- Butterfly each chop from the fat side and trim them of excess fat. One at a time, place each chop between two sheets of plastic wrap and pound to an even 6-millimeter thickness. Lightly brush the paillards with oil and season both sides with salt and pepper.
- Remove the dark green tops off of each leek, cutting about 5 centimeters above the point where the leaves begin to darken. Trim just enough of each root end so the layers remain attached. Cut each leek in half lengthwise. Remove the tough outer leaves on each leek. Rinse the leeks under running water, opening up the layers to remove any dirt. Pat dry. Lightly coat the leeks with oil and season to taste with salt and pepper.
- Prepare the grill for direct cooking over low heat (120° to 180°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- Brush the cooking grates clean. Grill the leeks over direct low heat, with the lid closed, until softened and slightly charred on all sides, 15 to 20 minutes, turning every couple of minutes for even cooking and moving the leeks over indirect heat if they become too dark before they are tender.
- In a food processor combine the sauce ingredients. Pulse to a semi-smooth consistency. Season to taste with salt.
- Increase the temperature of the grill to high heat (230º to 290ºC). Brush the cooking grates clean. Grill the paillards over direct high heat, with the lid closed, until the meat is nicely marked, about 3 minutes. Turn the paillards over and continue grilling just until the second side is lightly marked and meat shows just a hint of pink when pierced with the tip of a sharp knife, about 1 minute.
- Transfer the paillards, with the first grilled side facing up, to individual plates. Divide the sauce evenly and spoon over the meat. Arrange two leeks on top of each paillard. Top with the parsley and serve warm.
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