Misto Griglia
Region: Italy
Category: Sausage, Grilled Sausage, Mixed
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
You may want to use a different combination than I suggest below, such as veal 
kidney, lamb leg, and T-bone, or perhaps a skirt steak, duck breast, and veal chop. In the photograph are sausages, veal sweetbreads, lamb kidney, and beef skirt steak.
[photo: Clifford A. Wright]
Yield: Makes 6 to 8 servings
Preparation Time: 40 minutes
1 1/4 pounds beef rib-eye steaks, about 1 inch thick
1 1/4 pounds veal chops, about 1 inch thick
1 1/4 pounds lamb chops about 1 inch thick
Extra-virgin olive oil for drizzling
Salt and freshly ground black pepper to taste
1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
2. Dip all the meat in a 9 x 12-inch ceramic or glass baking pan filled with a little olive oil coating them on both sides. Salt and pepper generously.
3. Carefully place the rib-eye steaks, veal chops, and lamb chops on the grill and do not touch or move them; turn only once. The veal chops grill for 12 minutes, the lamb chops grill for 10 minutes, and the rib eye grills 8 minutes for rare.
4. Remove the meat from the grill and transfer to a large serving platter. Salt and pepper to taste and serve.
Variation:
Note:
Posted: 12/29/2006