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!
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.
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.
