Mixed Grill Recipe

Prepare marinade

In a shallow dish or resealable bag, whisk together 2 tablespoons olive oil, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 2 teaspoons minced garlic, 1 teaspoon brown sugar, 1 tablespoon lemon juice, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper until combined.

Marinate beef

Add the London broil to the marinade, pressing the marinade over the surface so the meat is well coated. Refrigerate and marinate at least 1 hour and up to 6 hours. Remove from refrigerator 30 minutes before grilling to come toward room temperature.

Grill beef

Preheat grill to medium-high (about 425–450°F / 220–230°C). Oil the grates lightly. Place London broil on the hottest part of the grill. Sear 4–5 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), or longer to desired doneness. Use tongs to flip; avoid frequent flipping. After grilling, transfer to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing thinly across the grain.

Season pork

Pat the pork chop dry with paper towels. In a small bowl combine 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1 teaspoon chopped rosemary, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Rub the mixture evenly over both sides of the pork chop. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Grill pork

With grill at medium-high heat (425–450°F / 220–230°C), place pork chop over direct heat. Grill 5–7 minutes per side until internal temperature reaches 145°F (63°C) measured at the thickest part. If the exterior is charring too quickly, move to a slightly cooler zone and finish there. Remove and rest 5 minutes before serving.

Marinate chicken

In a bowl whisk 1.5 tablespoons olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon minced garlic and 1 teaspoon dried oregano with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the chicken breasts and turn to coat. Marinate 20–30 minutes at room temperature or up to 2 hours in the refrigerator. Remove 15 minutes before grilling.

Grill chicken

Oil grill grates and place chicken over direct medium-high heat. Grill 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). For even cooking, if breasts are thick, flatten slightly or use two-zone grilling: sear direct heat, then move to cooler zone to finish. Remove and rest 5 minutes before slicing.

While meats rest, quickly wipe or oil grill grates and reheat for about 1 minute if you want grill marks on sliced meat. Slice the London broil thinly across the grain. Slice pork chop and chicken against the grain as appropriate.

Arrange sliced London broil, pork chop and chicken on a warmed platter. Sprinkle with chopped parsley and serve with lemon wedges to squeeze over the meats. Offer any additional sides (grilled vegetables, mashed potatoes or a salad).