Grilled Beef Chicken And Sausage Platter Recipe

Season and Rest

Pat the 14 oz strip loin dry with paper towel. Rub with 1 tbs olive oil, then season evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp garlic powder. Let rest at room temperature for 20–30 minutes while you prepare other components.

Grill

Preheat grill to medium-high (400–450°F / 200–230°C). Grill the strip loin 4–5 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), or adjust time for desired doneness. Use tongs to flip once. After grilling, transfer to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing against the grain into 1/4-inch slices.

Marinate

Combine 1 tbs olive oil, 1 tbs lime juice, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 3/4 tsp salt and 1/4 tsp black pepper. Brush or lightly massage the mixture onto the 16 oz chicken filets. Let marinate 15–20 minutes at room temperature (or up to 2 hours refrigerated).

Grill

Grill chicken filets over medium-high heat (400°F / 200°C) 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove and rest 5 minutes, then slice into 1/2-inch strips or serve whole.

Mix and Shape

In a bowl combine 12 oz ground pork, 1 minced garlic clove, 1/2 tsp paprika, 1/4 tsp dried oregano, 1/4 tsp ground coriander, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp red pepper flakes (if using). Mix until just combined. Form into 3–4 small sausage links or 2 thicker patties about 3–4 inches long; press ends to seal.

Cook

Brush sausages lightly with 1 tbs olive oil. Grill over medium heat 6–8 minutes per side, turning to develop even char and until internal temp reaches 160°F (71°C). Alternatively, cook in a skillet over medium heat 8–10 minutes, turning frequently. Rest 3–4 minutes before slicing into portions.

Make Dough

Place 1 cup masarepa in a bowl with 1/2 tsp salt. Gradually add 1 cup warm water, mixing with hands until a soft, non-sticky dough forms (about 2 minutes). Let rest 5 minutes to hydrate.

Shape and Cook

Divide dough into 3 portions and shape into patties about 1/2-inch thick and 3–4 inches in diameter. Heat a skillet over medium with 1 tbs vegetable oil. Cook arepas 4–5 minutes per side until golden brown and a crust forms. Optionally finish in a 350°F (175°C) oven for 8–10 minutes to ensure cooked through. Keep warm wrapped in foil.

Prep Potatoes

Cut 12 oz russet potatoes into 1/4–1/2-inch fries. Soak in cold water 15–30 minutes to remove starch, then drain and pat dry thoroughly with towels.

Fry

Heat 1 cup vegetable oil in a heavy skillet or pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry again 2–3 minutes until golden and crisp. Drain and immediately season with 1/2 tsp salt.

Assemble

In a bowl combine 2 cups mixed greens, 6 halved cherry tomatoes and 1/4 cup thinly sliced red onion. Toss with 1 tbs olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning.

Crumble 2 oz queso fresco and sprinkle over the sliced beef, chicken or salad as desired. Scatter 1 tbs chopped cilantro over the platter and serve with 2 lime wedges for squeezing over meats and arepas.

Warm chimichurri or salsa verde if used. Arrange sliced beef, chicken strips and sausage pieces on a large platter alongside warm arepas, a pile of french fries and the salad. Garnish with queso fresco and cilantro. Serve lime wedges and sauces on the side.