Made up of parsley, garlic, and lemon, gremolata is an easy-to-make condiment that is quite popular in Italy and pairs nicely with grilled veal, steak, and more.
For this recipe, I use some amazing Wagyu New York strip steaks from Snake River Farms* which are perfectly marbled and packed with flavor, but you can substitute virtually any steak. To really take the flavor over the top, I finish the steak with a homemade chipotle olive oil.
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Cinco de Mayo is upon us and to get your celebration started right, we've got a number of great grilling recipes waiting for you -- from grilled guacamole to tasty tacos and more -- just by following the link below!
Read More[FTC Disclaimer: This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. The recipe and opinions are my own.]
Prime grilling season is officially upon us and that means nearly 80 million Americans will be soon be firing up the grill in the backyard, in parks, and countless other venues.
Arguably the most popular item on those cookout menus is the hamburger, but just because most of us grew up eating patties that were as black and dry as a hockey puck doesn’t mean we can’t strive to be better today!
This year, why not surprise your guests with something a bit outside the burger box? I present to you the Certified Angus Beef® brand Grilled Cheese Bun Burger…
Read MoreThere are some things in life that are meant to go together like peanut butter and jelly, weddings and the chicken dance, and steaks and the grill.
While steaks can certainly be prepared indoors in a skillet, grill pan, or the oven, these methods pale in comparison to the depth of flavor that is achieved by cooking with smoke and fire. To help get you started on the road to creating a restaurant quality grilled steak at home, we’ve created the following tutorial.
Read MoreThere are few dishes that take the bite out of a cold winter day than a great big bowl of chili. And while I’ve been known to turn out some pretty darn good batches of chili, I really wanted to amp it up last weekend so I decided to smoke the beef before adding it to the rest of the ingredients. The result? A rich, smoky batch of goodness that the family truly loved!
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