Spatchcocked Chicken is not only fun to say it’s fun to make! But just what exactly does that mean? Spatchcocking, also known as the butterfly method, is simply the act of splitting a chicken or any game bird so that it lays flat on the […]
Tag: <span>grilling recipes</span>
Grilled Stuffed Zucchini makes an excellent side dish. Pair this healthy vegetable with thick and juicy pork chops, tender grilled chicken or just about anything else you can toss over an open flame. It’s hearty enough to forgo the meats all together and can even […]
Summer nights are made for quick and easy dinner recipes. Citrus Steak Salad is the most perfect all in one dinner salad to get the job done. Crunchy greens, tender steak, juicy strawberries, mandarin oranges and a citrusy, made from scratch vinaigrette make for a meal that’s not only beautifully presented but also super satisfying and delicious. This restaurant quality salad will brighten up your dinner menu in a flash. And did I mention it’s not too hard on the waistline either?!? Eating healthy never looked so good!
Here’s all you’ll need: olive oil, apple cider vinegar, orange juice, fresh parsley, honey, garlic, chili sauce, salt, lettuce, strawberries, red onion, mandarin oranges, pecans, and goat cheese.
So watch this…minimal prep work is required for this super easy steak salad! Slice up some strawberries and red onions. You’ll also want to drain the juice from the mandarin oranges and goat cheese. Then set aside these yummy toppings for later.
Alright, alright, alright! Our super simple but amazingly delish made from scratch dressing is up next. In a small bowl, whisk together olive oil, apple cider vinegar, orange juice, minced fresh parsley, honey, minced garlic, chili sauce, and salt. Carefully whisk since it’s oil based. No splashing! Another great way to mix this up is to put all the ingredients in a small tupperware with a tight fitting lid and shake until combined. Strong emphasis on the tight fitting lid.
Give the steak a little sprinkle of salt and pepper to prep and really that’s all you need. The meat will speak for itself. Grill covered, over medium heat for 9-12 minutes, or until a meat thermometer reads 130 degrees, turning about half way through cooking. Remove from the grill, cover with foil and rest the steak for about 5 minutes before cutting into it. Resting your steak helps to keeps those flavorful juices in your steak and not on plate. Using a sharp knife cut the steak into thin slices.
Now here’s the fun part! Layer the salad greens, strawberries, oranges, and red onion. Top with sliced steak, pecans and goat cheese. Pour on some vinaigrette, grab a fork and enjoy! You’re gonna want Citrus Steak Salad on the table every night. Mmm mmmmm!!! (And that lettuce came straight from my garden too. I’m so proud!)
Citrus Steak Salad
- 3 tablespoons olive oil
- 1/8 cup cider vinegar
- 1/8 cup orange juice
- 1 tablespoon minced fresh parsley
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/2 teaspoon chili sauce
- 1/4 teaspoon salt
- 4 cups torn romaine
- 3/4 pound cooked beef sirloin steak, sliced
- 1 cup sliced fresh strawberries
- 1/2 medium red onion, sliced
- 1 can (11 ounces) mandarin oranges, drained
- 1/2 cup pecan halves
- 1/4 cup fresh goat cheese, crumbled drained
- Step 1 Slice the strawberries and red onions. Drain the mandarin oranges and goat cheese. Set aside for later.
- Step 2 In a small bowl, whisk together olive oil, apple cider vinegar, orange juice, minced fresh parsley, honey, minced garlic, chili sauce, and salt.
- Step 3 Sprinkle steak with salt and pepper. Grill covered, over medium heat for 9-12 minutes, or until a meat thermometer reads 130 degrees, turning about half way through cooking. Remove from the grill, cover with foil and rest the steak for about 5 minutes before cutting into it. Using a sharp knife cut the steak into thin slices.
- Step 4 Layer the salad greens, strawberries, oranges, and red onion. Top with sliced steak, pecans and goat cheese. Pour on some vinaigrette, and enjoy!
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If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not […]
Have you ever tried making your own barbecue sauce? Well it’s easier than you think! Rhubarb-b-q Chicken Drumsticks are the perfect place to start. Fresh rhubarb and apricot preserves pair perfectly to create this surprising and unique flavor profile. It’s tangy and sweet, with just […]
If you’ve ever eaten a tough and dry pork chop from the grill then you’ll really value this next recipe! We’ve got the Best Grilled Pork Chop Marinade right here folks and it’s a keeper. This excellent marinade grills up juicy, flavorful pork chops every time. My hubby is still raving about them over a week later. There are two keys to pulling off this recipe successfully. First it’s essential to use thick cut pork chops or chops that are at least 1 inch thick. And secondly you’ll want to keep these babies bathing in that marinade for as long as you can. The results are unbelievable!
Here’s all you’ll need: Worcestershire sauce, fresh parsley, balsamic vinegar, soy sauce, olive oil, minced garlic, black pepper, cayenne pepper, and pork chops.
I love this marinade because it combines simple ingredients that I normally already have on hand. Combine the Worcestershire sauce, fresh parsley, balsamic vinegar, soy sauce, olive oil, minced garlic, black pepper and cayenne pepper in a shallow dish. My 1.8 qt square glass pyrex is the perfect size to hold 4 pork chops plus the marinade and it even has it’s own lid. Perfect!
Next place the pork chops in the marinade, cover and refrigerate for 8 hours or overnight. Now you know I totally understand if you’ve only got two hours til you need to get dinner on the table, but just promise me that at least once in your life you’ll try the full 8 hours! Patience my friends.
Grill pork chops, covered on a preheated grill over medium heat. We’re shooting for 10-15 on each side or until a meat thermometer reaches 145 degrees. Don’t forget to flip!
To baste or not to baste? Everyone’s got their own personal preference but we’re a basting family over here. Use a grill-safe silicone basting brush or a bulb baster to cover the grilled pork chops with our tasty marinade. Basting helps to keep the meat moist and also adds flavor.
Remove from the grill and let the meat stand for 5 minutes before serving. I know! You’re like, really?!? I gotta wait? But during cooking the juices run up to the surface. By letting meat stand, the juices flow back down into the meat and the meat is juicier and not dried out. You can thank me later! Now dig in already!!! Pair Grilled Pork Chops with our Cheesy Grilled Potatoes or Foil Packet Italian Veggies and you’ve got yourself a meal.
Be sure to try our Apple Cider Pork Chops too!
Best Grilled Pork Chops Marinade
- 1/2 cup Worcestershire sauce
- 1/4 cup minced fresh parsley
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 4 boneless pork loin chops (at least 1 inch thick)
- Step 1 Combine the Worcestershire sauce, fresh parsley, balsamic vinegar, soy sauce, olive oil, minced garlic, black pepper and cayenne pepper in a shallow dish. Place the pork chops in the marinade, cover and refrigerate for 8 hours or overnight.
- Step 2 Grill pork chops, covered on a preheated grill over medium heat. We’re shooting for 10-15 on each side or until a meat thermometer reaches 145 degrees. Don’t forget to flip! Baste several times throughout cooking.
- Step 3 Remove from the grill. Let the meat stand for 5 minutes before serving. Enjoy!
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Grilled Lemonade?!? Yep! You read that right. I’ve been preaching all summer about how we grill anything and everything at our house and this next recipe is proof positive. This unexpected, yet simple twist of classic lemonade will make you a believer. Everything really IS […]
Pizza night gets a whole new meaning at our house during the summer. Put down that take out menu and fire up the grill! You don’t need a fancy pizza stone or even a pizza oven to create your very own outdoor pizzeria. There’s nothing […]
We hosted a Memorial Day picnic last Monday for my family. It was so much fun and all that cooking and BBQ-ing got me amped up to grill out….All. Summer. Long! Well that and maybe the fact that we had a little stretch of almost 90 degree weather here in Buffalo. Ugh!! It was so hot and sweaty and don’t even get me started on that humidity girlfriend!! All the more reason to shut off the oven and take the cooking outside. We absolutely love to grill just about ANYTHING…..meat, veggies, heck even a dessert or two. But you don’t have to be a grill master to whip up one of my favorite summer sides, Foil Packet Italian Veggies. You guys!! This mixed veggie medley is simply AMAZING!!! I love that it has a little bit of everything so makes everyone happy. AND of course since it cooks in a foil packet it’s easy clean up, which I am all about too. This versatile vegetable mash up is lightly seasoned, cooks up perfectly tender in a matter of minutes, and pairs well with just about anything you can toss on the grill. Fire up the grill and let’s get cooking!
Here’s all you’ll need: red, yellow, and orange peppers, baby carrots, green beans, plum tomatoes, white vinegar, olive oil, dried oregano and pepper.
Minimal prep work is all that’s needed to take your weeknight dinner from boring to fabulous! Foil Packet Italian Veggies are great because they’re easiest enough to whip up for your gamily any night of the week but also a colorful side dish that will impress your guests. First we need to cut the peppers into thin strips. I like to use 3 different color peppers because they’re just so pretty!! You could swap out with a green pepper, or do all reds, whatever combination you like is fine by me!
Next add the peppers to a large bowl. Add the carrots and the beans and toss to combine. Baby carrots and pre cut beans will shave a few minutes off your prep time. When it comes to grilling and summer cooking my motto is the easier the better!! So cut those corners when needed!
Roll our a sheet of aluminum foil, think approximately 24″X12″ in size. I ALWAYS have the heavy duty stuff on hand. It’s the best to grill with! Spray the foil with regular ‘ole kitchen cooking spray. Spread the veggies over top leaving a few inch gap around the outside. Then quarter the tomatoes and place then on top. Seriously look how gorgeous this dish is already!!
Next in a small bowl, whisk together the oil, vinegar, oregano and pepper. You can really use any seasoning that you like. Basil or Rosemary would also be a great to try! Mmm! Italian seasonings are my favorite! Pour the mixture over top of the veggies. Make sure they’re all covered!
Place another piece of foil (the same size approximately 24″X12″) on top of the veggies. Fold over the edges a few times to form a packet. Be sure that the edges are sealed tightly. If you stick with me and my blog recipes you’ll be a foil packet wizard by the end of summer! Love those things!!
Place the foil packet on a preheated grill, over medium heat and cook for 15-20 minutes or until the veggies are tender. My grill cooks H-O-T so 17 minutes was just about right on the money for our grill. Keep the grill covered throughout cooking.
With oven mitts or heat safe gloves, carefully unfold the edges of the foil packet. Open foil carefully to allow steam to escape. Serve on this lovely foil platter or transfer to a serving dish. There’s nothing better than a plate full of fresh summer veggies!! If you love skipping the dishes as much as I do then you’ve gotta try our Cheesy Grilled Potatoes!
Foil Packet Italian Veggies
- 1 each medium sweet red, yellow, and orange peppers julienned
- 1 cup fresh baby carrots
- 1 cup fresh green beans
- 4 plum tomatoes, quartered
- 3 tablespoons white vinegar
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1/2 teaspoon pepper
- Step 1 Cut the peppers into thin strips. In a large bowl, combine the peppers, carrots and green beans. Toss to combine.
- Step 2 Roll our a sheet of aluminum foil, think approximately 24″X12″ in size. Spread the veggies over top leaving a few inch gap around the outside. Quarter the tomatoes and place then on top.
- Step 3 In a small bowl, whisk together the oil, vinegar, oregano and pepper. Pour the mixture over top of the veggies.
- Step 4 Place another piece of foil (the same size approximately 24″X12″) on top of the veggies. Fold over the edges a few times to form a packet. Be sure that the edges are sealed tightly.
- Step 5 Place the foil packet on a preheated grill, over medium heat and cook for 15-20 minutes or until the veggies are tender. With oven mitts or heat safe gloves, carefully unfold the edges of the foil packet. Open foil carefully to allow steam to escape. Enjoy!!
We’d love to hear from you! Leave us your comments and love down below!
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Ok so if you’ve been reading my blog and getting to know me, then you know by now that I love me some easy, no clean up grilling recipes in the summertime! And yes, we are THAT family that grills in the snow too, but […]