Sunday, June 29, 2014

Time to grill!

Tis the season to be grilling! 
James and I take every opportunity to grill, and we enjoy it immensely! 

Here's a few of our favorites so far this season 

Grilled Rib-Eyes with Parsley-Garlic Sauce


  • 1 cup packed fresh parsley
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons grated lemon rind
  • 2 tablespoons lemon juice
  • ¼ teaspoons salt
  • ⅛ teaspoon cayenne pepper
  • 6 (8-oz) boneless rib-eye steaks
  • 2 tablespoons Montreal steak seasoning


  1. Preheat grill to medium-high.
  2. Combine parsley, 1 tablespoon water, oil, garlic, lemon rind, juice, salt and cayenne pepper in a food processor or blender; pulse until finely chopped.
  3. Sprinkle steaks with Montreal steak seasoning.
  4. Place on a grill rack rubbed with oil.
  5. Grill 6 minutes per side or to desired degree of doneness.
  6. Let stand 5 minutes before serving.
  7. Spoon Parsley-Garlic Sauce over steaks.

Grilled Asparagus with Balsamic-Dijon Vinaigrette


2 lb fresh asparagus, trimmed

½ teaspoon salt

  • ¼ cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic salt
  • ¼ teaspoon pepper


  1. Preheat grill to medium-high.
  2. Sprinkle asparagus with salt.
  3. Arrange asparagus on the grill.
  4. Grill 4 minutes, turning occasionally, or until tender.
  5. Whisk together oil, vinegar, juice, mustard, garlic salt and pepper in a bowl.
  6. Add asparagus; toss to coat.

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- April