Great grilling ideas…
Although a grilled steak seems a no-brainer…there’s rubs and marinades, glazes and sauces. Plus flavored chips to smoke.
What will work best with a certain steak cut?
The Menu Shoppe has it covered…best tips for best grill menus.
Plus some tantalizing grilled fruit ideas.
Develop a grill menu?
Our product portfolio is well versed, including rustic single menu covers
in a variety of sizes and options.
Consider our Table Tent Collection…great for the lounge or grill room.
…and with large thick steaks…be generous with rubs.
Spice Rubbed T-Bone Steaks
2 T-Bone Steaks–cut 1-inch thick, at room temperature
2 teaspoons ancho chile powder
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon hot paprika
kosher salt and freshly ground pepper to taste
Light a grill.
In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of salt and
1 teaspoon of pepper. Season the steaks with the spice rub.
Grill over moderate heat for 8 minutes per side for medium-rare; transfer to a work surface and let rest for 5 minutes before serving.
A great steak grilled properly requires little else.
However, add some grilled fruit for extra dazzle.
Grilled Pineapples and Bananas with Lemonade Glaze
8 bamboo skewers, soaked in water for at least 4 hours4 unpeeled ripe bananas, ends trimmed and cut into 2-inch chunks
1 fresh pineapple, peeled, cored, and cut into 2-inch chunks
1/2 cup turbinado sugar–
or 1/3 cup cane syrup
Zest and juice of 1/2 lemon
Make a lengthwise slice on the skin of each unpeeled banana chunk to allow easy peeling after bananas are grilled. Thread the fruit onto skewers, alternating chunks of banana and pineapple. To make the glaze, put the sugar in a stainless-steel saucepan and cook over medium-high heat until it becomes liquid, about 3 minutes. Stir with a wooden spoon and add the lemon juice and zest. If using cane syrup, simply
add the lemon juice with zest and stir, without heating. Set aside. Fill a charcoal chimney with hardwood lump charcoal, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium-high. Brush the skewered fruits with the glaze. Place the skewers over direct heat. Grill 3 minutes on each side, until fruit is browned. Remove from grill and brush again with the glaze. Serve immediately.
add the lemon juice with zest and stir, without heating. Set aside. Fill a charcoal chimney with hardwood lump charcoal, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium-high. Brush the skewered fruits with the glaze. Place the skewers over direct heat. Grill 3 minutes on each side, until fruit is browned. Remove from grill and brush again with the glaze. Serve immediately.Most fabulous perfection. The simplicity of grilled vegetables…a mere foil.
Grilled Porterhouse Steak with Summer Vegetables
Two 1-inch-thick porterhouse steaks (1 pound each)1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped oregano
salt and freshly ground pepper to taste
2 medium zucchini, sliced on the diagonal 1/3 inch thick
1 red onion, sliced 1/3 inch thick
1 red bell pepper, cored and quartered
1/4 pound shiitake mushrooms, stemmed
1 pound asparagus
1 bunch scallions, roots trimmed and bottom 6 inches only
Light a charcoal grill. In a small bowl, whisk the olive oil with the 
lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss. In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss. Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes.
lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss. In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss. Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes.Slice the meat from the bones and serve with the grilled vegetables.
The simplicity of mastering the grill.
Grilled Bone-in Rib-Eye Steaks
6 1-inch-thick bone-in rib-eye steaksOlive oil (for brushing)
1 tablespoon cracked black pepper
1 tablespoon smoked coarse sea salt or regular coarse kosher salt
Prepare the barbecue ( high heat ). If using gas grill, leave opposite side unlit; if using charcoal grill, keep opposite side free of coals. Brush steaks with olive oil, then sprinkle both sides with cracked black pepper and smoked salt. Grill steaks on hot side of barbecue until grill marks form, about 3 minutes per side. Transfer steaks to unlit side of grill, cover, and cook to desired doneness, about 8 minutes for medium-rare.
Transfer steaks to plates; let rest 10 to 15 minutes.
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