Cooking time: 50 minutes Yield: 12 servings
Culinary Tools:
- Chef’s Knife
- 2-quart Mixing Bowl
- 5-quart Mixing Bowl
- 3-quart Mixing Bowl
- Round Grill
Chimichurri Sauce:
- 2 cups parsley, minced
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1½ teaspoons cumin seeds
- ½ teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bay leaf
- ¼ cup olive oil
- ½ cup canola oil
- ¼ cup balsamic vinegar
- ½ cup lemon juice
Meat:
- 2 pounds skirt steak, sliced into 4-inch steaks
- 2 pounds Argentinean chorizo, pierced with a fork
- 2 chicken breasts (14 ounces)
- 2 chicken wings (6 ounces)
- 2 chicken thighs (10 ounces)
- 2 chicken legs (8 ounces)
- ½ cup lemon juice
- 2 tablespoons salt
Preparation:
Chimichurri Sauce: Using the Chef’s Knife, mince parsley and garlic cloves. In the 2-quart Mixing Bowl, add all the ingredients for the sauce; mix well. Reserve half of this sauce to serve with the meat.
Meat: Season the meat with lemon juice and salt. In the 5-quart Mixing Bowl, keep raw chicken pieces. In the 3-quart Mixing Bowl, place the skirt steak and chorizo.
Preheat the Double Griddle at medium heat for 5 minutes or until water drops bounce when you sprinkle them to the griddle. Place the seasoned skirt steak and sausage and cook each side for 7 minutes; coat frequently with the Chimichurri sauce. Preheat the Round Grill at medium heat for 4 minutes. Place the seasoned chicken and cook each side for 10 minutes or until fully cooked; coat frequently with the sauce