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
Ingredients:
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
Directions:
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
Ingredients:
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
Directions:
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
Ingredients:
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
Directions:
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
Ingredients:
1 pineapple cut into spears or thick slices
1/2 cup brown sugar
1/2 cup butter melted
1 teaspoon cinnamon
Directions:
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.
