Argentine Mixed Grill With Chimichurri

Serving: 512 g

Ingredients

• beef sirloin95 g
• chicken thigh85 g
• pork sausage50 g
• potato150 g
• bell pepper70 g
• olive oil12 g
• mixed greens50 g

Recipe steps

1. Salt the sirloin and chicken thigh generously an hour ahead and bring to room temperature.
2. Build a medium fire; grill the sausage and chicken first, then the sirloin last over the hottest coals.
3. Char the bell pepper alongside and roast the potatoes in the embers or a hot oven.
4. Blend parsley, oregano, garlic, vinegar and olive oil into chimichurri.
5. Rest all the meat 5 minutes, slice, and serve on one board with the salad and chimichurri.

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