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It’s Grillin’ Time!

Tis the season of backyard BBQs, swimming, and sunshine!

Everyone loves summer. Since we were kids, the thought of summer break was always something exciting to look forward to. That feeling of excitement for summer remains in all of us. So, break out your favorite pool float, make sure you have the perfect outdoor setting, and you’ll have your own little getaway in your backyard!

Get your pens out and remember to bookmark this page so you can reference for a delicious grilled meal!

On the Menu:

  • Grilled NY Strip with Simple Marinade
  • Grilled Mini Red Garlic Rosemary Potatoes
  • Grilled Pineapple with Mint Yogurt and Honey

First up, the steak!

Grilled NY Strip with Simple Marinade

Grilled Steak

Ingredients:

  • 4 NY Strip steaks
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon Worcestershire
  • 5 garlic cloves
  • Fresh rosemary
  • Salt and pepper

Directions:

Marinating the steaks

(Do this in the morning or the day before you’re going to cook them. Go for a thicker cut strip.)

  • Add the steaks to a gallon size freezer bag.
  • Pour the teriyaki and Worcestershire over steaks.
  • Peel the garlic cloves, then, get something to smash the garlic with and smash each clove. This is to release the garlic’s flavor without cooking. Add smashed garlic cloves to bag.
  • Add a couple of rosemary sprigs to the bag.
  • Close and move the steaks around in the bag, making sure all steaks are covered and the garlic and rosemary have moved around the bag.
  • Set in fridge. Whenever you remember, move the bag around. Turn it over to its other side and repeat throughout the time it’s marinating.

Grilling:

  • Heat grill to high heat.
  • Remove steaks from fridge onto a plate. Don’t stack the steaks—make sure it’s a large enough plate or use 2 plates.
  • Generously salt and pepper each side of the steaks.
  • Let steak sit out 30 minutes prior to grilling.
  • Spray or rub grill grates with oil.
  • When the grates are very hot, place each steak onto the grill.
  • Lower the temperature a bit once you have them all on the grill and turn back up just before flipping.
  • The thickness of the steak, and the temperature you like your steaks, will vary, so will the times.
  • For 2-inch steaks, leave on first side for 5 minutes, flip and continue grilling the other side for another 5 minutes. Leave on longer for medium-well or well. This will make medium to medium rare Strips.
  • Remove the steaks and let rest for about 15 minutes, then place onto a serving plate and you can add a little rosemary sprig on top of the steak to make them look nice.

Also, if you like heat, you can always add crushed red pepper or cayenne to your marinade.

Now, for the side!

Recipe:

Grilled Mini Red Garlic Rosemary Potatoes

Grilled Potatoes

Ingredients:

  • Bag of mini red potatoes
  • 2 large cloves of garlic
  • Good extra virgin olive oil (EVOO)
  • Fresh rosemary
  • Salt and pepper

Directions:

  • Boil water in pot on stove.
  • Add potatoes to boiling water and boil till you can pierce with fork.
  • Strain the water out of the potatoes.
  • Cut potatoes in half or quarters.
  • Mince your garlic cloves.
  • Roughly chop about a tablespoon (or more if you prefer) of fresh rosemary.
  • Add EVOO to hot grill pan.
  • Next add the garlic and rosemary to grill pan.
  • Use spatula to move the oil, garlic, and rosemary around.
  • Once fragrant, add potatoes to grill pan.
  • Cook until potatoes are well coated and begin to turn a golden brown.
  • Serve and enjoy!

There are so many options when it comes to grilling recipes. You can pretty much grill all your favorite foods. If you want to add a veggie, you can skewer onions, cherry tomatoes, mushrooms, and zucchini, then marinade and grill until a little charred. It’s the perfect little addition to any grilled meal!

For Dessert

Recipe:

Grilled Pineapple with Mint Yogurt and Honey

Grilled Pineapple

Ingredients:

  • Fresh pineapple slices
  • Honey
  • Fresh mint
  • Greek yogurt
  • Lemon

Directions:

  • Place pineapple slices on hot grill.
  • Flip and cook until both sides have visible grill marks.
  • Remove from grill onto plate.
  • In a small bowl, mix enough yogurt for each person with chopped fresh mint (use about 3-4 leaves).
  • Place 2 slices of grilled pineapple on each plate, add a spoonful of the yogurt off to one side of the pineapple slices, drizzle plate with honey, and squeeze a little bit of lemon juice over the plate as well. This will really make the flavors pop.
  • Serve and enjoy!

While these are simple recipes, they will NOT disappoint. Each plate is packed with flavor, and together they really seem to WOW! Now, go enjoy!

 

 

 

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