Chef Jessica Monty

Mixed Grill 

INGREDIENTS

• 1 cup fresh mint leaves
• ½ cup fresh parsley leaves
• ½ cup extra-virgin olive oil
• 2 tablespoons White Vinegar
• ½ teaspoon chili flakes
• 1–2 cloves garlic, minced
• ½ teaspoon salt
• Lamb Rack
• Tri Tip
• Kale
• Avocados
• Halloumi Cheese
• Orange
• Lemon Juice

DIRECTIONS

Mint Chimichurri

• Finely chop the mint and parsley by hand (for rustic texture), or pulse in a food processor if you prefer a smoother version.
• In a bowl, combine the herbs with the minced garlic, vinegar, chili flakes, and salt.
• Slowly stir in the olive oil until fully combined.
• Taste and adjust seasoning with more salt, pepper, or acid as needed.
• Let it sit for 10–15 minutes so the flavors can meld. Even better after an hour.

Lamb and Tri Tip

• Take lamb rack and split straight down between each to create a lollipop
• Season all over with salt and pepper
• Take Tri tip and trim back the fat
• Season all over with salt and pepper and place on grill 
  

Kale Salad and Meat

• Take Kale and pull down on the leaves halfway and rip
• Cut Avocado straight down the center and then quarter
• Cut Halloumi Cheese into 4 pieces
• cut orange in half
• Season Kale with olive oil and Salt and pepper over all
• Place the kale, halloumi, avocado quarters, and lamb on a hot grill.
• Spray the kale with water to create light steam and prevent burning.
• After 3 minutes Remove the avocado and immediately squeeze fresh lemon juice over it to preserve the green color.
• Remove kale and halloumi. Roughly chop both.
• eel back the skin from the avocado quarters and roughly chop
• Squeeze fresh orange juice over the top for brightness and a hint of sweetness

KNIIFE UTILIZED

• Pro Series Wide Chef's Knife 8"
• Pro Series Breaking Knife 8"

Pro Series Wide Chef's Knife 8"

Best For:

• Chopping, slicing, mincing, and general-purpose prep

Use in This Salad:

1. Kale Prep

   • Use the wide blade to quickly strip and chop kale leaves.

   • The wider profile gives you leverage for breaking down fibrous greens.

2. Rough Chopping

   • Ideal for rough chopping grilled kale, halloumi, and avocado after grilling.

   • The weight and width make it easy to scoop and transfer chopped ingredients to a bowl.

3. Slicing Citrus

   • Cleanly slice the orange and lemon with minimal juice loss due to the razor-sharp edge.

Pro Series Breaking Knife 8"

Best For:

• Butchery tasks like trimming, sectioning, and breaking down meat (especially raw or grilled)

Use in This Recipe:

1. Lamb Preparation

   • Perfect for trimming raw lamb before marinating or grilling.

   • Easily slices through grilled lamb to portion or cube for the final salad.

2. Precision with Protein

   • The curved blade is designed for clean cuts along bone or muscle.

   • Also great for breaking down larger grilled cuts into salad-sized bites without shredding.

Why Use Both?

Using both knives makes your prep more efficient and precise:

• The Wide Chef’s Knife handles the veggies, cheese, and general prep.

• The Breaking Knife is your go-to for meat and protein tasks, where curved control matters.