3 Badass Recipes for the Grill

Three badass grilling recipes from Marcia Selden Catering that you and your guests will love. Either The Ultimate Badass Burger, the Coffee Rubbed Ribeye and/or the Grilled Romaine Wedge Salad with Chimichurri Vinaigrette will satisfy all of your taste buds!

All photos courtesy of Marcia Selden Catering

The Ultimate Badass Burger

This burger uses soy sauce and sun-dried tomato to give it that killer umami flavor to kick it up to super bad-assness!

2 lbs. ground sirloin

½ C. finely diced onion

3 Tbs. soy sauce

1 egg yolk

½ C. shredded sharp cheddar cheese

1 Tbs. each salt and ground
black pepper

6 Brioche buns

1 thinly sliced raw onion

Sliced pickles

Combine all ingredients and form 6 patties. Heat grill to medium high. Place burgers on the grill and cook for 4-5 minutes per side for medium rare. Let rest before serving. Serve topped with with sun dried tomato aioli.

Sun-dried Tomato Aioli

1/4 cup drained sun-dried tomatoes

1 small garlic clove, smashed

Pinch of cayenne pepper

1/2 cup mayonnaise

In a food processor, pulse the sun-dried tomatoes with the garlic and cayenne until finely chopped, then puree until smooth. Add the mayonnaise and pulse just until blended. Can be made 1-2 days in advance.


Coffee Rubbed Ribeyes

The ribeye is, in our opinion, one of the best, most delicious steaks around. It’s well marbled which makes it a very flavorful. The deep flavor of good ground coffee beans in a rub only enhances the meat making it one of your “must makes” for this summer’s grilling season.

4 16-oz. boneless ribeye steaks

3 Tbs. ground dark roast coffee beans or espresso

2 Tbs. brown sugar

2 Tbs. smoked paprika

1 Tbs. Kosher salt

1 tsp. ground black pepper

1 Tbs. dry mustard

1 tsp. granulated onion

1 Tbs. granulated garlic

Garlic Butter:

6 tbs. salted butter, room temperature

2 cloves garlic

1 tsp. ground pepper

Add 3 ingredients in a food processor and pulse until well combined. Set aside or refrigerate until ready to use.

Combine all ingredients for the rub in a bowl. Lather the rub on the raw steak and set aside in the refrigerator for at least 1 hour to let the steaks marinate.

Heat grill to high. Remove steaks from the refrigerator at least 1 hour before grilling. Place steaks over direct heat. Depending on the thickness of the steak, grill 6-7 minutes on each side if reaching an internal temperature of approximately 125-130 degrees Fahrenheit for medium-rare, or for a full medium, approximately 8-9 minutes with an internal temperature of 140-145 degrees. Move steaks to cooler part of the grill after the first 6 minutes of cooking.

Remove from grill and place on a cutting board. Brush with garlic butter and let meat rest for approximately 8-10 minutes before slicing. Your mouth will water!


Grilled Romaine Wedge Salad with Chimichurri Vinaigrette

2 heads romaine lettuce

2 Tbs. extra virgin olive oil

Preheat a grill to medium-high.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with chimichurri vinaigrette.


1/2 C.extra-virgin olive oil

1/4 C.red wine vinegar

2 tsp.chopped garlic

1/2 tsp.dried red pepper flakes

1/2 C.fresh cilantro leaves, chopped

1/8 C.fresh oregano leaves, chopped

Kosher salt and ground pepper to taste

Combine all ingredients in a food processor and process until smooth.

Serve with Roasted Mushrooms and Grape Tomatoes

These recipes appeared first on OMNOMCT.