Forget your charcuterie board this summer! It’s all about the grill board.
Ingredients
Proteins (mix and match):
– 1 large bavette steak
– 2–4 French-cut lamb chops
– 2–4 blade or shoulder-cut lamb chops
– 1 pork chop
– 1 chorizo sausage
– 1 bratwurst sausage
Condiments & Dips:
– Dijon mustard
– Grainy mustard
– Labneh Mint Dip:
– 1 cup labneh
– Juice of 1 lemon
– Handful of fresh mint, finely chopped
– 1–2 tbsp olive oil
– Salt, to taste
Vegetables & Sides:
– 2 ears of corn, husked
– Dill pickles or gherkins, sliced
– Cucumber salad
– Additional summer salads of your choice
Equipment
- Barbecue grill
- Long tongs
- Meat thermometer (optional)
- Serving board or large platter
- Sharp knife
- Small bowls for dips and condiments
Method
Step 1: Prep Your Steak
Start with a large bavette steak. Trim off the thin ends to square it off into a more even shape—this ensures more consistent cooking. Save the trimmed pieces for stir-fries or tacos later.
Season generously with salt and your preferred dry rub or spice blend. Let it sit at room temp while you prep the rest.
Step 2: Fire Up the Grill
Get your grill nice and hot. You want a good sear on your meats, especially the steak.
Step 3: Grill the Bavette
Cook your bavette over high heat to rare or medium-rare, depending on your preference. Let it rest for at least 20 minutes before slicing—it’ll redistribute the juices and slice beautifully later.
Step 4: Grill the Rest
While the bavette rests, grill the lamb chops, pork chop, and sausages until cooked through and nicely charred. Set aside to rest.
Step 5: Grill the Corn
Place husked corn directly on the grill and char until golden and smoky on all sides. Remove and slice each ear into thirds or halves.
Step 6: Make the Labneh Mint Dip
In a small bowl, mix labneh with lemon juice, chopped mint, olive oil, and salt. Stir until smooth. Chill until ready to serve.
Step 7: Assemble the Grill Board
Slice your rested bavette across the grain and arrange it on a large board with the lamb chops, pork chop (sliced), and sausages.
Add grilled corn, pickles, cucumber salad, and any other sides. Spoon dips and mustards into small bowls and place around the board.
Notes
- Substitutions: Use whatever meats you love—chicken thighs, skirt steak, grilled shrimp, etc.
- Salads: A bright cucumber or tomato salad works great to balance the richness.
- Pickles: Gherkins, pickled onions, or kimchi add acidity and crunch.
- Serving tip: Lay it all out on a board and let everyone build their own plate. Easy, relaxed, and totally summer.
Full recipe and how-to pics: https://jeremypotvin.substack.com/p/the-grill-board
by jeremypotvin