The sun has returned, and grilling season is upon us. With the nice weather comes vegetable gardens and fresh produce, along with the overwhelming desire to be outside as much as possible. We’ve compiled some fresh and light dishes that you can shop for at your local farmers market and whether you’re looking for a quick mid-week meal or something to grill for a crowd on the weekend these dishes won’t disappoint. These pair well together or can stand on their own!
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Simple Skirt Steak
INGREDIENTS:
2lbs. Outside skirt steak*
2 Tablespoons Lime*
2 Tablespoons finely, chopped cilantro
¼ Cup Olive oil or avocado oil
¼ White onion, finely chopped
1 Tablespoon cumin
Salt and pepper to taste
DIRECTIONS:
1. Place skirt steak into gallon freezer bag
2. Combine all other ingredients in bowl and mix. Pour over steak and marinate for 3-4 hours or overnight in the fridge.
3. Bring skirt steak to room temperature by letting it sit out for one hour.
4. Get your grill hot on one side and medium on the other.
5. Once the grill is ready, wipe excess marinade off steak. Starting on the hot side, place skirt steak on grill for 2 minutes per side, attaining a nice sear.
6. Transfer steak to the cooler side of grill and cook until the internal temp is 130°. Let rest for 10 minutes (temp will rise while resting).
7. Carve and serve. This dish pairs well with beans and rice or served as tacos. Below is a chimichurri sauce that compliments it nicely.
*Outside skirt steak is a more tender cut than inside skirt steak, for this recipe outside skirt is recommended.
Do not use too much lime as the citrus can cook the meat before putting it on the grill, resulting in a tougher texture.
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Chimichurri
INGREDIENTS:
½ Cup parsley, finely chopped
½ Cup cilantro, finely chopped
2 Tablespoons red wine vinegar
3 Cloves garlic, minced
1 Red chili (whole or deseeded depending on desired level of heat)
½ Teaspoon dried oregano
1 Teaspoon salt
1 Tablespoon lime juice (optional)
DIRECTIONS:
Combine all ingredients in a bowl. You can make this in the late morning and let it sit for around 4-6 hours, or you can make it the day before and let the flavors meld overnight in the fridge. Just be sure to take it out and get it to room temp before you serve it, as olive oil hardens in the fridge. Serve over skirt steak or tacos.
Roasted Corn Salsa
INGREDIENTS:
2 Ears sweet corn
10oz. Cherry tomatoes
¼ Cup lime juice
1 Finely chopped jalapeno or serrano (whole or deseeded depending on desired level of heat)
¼ Cup cilantro, finely chopped
½ Cup white onion, chopped
2 Cloves garlic, minced
Salt to taste
DIRECTIONS:
1. Grill corn, you do not need to soak the corn beforehand.
2. Place corn on the grill (inside their husks) over medium heat turning every few minutes.
3. After 10 to 12 minutes shuck the corn and put the cobs back on the grill for 2-4 minutes rotating frequently to achieve that charred look and flavor.
4. Cut the corn from the cob, place in bowl and add all other ingredients. Let the mixture meld for about an hour and serve with tortilla chips or as a taco garnish.