Grilling season is in full force and the temperatures are rising! Our July recipe page is dedicated to grilling and creating meals that will keep your guests coming back. We are honored to announce Diane Sanfilippo of Balanced Bites as our featured chef and recipe maker. She has shared with us some of her favorite recipes all grilled up and ready for some summertime fun. For more delicious recipes from Diane visit www.balancedbites.com or find her on Facebook.
Featured Chef Diane Sanfilippo’s
Garlic-Lime Marinated Flank Steak Tacos
Marinadejuice of 1 lime
1/4 of a red onion, thinly sliced
1-2 cloves of garlic, grated or pressed
sea salt & black pepper
1 lb flank steak
Marinate steak for 1-3 hours in the fridge. Grill approximately 3-6 minutes per side depending on how well-done you like it. For an indoor grill-pan I recommend 3 minutes per side and then finishing in the oven at 400 degrees for 5 minutes. Serve with butter/Boston lettuce leaves, diced cucumber and 4-ingredient guacamole.
Brush the steaks with melted butter and season with salt and pepper on each side. Grill approximately 4 minutes per side (turning, not flipping, slightly after 2 minutes if you want to make fancy grill marks!) or until they reach your desired level of doneness.
- 2 whole fresh summer peached, diced
- 1/2 c water
- 2 Tbsp balsamic vinegar
- 1 sprig of fresh rosemary
Cook ingredients together until the water is reduced. Serve chunky over the meat or puree it for a smoother sauce.
- 1 head of cauliflower, cut into 2" pieces
- 2 Tbsp grass-fed butter
- sea salt & black pepper
- optional- 1/4 Tsp dried rosemary
Steam the cauliflower and then combine all ingredients in a food processor until very smooth.
- 1/4 Tsp saffron
- 2 Tbsp warm water
- 1 large shallot, thinly sliced
- 2 Tbsp coconut milk
- sea salt & black pepper to taste
- 1lb grass fed kabob beef
- 1/2 of a lime
- shredded coconut
Combine the saffron and warm water in a small bowl and stir together to let the saffron infuse the water. Next, combine the sliced shallots, saffron water, coconut milk, sea salt and pepper in a large bowl to combine ingredients and allow the saffron to infuse the mixture. Toss the steak in the marinade and allow to sit for 30-60 minutes. Skewer the cubes of meat and place onto a hot grill for 2-3 minutes and then flip for another 2 minutes on the second side - or cook until desired doneness. For an indoor grill-pan I recommend 2 minutes per side and then finishing in the oven at 400 degrees for 3-5 minutes. Remove from grill and squeeze fresh lime juice over skewers before serving. Garnish with shredded coconut and cilantro to taste. These would be delicious served with cauliflower rice or with summer squash skewered as well.
- 1 package of grass fed sliders, grilled to desired doneness
- 1/2 c finely chopped fresh cilantro
- juice of 1/2 of a lemon
- 3 cloves of roasted garlic (or use 1/2 clove of grated or finely chopped fresh garlic)
- sea salt & black pepper
Combine ingredients in a bowl and then spoon over the grilled sliders!
To make roasted garlic: place 1 Tbsp of palm or coconut oil over a clove of garlic, wrap it in foil and roast in the oven for 30-40 minutes. When it's finished, it will be soft and caramel colored and slide out of the papery skin. Pictured is garlic topped with red palm oil before roasting.