Marinated Rib Eyes with Garlic Butter

ribeye 2I’m going to keep on, keeping on. A grill post, AGAIN! But yes, the weather is right and when it is, we GRILL! This is my go to marinade for rib eyes. Which happens to be my favorite steak, besides filet mignon of course. I have to tell you that my dad is a butcher and has been my whole life. So I’ve had a love for steak since childhood!

This marinade may sound like it has a lot of ingredients but most likely, you should be able to find these items inside your pantry and fridge. Nothing too special but oh my, does it really flavor the meat! If that wasn’t enough, I made a compound butter to melt over the top of the steaks after they came off the grill. Is your mouth watering now??

Just a quick note about flavored butter/compound butter. Make this at home! I’ve seen commercials lately for this one specific brand in particular and I’ve also seen it at the store. And it’s expensive. Compound butter is so incredibly simple and easy to make at home and you can completely make it your own. So please do try it. This butter is also amazing on shrimp and chicken. Potatoes too. And roasted veggies. Well, mostly anything. It’s that good.

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HUGE steaks!

marinade for ribeyes

Marinade for the Rib Eyes

Marinade for Rib Eyes (makes enough for 2-3 LARGE steaks)

  • 3/4 c. olive oil
  • Juice from half a lemon
  • 1-2 tbsp. worchestire
  • 1 tbsp. rosemary, dried
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 2 garlic cloves, chopped
  • 1/2 small onion, sliced
  • 1 tbsp. soy sauce
  • 2 tbsp. Dijon mustard
  • 1 tbsp. sugar

Place all ingredients in a gallon sized Ziploc bag. Whisk together until combined and then add steaks. Place in fridge for at LEAST 6 hours, turning over once.

Time for the next component in the dish. Butter. And with goodies in it.

garlic butter 4

All ingredients in the food processor

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Pulse it!

garlic butter 2

Try to make a log shape. Key word, TRY!

garlic butter

No that’s not a cigar, that’s delicious flavored butter

Garlic Compound Butter

  • 2 sticks butter, softened
  • 1 green onion, sliced
  • 2 large garlic cloves, chopped
  • 1 1/2 tbsp. soy sauce

Place all ingredients in a food processor and pulse until nicely blended together. Spoon butter onto plastic wrap and roll up into a log/cylinder shape. Put in fridge until ready to use. This butter keeps really well in the freezer too.

To make the steaks : 30 minutes before you want to grill, take those steaks out and let come to room temperature. Preheat your grill or grill pan to medium or around 325 degrees. We cooked our steaks about 5 minutes per side, but they were really huge steaks! Like I’ve said before, I typically don’t time how long we cook our steaks so this is approximate. But we like our steak medium rare.

ribeye

Delicious cow goodness

After steaks are cooked, place on a plate and slice off some of that butter and put over the top. Cover with foil and let rest about 15 minutes. That butter will melt beautifully on that meat, making for a spectacular steak!

Steak+butter=LOVE

 

 

Grilled Romaine Hearts w/ Balsamic Dressing

grilled romaine 4It’s getting hot out! Well, at least here in my neck of the woods. Should hit the triple digits today. Know what that means? It means I DO NOT, and I repeat, I DO NOT, want to turn my oven on. Time to head outside to grill.

This recipe is great for a hot day, but I could eat it pretty much any time of year. If you’ve never had grilled salad before, try it out. It may sound strange but it’s oh so good! Really!

I like this salad best with balsamic dressing. If you don’t have time to make it yourself, there’s some really great store bought options out there. But I’ve included below a creamy balsamic dressing recipe that I found from Pinterest. It’s simply delightful. This salad is also great with just some extra virgin olive oil and red wine vinegar drizzled over the top. Your choice!

Grilled Romaine Hearts

3 romaine hearts, washed and cut in half lengthwise with the base slightly trimmed (you want the heart intact still)
Olive oil
Salt & pepper

grilled romaine

Washed and drizzled with olive oil

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Cooking the salad? Weird, but delicious

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Get some good grill marks

Preheat your BBQ to a medium heat. An indoor grill pan will work too. Drizzle your romaine hearts with olive oil and salt and pepper. Place romaine hearts on the grill and let cook for a few minutes, until they start to brown and wilt slightly. Flip over and do the same to the other side. Once cooked, place on a plate, drizzle with dressing and freshly grated parmesan.

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Dig in!

Balsamic Dressing (original recipe at My Life as a Mrs.)

(makes 1 2/3 cups of dressing)

4 cloves garlic, grated
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 Tablespoon Dijon mustard
1 Tablespoon sugar
2 teaspoons Morton’s Nature’s Seasoning (I didn’t have this so I omitted this ingredient)
1 1/2 teaspoons salt
1/2 cup balsamic vinegar
3/4 cup extra light olive oil

Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature’s Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking). Refrigerate until ready to use.

 

Chorizo Burgers with Chipotle Mayo

chorizo burger 2I created this recipe because I had leftover pico de gallo and I wanted something different! I had everything to make burgers and I really wanted that pico on it. I kept thinking of Mexican flavors and thought of trying a chorizo burger. Luckily, it was a hit! Even with the kids. We hadn’t had chorizo in a long time but this really had all the right flavors. And this chorizo recipe would also be great for breakfast, cooked with some scrambled eggs. Ay yay yay!

Chorizo Burgers with Chipotle Mayo (makes 5 burgers)

  • 1 lb. ground pork or ground dark meat chicken (I used chicken)
  • 3 New Mexico dried chilies (ancho or guajillo chilies can also be used)
  • 1/4 c. apple cider vinegar
  • 2 tbsp. water or chili water
  • 1/4 c. onion, roughly chopped
  • 2 garlic cloves, sliced
  • 1/2 tsp. each of chili powder, paprika, ground oregano
  • 1 tsp. each of cumin and salt
  • 1/2 cup mayonnaise
  • 1 tbsp. adobo sauce from a can of chipotles in adobo sauce (or 1 chipotle)
  • 1 cup pico de gallo (store bought or homemade, recipe below)
  • 2 cups shredded iceberg lettuce
  • 5 hamburger buns

ancho chilies 2Preheat your oven to 300 degrees. Pull off the stems and remove the seeds from the chilies. Bake in the oven for approximately 5 minutes. Place chilies in a bowl and pour hot water over them. Let sit for 20-30 minutes.

ancho chiliesRemove the chilies from the water, reserving the water, and place chilies into a blender, along with the vinegar, onion and garlic. Add 2 tbsp. of the leftover chili water as well. Blend until smooth. Pour the chili mixture over the meat, and add the seasonings. Mix well and refrigerate. This can be made ahead of time or right before it’s time to eat.chorizo mixture

Mix together the mayo and the adobo sauce. If you like it spicy, add 1 chipotle. But if you have kids, I recommend just the adobo sauce. It’s more of a smoky flavor rather than spicy. Refrigerate until ready to use.

pico de galloAs for the pico de gallo, it’s very simple. If you choose to make it at home, it just requires some chopping.

  • 4 tomatoes, chopped
  • 1/4 of a small onion, finely chopped
  • 1/2 jalapeno, seeded and membrane removed, finely chopped
  • 1/4 c. cilantro, chopped

Mix together, cover and refrigerate.

chorizo pattiesSpray a griddle with cooking spray and heat on your stovetop, medium heat. You can also do this on an outdoor grill. While this is heating, make your patties. Just divide the meat evenly into five balls and shape into patties. If you use chicken like I did, it’s more of a wet patty and holds together better when cold.

Place patties on griddle or grill and cook for 4-5 minutes per side. Toast buns and spread chipotle mayo on both sides of bun. Place chorizo patty on the bun, top with the pico and place shredded lettuce on the other side of the bun. Put together and now it’s time to stuff your face!

chorizo burger 4*If you want cheese on your burger, just add a thin slice of cheddar cheese (or whatever type of cheese you fancy) after you’ve flipped your burger over. Honestly, this burger is so full of flavor that you really don’t need the cheese.chorizo burger 3