Mixed Grill with Fresh Tomato-and-Pepper Salsa Recipe

Name: Mixed Grill with Fresh Tomato-and-Pepper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red onion, cut into 1/3-inch dice; 1 medium tomatohalved, seeded and cut into 1/3-inch dice; 1/2 red bell pepper, cut into 1/3-inch dice; 1/2 green bell pepper, cut into 1/3-inch dice; 1/2 yellow bell pepper, cut into 1/3-inch dice; 3/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; Kosher salt; Freshly ground pepper; 2 tablespoons finely chopped flat-leaf parsley; 1 1/2 pounds boneless leg of lamb roast; 1 1/2 pounds flanken-cut beef short ribs (cut across the bones), about 1/2 inch thick; 1 1/2 pounds fresh chorizo or hot Italian sausage

Servings: persons

1 medium red onion, cut into 1/3-inch dice
1 medium tomatohalved, seeded and cut into 1/3-inch dice
1/2 red bell pepper, cut into 1/3-inch dice
1/2 green bell pepper, cut into 1/3-inch dice
1/2 yellow bell pepper, cut into 1/3-inch dice
3/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
Kosher salt
Freshly ground pepper
2 tablespoons finely chopped flat-leaf parsley
1 1/2 pounds boneless leg of lamb roast
1 1/2 pounds flanken-cut beef short ribs (cut across the bones), about 1/2 inch thick
1 1/2 pounds fresh chorizo or hot Italian sausage

1
In a large bowl, combine the onion with the tomato, bell peppers, olive oil and lemon juice.
2
Add a large pinch each of salt and pepper and mix well.
3
Cover and refrigerate overnight.
4
Stir in the parsley and bring to room temperature before serving.
5
Light a grill.
6
Season the lamb and short ribs with salt and pepper and let stand for 10 minutes.
7
Grill all of the meats over moderate heat, turning occasionally, until the short ribs are browned and cooked through, about 12 minutes; the chorizo is cooked through, about 15 minutes; and an instant-read thermometer inserted in the thickest part of the lamb registers 130 for medium-rare, 25 to 35 minutes, depending on thickness.
8
Transfer the meats to a platter to rest for 5 minutes.
9
Season the salsa once more with salt and pepper.
10
Carve the grilled meats and serve the salsa alongside.

1352

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium red onion, cut into 1/3-inch dice, 1 medium tomatohalved, seeded and cut into 1/3-inch dice, 1/2 red bell pepper, cut into 1/3-inch dice, 1/2 green bell pepper, cut into 1/3-inch dice, and more.

Yes, Mixed Grill with Fresh Tomato-and-Pepper Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mixed Grill with Fresh Tomato-and-Pepper Salsa

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