Grigliata mista (Italian Mixed Grill)

Embrace the true spirit of an Italian summer with an authentic Grigliata Mista (Italian Mixed Grill). Deeply rooted in the culinary traditions of Bologna, this magnificent feast is all about celebrating high-quality meats with the simplest, most aromatic seasonings. By bringing together a variety of cuts—from juicy pork and rich steak to fennel-infused sausages and tender chicken—you create a spectacular platter that offers something for everyone. Kissed by the fire and infused with garlic, rosemary, and premium olive oil, this rustic barbecue classic showcases the Italian philosophy of cooking: let the ingredients shine!

Prep Time
20 mins

Cook Time
30 mins

Total Time
50 mins

Yield: 4 Servings Total Calories: 2800 kcal

🛒 Ingredients You'll Need

The Meat Selection:

• 200g pork loin (sliced into 1.5 cm thick medallions)
• 200g premium steak (ribeye or sirloin is highly recommended)
• 200g Italian sausage (look for varieties infused with fennel seeds for authentic flavor)
• 200g boneless, skinless chicken thighs (they remain much juicier than breasts on the grill)

The Rustic Marinade:

• 3 tbsp extra virgin olive oil
• 2 cloves garlic (finely minced)
• 1 tsp dried rosemary (or a generous tablespoon of fresh chopped rosemary)
• Coarse sea salt and freshly ground black pepper to taste

👨‍🍳 Step-by-Step Grilling Guide

1. Temper the Meat: Remove all your meats from the refrigerator at least 30 minutes before grilling. Letting them come to room temperature ensures they cook evenly rather than seizing up over the hot flames.
2. Prepare the Herb Oil: In a large, spacious mixing bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, coarse salt, and black pepper. This simple emulsion is the secret to a perfect Italian crust.
3. Massage and Marinate: Add all the meat cuts into the bowl. Using your hands, gently massage the herb oil into every piece of meat, ensuring they are evenly coated. Let them marinate for at least 30 minutes (or cover and refrigerate overnight for a deeper flavor profile).
4. Fire Up the Grill: Preheat your grill to medium-high. If you are using a traditional charcoal grill, wait until the coals are glowing red and covered in a fine layer of white ash before cooking.
5. The Sizzle: Shake off any excess oil to prevent flare-ups, and place the meats on the hot grates. Grill for about 4 to 6 minutes per side. For perfect doneness, use a meat thermometer: aim for 70°C for the pork, 55-60°C for medium-rare beef, and 75°C for the chicken.
6. The Crucial Rest: Remove the meats from the grill and transfer them to a cutting board. Tent loosely with foil and let them rest for 5 to 10 minutes. This allows the tense muscle fibers to relax and redistribute the juices, ensuring every bite is mouthwateringly tender.
7. Slice and Serve: Slice the meats against the grain, arrange them beautifully on a large rustic platter, and serve immediately alongside grilled vegetables or a fresh summer salad!

💡 Grill Master's Secrets

• Never Skip the Rest: The most common grilling mistake is cutting into the meat immediately. Resting is non-negotiable; it is the difference between a dry piece of meat and a juicy, succulent one.
• Ingredient Quality is Key: Because the seasoning is so minimalistic, the quality of the meat will dictate the success of the dish. Visit your local butcher for the freshest, well-marbled cuts you can find.
• Managing the Heat: Chicken thighs and sausages often drip fat, causing sudden flare-ups. Keep a "cool zone" on your grill (an area with no direct heat underneath) so you can quickly move the meat there if the flames get too high.