Meat Options Recipe

Marinate

In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, smoked paprika, 1.5 tsp salt and 0.75 tsp black pepper. Whisk to combine. Place 4 chicken breasts in a resealable bag or shallow dish, pour marinade over, coat evenly, and refrigerate for at least 30 minutes or up to 4 hours.

Grill

Preheat grill to medium-high (200–230°C / 400–450°F). Remove chicken from marinade and let excess drip off. Oil the grill grates. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and juices run clear. Let rest 5 minutes before slicing.

Finish and serve: Sprinkle with chopped parsley and serve with lemon wedges.

Bring to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking so they come closer to room temperature for even cooking.

Season

Pat steaks dry with paper towels. Generously season both sides with 1 tsp kosher salt and 1 tsp black pepper.

Sear and baste

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 1 tbs neutral oil and swirl to coat. Place steaks in pan and sear without moving 2–3 minutes until a deep brown crust forms. Flip and add 2 tbs butter, crushed garlic cloves and 2 sprigs thyme or rosemary. Tilt pan and spoon melted butter over steaks for another 2–4 minutes for medium-rare to medium depending on thickness. Use an instant-read thermometer: 52–55°C (125–130°F) for medium-rare, 57–60°C (135–140°F) for medium. Transfer steaks to a cutting board and rest 5–10 minutes before slicing.

Serve sliced with a sprinkle of chopped parsley and lemon wedges if desired.

Prep and season

Pat 1.5 kg pork shoulder dry and rub with 2 tsp kosher salt and 1 tsp black pepper.

Brown the meat

Heat a large Dutch oven over medium-high heat and add 2 tbs olive oil. When hot, sear pork on all sides until deeply browned, about 4–6 minutes per side. Transfer pork to a plate.

Sauté vegetables

Reduce heat to medium. Add sliced onion, chopped carrots and celery to the pot and cook until softened, about 6–8 minutes. Stir in 2 tbs tomato paste and cook 1–2 minutes to remove raw taste.

Deglaze and braise

Pour in 125 ml white wine (if using) to deglaze, scraping browned bits from the bottom. Add 500 ml stock, bay leaves and 3 sprigs thyme. Nestle the browned pork back into the pot. Bring to a gentle simmer, then cover and transfer to a 160°C (325°F) oven for 2.5–3 hours, or until pork is fork-tender and easily pulls apart.

Finish

Remove pork from pot and let rest 10 minutes. Skim fat from the cooking liquid if desired and reduce sauce on stovetop over medium heat for 5–10 minutes to concentrate flavors. Shred pork with two forks and toss with some of the braising liquid to keep moist. Serve sprinkled with parsley.

Cook aromatics

Heat 1 tbs olive oil in a large skillet over medium heat. Add 1/2 finely chopped onion and cook 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Brown beef

Add 500 g ground beef to the skillet, break up with a spatula, and cook over medium-high heat until browned and no longer pink, about 6–8 minutes. Drain excess fat if there's a lot.

Season and simmer

Stir in 1 tbs chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 2 tbs tomato paste, 125 ml beef stock or water, 1 tsp kosher salt and 1/2 tsp black pepper. Bring to a simmer and cook 5–7 minutes until sauce thickens and flavors meld. Taste and adjust seasoning.

Serve hot in tortillas, over rice, or in bowls. Garnish with parsley if desired.

Use the fresh parsley and lemon wedges to finish any of the meat options. Sprinkle chopped parsley over sliced chicken, steak, shredded pork, or taco meat. Serve with lemon wedges alongside grilled chicken or steak for brightness.