Thursday, June 27, 2013

Father's Day and Mixed Grill with Spicy Piri-Piri Sauce

We had a great Father's Day. I grilled and brought it with me to my parents house. Mom took care of the salad and dessert. We tried to make it Dad approved with little to no clean up. See at my parents house, we cook and Dad cleans up the kitchen after us. Poor Pa Pa! We are very lucky to have him put up with our mess. He does it for no pay just food. So on his day we made sure he did not have to clean. This Mixed Grill is something I have made at least four times now. Everyone always enjoys it. Dad really likes it, after all it has two of his favorite foods: Pork and Italian Sausage. The Piri-Piri Sauce is amazing! It is spicy as a raw sauce but really mellows out once cooked. I love the sweet flavor of the red peppers, they are great with the pork. Then you add a drizzle of the reserved sauce and the spice of the jalapeno and garlic comes through. This mixed grill has something for everyone.

Father's Day Menu

Long Island Iced Tea
Salad with Blue Cheese Dressing
Mixed Grill with Spicy Piri-Piri Sauce
Blackberry Cobbler-Pie

Mixed Grill with Spicy Piri-Piri Sauce
Adapted from: Weight Watchers Healthy & Happy Celebrations
Serves 6


2 red bell peppers
1 jalapeno pepper
2 Tbsp lime juice
2 tsp olive oil
2 tsp sugar
3/4 tsp salt
2 garlic cloves, minced
1 tsp ground cumin
3/4 lb skirt steak or flank steak, trimmed
3/4 lb pork tenderloin, trimmed and cut into 18 cubes
3/4 lb Italian sausage


Combine bell peppers, jalapeno, lime juice, oil, sugar, and 1/4 teaspoon salt in blender; puree. Measure out and refrigerate 1 cup sauce. Transfer remaining sauce to zip-close plastic bag; add garlic and cumin. Add steak and pork tenderloin cubes. Squeeze out air and seal bag; turn to coat meat. Refrigerate, turning bag occasionally, at least 2 hours or up to 8 hours.

If using wood skewer, soak skewers in water 20 – 30 minutes. Preheat grill to medium heat.

Remove steak and pork from marinade; discard marinade. Thread pork on skewers drizzle with a little olive oil. Sprinkle pork and steak with remaining salt. Place skewers, steak, and sausages on the grill rack; grill flank steak 5-6 minutes per side until well marked for medium rare, if using skirt steak grill 4 minutes per side until well marked; transfer to cutting board and let stand 10 minutes. Grill skewers, turning frequently, until cooked through, about 8 minutes. Grill sausages until they are well marked and skin blisters slightly, about 8 minutes.

Transfer pork skewers and sausages to cutting board with steak. Slice steak across grain and transfer to platter. Remove pork from skewers and place on platter. Transfer sausage to platter. Transfer reserved 1 cup sauce to small bowl and place in center of platter.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Carole's Chatter: Food on Fridays: Sauces
Anyonita Nibbles: #GetHimFed


  1. I've seen the term "Piri-Piri Sauce" before, but never knew what it was. If it involves red peppers, I'm game! I think I would like the freshness of the raw sauce.
    Thanks for linking up!

    1. Hi! Michelle, I don't know if this is an authentic "Piri Piri" Sauce. But it sure is good. I think the real sauce is very very spicy and uses an actual Piri Piri pepper. This recipe is plenty spicy for me. Have a great day!

  2. Denise, thanks for bringing your saucy goodies over. Cheers

  3. Greetings from get him fed. My OH would love this.


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