Live-fire Barbecue & Sharing Plates Recipe

Prepare the fire

Load lump charcoal into the grill's firebox and light using a chimney starter. Once coals are ashed and glowing (about 20–30 minutes), push coals to one side to create a two-zone fire: a hot direct-heat area and a cooler indirect area. Scatter wood chunks onto the hot coals for smoke. Oil the grate with a cloth soaked in olive oil using tongs.

Maintain temperature around 200–260°C (400–500°F) at the hot side for searing and 160–180°C (320–350°F) on the cool side for finishing. Add small wood chunks as needed for smoke every 10–15 minutes.

Make the marinade

In a bowl combine soy sauce, lime juice, minced garlic, smoked paprika, brown sugar, black pepper, salt and chopped cilantro. Whisk until sugar dissolves.

Marinate the steak

Place skirt steak in a shallow dish or resealable bag and pour marinade over. Massage to coat, press out air, and refrigerate for at least 2 hours and up to 6 hours. Remove from fridge 30 minutes before grilling to come toward room temperature.

Sear and finish

Place steak over the hot direct side and sear 2–3 minutes per side to develop a deep crust. Move to the indirect side and continue cooking until internal temperature reads 54–57°C (130–135°F) for medium-rare, about additional 4–6 minutes depending on steak thickness. Use tongs; avoid pressing meat.

Rest and slice

Transfer steak to a cutting board and rest 8–10 minutes tented loosely with foil. Slice thinly across the grain into 1/4" slices. Transfer to a warm platter and sprinkle with a little extra chopped cilantro and a pinch of salt.

Prepare shrimp

Pat shrimp dry with paper towels. In a bowl combine lemon juice, olive oil, minced garlic, chili flakes and salt. Toss shrimp in the marinade and let sit 10–15 minutes (do not exceed 30 minutes or acid will firm the shrimp too much). Thread 4–6 shrimp per skewer.

Grill shrimp

Place skewers over the hot direct zone and grill 1.5–2 minutes per side until pink and opaque with light charring. Remove promptly to avoid overcooking and transfer to a platter. Squeeze additional lemon if desired.

Season vegetables

Toss zucchini slices, bell pepper quarters, onion wedges and mushrooms with olive oil, balsamic vinegar, salt and pepper until evenly coated.

Char on the grill

Grill vegetables over direct heat, moving frequently to get even char: peppers and onions 6–8 minutes, zucchini 3–4 minutes per side, mushrooms 4–5 minutes. For larger pieces, use the indirect side to finish so interiors are tender without burning exteriors.

Finish and arrange

Transfer charred vegetables to a platter. Drizzle any resting juices over them and season with a little extra salt. Optionally crumble feta over warm vegetables just before serving.

Make chimichurri

In a bowl combine finely chopped parsley and cilantro, minced shallot, red wine vinegar, red pepper flakes, smoked paprika, salt and olive oil. Stir until well combined. Taste and adjust acidity or salt. Let rest at room temperature for at least 15 minutes to allow flavors to marry.

If you prefer a smoother sauce, pulse the mixture briefly in a food processor, taking care not to puree — you want texture.

Warm flatbreads

Briefly warm flatbreads directly on the grill over indirect heat for 30–60 seconds per side until pliable and lightly charred. Keep wrapped in a kitchen towel to stay warm.

Assemble sharing board

On a large board or platter arrange sliced skirt steak, shrimp skewers, charred vegetables, warm flatbreads, and a bowl of chimichurri. Add mixed salad greens in a separate bowl, lemon wedges and a small dish of hot sauce. Sprinkle crumbled feta over vegetables or serve on the side as preferred.

Serve

Encourage guests to assemble their own bites: flatbread topped with steak, a spoonful of chimichurri, charred veg and a few greens; or a skewer of shrimp with lemon and hot sauce. Replenish wood and coals to keep smoky heat if serving over an extended period.