Grilling season is upon us!
We gladly oblige with an afternoon of grilling before it's too hot to spend anytime outdoor here in the desert. From cocktail to dessert, grilling has never been more fun.
Cheers to the summer months ahead, and please stay cool and hydrated.
Grilled Strawberry Mint Bellini
Grilled Peaches with Prosciutto
Citrus Marinated Grilled Shrimp
Cheesy Grilled Garlic Bread
Grilled Steak with Chopped Salad
Grilled Pineapple with Vanilla Ice Cream and Rum Sauce
Recipes
Grilled Steak with Chopped Salad
for steak:
1 london broil or flank steak
1/4 cup olive oil
1 tbsp balsamic vinegar
1 tsp dijon mustard
1 clove garlic, minced
1/2 tsp chopped fresh thyme
1/2 tsp chopped fresh rosemary
dash of paprika
salt and pepper to taste
for salad:
3 cups chopped romaine lettuce
3 cups chopped kale (stripped from stems)
1 cucumber, peeled and diced
1 cup sliced radishes
1 yellow pepper, seeded & diced
1 carrot, diced or thinly julienned
1 cup grape tomatoes, halved
1/2 cup chopped fresh basil
2 scallions, thinly sliced
1/4 cup dried cranberries (optional)
for dressing:
1/2 cup olive oil
2 tbsp balsamic vinegar
salt and pepper to taste
1. Whisk together steak marinade ingredients and place steak and marinade in a sealed bag and let sit at room temperature for at least 2 hours or 8 hours refrigerated overnight.
2. Arrange all salad ingredients in a bowl.
3. Whisk together ingredients for salad dressing.
4. Grill steak for 6 minutes each side for medium to medium rare, let sit for 10 minutes before slicing.
5. Thinly sliced steak and arrange on salad, pour dressing all over before tossing.
