At the start of each summer, you may be inclined to make the same recipes from last season. However, to expand their grilling horizons, many BBQ kings like to try out new recipes to see if they can find a new favorite. Here are two unique recipes new for this season of cooking. Your whole family will enjoy spending time together under the backyard patio shade structure as you whip up a delicious dinner masterpiece.
Steak with Horseradish-Chive Sauce
1 lb hanger steak with center sinew removed
Marinade:
1 cup red wine vinegar
1/3 cup cognac
1/2 cup olive oil
1 minced shallot
2 tablespoons chopped rosemary
4 chopped garlic cloves
2 tablespoons sugar
Pepper to taste
Coarse sea salt
Sauce:
1 bunch chives
1 cup sour cream
3 tablespoons horseradish
Pinch of salt
Marinate the steak in a mixture of all the marinade ingredients—except for the coarse sea salt—for least six hours. Preheat your BBQ grill to medium-high on one side. Take the stake out of the marinade, pat it dry, and season with the coarse sea salt and more pepper if desired.
Transfer the steak to the grill and sear it over the direct heat for about 4 minutes on each side, or until marked. Then, transfer it to the cool side of the grill. Cover and cook the meat for about 10 minutes or until it reaches 130 degrees F for a medium-rare steak. Allow the steak to rest for 5 minutes prior to slicing it.
For the sauce, blanch the chives for 3 minutes in simmering water and rinse under cold water. Squeeze dry. Puree the blanched chives with the other sauce ingredients and serve cold with a hot steak.
Bleu Cheese Burgers
2 lbs ground chuck
1 lb ground sirloin
1/2 cup seasoned bread crumbs
1/4 cup steak sauce
3 eggs
1 1/2 teaspoons salt
3/4 teaspoon fresh-ground black pepper
8 to 10 hamburger buns
8 ounces blue cheese, sliced
Sliced tomatoes and arugula, optional
Mix the first 7 ingredients in a bowl with the tines of a fork. Be careful not to mash the ingredients, simply mix them. Form patties with your hands and lightly press them into shape.
Prepare your grill. Cook the burgers for 3-4 minutes on each side for a medium-rare burger. Transfer cooked burgers to a plate and cover with foil. Allow them to rest for 5 minutes before serving. In the meantime, grill the buns for about a minute or until toasted. Place a patty and slice of bleu cheese on each bottom bun, plus the tomato and arugula if desired, and complete the burger with a top bun. Serve hot.
For more great-tasting grilling ideas, check out other recipe posts on Alumawood’s blog.
