Mixed Grill Grazing Board with Three Sauces and Roasted Truss Tomatoes

An abundant, shareable “cook’s board” of juicy mixed meats, charry roasted vegetables, and bold sauces designed for relaxed grazing.

Ingredients

• 2 beef steaks (ribeye/sirloin/strip), ~250g / 9 oz each
• 6 sausages (pork or beef), ~600g / 1.3 lb total
• 8 lamb cutlets (or 600g / 1.3 lb lamb loin chops)
• 12 chicken skewers (or 600g / 1.3 lb chicken thigh pieces, cut into 3cm / 1.2" chunks)
• 2 bunches truss tomatoes (about 700g / 1.5 lb)
• 2 red onions, cut into wedges
• 2 zucchini, cut into thick planks
• 1 red capsicum (bell pepper), thickly sliced
• 1 lemon, cut into wedges (plus 1 tsp zest, optional)
• 4 garlic cloves, finely grated or minced (pantry staple)
• Olive oil (pantry staple), 6–8 tbsp total
• Salt and black pepper (pantry staples)
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp brown sugar (optional but recommended)
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp sweet paprika (or smoked paprika)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup olive oil
• 2 tbsp red wine vinegar (or white vinegar)
• 2 garlic cloves, very finely minced
• 1 tsp dried oregano
• 1/2 tsp chilli flakes (optional)
• 1/2 tsp salt
• Black pepper, to taste
• 1 cup plain yogurt
• 1 tbsp lemon juice
• 1 garlic clove, finely grated
• 1/2 tsp salt
• Black pepper, to taste
• 1 tbsp olive oil (to finish)
• 1/3 cup water
• 1 tbsp Dijon mustard
• 1 tsp vinegar (any)
• 1 tbsp butter (optional but excellent)
• Pinch of salt and pepper

Method

• 1

  Step 1: Heat the oven & prep the board

  Preheat oven to **220°C / 425°F (200°C fan)**. Line a large tray with baking paper. Set out a big serving board or platter (warm it slightly if possible so the meat stays juicy).

• 2

  Step 2: Roast the truss tomatoes & veg

  Place **truss tomatoes** on the tray (keep them on the vine). Add **onion wedges, zucchini planks, capsicum**. Drizzle with **2–3 tbsp olive oil**, season with **salt and pepper**, toss gently (leave tomatoes intact). Roast **25–30 minutes** until tomatoes are blistered and slumped, onions browned at edges, zucchini golden.

• 3

  Step 3: Season steak & lamb

  Mix the **Smoky Steak & Lamb Rub**. Pat steak and lamb dry. Rub all over with **1–2 tbsp olive oil**, then coat with the spice rub. Set aside at room temp while you do the chicken (this helps even cooking).

• 4

  Step 4: Marinate chicken skewers

  Toss chicken with **Chicken Skewer Marinade**. Thread onto skewers (if using wooden skewers, soak 20 minutes in water first if you can). Let sit **10–20 minutes**.

• 5

  Step 5: Make Chimichurri

  In a bowl, stir together chimichurri ingredients. Taste and adjust: it should be tangy and punchy. Set aside for flavors to meld.

• 6

  Step 6: Make Garlic-Lemon Yogurt

  Mix yogurt, lemon juice, garlic, salt and pepper. Drizzle with olive oil just before serving.

• 7

  Step 7: Cook sausages first

  Heat a large BBQ, grill pan, or heavy skillet over **medium heat**. Add a slick of oil. Cook sausages **10–12 minutes**, turning often, until deep golden and cooked through (juices run clear). Move to a tray and loosely tent with foil.

• 8

  Step 8: Grill chicken skewers

  Increase heat to **medium-high**. Grill skewers **8–12 minutes**, turning every 2–3 minutes, until nicely charred and cooked through (thigh is done when juicy and no longer pink inside). Rest 5 minutes.

• 9

  Step 9: Sear lamb cutlets

  In the same pan/BBQ, cook lamb **2–3 minutes per side** for medium (a little longer for thicker chops). Look for a dark crust and springy feel. Rest 5 minutes.

• 10

  Step 10: Sear steaks & rest properly

  Pat steak dry again if needed (dry surface = better crust). Sear on **high heat** with a touch of oil:

• 11

  Step 11: Make quick mustard pan jus

  With the heat at **medium**, add **1/3 cup water** to the hot pan and scrape up the browned bits. Stir in **Dijon**, **vinegar**, and **butter** (if using). Simmer **1–2 minutes** until lightly glossy. Taste; add salt/pepper as needed.

• 12

  Step 12: Assemble the grazing board

  Pile roasted veg on one side (keep truss tomatoes intact for drama). Arrange sliced steak, lamb cutlets, chicken skewers, and sausages (whole or halved). Add bowls of **chimichurri**, **garlic yogurt**, and **mustard jus**. Finish with **lemon wedges** and a final pinch of salt over tomatoes.

Tips

• **Cooking order matters:** Start with sausages (for gentle heat), then chicken, lamb, steak last (so steak rests while you plate).
• **No yogurt?** Swap Garlic-Lemon Yogurt for a quick **garlic-lemon oil**: mix 1/3 cup olive oil + 1 tbsp lemon juice + 1 grated garlic clove + salt/pepper.
• **Don’t burn the rub:** If your paprika-heavy rub starts catching, drop heat slightly and rely on time + resting rather than aggressive heat.
• **Veg swap:** Any roast-friendly veg works (mushrooms, eggplant, broccolini). Keep tomatoes on the vine for best presentation.
• **Serving ideas:** Add warm flatbreads or crusty bread if available (not required) to swipe sauces and catch the juices.
• **Make-ahead:** Chimichurri is best made **30 minutes to 24 hours** ahead (fridge). Bring to room temp before serving.

Nutrition (per serving, estimate)