Mexican Mixed Grill

Ingredients

• 1 pound beef skirt steak fat trimmed (see notes)
• 0.5 cup chili sauce red
• 10  anaheim chilies fresh rinsed (California or New Mexico) ()
• 1 pound chorizo sausage cut firm (see notes)
• 10  green onions rinsed (6 to 8 oz. total)
• 0.3 cup orange-achiote marinade 
• 1 teaspoon pepper 
• 1 pound boned pork shoulder fat trimmed cut into 1/4-inch-thick slabs (see notes)
• 1 tablespoon salad oil 
• 1 teaspoon lawry's seasoned salt 
• 1 pound boned 

Equipment

• bowl
• plastic wrap
• grill

Directions

1. Rinse chicken, pork, and beef; pat dry.
2. Cut skirt steak crosswise into 6- to 8-inch lengths. If chicken, pork, or beef is thicker than 1/4 inch, place between sheets of plastic wrap and, with a flat mallet, gently and evenly pound to about 1/4 inch thick.
3. On a rimmed plate, coat chicken completely with orange-achiote marinade and layer thighs; on another rimmed plate, coat pork completely with red chili sauce and layer slices. Cover and chill at least 30 minutes or up to 1 day (if marinating chicken and pork a day ahead, wrap beef airtight and chill). Shortly before grilling, lightly sprinkle both sides of beef with seasoned salt and pepper; set on a plate.
4. In a wide bowl, mix green onions and chilies with oil to coat. Set onions, chilies, and sausages on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level for only 2 to 3 seconds); close lid on gas grill. Cook, turning occasionally, until onions and chilies are well browned and sausages are browned on the outside and cooked through, 2 to 3 minutes for onions, 5 to 8 minutes for chilies and sausages. As done, transfer to a large board or platter.
5. Lay chicken, pork, and beef on grill; close lid on gas grill. Cook, turning once, until chicken and pork are no longer pink in the center and beef is done to your liking (cut to test), 5 to 8 minutes total.
6. Transfer meat to board or platter with vegetables and sausages.
7. Add more seasoned salt and pepper to taste.