With Memorial Day just under two weeks away, now is the time to get ready to grill. Whether you’re making dinner for a crowd or just feeding the family, doing it on the grill reduces dishes and time spent inside during the nice weather. You can be sitting down to a complete meal, dessert included, in no time.
Troy Black, 300-time award winning BBQ champion, pitmaster and cookbook author, has teamed up with Sam’s Club Chef Brigade to bring you a complete grilled meal with 10 ingredients. Plus, he’s left a few tips to get you started with so you can create your own meal.
· Start with Oil: Before heating up the grill, apply oil or nonstick cooking spray to the grates. This will help keep food from sticking and tearing, thereby losing its natural juices.
· Trim the Fat: Guard against flare-ups by trimming away excess fat from meats. Leaving only a 1/4-inch of fat will help retain the flavor.
· Keep Vegetables Cool: Vegetables tend to burn more quickly than meats. To avoid burning and to prevent produce from losing its crunch, cook vegetables at the outer, cooler edges of the grill.
· Let Steak Sit: Allow meat to rest for five minutes before serving so that natural juices reabsorb and leave steaks juicy.
Complete Grilled Steak Dinner
4 strip steaks 1 1/4″ thick
1 bunch of asparagus
4 sweet potatoes
Salt & pepper
Light brown sugar
2 cups of sliced fresh peaches
1 package Artisan Fresh Slice Pound Cake
Powdered sugar (optional)
1. Lightly coat steaks with olive oil and sprinkle both sides with salt and pepper.
2. Wash and dry asparagus. Trim ends of asparagus with knife. In a flat pan, coat with olive oil and sprinkle salt and pepper.
3. Wash sweet potatoes and dry. Lightly coat sweet potatoes with olive oil and sprinkle with salt and pepper.
4. Skewer peach slices and lightly coat with olive oil.
5. Preheat one side of grill to medium low heat and one side to medium high heat.
6. Place sweet potatoes over medium low heat for approximately 1 hour or until soft. Turn frequently. Serve by opening up sweet potato and adding butter, cinnamon and brown sugar.
7. Place steaks on grill over medium high heat. Cook for five minutes on each side or to desired doneness.
8. Spread asparagus out on grill in a single layer and close lid. Grill at medium high temperature for 3-5 minutes or until semi-tender and remove.
9. For dessert, place skewered peach slices on medium high grill. Cook for two minutes on each side. Remove and take slices off skewer. Place peach slice on top of pound cake slice and sprinkle with powdered sugar.
Recipe and photo courtesy of Troy Black and Sam’s Club.
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