Do you have a foodie on your gift-buying list? If so, here are some great ideas for new products that will get them ready for holiday food and drink.
Starbucks’ new Christmas mug is adorned with snowflakes and features a Christmas tree-inspired handle topped with a star. It’s made for cozy moments and warm festive sips.
This year’s newest CrockPot has a calming Ocean Fog green finish and modern-vintage design. This 4.5-quart slow cooker blends style and function, with flexible cook settings, oven-safe stoneware, and easy cleanup for effortless hosting.
Rubbermaid EasyStore Containers make kitchen organization effortless with stackable, nestable designs and secure lids. They’re perfect for storing, packing, and keeping food fresh at home or on-the-go (and they’re great for holiday leftovers).
The Ninja SLUSHi Professional Frozen Drink Maker uses RapidChill Technology that eliminates the need for ice. It gives you the perfect frozen drink every time.
Another great addition to the Ninja family is the Swirl by CREAMi Soft Serve & Ice Cream Machine. It can turn almost anything into ice cream, soft serve, and much more at the touch of a button.
The Hamilton Beach Digital Air Fryer offers crunchy, golden perfection with less oil. It’s ideal for appetizers, sides, hearty mains, and warm desserts. With its sleek design and generous capacity, it’s a countertop upgrade anyone would be thrilled to unwrap.
Also from the Hamilton Beach collection, the Easy View XL Toaster Oven with Sure-Crisp Air Fry takes the pressure off during busy holiday gatherings, serving up crispy sides, bubbling bakes, and golden roasts with ease. It’s the multitasker every kitchen needs.
The new Black+Decker 4-in-1 Multipurpose Grill offers tons of versatility with interchangeable plates: two waffle plates, two sandwich plates, two griddle plates, and two grill plates, which all work well for a variety of cooking applications. Plus, they’re all nonstick and dishwasher safe for fast and easy cleanup.
Boston Pizza recently launched their new Pizza Gravy. Packed with BP’s signature pizza flavour, it gives tastebuds a holi-break from the tired, usual holiday spread. It’s available at pizzagravy.ca while supplies last. A portion of proceeds from each jar will support local charities.
This Grilled Honey Lime Chicken is so simple and incredibly flavorful. Chicken thighs are marinated in a ginger and garlic, honey-lime marinade before being grilled to perfection. Serve as is or slice and add to a rice bowl!
Years ago, a friend gave me this recipe and since then, I’ve made it countless times. Over the years, I’ve played around with it, cutting back on the honey, upping the garlic and ginger so that it was a smidge healthier without sacrificing any of the flavor. Honey lime chicken is sticky, sweet and unbelievably good. During the warmer months it has become a staple recipe because it’s delicious, super easy and everyone loves it.
I like to serve it over a blend of cauliflower and sticky rice and next to my pineapple teriyaki salad. It truly is one of my favorite recipes!
To Make This Grilled Honey Lime Chicken You Will Need:
garlic – Fresh garlic adds a distint punchy flavor.
ginger paste – Found in most produce sections, adds a pungent, spicy and sweet flavor.
honey – Lends sweetness, flavor and is what gives the chicken that stickiness when grilled.
low-sodium soy sauce – Or use low-sodium tamari or coconut aminos.
lime zest and juice – Adds bright citrusy flavor. You’ll need both the zest and juice.
sriracha – Lends incredible flavor and I find that it isn’t overly spicy in this recipe.
avocado oil – Lends fat and flavor.
kosher salt – Enhances the flavors in this marinade.
boneless skinless chicken thighs – Lend more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.
cornstarch – Helps thicken the reserved marinade for brushing over chicken once grilled.
In a large bowl, measure and add; 4 cloves grated fresh garlic, 1 tablespoon ginger paste, 1/4 cup honey, 3 tablespoons low-sodium soy sauce, zest of 1 large lime, 1/4 cup lime juice, 1 tablespoon sriracha, 1 teaspoon avocado oil, and 3/4 teaspoon kosher salt.
Whisk well to combine.
Reserve 4 tablespoons and set this off to the side. This will be brushed onto the chicken after it has been grilled.
Add 1½ pounds of boneless skinless chicken thighs to the remaining marinade.
Toss to coat well and then let sit for 20 to 25 minutes.
After 10 minutes of the chicken marinating, clean your outdoor grill grates and rub them with a paper towel that has soaked in a little avocado oil.
Preheat your grill to 500°F (or 260°C).
Meanwhile, add 1/2 teaspoon cornstarch to the 4 tablespoons of reserved marinade. Stir to combine.
Heat over medium until it begins to bubble. Simmer until thickened slightly, then remove off of the heat and set off to the side.
Once your grill has preheated, place the marinated chicken thighs onto the hot grates, close the lid and grill for 4 minutes. Loosen the chicken using tongs before turning, close the lid and continue grilling for 3 to 4 minutes or until fully cooked.
Once fully cooked, remove from grill and transfer to a cutting board. Brush with the reserved glaze, tent with foil and let rest for a few before slicing and/or serving.
You can serve this as is next to couscous, rice or cauliflower rice, a vegetable or salad. However, I like to make this into a rice bowl.
Make The Rice Bowl:
I make a blend of cauliflower rice and sticky rice (read about that in this post) and add a serving to a shallow bowl. Add a serving of this pineapple teriyaki salad next to the rice and then add the sliced honey lime chicken on top. Lastly, add a squeeze fresh lime juice and sprinkle some sliced green onions on top.
Enjoy! And if you give this Grilled Honey Lime Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Grilled Honey Lime Chicken
Grilled Honey Lime Chicken is so simple and incredibly flavorful. Chicken thighs are marinated in a ginger and garlic honey lime marinade before being grilled to perfection. Serve as is or slice and add to a rice bowl.
Prep Time: 15 minutesmins
Cook Time: 8 minutesmins
Total Time: 23 minutesmins
FOR THE GRILLED CHICKEN:
4clovesgarlic, grated
1tablespoonginger paste
1/4cuphoney
3tablespoonlow-sodium soy sauce, or use coconut aminos or low-sodium tamari
1largelime, zested
1/4cuplime juice, freshly squeezed
1tablespoonsriracha
1teaspoonavocado oil, plus more for grill grates
3/4teaspoonkosher salt
1½poundsboneless skinless chicken thighs
1/2 teaspooncornstarch
FOR THE GRILLED CHICKEN:
In a large bowl, measure and add; grated garlic, ginger paste, honey, low-sodium soy sauce, lime zest, lime juice, sriracha, avocado oil, and kosher salt. Whisk well to combine.
Reserve 4 tablespoons and set this off to the side. This will be brushed onto the chicken after it has been grilled.
Add the chicken thighs to the remaining marinade, toss well to coat and let sit on the counter for 20 to 25 minutes. After 10 minutes of the chicken marinating, clean your outdoor grill grates and rub them with a paper towel that has soaked in a little avocado oil.
Preheat your grill to 500°F (or 260°C).
Meanwhile, add the cornstarch to the reserved marinade. Stir to combine. Heat over medium until it begins to bubble. Simmer until thickened slightly, then remove off of the heat and set off to the side.
Once your grill has preheated, place the marinated chicken thighs onto the hot grates, close the lid and grill for 4 minutes. Loosen the chicken using tongs before turning, close the lid and continue grilling for 3 to 4 minutes or until fully cooked.
Once fully cooked, remove from grill and transfer to a cutting board. Brush with the reserved glaze, tent with foil and let rest for a few before slicing and/or serving.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Note:Nutritional information is for the chicken only and does not include rice, salad or any toppings.
Grilled Green Beans are easy, healthy, and the perfect summer side! Fresh green beans tossed in light olive oil, grilled and seasoned with a homemade garlic herb blend. Serves 4 to 6 in under 25 minutes.
I’ve been getting a lot of use out of my grill basket lately.
Grilled zucchini, summer squash and asparagus are the usual suspects, but last week I grilled green beans. YES! Grilling green beans is totally a thing and they are crispy and tender and delicious. I’ve always loved fresh green beans. I’ll eat them raw, roasted or pickled, however, grilled may be my favorite. This recipe is so easy and delicious that I just had to share. Three ingredients and a grill is all you need.
TO MAKE GRILLED GREEN BEANS YOU WILL NEED:
fresh green beans – Pick firm green beans without any mushy brown spots or blemishes.
extra light olive oil – Or substitute with avocado oil.
First, preheat your grill and grill basket to 400°. Meanwhile clean, pat dry and trim the green beans.
Next, place 1-1/2 pounds clean and trimmed green beans into a large bowl.
Next, drizzle with 2 teaspoons of olive oil. I’m using a regular light olive oil, but other infused oils would work too. Then toss those beans until coated.
Lastly, throw them directly into the hot grill basket and close the lid, grilling for 4 to 5 minutes. Don’t stray too far because these will brown and cook quickly.
Toss them around every few minutes until the bean form a delicious grill marks in spots.
Use tongs and transfer the grilled green beans back to the same mixing bowl.
Sprinkle with 1-1/2 tablespoons garlic herb seasoning, tossing to combine.
So simple! The moment I was done shooting the photos, my oldest daughter and I inhaled these like they were the last green beans on earth. Sometimes it’s the simple recipes in life that can be the most delicious amiright?
Enjoy! And if you give this Grilled Green Beans recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Grilled Green Beans
Grilled Green Beans are easy, healthy, and the perfect summer side! Fresh green beans tossed in olive oil, grilled and seasoned with a homemade garlic herb blend.
Prep Time: 5 minutesmins
Cook Time: 12 minutesmins
Total Time: 17 minutesmins
Place a grill basket onto your grill grates and preheat your grill to 400°F (or 200℃).
Rinse the beans and pat dry with a clean kitchen towel. Trim the stem-ends off of the green beans.
In a large bowl, toss the beans with the olive oil. Use tongs to transfer the green beans into the hot grill basket. Close the lid and grill for 4 minutes.
Keep a watchful eye and toss them every couple of minutes until the skin starts to blister and char.
Use tongs and transfer the grilled green beans back to the same mixing bowl. Sprinkle with the garlic herb seasoning, tossing to combine.
Serve immediately.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Note:Depending on the size of your grill basket or grill pan will determine how long the green beans need to grill for. The bigger the grill basket, the easier and quicker it will be to grill green beans.
This recipe was originally posted on June 24th, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
Upgrade your backyard BBQ game with this high-end digital thermometer. It attaches to your grill or smoker and provides a precise and accurate temperature readout, transmitting that information to your phone over Wi-Fi. It comes in versions for side-mount and top-mount grilles. They’re also working on a wireless, rechargeable blower unit, due later this Summer.
When you buy through links on our site, we may earn an affiliate commission. As an Amazon Associate I earn from qualifying purchases.
Maryland is under an open air burning ban, which includes charcoal grills and campfires.
Did you gather some wood for a campfire this weekend? The Maryland Department of Natural Resources says now’s not the time to light it up.
The state is under an open air burning ban — which includes charcoal grills and campfires.
Open-air burning is defined by state law as a fire where anything is burned outside or in a receptacle other than a furnace, incinerator or fireplace attached to a stack or chimney. You are still allowed to use a propane grill.
The ban comes after extremely dry conditions throughout the state have led to wildfires.
Any burning in violation of the ban could cost you. The first citation is $125.
“While fines may be imposed for violations, the most important result of a ban of this type is that it communicates to the public the severity of the situation, and the critical need to act responsibly to protect lives, property and our environment,” said State Forester Anne Hairston-Strang.
Some local counties were under a fire weather warning on Friday.
Since the beginning of October, the Forest Service in Maryland has responded to more than 24 wildfires that have burned 75 acres, according to a news release.
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Perfect for beef, chicken and especially pork, this Homemade BBQ Rub is what makes grilling so amazingly delicious. Just dig in!
We love this on grilled chicken, smoked brisket or pork ribs! It’s great on everything! Heck, I’d add it to roasted brussel sprouts or broccoli and it would be amazing! Ooh, and I totally need to do a salmon recipe with this rub too!
Why Make You’re Own Rub
In my opinion, rubs are a tastier alternative to marinating meat as they give a fuller flavor. We prefer to dry rub the meat so that it can get all flavorful before any BBQ sauce is even added. In fact, sometimes we enjoy meats dry because they are so good on their own.
Making your own seasoning blend is the best way to go since you can fine tune the ingredients to exactly what your palate is craving. Whether or not if you feel like having a sweet, spicy, or smoky flavor — or a mix of them all! — it is very easy to do when you start with the right base. It is great on meats that are smoked, grilled or roasted.
How to Make a Dry Rub
When creating any bbq dry rub, the base typically starts with your sugars and salts abd then you add spices for flavoring.
Sugar
There are many different kinds of sugar (brown sugar, dark brown sugar, turbinado, regular refined sugar and so on) that will give you different flavors. Experiment to see what you like best, and keep in mind that it may be a combination of them as well.
Salt
There are a lot of different salts as well (kosher salt, sea salt, table salt…etc). We prefer kosher salt, but if you don’t have it, you can use table salt. See section below for the differences in salt.
Spices
After getting you sugars and salts picked out, move onto choosing how much and what kind of pepper to use, as well as the other spices that are typical among many rubs, like cumin, chili powder and paprika. Then, start adding in combinations of other spices to make it to your very own liking.
The best part about making a barbecue spice blend is that if you start with very small increments then it’s hard to screw up. When I first started playing around with how much to put in, I forgot to write down what I put in and how much, so don’t make that mistake :).
Here is one of our rub recipes that we really enjoy with any meat.
What’s in This Homemade BBQ Rub?
As I mentioned above, there are so many flavor combinations to choose from when creating a bbq dry rub. Here’s what we used in this particular recipe:
Kosher Salt
Brown Sugar
Black Pepper
Garlic Powder
Onion Powder
Chili Powder
Smoked Paprika
Thyme
Ground Cumin
Nutmeg
NOTE: If you want to add some heat to this rub, add 1/8 to 1/4 teaspoon of cayenne pepper.
The exact measurements for each ingredient can be found in the recipe card down below so keep scrolling for all the details.
How Long Does Homemade Barbecue Rub Last?
This barbecue dry rub will last up to 2 months in your pantry. Keep it sealed in an airtight container. The molasses in the brown sugar may cause clumps in the barbecue spice rub, but that’s normal. Just break it up with a fork as much as you can.
Do I Have to Use Kosher Salt?
Technically, no. However, if you use regular table salt in place of kosher salt, you need to scale down the amount of salt you add to the barbeque dry rub recipe. Kosher salt flakes are larger than regular table salt flakes, so the same amount of kosher salt tastes less salty than table salt.
Ways to Use BBQ Rub
This BBQ dry rub can be used in so many different dishes! Here are a few easy ways to use it in your cooking:
Add a burst of flavor to your next summer barbecue and rock your taste buds with this smoky BBQ rub recipe. Perfect for ribs, chicken, beef, pork or veggies, this rub will take your grilling game to the next level.
More Homemade Condiment Recipes You’ll Love:
Servings: 1batch
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
Description
Perfect for beef, chicken and especially pork, this Homemade BBQ Rub is what makes grilling so amazingly delicious. Just dig in!
Prevent your screen from going dark
Combine all the ingredients in a jar, and give it a good shaking.
1/4 Cup Kosher Salt, 2 Tablespoons Brown Sugar, 1 Tablespoon Pepper, 1 ½ teaspoon Garlic Powder, 1 ½ teaspoon Onion Powder, 1 Tablespoon Chili Powder, 1 Tablespoon Smoked Paprika, 1 teaspoon Thyme, 1 ½ teaspoons Ground Cumin, 1 Pinch Nutmeg
It doesn’t matter what order you go in. Make sure you label the jar with the date you made the rub. Typically 2 months is a good shelf life for your homemade rubs. Enjoy!
Store rub in a jar with a tight fitting lid, or in an airtight container for 2 or more months.
Looking for a simple and delicious way to cook chicken breast on your Traeger? Look no further! This easy Traeger smoked chicken breast recipe will have your taste buds singing and your dinner guests asking for seconds.
Smoked chickenbreast doesn’t get any better or easier than this! We are obsessed with smoking on our Traeger smoker, and with a few tricks these smoked chicken breasts turn out perfectly tender and moist every time.
Unlike other chicken breast recipes, these are totally flavorful chicken breasts that never come out dry! We are letting you in on all our smoking tips as well as our smoked chicken dry rub recipe. Don’t miss it!
Traeger Smoker
Ok, have you used a Traeger grill yet? Or seen it be used? They always have Traeger demos going on here at our Costco, so go check it out at your local Costco or wherever you can find Traegers. And the next time you find a deal on a Traeger, get on board the Traeger train with us! These beauties are life-changing!
Let’s skip all the small talk and get right to the details of smoking the best chicken breasts of your life!
Smoked Chicken Rub
This dish starts with our smoked chicken rub recipe that adds loads of smoky flavor to these boneless skinless chicken breasts. There is a little sweet, a little salt, a little heat, and every flavor you are looking for in the perfect Traeger smoked chicken breast. Here are the rub ingredients you’ll need:
Brown Sugar
Turbinado Sugar (if you can’t find turbinado sugar, just use more brown sugar)
Celery Seed
Paprika
Kosher Salt
Black Pepper
Cayenne Pepper
Garlic Powder
Onion Powder
Pat dry the chicken breasts with paper towels and then smother the top of them with half of this chicken rub. Then let them rest for 15 minutes or up to a half hour in the refrigerator. If you let them rest longer than 15 minutes, wrap them with plastic wrap.
How to Make Smoked Chicken Breasts
Now it is time to let the Traeger work its magic! Heat your smoker on “smoke” (on Traeger use the “super smoke”) with the lid open for 5 minutes. Then turn the heat to 350 degrees F and close the lid for 15 minutes to allow it to warm up.
Place the chicken spiced side down and then liberally coat the underside with the rest if the smoked chicken rub. Close the lid and allow it to cook for 12-13 minutes. Then turn the chicken over and allow it to cook for another 10-12 minutes or until they reach an internal temperature of 165-170 degrees in the thickest part of the breast.
The Key to Perfectly Smoked Chicken Breasts
The key to smoking meat is to give it plenty of time at a low temperature and then plenty of time to rest on the counter as well. The muscle fibers get all worked up with cooking so you really need to let them relax again on the counter in order for the juices to redistribute, otherwise when you cut into the meat, or start to pull it apart in this case, all of the juices will run out which is a big mistake.
Once the chicken has reached temperature, remove the chicken from the grill and lay foil over the top of it on a cutting board. Let the chicken rest for 3-5 minutes before slicing.
We love to use hickory or mesquite wood chips when we smoke chicken. Cherry, pecan and apple are all great options too.
How Long Does it Take to Smoke a Chicken at 350 Degrees?
All you need is about 40 minutes to have smoked chicken breasts. No waking up at 2am to start the smoker with this one! It is so quick and easy!
How Can You Tell if Chicken Breast is Cooked?
I love this little trick my mom taught me years ago. Touch your pointer finger and thumb together and the palm of your hand will tell you how a cooked chicken breast should feel. If it’s still jiggly it needs more time. Also, if you oiled your grill or the meat it should release from the grill grates when it is cooked.
Can Chicken Breast Be a Little Pink?
The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165° F using a meat thermometer, it is safe to eat. Color doesn’t indicate doneness. Smoked meat often leaves a pink hue but if it has come to temperature it’s fine.
What Traeger Pellets Should I Use?
For this smoked chicken breasts recipe, we used a combination of apple and mesquite Traeger pellets. We like to try different pellets all the time, so try different ones to see which wood you like best, each adds a unique flavor.
Which Traeger Grill Should I Buy?
We have been given the opportunity to try out a few Traeger grills and we’ve decide the Texas Elite 34 Wood Pellet Grill & SmokerTraeger grill is our favorite.
Pro tip: You don’t often think about having the best tools for handling the meat, but these these Dragonn tongs for grilling are the best rated on Amazon and we love them too!
Storage Tips
Leftover smoked chicken should be kept in an airtight container in the refrigerator. To reheat it, place in a shallow baking dish, add a little water or chicken broth and cover with foil. Place it in the oven preheated to 350 degrees F and warm up until heated through.
You can also freeze this chicken, and it does extremely well. Let it cool completely and then place the chicken in a freezer safe container. It will keep for about a month.
We can’t wait for your to try this smoked chicken recipe! It is great on its own, but we also love it in our Smoked Chicken Kale Salad! Oh, and I haven’t mentioned that it’s healthy too!
More EASY CHICKEN RECIPES You will Love:
Servings: 4servings
Prep Time: 15 minutesmins
Cook Time: 25 minutesmins
Additional Time: 3 minutesmins
Total Time: 43 minutesmins
Description
Easy smoked chicken breasts on a traeger smoker that with a few tricks turn out perfectly tender, moist and unlike other chicken breast recipes, totally flavorful chicken breasts!
Prevent your screen from going dark
Mix together all of the dry ingredients in a small bowl.
Pat the chicken breasts dry on both sides and drizzle each side with a little olive oil.
4 Chicken Breasts, 1 Tablespoon Olive Oil
Sprinkle the rub on top of the chicken breasts liberally. Allow to rest in the fridge for 15 minutes, or up to 30 minutes (place plastic wrap over the top if over 15 minutes of rest time.)
Heat a smoker on smoke (on traeger use the super smoke) with the lid opened for 5 minutes. Turn the heat to 350 degrees and close the lid for 15 minutes while it warms up.
Put the chicken, spiced side down on the grill and liberally season the underside of the chicken. Cook for 12-13 minutes with the lid closed.
Turn the chicken over and cook another 10-12 minutes or until cooked to 165-170 degrees.
Remove the chicken from the grill and lay foil over the top on a cutting board. Let the chicken rest for 3-5 minutes before slicing.
If you can’t find turbinado sugar just use more brown sugar in equal amounts Smoked chicken can be kept in the refrigerator for 7 days, or 1 month in the freezer.
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I got into this field by spending 10 years working in Research & Development and Product Development test kitchens, testing new products and recipes. For nearly eight years, I was the Senior Culinary R&D Specialist at Weber headquarters, where all the grills are designed, engineered, and tested. I’ve helped launch numerous best-selling, top-rated grills across the globe (you should see my grill collection at home!).
One of my proudest accomplishments happened years earlier, when I had the opportunity to visit the Good Housekeeping Institue in NYC after developing an award-winning Tropical Citrus Shrimp recipe that jumpstarted my career in test kitchens and food editing. Since then, I’ve worked at Serious Eats (one of my favorite food sites) and EatingWell as an updates editor.
I’m passionate about both classic recipes and new, unique twists. I’m constantly learning and that’s what makes food and cooking so fun (just ask me how to bake light and airy pavlovas on the grill – I’ve tested them countless times!).
Grilled asparagus drizzled with a delicious balsamic honey and Dijon vinaigrette. This grilled asparagus recipe is super easy and delicious!
I’m pretty positive I could eat my weight in asparagus. Like it would be nothing for me to polish of this whole dish. Trust me, I didn’t but totally could and I’m not ashamed to admit it.
I love asparagus shaved on pizza or flatbread, in pasta or a quiche but especially when it’s grilled and drizzled with a lusciously creamy balsamic honey-dijon vinaigrette and a squeeze or two of grilled lemon. Close your eyes and picture these beauts saddled up next to salmon, grilled chicken or steak, I mean it’s looks so fancy but really is as easy as it gets. My favorite kind of recipe.
It’s a simple side dish that packs a ton of flavor. A great thing about this vinaigrette, besides it tasting amazing, is that it’s a salad dressing made in a jar, which means you get to pile all the ingredients into it and shake, taking only minutes to make. It also can be used as a dreamy salad dressing too! It’s the perfect combination of mildly sweet and tangy and majorly fantastic.
I mean just look at that glossy-ness.
To Make Grilled Asparagus with Balsamic Honey Dijon Vinaigrette You Will Need:
asparagus
lemons
olive oil
kosher salt
freshly ground black pepper
balsamic honey dijon vinaigrette
Make The Vinaigrette:
Start by adding a finely minced (or grated) clove of garlic, 1/2 tablespoon of honey, 1/2 tablespoon dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pour in 1/4 cup of the balsamic vinegar, 1 teaspoon coconut aminos (or use low-sodium soy sauce or low-sodium tamari) and 1/2 to 3/4 cup olive oil. Start with 1/2 cup and add more if vinegar is too strong.
Secure a tight fitting lid and shake it until the honey, salt and pepper are mixed throughout.
Grill The Asparagus:
Wash and trim (or snap) the tough ends off of a bunch of asparagus. Pat dry and place in a shallow dish. Cut 2 small lemons and place in the dish as well.
Drizzle with a tablespoon or so of olive oil.
Season with pinches of kosher salt and black pepper.
Toss to combine.
Preheat your grill to 350°F to 400°F.
Once preheated, place the lemon halves and asparagus on the hot grill grates.
Grill the asparagus for 3 to 4 minutes a side or until tender but still with some bite to them. Times will vary depending on thickness of your asparagus.
Transfer the grilled asparagus and lemon halves to the dish.
Transfer to a serving platter, use tongs to carefully squeeze with 1/2 of a grilled lemon and drizzle with the balsamic honey dijon vinaigrette. Serve extra grilled lemons on the side.
What to Serve Grilled Asparagus With:
steak or pork
chicken
seafood
plant protein of choice
Enjoy! And if you give this grilled asparagus recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Grilled Asparagus with Balsamic Honey Dijon Vinaigrette
Grilled asparagus drizzle with a mildly sweet and tangy vinaigrette. It’s a simple side dish that packs a ton of flavor, and pair beautifully next to fish, chicken or beef.
Prep Time: 2 minutesmins
Additional Time: 3 minutesmins
Total Time: 5 minutesmins
FOR VINAIGRETTE:
1clovegarlic, finely minced or grated
1½teaspoonsDijon mustard
1½teaspoonshoney
1/2teaspoonkosher salt, plus more for asparagus
1/4teaspoonfreshly ground black pepper, plus more for asparagus
1/4cupbalsamic vinegar
1teaspooncoconut aminos, or low-sodium soy sauce or low-sodium tamari
1/2 to 3/4cupextra virgin olive oil, plus more for asparagus
FOR THE GRILLED ASPARAGUS
1bunchasparagus, tough ends trimmed and discarded
2smalllemons, cut in half
MAKE THE VINAIGRETTE:
In a glass jar add the garlic, mustard, honey, salt, pepper, vinegar, coconut aminos and olive oil. Secure lid and shake to combine. Set aside or refrigerate until ready to serve.
MAKE THE GRILLED ASPARAGUS:
Preheat an outdoor grill (or use a grill pan to medium-high heat) to 350℉ to 400℉ (or 180℃ to 200℃).
Place trimmed asparagus and lemon halves in a shallow dish. Drizzle with a little olive oil and season only the asparagus with salt and pepper to taste.
Place the asparagus and lemon halves on the preheated grill grates. Grill the asparagus for 4 to 5 minutes per side until just tender.
Transfer both the asparagus and lemons to a serving dish. Use tongs to carefully squeeze a grilled lemon halve over top and then drizzle with desired amount of vinaigrette.Serve extra grilled lemons on the side.
The remaining dressing can be saved and refrigerated for another purpose.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Place the steaks on the grill. Cover and cook until dark grill marks form on the bottom, 3 to 4 minutes. Flip the steaks, cover again, and cook until grill marks form on the second side, 3 to 4 minutes. Check the temperature: For medium-rare, an instant-read thermometer inserted into the center of a steak should register 120ºF to 125ºF. If the steaks are not ready, continue to grill, flipping every minute or so, until the steak reaches the right temperature. If the steaks are browning too quickly, turn a gas grill down to medium-high or move the steaks to a cooler part of a charcoal grill.
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I usually try to skip trendy kitchen gadgets in favor of quality, time-tested cookware that can serve multiple purposes — both because I live in a small apartment and because I subscribe to the if-it-ain’t-broke-don’t-fix-it life motto.
Avocado slicer? Don’t need it — I already have a paring knife. Air fryer? All my editors have one, but personally I’d rather not forgo the counter space. Vegetable chopper? I actually enjoy the meditative task of chopping, thank you very much.
And because I live in a city apartment, I don’t have access to a grill. Shocker, right? But given the season (hello, summer!), plus the fact that some foods are just better with a deep, flavorful char, I gave the OXO Good Grips Nonstick 11” Square Grill Pan a chance in my quest for some proper grill marks.
What’s Great About OXO’s Grill Pan?
OXO touts the “three-layer, German-engineered nonstick coating” as one of the pan’s main attributes, and I can’t disagree. It’s made with a particularly hardy nonstick coating (which is also hard to come by in the age of ceramic nonstick pans), which I anticipate will hold up to years of use. Because of its hard anodized body, the pan has a nice heft (but it’s not very heavy) and heats pretty rapidly (even on my cursed electric-coil stovetop) while distributing heat throughout, so even vegetables relegated to the corners of the pan can still pick up a nice sear.
Just like with my regular cast iron or stainless steel skillet, I got a lovely sear on meats, vegetables, bread, and more, but unlike a regular skillet, the heat is concentrated on what’s in contact with the raised ridges — imparting those characteristic little grill lines.
I was able to get quick color and flavor on asparagus (one of my favorite vegetables to cook on a traditional grill) without losing the snappy texture, and I successfully pressed a grilled cheese into a pseudo-panini by applying pressure while crisping.
It’s also fabulous for meal-prepping pounded-thin chicken breasts, as they won’t curl up and lose all their juices (or, worse, remain white and colorless) when flash-grilled in the pan. Other things I’m looking forward to cooking in the OXO pan: a thick tuna steak that would be incomplete without grill marks, farmers market zucchini, delicate cod or flounder for grilled fish tacos, charred corn on the cob, and caprese sandwiches.
I don’t often cook red meat at home, but when I do, it’s likely a filet mignon and I’m inclined to butter baste it, which can be difficult to do in a grill pan given the shape. But since red meat is a rarity for me, this isn’t a big issue.
How Do You Maintain the OXO Grill Pan?
Keep in mind that because this pan has a nonstick coating, the heat shouldn’t be cranked up past medium. You’ll also want to avoid using metal utensils with it, and it’ll need hand-washing in order to maintain the coating. These are all things I do anyway with my usual cookware.
This Grilled Salmon withLemon Dill Butter is so simple and delicious! Seasoned grilled salmon is topped with a simple lemon dill butter that melts and instantly adds incredible fresh flavor to the tender salmon. This recipe yields 4 servings.
Salmon doesn’t happen often in this household.
Mainly because my husband isn’t so much a fan, like at all. My girls and I LOVE it and would probably eat it at least once a week. Maybe even twice a week… maybe. So whenever we have dinner just the three of us, nine times out of ten salmon is on the menu.
Ant this grilled salmon recipe is SO easy and only calls for a few ingredients. I like to serve it with pearled couscous and grilled asparagus, however you can serve it with just about anything. I listed a few ideas towards the end of this post.
Like any good recipe, it starts with butter.
To Make The Grilled Salmon with Lemon Dill Butter You Will Need:
unsalted butter – Because of the salt in the lemon pepper, I use unsalted butter.
dill (fresh) – Lends a sweet and grassy flavor with notes of celery and parsley.
lemon zest – Adds bright citrusy flavor.
freshly ground black pepper – Adds some subtle bite and flavor.
salmon – I buy a large (2 to 2-1/2 pound) filet and cut it into 4 large pieces.
avocado oil – For brushing on the salmon and greasing grill grates.
lemon pepper seasoning – Adds bright citrusy flavor with a little bite from black pepper.
Make The Dill Butter:
In a bowl, add 1/2 cup of softened unsalted butter into a bowl along with 2 tablespoons chopped fresh dill, the zest of a small lemon and some freshly ground black pepper.
Use a fork to mash and stir until thoroughly combined.
Make The Salmon:
Brush (or spray) both sides oft the salmon. with avocado oil and season the flesh side with lemon pepper.
Clean your outdoor grill grates and rub them with a paper towel that has soaked in a little avocado oil.
Preheat your grill to 450°F.
Once preheated, place the salmon, skin-side down on to the grill grates and cook for 5 to 6 minutes.
Then carefully flip and continue to grill for 5 more minutes or until fully cooked – it should be opaque and flake easily.
NOTE: Sometimes the skin stays intact and sometimes it doesn’t, I honestly think it depends on the spatula you use to turn it. Either way, if the salmon and grill is oiled, the salmon (and skin) shouldn’t stick.
Top each piece of grilled salmon with a desired amount of lemon dill butter and serve the rest on the side.
Enjoy! And if you give this Grilled Salmon recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Grilled Salmon with Lemon Dill Butter
This Grilled Salmon withLemon Dill Butter is so simple and delicious! Seasoned grilled salmon is topped with a simple lemon dill butter that melts and instantly adds incredible fresh flavor to the tender salmon. This recipe yields 4 servings.
Prep Time: 20 minutesmins
Cook Time: 14 minutesmins
Additional Time: 6 minutesmins
Total Time: 40 minutesmins
FOR THE LEMON DILL BUTTER:
1/2cupunsalted butter, softened
1smalllemon, zested
2tablespoonsfresh dill, chopped
1/4teaspoonfreshly ground black pepper, more or less too taste
FOR THE SALMON:
avocado oil or light olive oil, for salmon and grill grates
In a bowl, add the softened butter with dill, lemon zest and black pepper. Use a fork to mash and stir until thoroughly combined. Set off to the side.
GRILL THE SALMON:
Pull out the salmon and bring it up to room temperature for about 20-30 minutes. Divide it into four portions and lightly brush or spray with oil on both sides of the salmon. With the skin side down, sprinkle with lemon pepper.
Meanwhile, clean your grill grates and rub them with a paper towel that has soaked in oil. Preheat your grill to 450℉.Once hot, open the lid lay the salmon, skin-side down, onto the hot grill grates. Let the salmon cook for 5 to 6 minutes.
Carefully flip and grill for another 5-6 minutes or until fully cooked. It should be opaque and flake easily.
Remove and top with a desired amount of lemon-dill butter.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was originally posted on August 19, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
There’s nothing quite like a perfect grilled steak and so I’m sharing my secrets on Grilled Flank Steak and my favorite balsamic marinade.
We went over to one of our friends’ home the other night for dinner. We brought the meat and salad and they supplied side and dessert (oh my gosh it was the most delicious strawberry shortcake. A true favorite of mine!)
I got this recipe from a girl I went to Elementary and Junior High School with. Fast forward 5,000 years, we became friends on facebook and the rest is history!
Anyway, this is hands down our new favorite way to cook flank steak. If there is one meat recipe you try from me this weekend, make it this one. You will love it forever.
What is Flank Steak?
Flank steak is a somewhat tough but lean cut of beef that is long and flat. It is still quite flavorful but it mostly benefits from a marinade that tenderizes the meat.
Prepared this way, marinated, cooked quickly at high heat, and thinly sliced, flank steak practically melts in your mouth.
What’s in the Marinade?
At first glance, this flank steak recipe might look like a lot of ingredients, but you’ll likely have most of them in your pantry or fridge already. Here is everything you will need…
Soy Sauce– This adds a lot of flavor and a touch of salt to balance out the sweetness in the marinade.
Oil– Vegetable is what we use, but you could use olive oil.
Dark Brown Sugar– Dark brown sugar gives a touch of sweet and balances the salty of the soy sauce, but we prefer dark brown sugar to add a little more depth of flavor.
Worcestershire Sauce– Umami is the flavor you forget about. Yes, there’s sweet, salty, bitter, sour but did you know umami is that earthy goodness? Worcestershire enhances that in a beef marinade.
Dijon Mustard– A strong but not bitter mustard that helps to enhance flavor.
Garlic– Garlic breaks up the muddled flavors in a beef dish, adding a stitch of a bite.
Chives- A more mild onion flavor that also adds a little freshness.
Pepper- While we don’t need to add salt thanks to the soy sauce we do need a little heat from the pepper.
Balsamic Vinegar- Acid is one of the key components in cooking as you’ll read in our cookbook, Raised in the Kitchen. It cuts through the flavors, tenderizes the meat and adds a sweet but tangy flavor.
What to Use if You Can’t Find Flank Steak
A great substitution for flank steak is a skirt steak or flat iron steak. We loooove skirt steak!!
What is Another Name for Flank Steak?
Some butchers sell flank steak under the name “London Broil,” while others use that term for cuts from the round.
How to Keep Flank Steak Tender
Flank steak has a lot of muscle fibers running through it, and it is a fairly lean cut of meat. It has an intense beefy flavor, but it can be a little tough.
It should be thinly sliced and cut against the grain. Look for which way the lines are running through the meat and cut the opposite direction. This will give it maximum tenderness.
Marinades can also help it to be tender.
Let it rest! Once it has cooked, remove it from the grill and set it aside to rest for about 5 minutes. This allows juices to redistribute and the meat will be more flavorful and tender.
How Should Flank Steak be Cooked
Grilling is the best way to cook flank steak, as it caramelizes the flavor on the outside, adding a nice sear but you can still control the inner temperature.
To keep your flank steak grill time to a minimum. Start with a high heat to sear both sides then turn it down to medium and only cook for about 9-12 minutes total.
Because this is a lean cut, it is best cooked rare, medium-rare, or medium. I would never cook a flank steak to well done.
Additionally, you can also pan-sear it in a skillet or broil it in your oven, but you will lack flavor.
This steak can also be used to make a great steak salad or sliced thin and served in flank steak tacos.
This balsamic flank steak marinade is bold in flavor and makes the most tender, juicy steak! It’s a staple in our summer grilling rotation!
Servings: 4
Prep Time: 8 hourshrs10 minutesmins
Cook Time: 15 minutesmins
Total Time: 8 hourshrs25 minutesmins
Description
A delicious flank steak marinade that brings the often tough flank steak to a mouthwateringly tender cut of steak.
Prevent your screen from going dark
Mix all ingredients together in a ziploc or a large dish.
1/2 Cup Soy Sauce, 1/3 Cup Vegetable Oil, 2 Tablespoons Dark Brown Sugar, 1/4 Cup Worcestershire Sauce, 1 teaspoon Dijon Mustard, 4 Cloves Garlic, 2 Tablespoons Chives, 1 1/2 teaspoons Ground Black Pepper, 2 teaspoons Balsamic Vinegar
Add the flank steak and marinate (covered) in the fridge overnight or at least all day.
2 Pounds Flank Steak
Heat the gas grill to high heat. Remove the steak from the marinade and lay on the grill for 2 minutes per side. Then turn down to medium and cook another 7-10 minutes, flipping halfway again, or until an internal temperature of 130 degrees F (using a meat thermometer) for medium rare, or longer for medium etc. Remove and set aside to rest on a cutting board with foil draped over the top.
Meanwhile, place 1/2 of the remaining marinade in a sauce pan over medium heat.
Bring the marinade to a simmer for 10 minutes, set aside.
Slice the steak against the grain and serve with a drizzle of additional sauce if desired.
Flank steak is a lower quality of meat so cooking to well done will make it more chewy. It’s incredibly flavorful and delicious when cooked properly!! Store left overs for 3-4 days in the refrigerator.
Grilled Za’atar Chicken Thighs are the best thing that will come off your grill this summer. Chicken thighs marinate in fresh lemon juice, homemade za’atar spice, parsley and fresh garlic for 30 minutes before being grilled to perfection. Serve as is with a favorite side, tucked in a wrap, in a rice bowl or slice to top a fattoush salad.
I’ve been making this recipe for years.
Over 10 years to be exact. In fact, I think this is the 3rd time that I’ve shot the photos of this recipe for SS. I love this recipe so much because it checks all the boxes – It’s quick, easy and delicious. All you need is a handful of ingredients, 30 minutes to marinate and less than 10 minutes to grill. A simple marinade with incredibly flavorful results? Sign me up!
Ways to Use Grilled Za’atar Chicken Thighs:
As Is: Serve with grill veggies and rice or couscous and/or perhaps next to a grilled romaine salad.
Wrap or Sandwich: Slice and add to a wrap with hummus, lettuce, tomatoes and any other desired toppings.
Salad: Add it on top of fattoush or salad of your choice.
To Make This Grilled Za’atar Chicken Thighs You Will Need:
fresh lemon juice – Adds bright flavor and acidity.
garlic – Lends distinct punchy flavor.
parsley (dried) – For bright and herbaceous flavor and a pop of color.
kosher salt – Enhances the flavors in the recipe.
freshly ground black pepper – This adds subtle bite and flavor.
extra light olive oil – Or substitute with avocado oil
boneless skinless chicken thighs – Lends more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.
In a liquid measuring cup or bowl, add 3 tablespoons of za’atar, 1 tablespoon dried parsley (or use fresh), 2 to 3 cloves of garlic that has been grated on a microplane, 1/4 teaspoon of both kosher salt and freshly ground black pepper, the juice of 1 whole lemon add 1 tablespoon of extra light olive oil or avocado oil.
Stir to combine.
Into a bowl or resealable bag, add 2 to 3 pounds of boneless, skinless chicken thighs.
Pour the marinade over top.
Use tongs to toss and coat all the chicken pieces in the za’atar marinade. Allow the chicken to sit for 25 to 30 minutes on the counter to marinate.
Preheat your outdoor grill to 500°.
Once hot I placed the thighs onto the grill grates and closed the lid, cooking the thighs for about 4 to 5minutes. Then use tongs to flip the chicken thighs. Continue grilling for 3 to 4 more minutes or until the chicken is fully cooked.
I wish you could smell this!
And that’s all folks. Serve this with grilled asparagus or zucchini, or tuck pieces into a pita with things like hummus, red onions, lettuce and tomatoes. But my favorite is slicing it up and topping my favorite fattoush salad recipe.
Enjoy! And if you give this Grilled Za’atar Chicken Thighs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Grilled Za’atar Chicken Thighs
Grilled Za’atar Chicken Thighs are the best thing that will come off your grill this summer. Chicken thighs marinate in fresh lemon juice, homemade za’atar spice, parsley and fresh garlic for 30 minutes before being grilled to perfection. Serve as is with a favorite side, tucked in a wrap, in a rice bowl or slice to top a fattoush salad.
2poundsboneless skinless chicken thighs, or use up to 3 pounds
In a liquid measuring cup or bowl, add za’atar, dried parsley (or use fresh), grated garlic, salt and freshly ground black pepper, lemon juice and olive oil or avocado oil. Stir well to combine.
Into a bowl or resealable bag, add the boneless, skinless chicken thighs. Pour the marinade over top. Toss well to coat the chicken thighs. Allow the chicken to sit for 25 to 30 minutes on the counter to marinate.
Next, preheat your outdoor grill to 500℉.Once hot, place the marinated chicken thighs on to the grill grates and close the lid. Grill for 4 to 5 minutes before flipping and continuing to grill for 3 to 4 minutes or until the chicken is fully cooked.
Allow the chicken thighs to rest under tented foil for a few minutes before slicing and serving.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. NOTE: Since my recipe for Za’atar calls for sea salt, I go easy and only add 1/4 teaspoon of kosher salt. You can always season the chicken after grilling if you feel it needs more.
Nothing says summer like cooking over an open flame. Whether it’s the salty sweetness on that lightly charred corn or the rich smoothness of smoked meat, warm weather begs us to get outside and light a fire.
This is time of year when, like a groundhog, the grill starts to poke out of the snow and show its rusty, neglected self. If you’re in need of a new grill this year, here’s our guide to the very best portable grills. We’ve researched and tested dozens of them to see which can brat the best.
Updated May 2024: We’ve added the Skotti grill, some accessories for the Nomad grill, and the Ignik propane growler, and we’ve updated prices throughout.
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The Best Portable Charcoal Grill
Of all the charcoal grills I tested, the Weber Jumbo Joe strikes the best balance of affordability, features, and ease of use. It’s big enough (18.5 inches in diameter) to smoke two racks of ribs or to fit burgers and corn for six people (admittedly, this was crowded) but small enough that you’ll still have room in the trunk for a cooler and camping supplies.
It’s one of the most versatile grills I tested. Grilling, barbecuing, smoking—you can do it all with ease. Thanks to its dual-vent system (one at the bottom, one at the top), you get the same fine-grained level of temperature control you’ll find in Weber’s full-size kettles.
It weighs 22 pounds and has a handle with a bar that fits over the top to keep the kettle and lid together for easy carrying. I tossed mine in the back of the car for trips to the lake and the park and it never tipped over. The ash catcher at the bottom makes cleaning less of a hassle by allowing you to dump the excess without removing the grill grates.
The Jumbo Joe has a considerable following on the internet. Fans have added thermometers, fastened knobs to make it easier to open and close vents, attached hanging ashcans, and come up with creative ways to cook taller items, like beer-can chicken.
It’s not perfect, though. No thermometer is included, and Weber does not make a storage cover for the Jumbo Joe. If you want to do any indirect-heat cooking, you’ll want to buy the hinged grill grate for $40 so you can feed in fresh fuel without removing the top grill, and the $26 charcoal basket is also useful. Do yourself a favor, throw away your lighter fluid and get a charcoal chimney starter ($28).
Smaller Alternative:
The Weber Smokey Joe Premium costs $46 at Amazon and $57 at Weber. This is our top pick for anyone who doesn’t need the larger Jumbo Joe. The downside is you lose the lower vent, which means less temperature control. That’s not a huge deal unless you’re slow-cooking. The Smokey Joe was also more difficult to clean. But if you want a smaller kettle, this is a good option.
Best Luxury Upgrade Charcoal Grill
Nomad’s striking, suitcase-style cooker (8/10, WIRED Recommends) is to grills what the Yeti is to coolers: better in every way, but expensive. The Nomad is well built, sturdy, and easy to carry. It is heavier than the the Jumbo Joe at 28 pounds, but the shape and large handle actually make it easier to carry in my experience. Like the Jumbo Joe, the Nomad uses a dual venting system to achieve good airflow even when the lid is closed. The vents, combined with the raised fins on the bottom of the grill (which elevate your charcoal allowing air to flow under it), allow for every precise control of both high and low temperatures.
The Nomad ships with a single grate, giving you 212 square inches of cooking space, slightly less than the Jumbo Joe above. In practice, this isn’t a big difference. I managed to smoke nine chicken breasts, and another time I fit two racks of ribs. If you need to grill for a crowd, pick up the second grill grate for $158, but even without it I never felt cramped while cooking for five (two adults, three ravenous children). For 2024 Nomad has introduced some new accessories, one of which is essential: the ash and coal shovel ($88). The shovel greatly simplifies cleaning out your Nomad and frankly should be included when you buy one. The other thing I really like is the Carbon Steel Griddle ($168). It requires seasoning, but once you have it set up it turns your Nomad into a flattop that would make a Waffle House chef proud. Ventilation holes around the sides of the griddle help keep the air flowing and the heat up. Nice as it is, using the griddle made me realize what I’d really love is a half-grill, half-griddle option for maximum cooking flexibility. (Technically you can get this by using your grill plate on half the grill and griddle on the other, but that requires double the charcoal.)
This build-your-own Mexicali Steak Burrito Bowl is filled with amazing flavors and texture. We like ours with cilantro lime rice topped with grilled Mexicali seasoned steak, caramelized onions and peppers, guacamole, pico de Gallo, charred corn, lettuce and cheese, drizzled with a homemade cilantro ranch.
Who doesn’t love a burrito bowl?
As I mentioned in my last post, at the end of March Pat and I went with good friends of ours to Panama City, Florida for a week of fun and sun. And 3 of the 7 days we ate at Diegos, a Mexican inspired restaurant. This place is responsible for me falling in love with cilantro ranch and also inspired me to make a version of their steak burrito bowl.
At the restaurant, you could build your own bowl by going through a provided list and picking your choice of protein (chicken, steak, shrimp etc.) and add-ins (pico, corn salsa, lettuce, cheese etc.). I had steak (double steak actually) every single time.
Immediately when I got home I started making my own version just so I could share it here and it’s just in time for Cinco de Mayo. Although I already know these bowls are going too be a staple all summer long.
Toppings You May Want For Your Burrito Bowls:
Give yourself plenty of time to prepare any add-ins (rice, salsa, guacamole, pico etc.) prior to grilling the steaks. Sometimes I make a few of these the day before. Below is what we like adding to our burrito bowls.
To Make Grilled The Mexicali Steak You Will Need:
steak – Use sirloin, skirt or flank steak.
olive oil – Or substitute with avocado oil.
lime juice – Freshly squeezed is best.
Mexicali seasoning – A robust homemade spice blend of cilantro, chili powder, cumin, chipotle powder, cilantro, oregano, and both garlic and onion powder
In a large bowl, measure and add 2 tablespoons Mexicali seasoning, 1 tablespoon avocado oil and the juice of 1 lime.
Stir to combine.
Add in your steak(s) and toss well to coat evenly.
Preheat your grill to 500°F or 260°C.
Once your grill has preheated, place steak onto grill and close the lid. Grill for 5 to 6 minutes (this will depend on thickness), flip and continue to grill for 3 to 4 more minutes or until the internal temperature reads 145°F or 60-62°F.
Allow the steak to rest 6 to 8 minutes (tented with foil to keep warm) before slicing and dicing.
Build Your Burrito Bowl:
Typically I start by adding rice and lettuce as the base, then add steak in the middle and add any toppings or add-ins around the steak. Lastly drizzle with cilantro ranch and sprinkle with chopped cilantro. I like to serve these burrito bowls with tortilla chips.
Enjoy! And if you give this Mexicali Steak Burrito Bowl recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Mexicali Steak Burrito Bowls
This build-your-own Mexicali Steak Burrito Bowl is filled with amazing flavors and texture. We like ours with cilantro lime rice topped with grilled Mexicali seasoned steak, caramelized onions and peppers, guacamole, pico de Gallo, charred corn, lettuce and cheese, drizzled with a homemade cilantro ranch.NOTE: Prep listed is for the steak. Any prep time for add-ins will differ depending on what you make.
Give yourself plenty of time to prepare any add-ins (salsa, guacamole, pico etc.) prior to grilling the steaks. Sometimes I make a few of these the day before.
MAKE THE MEXICALI STEAK:
In a large bowl, measure and add Mexicali seasoning, avocado oil and lime juice. Stir to combine. Add add steaks and toss to coat evenly.
Preheat your grill to 500°F or 260°C.
Once your grill has preheated, place steak onto grill and close the lid. Grill for 5 to 6 minutes (this will depend on thickness), flip and continue to grill for 3 to 4 more minutes or until the internal temperature reads 145°F or 60-62°F.
Remove steaks off the grill and transfer to a cutting board. Allow the steak to rest 6 to 8 minutes (tented with foil to keep warm) before slicing and dicing.
BUILD THE BURRITO BOWL:
Start by adding rice and lettuce as the base, then add the cubed steak in the middle and add any toppings or add-ins around the steak. Lastly drizzle with cilantro ranch and sprinkle with chopped cilantro. I like to serve these burrito bowls with tortilla chips.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Make Korean BBQ short ribs at home using my tried-and-tested recipe for the perfect galbi marinade. You can grill the marinated short ribs over charcoal, broil them in the oven, or pan-fry.
You can enjoy a delicious Korean barbecue at home. It’s all about the marinade and good quality meat, and it’s easy to prepare! Galbi (or Kalbi, 갈비), Korean beef short ribs, is one of the most popular barbecue dishes in Korean homes, especially for special occasions and gatherings. Here’s my tried-and-tested recipe for the perfect galbi marinade!
Marinated in a perfectly balanced sweet and savory sauce, the galbi meat is tender and succulent while still being nicely browned and caramelized on the outside.
Beef short ribs
As I previously explained in another galbi post, there are two different cuts for beef short ribs. The first one is known as English cut, for which the ribs are separated and cut into short lengths. In Korean cooking, this cut is used for galbi jjim (braised) or butterflied for grilling.
The other one is the flanken cut, for which the ribs are cut thin across the bones. To Koreans, the flanken cut is also known as “LA galbi,” supposedly named after the city where early Korean immigrants started to use this cut to make galbi gui (grilled short ribs). LA galbi is now highly popular even in Korea.
Galbi marindade
These days, people use all sorts of things to tenderize short ribs, which are a tough cut of meat, including kiwi, pineapple, cola, etc. My favorite is Korean/Asian pear, which is a traditional ingredient used for galbi. It adds subtle sweetness to the ribs while working as a tenderizer. Grated onion and alcohol, in the marinade, also tenderize the meat. The resulting ribs have a smooth balance of sweet and savory flavors!
If you cannot find a Korean pear, use an apple instead. Korean maesilcheong (매실, green plump syrup) or apple or pineapple juice (about 1/4 cup) can be a good substitute for Korean pear. If using kiwi, use a small amount so you don’t over-tenderize the meat as kiwi is a very strong tenderizing agent. I’d use a half of a kiwi (1/3 if large) for every 2 pounds.
The traditional flavor profile of the Korean galbi marinade is mildly sweet and savory – not too sweet and too salty. If you’re concerned about the sugar, use more fruits or 100% fruit juice (or your choice of sweetener) and reduce or omit the sugar.
Don’t rush the marinating part! The ribs should be marinated for at least 6-8 hours. Overnight to 24 hours for best results. The thicker the meat, the longer you’ll want to marinate.
Cooking LA galbi
Grilling: You can grill LA galbi on a charcoal or gas grill or a grill pan over the stovetop. In Korea, they are often grilled over wood charcoal (sootbul, 숯불). Preheat the grill over medium-high heat. Grill the short ribs, 2-3 minutes on each side.
Broiler: To broil galbi in the oven, set the oven to broil and preheat. Lay the meat in a single layer in a broiling pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes. Flip them over and cook for an additional 3-4 minutes. Watch closely not to burn them.
Pan-frying: Because of the sugar and fruit in the marinade, the ribs can easily burn in the pan. The cooking technique here is almost like a quick braising. Extra liquid keeps the meat from burning. The ribs soak up all that sauce so they are very flavorful and tender. This cooking method is especially good when you don’t have enough time to marinate.
Preheat a large non-stick pan. Reduce the heat to medium. Lay the short ribs in a single layer, 4 or 5 ribs depending on the size of the pan. Cook for 4 to 5 minutes. When the pan is getting dry. Add the marinade through a strainer. Flip them over and cook for another 4 to 5 minutes until all the sauce is gone and the ribs are nicely browned.
Last but not least, as with any Korean BBQ, serve with red or green leaf lettuce in which to wrap the meat, along with ssamjang (쌈장) or simply gochujang. Perilla leaves (kkaennip, 깻잎) and crown daisy (ssukgat, 쑥갓) are great vegetables to add to your wraps, if available. Pa muchim (scallion salad) is also excellent with any Korean BBQ meat.
Rinse the ribs to wash off bone dust and remove some blood on the surface. See note 2. Drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This second part helps tenderize the meat, but you can skip it if you want.
For the marinade:
Blend the pear (or apple) together with the onion, garlic, and ginger in a mini/regular blender. Mix all the marinade ingredients well in a large bowl or container.
Add the meat to the marinade and coat each rib with the marinade. Marinate the meat for 6-8 hours (overnight for best results). Flip them over half way through. The thicker the meat, the longer you’ll want to marinate.
Cooking the ribs
Grilling: Preheat the grill over medium-high heat. Grill the short ribs, turning only once, 2-3 minutes on each side. You can use charcoal or wood charcoal (soot bul) grill, gas grill or a grill pan over the stove top.
Broiling in the oven: Set the oven to broil and preheat. Lay the meat in a single layer on a broiling pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes. Flip them over and cook for an additional 3 – 4 minutes. Watch closely not to burn them.
Pan-frying: Preheat a large non-stick pan. Reduce the heat to medium. Lay the short ribs in a single layer, 4 or 5 ribs depending on the size of the pan. Cook for 4 to 5 minutes. When the pan is getting dry. Add the marinade through a strainer. Flip them over and cook for another 4 to 5 minutes until all the sauce is gone and the ribs are nicely browned. See note 3.
Notes
If you cannot find Korean pears, use an apple instead. Korean maesilcheong (매실, green plump syrup) or apple or pineapple juice (about 1/4 cup) can be a good substitute for Korean pear. If using kiwi, use a small amount so you don’t over-tenderize the meat as kiwi is a very strong tenderizing agent. I'd use a half of a kiwi (1/3 if large) for every 2 pounds. The traditional flavor profile of the Korean galbi marinade is mildly sweet and savory - not too sweet and too salty. If you're concerned about the sugar, use more fruits or 100% fruit juice (or your choice of sweetener) and reduce or omit the sugar.
You can soak them in water for about 20 minutes to further remove the blood. It's a Korean technique to remove excess blood for cleaner tasting ribs.
Because of the sugar and fruit in the marinade, the ribs can easily burn in the pan. The cooking technique here is almost like a quick braising. Extra liquid keeps the meat from burning. The ribs soak up all that sauce so they are very flavorful and tender. This cooking method is especially good when you don't have enough time to marinate.
This LA galbi recipe was originally posted on this blog back in August 2009 and updated over the years. Here, I’ve updated this time-tested recipe with more information and new photos.
Scrape the grill grates clean if needed. Place the tenderloin on the grill (the hotter side if using a charcoal grill). Cover and cook until dark grill marks form on the bottom, about 5 minutes. Flip the tenderloin, cover, and cook until dark grill marks form on the second side, about 5 minutes more.
