Just in time for summer, Chef Rob Gentile brings an epic Grill Kit to Chefdrop. Featuring PEI Hanger Steak, a rare Iberico Pork loin, Grilled Octopus, with vibrant grilled vegetables, fresh Burrata and a zingy Red Wine Lemon Vinaigrette, this ultimate grigliata mista is the perfect balance of smoke and fresh, bright flavours. Liven up any summer BBQ with this Tuscan Grill Box, inspired by Italy’s land and sea.

• 2 tentacles Octopus
• 1 pc Hanger Steak
• 1 pc Iberico Pork
• 1 pc Sausage Coil
• 4 oz Salsa Verde
• 4 oz Red Wine Vinaigrette
• 2 oz Balsamic Glaze
• 4oz Olive Oil
• 2 pcs Vine Ripe Tomatoes
• 2 pcs Radicchio
• 2 pcs Burrata
• 1 bunch basil
• 1 loaf Focaccia
• 1 pc Tuscan Salt
• 1 pc Spicy Salt
• 1 bulb Roasted Garlic

Allergens: Gluten, Dairy, alliums, pork

Make sure you’ve got a Grill, a Rag or Paper Towels, a Spray Bottle with Water, a Brush, Tongs, a Grill Brush, a Serving Bowl, a Cutting Board and Knife, and a Serving Platter. It’s also ideal to have a few staples on hand like Olive Oil, Kosher Salt, Flaky Salt, and Pepper. Now, let’s get cooking!

Start by removing the Meats and Burrata from the fridge and allow to come to room temperature, to ensure even cooking.

While the Meat is coming to temp, turn your grill on high heat and leave to preheat for at least 20 minutes. If using a charcoal grill, allow to preheat with venting at 50% open for 30 minutes or until it reaches 500°F.

To prepare the vegetables, cut the Radicchio and Tomatoes into halves. Season both with salt and rub with Olive Oil provide. Set aside while you prepare the meats.

Next, take the Sausage Coil carefully out of the bag, reforming it tightly into a coil if it comes undone during the process. Once your Sausage is tightly coiled, skewer the Sausage to ensure it evenly cooks on the grill.

Chef’s Tip: The best way to achieve even cooking is to form an “X” with the skewers. Lay the skewers on top of the coil, forming an “X” and use that as a visual guide before skewering. Before skewering the Sausage, rub a small amount of Olive Oil all over the skewers to prevent any small pieces of the skewer from chipping off. Skewer through the middle of the Sausage, taking your time to keep the integrity of the casing! Once the Sausage Coil has been skewered, set aside and season the rest of the meat.

Season your Hanger Steak and Iberico Pork with your desired Salt Mix and rub with a bit of the provided Tuscan Olive Oil. Set aside.

Pat down the Octopus with a paper towel and season with salt, pepper, and rub with a small amount of Olive Oil before grilling.

Once the grill is hot, give it a good brush to remove anything that may be stuck to the grill. Using a rag or paper towel, rub the grill with some oil.

When the grill has reached high heat, place the Sausage on the grill for 5-7 minutes per side. The sausage will take the longest to cook. Once the Sausage has been on for 1-2 minutes, cook the Hanger Steak and Iberico Pork to your preferred temperature. For a medium rare doneness, cook the Hanger Steak for approximately 3-4 minutes per side, or until the internal temperature reaches 125°F – 130°F. To achieve the perfect medium on the Iberico Pork, cook for about 4-5 minutes or until the internal temperature reaches 140°F – 145°F. To ensure the meat is done to your liking, it is highly recommended to use a thermometer. Remove from the grill and set aside, allowing to rest while you prepare the rest of the ingredients.

Next, place the Octopus on the grill. After 3-5 minutes, rotate or turn the Octopus 90 degrees (do not flip). This will give you a nice cross hatch. Make sure to spray the grill with water anytime you get a flame flare up to prevent any charring.

After about 3-5 minutes, flip your Octopus and let it grill for another 3-5 minutes before rotating it 90 degrees to create the same crosshatch pattern. Once brown and crispy on all sides, remove from the grill and set aside, allowing to rest.

Slice your Focaccia into 1″ thick pieces, brush each side with a little bit of Olive Oil and gently grill on each side.

Next, sear the vegetables. Take the halved Tomatoes and Radicchio, and sear on the exposed side until charred. This should only take a few minutes, so be sure to keep a close eye! Take the vegetables off the grill and cut each piece in half.

Remove the Salsa Verde from the bag, and place in a serving bowl.

To begin plating, take the Grilled Radicchio and arrange on a serving platter, generously drizzling the Balsamic Glaze over top.

Next, arrange the quartered Grilled Tomatoes on a serving platter. Place the Burrata in the centre of the arranged tomatoes and finish just before serving. If you prefer to cut the Burrata into smaller pieces and scatter throughout, you may do so as well.

Slice the Iberico Pork and Hanger Steak against the grain. Slice Octopus into 1” pieces. Next, carefully remove the skewers from the Sausages, and portion into four pieces. Arrange the meats onto a serving platter, serving alongside the Salsa Verde and Grilled Focaccia.

Once ready to eat, finish the Burrata with the Red Wine Vinaigrette, flaky sea salt, and fresh picked Basil.

That’s it, Enjoy!