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Caper Chimichurri with Mixed Grill

Caper Chimichurri with Mixed Grill


For the Caper Chimichurri:

  • ½ cup drained or soaked from salted large capers

  • 1 ½ cups packed flat-leaf parsley

  • 2 tablespoons fresh oregano or 2 teaspoons dried

  • 4 cloves garlic, crushed

  • 1 shallot, coarsely chopped

  • 1-1 ½ teaspoons pimentòn or smoked paprika

  • 2 tablespoons sherry or balsamic vinegar

  • About 1 ½ teaspoons red pepper flakes or ground pepperoncino

  • About 1 cup EVOO

For the Mixed Grill:

  • 12 Frenched lamb loin chops, cut and pounded with a mallet

  • 6 flanken-cut 3-bone beef short ribs, about 1 ¼ inches thick

  • 6 skin-on, boneless chicken thighs

  • Coarse sea salt

  • Olive oil spray

  • 2 lemons, halved

  • Ground pepperoncino

  • 8 cups tri-color salad: radicchio, escarole and arugula, chopped

  • EVOO, for liberal drizzling

  • Shaved red onion, to top salad


Serves: 6

For the chimichurri, pulse the ingredients in a food processor, minus the EVOO, then transfer to a small bowl and stir in the olive oil.

Heat a grill to 400°F or large cast-iron skillet to medium-high to high heat.

Bring meats to room temperature and massage coarse salt into them, about 2 ½ tablespoons total. Lightly spray the meats and then grill or griddle a la plancha in skillet about 7 to 8 minutes total for the short ribs, a minute less for the lamb and 3 minutes more for the chicken. Char the cut side of the lemons.

Sprinkle the meats with pepperoncino.

Dress the greens and mixed grill with lemon juice from the charred lemons and EVOO. Add onion, then top the greens and meats with the chimichurri.