Good Grub on the Grill

Our go-to recipes for summer days (and nights) by the grill

Grilling and summer nights go hand in hand, don't you think? Check out some of our favorite recipes to enjoy all season long.

Italian Sausage & Pepper Skewers


1 pound sweet Italian sausage links, cut into 3” pieces

2 bell peppers, sliced

1 large onion, sliced 

3 tablespoons olive oil

2 tablespoons fresh parsley, chopped


Thread meat, peppers, and onions onto wooden skewers (soak in water first). Brush with olive oil and cook on a hot grill until cooked through, about 7 minutes per side.

Smoky Skirt Steak with Avocado-Oregano Relish 


For Smoky Dressing:

1/4 cup red wine

2 cloves garlic, chopped

2 chipotle chiles in adobo

1 teaspoon honey

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup organic canola

1/4 cup finely chopped cilantro leaves

For Avocado-Oregano Relish:

2 avocados, pitted, peeled, and coarsely chopped

1/2 medium onion, finely chopped

2 limes, juiced

2 tablespoons organic canola oil

1 tablespoon fresh oregano

1/4 teaspoon salt 

1/4 teaspoon pepper

For Grilled Skirt Steak:

2 pounds skirt steak, cut crosswise (against the grain) into 3 equal pieces

1 tablespoon organic canola oil

1 teaspoon salt

2 teaspoons black pepper


For Smoky Dressing:

Combine the red wine, garlic, chipotle chiles, honey, salt, and pepper in a blender. With the motor running, slowly drizzle the oil and blend until emulsified. Add the cilantro, stir, and serve.

For Avocado-Oregano Relish:

Combine all the ingredients in a medium bowl.

For Grilled Skrit Steak:

Heat-up your grill to high heat.

Brush the steak with the oil and season both sides with the oil. Grill, turning once, for 6-8 minutes, until charred and cooked medium rare. Transfer to a cutting board and let rest for five minutes.

Cut the meat against the grain into 1/2 inch-thick slices. Drizzle with the dressing and top with 2 TBSP of the avocado relish.

Grilled Chicken with Chimichurri Sauce


4 chicken breast fillets

1/2 cup chopped cilantro

2 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

2 tablespoons freshly chopped oregano

1 clove garlic, chopped

1/2 teaspoon cumin

A pinch of red chili flakes



Salt and pepper the chicken. Cook on a hot grill until done (internal temperature of 165 degrees). 

In a blender container, combine all ingredients and puree with a little water if necessary.

Serve the chicken with the Chimichurri on the side.

Caramelized Brown Sugar Cinnamon Grilled Pineapple 


1 pineapple cut into spears or thick slices

1/2 cup brown sugar

1/2 cup butter melted

1 teaspoon cinnamon


Lay the pineapple spears or slices on a pan. Sprinkle lightly with cinnamon. Whisk together the butter, brown sugar, and cinnamon. Spread on top of the pineapple using a cooking brush.

Grill for about 7-10 minutes, or until golden brown. Brush the excess sauce from the pan back on top of the pineapple before serving.

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