Get out of your kitchen and fire up your grill for these fantastic recipes, the best of the barbecue season!

 

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1. Grilled Flank Steak with Chimichurri Sauce

This grilled flank steak with chimichurri sauce is the perfect way to feed a crowd – not only is this cut lean and flavorful, but it’s also inexpensive. Marinated in an oil, vinegar and mustard mixture, the flank steak is grilled to melt-in-your-mouth tenderness and then topped with a Latin chimichurri sauce, the blend of fresh herbs, lemon juice, garlic and olive oil.

Ingredients

2 lbs flank steak, trimmed
1/4 cup olive oil
2 tbsp balsamic vinegar
2 tbsp fresh lemon juice
1 large garlic clove, minced
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Chimichurri Sauce

1 cup fresh flat-leaf Italian parsley
3 tbsp fresh oregano
2 tbsp fresh lemon juice
1 large garlic clove, minced
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup olive oil

Directions

1) Score 1 side of the flank steak in a diamond pattern. In a large bowl, whisk olive oil, balsamic vinegar, lemon juice, garlic, Worcestershire and Dijon. Place flank steak in a large resealable plastic bag, add marinade and refrigerate 6-24 hours.

2) Preheat barbecue to medium-high heat and lightly oil grill grate. Remove steak from marinade and pat dry with paper towel. Discard marinade and let flank steak come to room temperature before grilling. Season both sides with salt and pepper. Grill 6 minutes, flip the flank and grill to desired doneness, 4-5 minutes more for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing meat thinly against the grain.

3) For the chimichurri sauce, in a blender, combine parsley, oregano, lemon juice, garlic, cumin, salt and pepper. Pulse on and off, just to chop herbs. Don’t over blend the herbs. With the machine running, pour in olive oil, blending just to combine. Serve drizzled over sliced flank steak.

Note: Leftover sauce can be store in refrigerator. Shake well before serving.

Serves 6-8

 

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2. Grilled Vegetable Pasta Salad

Think pasta salads are boring, greasy, salad bar staples?

This spectacular Grilled Vegetable Pasta Salad proves otherwise. Tossed in a balsamic vinaigrette and teeming with flavorful grilled peppers, zucchini, asparagus and onions, this full-of-incredible-taste-and-texture pasta salad is the life of the party!

Ingredients

2 large red bell peppers, halved and seeded
2 large zucchini, cut into 1/2-inch thick slices
12 thick asparagus stalks, bottoms trimmed
1 large red onion, peeled and cut into 1/2-inch thick wedges
2 tbsp olive oil

Balsamic Vinaigrette

2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp finely chopped fresh thyme
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

3/4 lb orecchiette (ear-shaped) pasta

Directions

1) Preheat barbecue to medium heat.

2) In a large bowl, combine peppers, zucchini, asparagus and onion. Toss with 2 tbsp olive oil and set aside.

3) For balsamic dressing, in a small bowl, whisk 2 tbsp olive oil, balsamic vinegar, thyme, salt and pepper. Set aside.

4) Place red pepper halves skin side down on preheated grill to blister skins. When the skins are black all over, remove from grill and peel skins off when cool enough to handle. Cut peppers into large chunks and place in large mixing bowl.

5) Grill zucchini slices, asparagus and onion, about 3 minutes per side, until grill marks appear but vegetables are still firm. Remove from grill and cut asparagus and onions into large bite-sized pieces. Add all grilled vegetables to red peppers. Toss with balsamic dressing, marinating for 30 minutes. Meanwhile, bring large pot of salted water to a boil. Cook pasta until tender, stirring occasionally. Drain pasta and add to grilled vegetables. Season to taste with salt and pepper.

Serves 6-8

 

 

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3. Grilled Chicken Club Sandwich

This soaring, sky-high chicken club sandwich is layered in juicy, lime-marinated chicken and homemade Russian dressing.

Our grilled chicken club sandwich is one very mouthwatering reason to get fired up about barbecue season. A soaring, sky-high sandwich, toasted rye bread is slathered in homemade Russian dressing and layered with juicy, lime-marinated grilled chicken, creamy avocado, ripe tomatoes and crispy bacon.

Ingredients

Lime Marinade

½ cup fresh lime juice
½ cup chopped Italian flat leaf parsley
¼ cup Dijon mustard
2 tbsp olive oil
1 tsp lime zest
½ tsp kosher salt
½ tsp freshly ground black pepper

6 boneless, skinless chicken breast halves

Creamy Russian Dressing

½ cup mayonnaise
2 tbsp ketchup
1 tbsp white vinegar
2 tsp sugar
1 tsp sweet green relish
¼ tsp kosher salt
¼ tsp freshly ground black pepper

18 slices rye bread
12 romaine lettuce leaves
12 avocado slices
12 crispy cooked bacon slices
12 vine-ripened tomato slices
Salt and pepper, to taste

Directions

1) For the marinade, in a large bowl, whisk lime juice, parsley, Dijon, olive oil, lime zest, salt and pepper. Place chicken breasts between two sheets of wax paper and pound to even thickness, about ½-inch thick. Add to marinade, cover and refrigerate 2-6 hours.

2) Preheat grill to medium-high heat and oil the grill grate. Discard marinade and grill chicken 5-6 minutes per side or until cooked through. Set aside until ready to assemble sandwiches.

3) For the dressing, whisk mayonnaise, ketchup, vinegar, sugar, relish, salt and pepper in a medium bowl.
Toast the rye bread slices on both sides. For all the toasted slices, spread dressing over one side of each. Place a lettuce leaf on top of the first bread slice, top with 2 avocado slices. Place grilled chicken breast over avocado and season with salt and pepper. Place a second bread slice on top of the chicken and place another lettuce leaf on top, followed by 2 slices bacon. Top with 2 tomato slices and season with salt and pepper. Cover with the third bread slice, dressing side facing down. Using 2 long toothpicks, place one on either side of the sandwich to hold it together. Use a sharp serrated knife to cut the sandwich in half. Repeat with remaining 5 sandwiches.

Yield: 6 triple-decker sandwiches

 

Chipotle Burgers with Creamy Coleslaw4. Chipotle Burger with Creamy Coleslaw

This spicy burger recipe is strictly for those who can take the heat!

Ingredients

Chipotle Burger

1½lbs ground beef
1 canned chipotle pepper in adobo sauce, chopped
2 tsp adobo sauce
1 tsp kosher salt
½ tsp ground cumin
¼ tsp freshly ground black pepper

Creamy Coleslaw

4 cups shredded coleslaw mix
½ cup mayonnaise
2 tbsp chopped fresh Italian flat leaf parsley
2 tsp fresh lime juice
½ tsp adobo sauce
½ tsp ground cumin
½ tsp chili powder
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Spicy Special Sauce

¼ cup sour cream
¼ cup salsa
2 tbsp mayonnaise
1 tbsp fresh lime juice
1 tsp sugar
¼ tsp ground cumin
¼ tsp chili powder

4 hamburger buns
2 tomatoes, sliced
1 avocado, sliced

Directions

1) For the hamburger, preheat grill to medium-high heat. Place ground beef, chopped chipotle pepper, adobo sauce, salt, cumin and pepper in a large bowl. Mix all ingredients together using your hands, taking care not to handle the meat too much. Form the meat into 4-6oz. patties. Lightly oil the grilling surface and place patties on the preheated grill. Cook for about 6-8 minutes per side, depending on desired doneness. Remove from grill.

2) For the coleslaw, while the burgers are cooking, in a large bowl, combine coleslaw, mayonnaise, parsley, lime juice, adobo sauce, cumin, chili powder, salt and pepper. Toss to combine well. Set aside until ready to assemble burgers.

3) For the burger sauce, in a medium bowl, whisk together sour cream, salsa, mayonnaise, lime juice, sugar, cumin and chili powder until well combined.

4) To assemble the burgers, spread the burger sauce onto the insides of the top and bottom of the buns. Place a layer of coleslaw on the bottom bun followed by the cooked burger, a large slice of avocado, a tomato slice, another layer of coleslaw and the top bun. Serve immediately.

Serves 4

lemon-dill-grilled-chicken5. Healthy Lemon Dill Grilled Chicken

 

Ingredients

2 shallots, cut in half

¾ cup fresh lemon juice

3 tbsp lemon zest

¼ cup Dijon mustard

¼ cup olive oil

1 tsp dried oregano

1 tsp kosher salt

1 tsp freshly ground black pepper

10 sprigs fresh dill, washed and uncut

6 boneless skinless chicken breast halves

2 lemons or limes

Directions

Citrus Dijon Marinade

In large bowl, whisk shallots, lemon juice, zest, mustard, oil, oregano, salt and pepper. Pour into a glass 13- x 9-inch baking dish.

Place chicken between two sheets of waxed paper and pound to even thickness, about ½ inch thick. Add to marinade, scattering dill sprigs on top. Refrigerate for 2 to 8 hours, turning once.

Preheat grill to medium-high. Brush and oil the grate. Discard marinade and dill, grilling chicken breasts for 5 to 6 minutes per side or until cooked through. Squeeze some lemon or lime juice over the cooked chicken and serve with a wedge of lemon or lime.

Serves 6

 

 

 

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.