Butcher's Cuts Recipe
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Ingredients
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Meat
Marinade
Vegetables
Method
Preparation
Prepare the Marinade
In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Whisk together until well combined.
Marinate the Meat
Place the beef ribeye, pork shoulder, lamb chops, and chicken thighs into a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the meat, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
Cooking
Prepare the Vegetables
While the meat is marinating, prepare the vegetables. Dice the mixed bell peppers, slice the red onion, and slice the zucchini into rounds or half-moons.
Cook the Meat
Preheat your grill or a large skillet over medium-high heat. Remove the meat from the marinade, letting excess marinade drip off. Grill or sear the meat for about 5-7 minutes per side, or until it reaches your desired level of doneness.
Serve
Once the meat and vegetables are cooked, remove them from the heat. Let the meat rest for a few minutes before slicing. Serve the butcher's cuts alongside the sautéed vegetables.
