I like to consider myself a grill master. I love to cook everything on the grill. However, I was browsing through the website yesterday and I determined I was seriously short on grilled side dishes. There are a ton of sides that go great with grilled foods, but not so many sides that are prepared on the grill. So I decided to make a quick and easy grilled potato salad. This dish is delicious and can be served hot right of the grill or cold right out of the refrigerator.
Chicken is a great meat for grilling. Chicken is a blank canvas just waiting for you to add a few ingredients to make it pop. This recipe is one of those simple yet extraordinary dishes. It takes 10 minutes to prep, 1-4 hours to marinate and 16-25 minutes to grill. Then there is the flavor. The lemon, garlic and rosemary make this simple dish pop with little to no sodium. This is a great dish.
I love to grill. It is as simple as that. I love whole meals that can be made outdoors. I have discovered that stone fruit works great on the grill. This is the type of fruit with a hard pit in the center. Peaches, nectarines, etc. The other day I came across this article where they grilled nectarines with a balsamic and honey glaze. This sounded amazing. I must say that if you have never combined honey and balsamic vinegar, you have never lived. It is delicious. A must try.
It has been really nice down here in Richmond. So I cleaned the grill out last week and it is officially grilling season. I wanted to make something new but was’t quite sure. I also did not want to have to go to the store. So using what I had in the kitchen, I created this orange and honey chicken. With a little fidgeting, it turned into a great grilling recipe. It added a nice asian zing to my outdoor grilling experience.
Sometimes you want breakfast, sometimes you want lunch. Whenever there is an egg involved, well, it is love. I love eggs on burgers. I can’t believe that it took me this long to make it for the blog. The runny yolk permeating the meat and mixing with the cheese. Well it is divine and down right amazing! Here is the mouth watering burger.
I just went and got the gas in the grill refilled and I was ready to grill out. I just didn’t know what to grill. I asked Dana and within a second she said skirt steak with chimichurri sauce. It took little to no effort on her part to come up with this. I had never made it, but it sounded great. Grilled steak covered in a spicy pesto like sauce. This was a nice refreshing summer meal. The steak was grilled perfectly and the fresh chimichurri sauce screamed summer. If you are looking for the perfect summer dish, grilled skirt steak with chimichurri sauce is a winner.
Grilled Skirt Steak with Chimichurri Sauce – (Adapted from Tyler Florence)
- 3-4 pounds skirt steak(s)
- 6 cloves garlic
- 2 jalapenos
- 1/4 cup red wine vinegar
- 1 bunch fresh flat leaf parsley
- 1 handful fresh oregano
- 2 limes, juiced
- 1 cup olive oil
- 1 tsp kosher salt
- 1 tsp freshly cracked pepper
The first step is to make the chimichurri sauce. The steaks are going to be marinating in this sauce, so it must be made first.
Place the cloves, jalapenos and red wine vinegar into a food processor. Process until finely diced.
Next add the parsley, oregano, lime juice and seasoning. Process until finely chopped.
Turn the processor on and slowly drizzle the olive oil into the mixture. Once all of the olive oil is incorporated the sauce is ready.
Place the skirt steak(s) into a gallon plastic bag. Then cover the steak with 3/4 of the chimichurri sauce. Let the steak marinate for 1-4 hours. The longer it marinates the better the flavor. However, you do not want this to marinate too long as it contains a lot of acid from the lime juice and it will start cooking the steak. Reserve the remaining chimichurri sauce to serve over the grilled steak.
Preheat the grill to high. Remove the steak(s) from the bag and place directly on the grill.
Grill the steaks for about 4-5 minutes per side or until nice grill marks occur.
Once grilled to the desired doneness, remove the steaks from the grill and let rest for 5 minutes. Then slice the meat across the grain and place onto a platter.
Spoon the reserved chimichurri sauce over the meat and enjoy!
This steak was to die for. It was amazing and juicy. The perfect fresh dish for the summer.
Side Note – At the store I could not find skirt steaks for the life of me. So I asked the butcher for some assistance. I felt like and idiot when I asked the butcher for a skirt steak and he came out and pointed at the black package right underneath me. Oops. The store by me only carries skirt steaks that are pre-packaged and vacuumed sealed. So that is why I could not find them. Their packaging was totally off from the rest of the steaks. I guess I passed right over them. Keep that in mind when you do your shopping.
The other day I went to the store and they had sirloin steaks on sale. So I picked a few up. I wanted to try something new so I decided to make Asian Style Beef Kabobs. I wanted to do a skewer that was reminiscent of a Stir-fry. So I skewered broccoli, whole water chestnuts, peppers and onions. Then I created a nice marinade that was thick and could grab onto the meat and vegetables. This was a great meal. The meat and veggies came out perfect.
I am sorry that I was unable to post this weekend. I was in New York watching the Big East Tournament. The weather was horrible, but the games were amazing. Marquette made it to the semi-finals and the final game between Georgetown and West Virginia went all the way to the wire. It was a close one. After an exciting weekend, I am back. I am back with a great dish for the grill. We had a few warm days last week and I had to dust off the grill. It was calling me. So I decided to make a recipe from the Weber Way to Grill book; Stuffed Flank Steak with Roasted Peppers and Feta Cheese.
The rolled and stuffed flank steak came out perfectly cooked.
Last week I read the cookbook Weber’s way to grill. I usually only grill meat, but I have been wanting to expand my grilling repertoire. So I went to the store and found some nice portabella mushrooms. In the Vegetable section of the book there is a nice marinade for portabello mushrooms.
Happy Fourth of July!!
For the holiday’s I like to do a big post with great food. Since this is the summer and the 4th of July is such a big grilling day, I decided to make burgers and fries. Not just any burgers, firecracker burgers. Not just any fries, sour cream and chive fries. This was going to be the best grilling day ever.
Last week my friend Jeff had me over for a little grilling and drinking. I brought the Corona and he gave me the workings for a great steak taco. I must say, having a food website has open doors. Everyone wants me to come over, but in return I have to do the cooking. I have absolutely no problem with that. Jeff had a nice flank steak that we grilled and made tacos with.
Grilled Steak Tacos with Roasted Peppers
- 1lb flank steak
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 tequila
- 2 limes
- 4 cloves garlic
- 1 tbs cumin
- 1 tbs oregano
- 1 tbs onion powder
- 1 tbs chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 6 poblano peppers
- 1 zip top bag for steaming the peppers
Lay the flank steak out on a cutting board and dry it off with a towel.
With a flank steak I usually tenderize it before I use it. To do that use a hard object or a meat tenderizer and hammer the meat. This will tenderize it and make it so that it is not too chewy.
Mix all of the seasonings above and place in a zip top bag. You can add as much tequila as you like. Jeff likes tequila so I think that we added about a 1/2-3/4 cup of tequila.
Then seal the bag and squeeze as much air out as you can. Then refrigerate for at least 20 minutes. 2-3 hours is preferred.
Just like the shrimp tacos from a couple of days ago, we are going to serve these with roasted peppers. While the meat marinades, roast the peppers. Place the peppers on high heat and turn them every minute or so until all of the sides are blackened.
Make sure to rotate them so that all of the sides get blackened.
Remove them from the grill when blistered and place in a plastic bag. The plastic bag will help to steam the skins off.
After about 10 minutes it is time to peel the skins. As you can see, the skins come off in giant sheets.
Slice into strips and serve these tender, smokey, and tasty treats with any and everything.
Now that the peppers are done, it is time to grill the meat. Place the flank steak on the grill over high heat and sear the outside.
After about 5-7 minutes you should have good grill marks. When you have good grill marks and the meat looks golden it is time to flip.
Now continue to cook for another 5-7 minutes. The meat should be about medium-medium well. Remove and let the meat sit for 5 minutes before carving. This will let the juices redistribute throughout the meat. Then carve the meat into thin strips. Make sure to cut against the grain. Otherwise, the meat will be chewy.
Serve the steak tacos on a flour tortilla with some cheese, roasted peppers, salsa and some sour cream. Makes for a perfect summer meal.
These tacos were the best of the night. The meat was cooked perfectly and the seasoning was awesome. Now that it is summer time, it is time to grill. You don’t always have to make burgers and hot dogs. Next time make grilled steak tacos.
I love tacos and I love grilling. So the combination of the two is basically the perfect meal. Shrimp tacos are quick and easy and best of all, tasty. My buddy Jeff called me yesterday asking if I was interesting in grilling out. The only thing was that he had already purchased shrimp. So the solution was easy, grilled shrimp tacos.