Deluxe Meat Combo Recipe

Marinate

Trim excess fat from the steak. In a shallow dish, combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, minced 3 garlic cloves, 1 tsp kosher salt and 1 tsp black pepper. Add the steak, turning to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours.

Grill

Preheat grill or grill pan to medium-high (about 425°F / 220°C). Remove steak from marinade and pat dry. Grill 4–5 minutes per side for medium-rare (internal temp 130–135°F / 55–57°C), or longer to desired doneness. Let rest 8–10 minutes on a cutting board before slicing thinly against the grain into 1/4-inch strips.

Season

In a small bowl mix 1 tbs brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp kosher salt and 1 tsp black pepper. Pat pork chops dry and rub with 1 tbs olive oil, then evenly coat both sides with the spice mix.

Cook

For smoking: preheat smoker to 225–250°F (107–121°C) and smoke chops 45–60 minutes until internal temp reaches 145°F (63°C). For pan-searing: heat a large skillet over medium-high heat with a drizzle of oil. Sear chops 4–5 minutes per side until a golden crust forms and internal temp 145°F (63°C). Rest 5 minutes before serving.

Marinate

In a bowl combine 1 tbs olive oil, 1 tbs lemon juice, 1 tsp dried oregano, 1 tsp paprika, 1 tsp onion powder, minced 2 garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken thighs and toss to coat. Marinate at least 20 minutes or up to 2 hours in the refrigerator.

Cook

Preheat oven to 425°F (220°C) or heat grill to medium-high. If using oven, place thighs on a rimmed baking sheet and roast 18–22 minutes until internal temp 165°F (74°C) and edges are slightly caramelized. On a grill, cook 6–8 minutes per side until cooked through. Rest 5 minutes before serving.

Prepare & Cook

Brush sausages lightly with 1 tsp olive oil. Preheat grill or skillet to medium. Grill or pan-sear sausages 10–12 minutes, turning frequently to brown evenly, until internal temp 160–165°F (71–74°C) depending on type. Let rest 3–4 minutes before slicing on the bias if desired.

Warm the chimichurri or BBQ sauce if preferred. Arrange sliced beef, pork chops, chicken thighs and sausages on a large platter. Spoon sauce alongside or over meats as desired. Sprinkle chopped parsley and serve with lemon wedges for squeezing over the meats.

Grill vegetables alongside meats: toss sliced peppers, zucchini and onion with a little oil, salt and pepper and grill 3–5 minutes per side until tender and charred. Prepare rice or roasted potatoes according to package or your preferred method and serve alongside the meat platter.