Perfectly Grilled Mixed Meat Platter with Chimichurri

Master the art of grilling with this guide for preparing tender, juicy slices of veal, pork neck, and chicken breast. Proper salting and timing ensure moisture retention and perfect flavor. Serve immediately with fresh chimichurri sauce and a crisp salad for a balanced and flavorful meal.

🕒 Prep Time: 1-2 hours (including resting)

🍳 Grill Time: 6 minutes
🍽️ Servings: 4

Ingredients

Veal leg or beef chuck steak (recommended for grilling)
Pork neck slices
Chicken breast fillets
Coarse sea salt
Freshly ground black pepper
Optional: your favorite spices
Olive oil (for greasing the grill)
Chimichurri sauce (for serving)
Fresh salad greens (for garnish)

Instructions

Slice pork and veal perpendicular to the muscle fibers for maximum tenderness. Slice chicken breast lengthwise into pieces at least 1.5 cm thick to ensure juiciness.
Lay the meat slices flat and season generously with sea salt—about 1 teaspoon per slice. Avoid under-seasoning. (Avoid over-salting as shown in example photos.)
Let the salted meat rest at room temperature: approximately 1 hour per 2 cm thickness, minimum 30 minutes. For 1.5 cm slices, rest about 45 minutes. This process allows the salt to draw out moisture, dissolve, then be reabsorbed, enhancing tenderness and flavor.
After resting, rinse the meat under cold running water to remove excess salt and pat thoroughly dry with kitchen towels.
Season with freshly ground black pepper and any other preferred spices—do not add more salt at this stage.
Preheat your grill or grill pan to very high heat, lightly greased with olive oil.
Place the meat on the grill and do not move it for 3 minutes. For cuts with bone, place bone side down first; for fatty cuts, start with the fat side down.
Flip the meat and grill the other side for another 3 minutes. This timing yields medium doneness for 1.5 cm thick slices — juicy and slightly pink inside. Adjust grilling time to preference (less for rare, more for well done).
Serve immediately topped with fresh chimichurri sauce and accompanied by a crisp green salad.

💡 Tips

Salt resting time is crucial for tender, juicy grilled meat.
Dry meat thoroughly before grilling to get a perfect sear.
Let meat rest briefly after grilling for juices to redistribute.
Adjust grill times based on thickness and preferred doneness.

🎉 Perfect For

Backyard grilling and BBQs
Family dinners and gatherings
Flavorful, juicy mixed meat platters

📝 Final Thoughts

This recipe teaches the essential technique of dry salting and timing for grilling various meats to perfection. The result is tender, flavorful slices with a crispy sear and juicy center, enhanced by the fresh herbaceous punch of chimichurri. A simple yet elegant way to enjoy grilled meat at home.