Enjoy the Thrill of the Grill – Grilling Recipes Inside!

Enjoy the Thrill of the Grill – Grilling Recipes Inside!

Who doesn’t love an old-fashioned barbecue? Outdoor cooking is as American as apple pie. Whether you live in the country or are grilling on your apartment patio, cooking outside connects us all with the great American outdoors. And the taste of gr...

Author

Lehman's

Ingredients

• Skirt steak (or any steak cut)
• Salt
• Black pepper
• Whole corn on the cob (in husks)
• Water (for soaking)
• ¼ large watermelon
• Olive oil (for brushing + dressing)
• ½ cup feta cheese, crumbled
• ¼ cup red onion, thinly sliced
• 2 tbsp fresh mint, chopped
• 2 tbsp olive oil (dressing)
• 1 tsp balsamic vinegar
• Salt
• Black pepper
• Pound cake (or angel food cake), sliced 1-inch thick
• Peaches, halved
• Butter, melted

Directions

1. Skirt Steak
2. Remove steak from the fridge when starting the grill.
3. Season generously with salt and pepper on both sides.
4. Let the steak come to room temperature.
5. Preheat grill to 500°F.
6. Grill steak for 3 minutes per side.
7. Remove from grill and let rest before slicing.
8. Soak unhusked corn in water for about 1 hour.
9. Preheat grill.
10. Place corn on grill in husks.
11. Grill for 15–20 minutes, turning occasionally.
12. Carefully remove husks before serving.
13. Cut watermelon into 1-inch slices.
14. Brush slices with olive oil.
15. Grill watermelon for 1–2 minutes per side.
16. Cut grilled watermelon into bite-size pieces.
17. Combine watermelon, feta, red onion, and mint in a bowl.
18. In a separate bowl, mix olive oil, balsamic vinegar, salt, and pepper.
19. Pour dressing over salad.
20. Gently toss to combine.
21. Brush pound cake slices with melted butter.
22. Cut peaches in half.
23. Grill peaches cut-side down for 2–3 minutes.
24. Remove peaches from grill.
25. Grill pound cake slices for about 1 minute per side.
26. Serve together, optionally with caramel sauce or ice cream.