Carnicero's Board Recipe
Picanha, NY Strip, Chorizo, 1/2 Chicken, Pork Tenderloin (choice of two sides)
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Ingredients
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Meats
Sides
Marinade and Seasoning
Method
Preparation of Meats
- 1
Marinate the Meats
In a large bowl, combine olive oil, minced garlic, paprika, salt, and black pepper. Mix well. Add the picanha, NY strip, chorizo, whole chicken, and pork tenderloin to the marinade, ensuring all meats are well coated. Cover and let marinate in the refrigerator for at least 2 hours, or overnight for best results.
Cooking the Meats
- 2
Grill the Meats
Preheat the grill to medium-high heat. Remove the meats from the marinade and let excess marinade drip off. Grill the picanha for about 5-7 minutes per side for medium-rare. Grill the NY strip for about 4-5 minutes per side. Grill the chorizo until browned, about 10 minutes total, turning occasionally. For the chicken, grill for about 7-8 minutes per side until fully cooked, ensuring the internal temperature reaches 165°F (75°C). Finally, grill the pork tenderloin for about 6-8 minutes per side.
Cooking the Sides
- 3
- 4
Assembly
- 5
Serve the Carnicero's Board
Once all meats and sides are cooked, arrange them on a large serving board. Garnish with fresh parsley and serve hot.