the steak (depending on thickness), 6-7 minutes for chicken, and 5-6 minutes for pork chops, or until fully cooked.

8. In the last few minutes of grilling, add the chopped vegetables and serrano peppers to the grill. Grill until they are tender and slightly charred, about 4-5 minutes.

9. Once cooked, remove the meats and vegetables from the grill and let them rest for about 5 minutes.

10. Slice the steak and chicken breasts, then arrange on a platter with the grilled vegetables and pork chops.

11. Serve hot, with additional lime wedges and your favorite salsa on the side.