I love simple food with big flavor! Grilling wins my heart every time with its ability to elevate great ingredients and limit the time I spend in the kitchen. AJ and I really stepped up our grill-game in collaboration with Fire Magic Grill. If you are in the market for a state-of-the-art grill, this beauty is a work of art that delivers the performance of a MasterChef Kitchen. Simply, the Jones’ just got schooled and you will be sure to WOW at your next back yard BBQ…Grill Gods Approved:)
This Steak and Potatoes dish couldn’t be simpler. I am all about compound butters these days. Partly because I have started doing recipe development for Olivio Premium Products. They also allow me to bring exciting flavors to a simple dish in a fast technique. I have also been loving potatoes! Parboiling them is a great way to lay the foundation for whatever you fancy; roasting, broiling, blasting or in this case GRILLING! So much fun throwing an entire salad on the grill- try it! Grab your tongs, open a bottle of wine and lets get started!
GRILLED POTATO SALAD with BACON DIJON VINAIGRETTE
- 1 lb Baby Potatoes
- 1/4 cup Mayonnaise
- 2 tsp Dijon Mustard
- 2 tsp onion powder
- 1 clove garlic, crushed
- 1/4 tsp cayenne or allepo pepper
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 Cup EVOO
- 1/4 Cup Red Wine Vinegar
- 1 tsp Dijon
- 1/4 Cup Celery Leaves (you can also use parsley)
- 2 Strips of Cooked Bacon, chopped
- Pinch of Salt and Pepper
- Preheat your grill to 450*
- Wash and cut potatoes into 1″ pieces. Place potatoes in a medium sauce pan and fill with water covering potatoes by an inch. Bring to a boil and simmer for 10 minutes or until mostly tender. Drain water and allow to cool slightly.
- While the potatoes are boiling, mix together the ingredients for the marinade (Mayonnaise, Mustard, Onion Powder, Garlic, Cayenne, Salt and Pepper).
- Cook the bacon until crisp and chop. In a separate bowl, whisk together the ingredients for the Vinaigrette and set aside.
- While the potatoes are still warm, toss in the marinade. They will absorb more of the delicious flavor when they are warm!
- Using tongs, delicately distribute marinated potatoes on grill. Rotate and flip evenly to sear on all sides, 7-9 minutes. Not only do the grill marks add great flavor to this dish, but visually I find it so charming! Pull from grill and place in serving bowl. Drizzle Bacon Dijon Vinaigrette and toss. This dish is excellent served hot or room temperature. Enjoy!
STRIP STEAK with ORANGE TARRAGON COMPOUND BUTTER
- 4x 8oz Strip Steak
- 1/2 Cup Soften Butter (I love using Olivio Spreadable Butter made with the goodness of Mediterranean Olive Oil)
- 2 Tbs Tarragon, minced
- 1 Tbs Orange Zest
- 2 Tbs Shallot, minced
- kosher salt, cracked pepper
- Preheat the grill to 450*
- Using a rubber spatula, whip together the butter, tarragon, orange, shallot and a pinch of salt.
- Form a log with the butter mixture. Waxed paper or plastic wrap work well for rolling the soft mixture. Chill for 20 minutes or until ready to serve the steak.
- Pat steak dry with a paper towel. Excess water will create a steam effect and limit your ability to achieve a great sear. Place a drop of EVOO on each side of the steak and rub in a pinch of salt and pepper on all sides.
- Using grill tongs, evenly distribute over the heat. Sear on each side 3-4 minutes. Strip steaks usually have a nice piece of fat running along one edge. In the final 60 seconds before pulling the meat from the grill, use the tongs to rest the steak along this fat edge. Let the flames render off the fat and leave you with an awesome charbroiled flavor!
- While the Steak is still hot, slice a medallion of the Compound Butter and let melt on top. Let the meat rest for 5 minutes before slicing into this iron rich goodness. Enjoy!