Remove beef strip loin, pork chop and sausages from the refrigerator 30–45 minutes before grilling so they come closer to room temperature. Pat each piece dry with paper towels.

Season

In a small bowl mix kosher salt (2 tsp), black pepper (1 tsp), garlic powder (1/2 tsp) and smoked paprika (1/2 tsp). Lightly brush each meat with the 2 tbs olive oil, then evenly season all sides of the beef strip loin, pork chop and sausages with the spice mixture. For sausages, prick lightly with a fork in two places to prevent bursting.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 425–475°F / 220–245°C). If using charcoal, allow coals to develop an even white ash. Oil the grates using an oiled folded paper towel and tongs to prevent sticking.

Grill the pork chop

Place the bone-in pork chop on the hottest part of the grill. Cook 4–5 minutes per side for a 1-inch chop (until internal temperature reaches 145°F / 63°C). For thicker chops, increase time 1–2 minutes per side. After reaching temperature, transfer to a plate and tent loosely with foil to rest 5–7 minutes.

Grill the beef strip loin

Place the 7 oz beef strip loin on the grill. For medium-rare, cook 3–4 minutes per side (internal temperature 130–135°F / 54–57°C). For medium, cook 4–5 minutes per side (135–145°F / 57–63°C). Use direct heat and avoid moving the steak too often to get a good sear. Remove and rest 5 minutes.

Grill the sausages

Place sausages over medium indirect heat or slightly off the hottest zone to avoid splitting. Cook, turning every 2–3 minutes, until evenly browned and cooked through, about 10–12 minutes (internal temperature 160–165°F / 71–74°C for pork). If they begin to char too quickly, move to cooler part of grill.

Finish and slice

After resting, slice the beef strip loin against the grain into 1/4-inch slices. Leave the pork chop whole or slice near the bone as preferred. Slice sausages diagonally into 1/2-inch pieces for serving. Arrange on a warmed platter.

Chimichurri (for serving)

While the proteins grill, make the chimichurri. Finely chop the parsley, cilantro (if using) and oregano leaves, or pulse briefly in a food processor for a coarse texture. Combine herbs with minced garlic, red wine vinegar (2 tbs), red pepper flakes (1/4 tsp), kosher salt (1/2 tsp) and black pepper (1/4 tsp) in a bowl.

Stir in 1/2 cup extra-virgin olive oil until combined. Taste and adjust seasoning with additional salt, pepper or a teaspoon of lemon juice if you prefer brighter acidity. Let sit at least 10 minutes for flavors to meld; bring to room temperature before serving.

Optional Garnish & Serving

Halve the lemon and place cut-side down on the hot grill for 1–2 minutes to lightly char, then serve alongside the meats for squeezing.

Warm the bread or tortillas on the grill for 30–60 seconds per side until toasty. Serve the sliced meats with chimichurri spooned on top or on the side for guests to add to taste.