Grilled Beef And Sausage Platter Recipe

Prepare and season

Remove the 30 oz strip loin from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Rub olive oil evenly over the surface, then season both sides with kosher salt, black pepper and garlic powder, pressing the seasoning into the meat.

Preheat grill

Preheat a gas or charcoal grill to high heat (around 450–500°F / 230–260°C) for direct searing. If using a two-zone fire, leave one area at medium for finishing.

Sear and finish

Place the strip loin directly over the hottest part of the grill. Sear 3–4 minutes per side until a brown crust forms. Move to the cooler side (or reduce heat) and continue cooking with the lid closed until internal temperature reaches 125°F (51°C) for medium-rare or 135°F (57°C) for medium — about 8–12 more minutes depending on thickness. During the last 2 minutes, add butter and thyme on top of the steak to baste (use a small cast-iron pan on the grill or a spoon if easier).

Rest and slice

Remove the steak, tent loosely with foil and rest 10 minutes. Slice across the grain into 1/2-inch slices and hold warm until plating.

Make sausage mix

In a bowl, combine the coarsely ground pork (10 oz) with minced garlic, smoked paprika, crushed fennel seeds, salt, black pepper and cold water. Mix with your hands until evenly combined and slightly sticky. Form into small patties or link-style logs about 4–5 oz each (you should get two small logs/patties).

Chill briefly

Chill the shaped sausages 15–20 minutes to firm up; this helps them hold shape on the grill.

Grill the sausages

Brush the sausages lightly with vegetable oil. Grill over medium heat (350–400°F / 175–200°C) for 4–6 minutes per side, turning until they reach an internal temperature of 160°F (71°C) for pork. Allow a short rest 3 minutes before slicing on the bias into 1/2-inch pieces for the platter.

While meats rest, dice the cheddar or mixed cheeses into roughly 1/2-inch cubes and toss with chopped parsley if using. Keep chilled until plating.

Make dough

In a bowl, combine 1.5 cups masarepa and 1/2 tsp salt. Gradually add warm water (about 1.25 cups), mixing with your hands until a soft, pliable dough forms that holds shape but isn’t sticky. Let rest 5 minutes; adjust water or flour by a tablespoon if needed.

Shape and cook

Divide dough into 6 equal portions. Shape into patties about 3–4 inches wide and 1/2-inch thick. Heat a griddle or skillet over medium and add 1/2 tsp oil. Cook arepas 4–5 minutes per side until golden and a light crust forms. Optionally finish in a 350°F (175°C) oven for 6–8 minutes to ensure cooked through.

Split and hold

If desired, split open slightly and keep warm in a low oven (200°F / 95°C) until plating.

Prep potatoes

Cut potatoes into even 1/4–1/2-inch fries. Soak in cold water for 20–30 minutes to remove starch for crisper fries. Drain and pat completely dry on a towel.

Fry (two-stage) or oven roast

For best results, use a two-stage fry: Heat oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove, drain on paper towels. Increase oil to 375°F (190°C) and fry again 2–3 minutes until golden and crisp. Drain, then immediately season with salt and a pinch of paprika. Alternatively, toss potatoes with 1 tbs oil, roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until crispy.

In a bowl combine mixed greens, halved cherry tomatoes and thinly sliced red onion. Whisk together olive oil, red wine vinegar, salt and pepper; toss with salad just before serving to prevent wilting.

Assemble the platter: place sliced beef strip loin and grilled sausage pieces prominently. Add a mound of hot French fries, 2–3 arepas, a bowl or pile of diced cheese, and the dressed salad. Garnish with lemon or lime wedges and serve chimichurri or steak sauce on the side. Offer knives for slicing and forks for the arepas and fries.