Parrilla Mixta Recipe

Trim and marinate

Pat the flank steak dry and lightly score the surface. Place steak, chicken thighs (trim excess fat), and chorizo on a rimmed tray. In a small bowl, whisk 2 tbs olive oil, lime juice, kosher salt, black pepper, smoked paprika, and cumin. Brush or rub half of the mixture evenly over the steak and chicken. Reserve the rest to brush during grilling. Let meats marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours (bring to room temperature 30 minutes before grilling).

Boil yuca

Place the peeled, cut yuca sticks in a pot and cover with cold water plus 1 tsp salt. Bring to a gentle boil and simmer 12–15 minutes until a fork inserts easily but the yuca still holds its shape. Drain and let steam-dry in the colander for 5 minutes.

Fry yuca

In a heavy skillet or deep pot, heat about 1 cup vegetable oil to 350°F (175°C). Fry the par-boiled yuca in batches 3–5 minutes until golden and crisp on the exterior. Remove to a paper towel-lined plate and season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while finishing meats.

Preheat grill

Preheat a charcoal or gas grill to medium-high (about 450–500°F / 230–260°C). Clean and oil the grates.

Grill chorizo

Place chorizo on the grill first since it can cook quickly and release fat. Grill 8–10 minutes, turning occasionally, until cooked through and nicely charred. Transfer to a plate and rest 5 minutes, then slice into 1/2" pieces.

Grill steak and chicken

Place steak directly over the hottest zone. Grill steak 3–5 minutes per side for medium-rare (adjust to thickness), brushing with reserved marinade once. Move to indirect heat and rest 5 minutes before slicing thinly across the grain. Grill chicken thighs 5–7 minutes per side until internal temperature reaches 165°F (74°C), brushing with marinade and letting rest 5 minutes before slicing.

Blend sauce

In a food processor or blender, combine cilantro, parsley (if using), garlic cloves, mayonnaise, Greek yogurt, lime juice, olive oil, red pepper flakes (optional), salt, and black pepper. Pulse until smooth but still bright green and slightly textured. Taste and adjust salt/lime as needed. Transfer to a small bowl and chill for at least 10 minutes to let flavors meld.

In a large bowl, combine mixed greens, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro. Drizzle with 2 tbs extra-virgin olive oil and 1 tbs red wine vinegar, season with 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to coat.

Arrange sliced steak, sliced chicken, and sliced chorizo on a large serving platter. Place a mound of yuca fries on one side and the dressed salad on the other. Spoon or drizzle the cilantro & ajo sauce over the meats and fries, or serve the sauce in a bowl alongside for dipping. Garnish with fresh cilantro leaves and lime wedges. Serve immediately while meats and fries are warm.