The more time I spend at home, the more time I love trying new recipes and putting my kitchen to use. I've gotten pretty good at all of the breakfast and brunch dishes, so have been concentrating on nailing the perfect meals for entertaining now that summer is on the horizon. One thing I love about summer is all of the summer barbeques! Though, I'll admit that I'm usually attending a BBQ rather than hosting one... until now! For the upcoming Fourth of July holiday, I was asked by Carusele to share my grilling chops and recipe ideas for the season, by participating in the #LuckySummer campaign, sponsored by Save Mart. But don't worry, even though I have been compensated, as always, all opinions are my own! Derrick and I were excited to get some pre-4th practice in with a few easy grilling options for veggies and meat. After the jump, see what we made, how we made it, and grab some tips for your own Fourth of July fiesta.
When it comes to summer BBQ's, anything goes. I, personally, love to mix and match dishes and think that the more dishes to snack on, the better. For this particular pre-4th practice, Derrick and I decided to go heavy on the side dishes (veggies, fruits, appetizers) and focus on one main, that being Angus beef boneless ribeye steaks. Lucky is one of the only grocers in the Bay area to carry certified Angus beef. To be honest, with so many different meat options available at Lucky's, it was tough to narrow it down, but I find ribeye to be tender, juicy and really versatile. We stocked up on a ton of fruits - watermelon, grapes, cherries, and peaches - which are all great for snacking, as well as quite a few veggies that we wanted to pop on the grill - bell peppers, corn, and onions. Even better, living in California, most produce in Lucky is local! And, because I believe no meal is complete with a little vino, we grabbed a bottle of Dark Horse red to enjoy with our meal.
When deciding what to do with our meat, we had a few options - marinate the meat with teriyaki or BBQ sauce, season the steaks with a variety of seasonings, or make a sauce. We decided to go with a fun chimichurri sauce with a little kick! For our recipe, we blended 2 garlic cloves, 3/4 teaspoon of crushed red pepper, 1/2 teaspoon of salt, 1/2 teaspoon of cumin, 1/4 cup of cilantro, 1 cup of parsley, 1/2 cup of olive oil, and 1/3 (or 1/4) cup of red wine vinegar. I ended up adding in a bit more crushed red peppers and less red wine vinegar to make our sauce on the spicier side. We also pre-seasoned our meat with garlic, black pepper, and salt to taste before dropping them on the grill. The steaks don't take long to grill - just 12-15 minutes and they're good to go, depending on the heat of your grill. If serving to a large group, I recommend slicing the steaks into long strips and serving the sauce on the side so everyone can sauce up to their liking. Another fun tip - after you slice your steaks into strips, you can also serve them alongside warm tortillas for more meal options!
It was easy to find everything we needed at Lucky's - from fun red tablecloths and red and blue bowls and plates to set the festive mood to all our meat and grilling needs! Safe to say that Derrick and I are ready for the big day!
Special thanks to Lucky's for partnering on this post!
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