With all of the uncertainty in the world these days, two things remain constant. The first: we live in a beautiful place that seems like it was specifically designed to spend time outside. The second: barbecue and grilling season is upon us! With long days and mild, sunny weather, Colorado really shines in the summertime. However, many of the outlets where we typically enjoy this season, like patios, breweries, beer gardens, and public parks, are currently closed. Our solution to get your outdoor living fix on Father’s Day? An old-fashioned family barbecue-- with a twist. A cookout is the perfect vehicle to enjoy Colorado’s (arguably) best time of year. Cooking and serving up good food to share with family outside is simply as enjoyable as it gets. Throw in some locally-made Colorado beverages (most of which are available for takeout) and some music, and you have the makings for a great time outside.
With food, drinks, entertainment, and community, what more could you ask for? For the food component of your barbecue, we recommend a South American inspired asado. An asado is basically a grill of various cuts of meat that are portioned into small bites and can be shared along with salads, vegetables, and side items of your choice. This way, everyone gets a variety of meats and flavors while still being able to choose their preference.
This recipe is a great choice for our current moment in time. It is easily adjustable to accommodate the unpredictable availability of meats and vegetables due to the coronavirus. Ideally, this recipe is best with three to four larger cuts of beef, chicken, pork, or sausage. In this recipe, we are calling for beef flank steak, chicken thighs, and smoked sausage like andouille or linguica. The meats can be seasoned with any seasoning, but we recommend J. Brady’s Cowboy Shake. Once the meats have cooked thoroughly, they need to be sliced into smaller portions and finished with a seasoned oil, such as The Bottled Olive’s caramelized garlic oil. Our recommended seasoning and oil are both available at The Bottled Olive in Loveland. Serve all of the meat on a large serving platter alongside an assortment of grilled veggies and salads. Some of our favorites include a wedge salad, grilled asparagus, and corn on the cob. The beauty of this recipe is that it’s designed to be personalized and shared. If you can’t find flank steak, substitute it with sirloin or tri-tip. If someone doesn’t like asparagus, substitute grilled new potatoes or green onions. It’s that easy. Happy Father’s Day everyone, and enjoy!
Recipe
Serves 4-6
Ingredients:
- 2 lbs. flank steak (can substitute a large sirloin or small tri-tip steak)
- 1-2 lbs. boneless, skinless chicken thighs (can substitute boneless pork chops)
- 1-2 lbs. smoked sausage links, such as andouille or linguica
- J. Brady’s Cowboy Shake (or other grill seasoning)
- The Bottled Olive’s caramelized garlic olive oil (or other flavored finishing oil)
Directions:
Heat a gas or charcoal grill to medium high heat. You are looking for a constant, steady cooking, so be sure not to use high heat! Season the beef and chicken with J. Brady’s Cowboy Shake and place it on the grill along with the sausage. Cook the beef until it is medium (8-10 minutes per side), the chicken until it is completely done through (10 minutes per side), and the sausage until it is slightly charred and fully heated through (5 minutes per side). Attempt to only flip the meats once. Once the meats are done cooking, allow the beef and chicken to rest for 10 minutes (very important!) After resting, slice the sausage into 2-inch lengths and the chicken into 1-inch slices. Slice the beef into 1-inch slices across the grain. Arrange the meats onto a large platter and drizzle the Bottled Olive caramelized garlic olive oil over them. Serve alongside your preferred salads, vegetables, and any other condiments.
