* The mixed meats being:

Chicken Liver, wrapped in Prosciutto and spiked...literally...with rosemary...

A boneless chuck steak, with chimichurri sauce...

and rice, which I microwaved in the bag, but thats neither here nor there :P

Ingredients: (Chicken Liver Rollups)

1 packet of proscuitto
zest of one orange
salt and pepper
1 smallish bucket of chicken livers
small bowl of milk
rosemary branches (you can get them in your grocery store, check where the fresh herbs are sold where the rest of the fresh produce is)

For the steaks:

3 boneless chuck steaks (I got them on special, they were very good for the price)

salt and pepper

For the chimichurri:

A good handful of fresh parsley
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and pepper
1 clove garlic
1 shallot
handful of fresh cilantro (I didnt have, so I used ground coriander instead)
1/2 tsp dried oregano
1 tsp red chili flakes

To make:

The chicken livers are a bit tricky - you will need to rinse them thoroughly and then set them aside to drain (preferably on a paper towel or sieve)

Zest the orange in a small bowl, and mix with salt and pepper...

Put a good bit of milk in another small bowl...

And then put that liver in the milk, roll it in the zest...then roll it up in the prosciutto and then poke a rosemary branch right through all of it to keep it together!

As for those steaks, all they need is salt and pepper - dont be shy to add a good bit on the meat!

For the chimichurri, just blend a good bit of that parsley down with the oil - then add in the rest, and blend until you get to a good chunky consistency.

Now - I used the grill here, though the original liver and prosciutto recipe calls for cooking it in a pan.

But continuing on...I had a throwaway grill grate and covered it with some non-stick foil...sprayed it with Pam olive oil spray while the grill got up to 300 degrees F.

The steaks themselves dont take all that long to cook - I cooked mine to 15 minutes (plus a 3 minute 'rest') and got a medium well...but with still a bit of pink, so next time I'll shorten the cooking time to 10 minutes :B

The liver on the other hand - you MUST keep an eye on that, and that does need at least 15 minutes to cook ...while at the same time, not getting all brown and leathery which is rather nasty >_<

Your best bet is just keep tabs on it, and when the prosciutto is a nice brown, the liver inside will be cooked the right way!

All in all ... not bad for liver, my first try in eating that sort of stuff :B

Enjoy!