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Mixed grill with spicy piri-piri sauce

6
Points®
Total Time
2 hr 47 min
Prep
12 min
Cook
10 min
Serves
6
Difficulty
Easy
Traditionally made with just chicken, this recipe expands piri-piri to flank steak, pork tenderloin, and chicken sausage. Piri-piri is spicy and was created in Mozambique and Angola when the Portuguese arrived with chile peppers—known as piri-piri in Swahili. A classic recipe would be much heavier on the olive oil than our version, and it would be considerably hotter. If you want a spicier version, experiment with serrano or habañero peppers in place of the milder jalapeños. The marinated meat is threaded onto skewers before hitting the grill. If you use wood skewers, soak them in water for 20 to 30 minutes prior to grilling so they don’t catch fire.

Ingredients

Cooking spray

1 spray(s)

Bell pepper

2 item(s), medium, red variety, chopped

Jalapeño pepper

1 medium, (1/2- 1 pepper), seeded and coarsely chopped

Fresh lime juice

2 Tbsp

Olive oil

2 tsp

Sugar

2 tsp

Table salt

¾ tsp

Garlic

2 clove(s), minced

Ground cumin

1 tsp

Uncooked lean flank steak

¾ pound(s), trimmed

Uncooked lean pork tenderloin

¾ pound(s), trimmed and cut into 18 chunks

Cooked chicken sausage

¾ pound(s), Italian-style

Instructions

  1. To make sauce, combine bell peppers, jalapeño, lime juice, oil, sugar, and ¼ teaspoon of salt in blender; process until smooth. Measure out 1 cup of sauce and refrigerate. Transfer remaining sauce to large zip-close plastic bag; stir in garlic and cumin. Add flank steak and pork. Squeeze out air and seal bag; turn to coat meat. Refrigerate 2 hours or overnight.
  2. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
  3. Remove steak and pork from marinade; discard marinade. Thread pork onto 6 skewers. Sprinkle pork and flank steak with remaining ½ teaspoon salt. Place skewers, steak, and sausages on grill rack. Grill steak until instant-read thermometer registers 145°F, 5–6 minutes per side. Grill pork, turning skewers, until cooked through, about 8 minutes. Grill sausages until well-marked and skin blisters slightly, about 8 minutes. Transfer steak, pork, and sausages to cutting board; let steak stand about 10 minutes.
  4. Cut steak against grain into 12 thin slices; transfer to platter. Remove pork from skewers and arrange alongside steak. Slice sausages into 18 pieces and add to platter. Transfer reserved 1 cup sauce to serving bowl and place on platter.
  5. Per serving: 2 slices steak, 3 pieces pork, 3 pieces sausage, and 21 tablespoons sauce

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