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

KNIFE UTILIZED

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