This is it. For the past few days I have been posting some of my family’s all-time favorite grill recipes. Chicken, shrimp, steak… you name it and we’ve probably tried to grill it in years past. But today is the day that I finally reveal what we will be grilling up this Memorial Day.
I’m combining two of my favorite ingredients—-balsamic vinegar and rosemary–to make a killer marinade for steaks. It’s so simple and so incredibly delicious I wouldn’t be surprised if you decide to make it a summer staple. I will be topping our steaks with some sautéed mushrooms and then smothering on some warm crumbled blue cheese.
We’re grilling up dessert as well—-ooey, gooey chocolate burritos. The candy burritos feature the ever popular Snickers bar, marshmallows and coconut (which I skip since I am allergic) held together in a portable flour tortilla.
Whatever you decide to throw on the grill this Memorial Day weekend I hope your meal is a memorable one.
GRILLED MARINATED STEAKS
Ingredients:
4 tablespoons extra virgin olive oil, divided
1 tablespoon Balsamic Vinegar
2 cloves garlic, minced
2 teaspoons rosemary
salt, to taste
black pepper, to taste
2 Ribeye steaks
2 tablespoons butter
8 ounces mushrooms, sliced
1 small sliced onion
2 ounces blue cheese crumbled
Directions:
In a small bowl, whisk together three tablespoons of the olive oil, balsamic vinegar, garlic, rosemary and salt and pepper, to taste. Pour the mixture over the steaks and rub it in well over both sides. Allow the steaks to marinate in the refrigerator for at least 30 minutes or up to two hours.
Grill steaks to preferred doneness.
While the steaks are grilling, sauté mushrooms and onions in butter and remaining oil. Add a pinch of salt and pepper and continue cooking over medium high heat for about 5 minutes. Add the crumbled blue cheese.
When the steaks are ready smother them with the mushrooms and blue cheese.
CHOCOLATE BURRITO
Ingredients:
8-inch flour tortilla
Snicker Candy Bars
Small White Marshmallows
Shredded Coconut
Directions:
Place a flour tortilla on a plate.
Cut Snickers bars in bite sized chunks.
Place Snickers pieces down the center of the shell. Top with marshmallows then sprinkle with coconut. Roll up shell and wrap in aluminum foil.
Warm on the grill or campfire until the chocolate and marshmallows are melted.
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