Ingredients:

  • 1½ lb ribeye steak, cut into thick strips
  • 1 lb flank steak
  • 12 oz beef chorizo sausages
  • 1 lb boneless chicken thighs, skin-on
  • 3 tbsp olive oil
  • 1 tbsp coarse sea salt
  • 1 tsp cracked black pepper
  • 2 medium red bell peppers, halved and seeded
  • 1 large red onion, cut into thick rounds
  • 8 oz asparagus spears, trimmed
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh oregano, chopped
  • 4 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 2 tbsp distilled white vinegar
  • 1 pinch sugar
  • 1 tsp red pepper flakes
  • 1/2 tsp salt

Instructions:

  1. Pat the ribeye steak, flank steak, and chicken thighs dry. Rub them with 2 tbsp olive oil, 1 tbsp coarse sea salt, and 1 tsp cracked black pepper. Let the meat sit at room temperature for 30 minutes.
  2. In a small bowl, combine 1 cup chopped parsley, 1/4 cup chopped oregano, 4 minced garlic cloves, 1 tsp red pepper flakes, 1/2 tsp salt, 2 tbsp distilled white vinegar, and a pinch of sugar. Slowly whisk in 1/2 cup extra virgin olive oil and set aside.
  3. Toss the halved red bell peppers, red onion rounds, and trimmed asparagus in 1 tbsp olive oil and a pinch of salt.
  4. Light the grill. Move coals to one side (if using charcoal) or turn off one burner (if using gas) to create a high-heat searing zone and a medium-heat indirect zone.
  5. Place the beef chorizo, flank steak, and chicken thighs in the hot zone. Sear until a chestnut brown crust forms on both sides.
  6. Move the beef chorizo and chicken thighs to the indirect zone. Close the lid and cook until the chicken reaches an internal temperature of 165°F (74°C).
  7. Grill the ribeye strips and the seasoned vegetables in the hot zone for 3–5 minutes per side until the vegetables are charred and the ribeye is medium-rare.
  8. Transfer all meats to a carving board and let them rest for 10 minutes to redistribute juices.
  9. Arrange the sliced flank steak, ribeye, chicken, and beef chorizo on a pre-warmed cast-iron platter. Tuck the charred vegetables around the meat and drizzle the chimichurri sauce over the beef.