Chef's Special Recipe

Trim & portion

Trim excess silver skin and large fat deposits from the skirt steak, pork loin and lamb slices. Pat all proteins dry with paper towels. Cut the pork loin and chicken thighs into 1.5–2 inch wide portions for even cooking. Slice the sausage into 1–1.5 inch pieces.

Season proteins

Place each protein in a shallow tray. Rub 1 tablespoon of olive oil over each type to help adhere the rub. Sprinkle the coarse kosher salt and coarse black pepper evenly over all sides of the proteins. For the skirt steak and lamb, press 1 teaspoon of chopped rosemary into the surfaces. For pork and chicken, massage 1 teaspoon of minced garlic and 1/2 teaspoon smoked paprika into the meat. For sausage, no additional rub is necessary beyond salt/pepper.

Marinate (short)

Let the seasoned proteins rest at room temperature for 30–45 minutes to allow flavors to penetrate and to remove chill; or refrigerate covered for up to 4 hours for more flavor (bring back to room temperature 30 minutes before cooking).

Preheat grill

Preheat a gas or charcoal grill to high heat (about 500–550°F / 260–290°C) so the surface is very hot for searing. If using an oven broiler, position oven rack 6–8 inches from the element and preheat broiler.

Sear proteins

Oil the grill grates lightly. Sear skirt steak over direct high heat 2–3 minutes per side for medium-rare (adjust time for desired doneness). Move to indirect heat and finish if necessary. Sear pork loin pieces 3–4 minutes per side until crust forms, then move to indirect heat and cook to 145°F (63°C) internal. Sear chicken thighs skin-side down 5–7 minutes until skin is crisp and golden, then move to indirect heat and cook to 165°F (74°C). Sear lamb slices 2–3 minutes per side for medium-rare. Sear sausage pieces 3–4 minutes per side until browned and heated through.

Rest & slice

Transfer cooked proteins to a resting tray, tent loosely with foil and rest 5–8 minutes (10 minutes for larger pork pieces). Slice skirt steak and lamb across the grain into thin slices. Slice pork and chicken into serving portions. Keep sausage halves or slices intact. While resting, proceed to chimichurri basting.

Prepare combined rub: in a small bowl whisk together minced garlic (use remaining garlic), smoked paprika, ground cumin, brown sugar, red wine vinegar and 2 tablespoons olive oil until a paste forms. Use this paste to rub into pork and chicken in Step: Season proteins. Reserve remaining olive oil for chimichurri and basting.

Make chimichurri: in a medium bowl combine chopped parsley, chopped cilantro, minced garlic, minced shallot, red wine vinegar, red pepper flakes, salt and black pepper. Slowly whisk in 1/2 cup olive oil until emulsified. Taste and adjust salt or vinegar. Reserve 2–3 tablespoons of chimichurri mixed with 1 tablespoon melted butter in a small bowl to brush on finished meats; keep remainder in a serving bowl.

Baste during cooking: during the final minute on the grill for each protein, brush a light coat of chimichurri-butter mixture on the surface, then remove to rest. This adds flavor and gloss to the Chef's Special assortment.

Finish & season: after resting and slicing, arrange the different meats on a warm serving platter. Dot the warm meats with small pieces of room-temperature butter so it melts over the slices. Sprinkle a little coarse sea salt and freshly cracked black pepper over the meats to taste. Add lemon wedges and pickled vegetables to the platter for acidity and contrast.

Present: label each meat or present in sequence (beef, lamb, pork, chicken, sausage) so guests can identify the Chef's Special selections. Serve extra chimichurri on the side for dipping and additional basting.