Parrilla Súper Especial Recipe

Tenderize and trim

Pat each piece of meat dry with paper towels. Trim excess silver skin or large fat pieces from the beef and chicken so they lie flat; leave a small fat cap on the pork chop and sausage casings intact.

Make marinade

In a bowl combine 3 tablespoons olive oil, minced garlic, lemon juice, oregano, smoked paprika, black pepper, 1 1/2 teaspoons kosher salt and red pepper flakes if using. Mix until combined.

Divide marinade: place beef strip loin and chicken breast in one shallow container and pour half the marinade over them, turning to coat. Place pork chop and sausages in a second container and brush remaining marinade over them (sausages need less acidic contact). Cover and refrigerate for 30 minutes to 2 hours (30–45 minutes is sufficient for the chicken and pork; up to 2 hours for the beef for deeper flavor). Remove meats from fridge 20 minutes before grilling to come toward room temperature.

Prepare the grill: light charcoal or heat gas grill to medium-high (around 450–500°F / 230–260°C). Oil the grate well using a paper towel dipped in oil and tongs to prevent sticking.

Sear the beef

Place the 8 oz beef strip loin over the hottest part of the grill. Sear 2–3 minutes per side to develop a dark crust, then move to a slightly cooler zone and continue grilling 2–4 minutes per side until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. Total cook time about 8–12 minutes depending on thickness.

Cook the pork chop

Place the pork chop on the hot grate. Sear 3–4 minutes per side, then reduce direct heat or move to medium zone. Grill until internal temperature reaches 145°F (63°C) — about 8–12 minutes total depending on thickness. Let it rest 3–5 minutes before serving.

Cook the sausages

Place sausages on medium heat. Turn frequently to brown evenly and cook through, about 10–12 minutes, until internal temperature reaches 160°F (71°C) for pork. Prick lightly only if you want to release fat (not necessary).

Grill the chicken

Place the marinated chicken breast over medium heat. Sear 3–4 minutes per side to get grill marks, then move to indirect heat and cook until internal temperature reaches 160–165°F (71–74°C). Total cooking time about 10–14 minutes depending on thickness. Avoid overcooking to retain juiciness.

Butter baste (optional): while meats rest, melt 2 tablespoons butter and stir in chopped parsley. Brush a little of this compound butter over beef and pork for shine and flavor.

Rest: transfer all meats to a cutting board and tent loosely with foil. Rest beef 5–8 minutes, pork 3–5 minutes, chicken 3–4 minutes, sausages 3–4 minutes. Resting lets juices redistribute.

Slice and arrange: slice the beef against the grain into 1/4–1/2 inch slices. Slice the pork chop crosswise if desired. Arrange beef, pork, sausage (whole or halved), and chicken on a large platter. Sprinkle chopped parsley and serve with lime/lemon wedges on the side.

Serving suggestion: serve with chimichurri or grilled vegetables, roasted potatoes, or warm tortillas for a parrilla-style meal.