Mixed Grill with Fresh Tomato-and-Pepper Salsa

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!