Parrilla Mar Y Tierra Recipe

Prepare Marinade

In a bowl combine 1/4 cup olive oil, 3 tbsp lime juice, minced 4 garlic cloves, smoked paprika, cumin, oregano, 1 1/2 tsp kosher salt, 1 tsp black pepper and chipotle powder if using. Whisk until blended.

Divide the marinade: reserve about 1/4 cup for brushing during grilling and mix the rest with the steak and chicken. Place flank steak and chicken thighs in separate shallow dishes or zip-top bags, pour marinade over each, massaging to coat. Marinate in refrigerator for 30 minutes to 2 hours (30–45 minutes is fine for thin steak and smaller thighs; up to 2 hours for deeper flavor).

About 20 minutes before grilling, remove proteins from fridge to come closer to room temperature. Pat scallops and shrimp dry with paper towels and lightly salt them (about 1/4 tsp salt each batch). Slice chorizo into 1/2" rounds.

Preheat grill to medium-high (about 425–475°F / 220–245°C). Oil the grill grates. For best results, use a two-zone fire: one side high heat for searing, one side medium for finishing.

Grill chorizo for 3–4 minutes per side on medium heat until browned and cooked through. Remove and keep warm.

Grill steak over high heat 3–5 minutes per side for medium-rare (thickness dependent). After searing, move to cooler side if needed to reach desired doneness. Rest steak 8–10 minutes, then slice thinly against the grain.

Grill chicken thighs 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes and slice into strips.

For seafood: brush scallops and shrimp with the reserved marinade (do not reuse marinade that touched raw meat). Sear scallops 1.5–2 minutes per side until golden and just opaque. Grill shrimp 1.5–2 minutes per side until pink and firm. Remove from grill immediately to avoid overcooking.

While proteins marinate, make the sauce. In a blender or food processor combine cilantro, parsley (if using), 4 garlic cloves, 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbsp lime juice, 2 tbsp olive oil, 3/4 tsp salt and 1/4 tsp pepper.

Blend until smooth, scraping down the sides as needed. Taste and adjust seasoning or acidity with additional salt or lime. Transfer to a bowl and refrigerate until ready to serve.

If using frozen fries, bake or fry according to package directions. For hand-cut fries: cut potatoes to uniform sticks, soak in cold water 30 minutes, drain and dry thoroughly.

Heat 1 cup neutral oil in a heavy skillet or deep fryer to 325°F (160°C). Blanch potatoes in batches 3–4 minutes until pale and slightly tender. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry potatoes in batches 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with coarse salt.

Arrange platter: place a bed of fries on the serving platter. Fan sliced steak and sliced chicken on one side. Place chorizo rounds, scallops and shrimp grouped on the other side.

Spoon the cilantro-ajo sauce over proteins or serve in a small bowl for dipping. Garnish with fresh cilantro sprigs and lemon or lime wedges.

Serve immediately while hot. Suggested accompaniments: warm tortillas, grilled vegetables or a simple green salad.