Mixed Grilled Meat Platter
Fire up your grill and prepare for a feast with this stunning Mixed Grilled Meat Platter, the ultimate showcase of smoky, savory perfection. Featuring a trio of succulent beef sirloin steak, juicy boneless chicken thighs, and tender pork tenderloin, this recipe is elevated by a bold marinade of olive oil, garlic, soy sauce, and citrusy lemon juice. Grilled to perfection alongside vibrant red bell peppers, zucchini rounds, and thick-sliced red onions, each bite is bursting with charred, smoky flavors. This crowd-pleasing platter is garnished with fresh parsley for a touch of brightness, making it the perfect centerpiece for barbecues, family gatherings, or any occasion that calls for an irresistible spread of grilled goodness. With its balance of hearty meats and grilled vegetables, it's a complete meal that's as visually stunning as it is delicious. Ideal for summer cookouts and packed with grilling tips, this recipe will have everyone raving!
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Recipe Information
Ingredients
- 1 pound Beef sirloin steak
- 4 pieces Boneless chicken thighs
- 1 pound Pork tenderloin
- 4 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 0.25 cup Soy sauce
- 2 tablespoons Lemon juice
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 units Red bell peppers, halved and seeded
- 2 units Zucchini, sliced into 1/2 inch rounds
- 2 units Red onions, sliced into thick rounds
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large bowl, combine olive oil, minced garlic, soy sauce, lemon juice, paprika, salt, and pepper. Stir until well mixed.
Place the beef sirloin, chicken thighs, and pork tenderloin in a shallow dish or resealable plastic bag. Pour the marinade over the meats, making sure they are well coated. Marinate in the refrigerator for at least 1 hour, preferably overnight.
Preheat your grill to medium-high heat.
While the grill is heating, prepare the vegetables. Brush the red bell peppers, zucchini slices, and red onion rounds with olive oil and sprinkle with a little salt and pepper.
Remove the meat from the marinade, letting excess marinade drip off, and place them on the preheated grill.
Cook the beef sirloin for about 4-5 minutes on each side for medium-rare, or longer for the desired doneness.
Grill the chicken thighs for about 6-7 minutes per side, ensuring they are cooked through.
Cook the pork tenderloin for 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
When the meats are halfway cooked, add the vegetables to the grill.
Grill the vegetables for about 5-7 minutes on each side or until they are tender and have grill marks.
Remove all the meats and vegetables from the grill once they reach the suitable doneness levels.
Let the meats rest for a few minutes before slicing them into serving pieces.
Arrange the sliced meats on a large platter with the grilled vegetables surrounding them.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
3307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 9258 mg | 403% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 25.0 g | ||
| Protein | 364.1 g | 728% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 334 mg | 26% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 6496 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
