Reheating time: 10-15 minutes
Sun! It’s here! And you know what that means. Time to fire up that grill to reheat your dinner tonight. Or not, whatever you feel like doing is totally fine. There’s always the inside upside down grill (broiler). Tonight’s dinner is special. It features Joyce Farms grass-fed tri tip, a really cool and unique product that we are so lucky to be able to cook and serve to you tonight. The tri tip is a super flavorful and tender cut of meat. What makes that better? Giving is an acidic and herbaceous marinade, and popping it on a skewer with a marinated cippolini onion. Oh yeah, and slathering it with chimichurri. That never hurts! What else? Roasted potatoes… with garlic butter and parmesan… I’m swooning! A fresh black bean and corn salad, with lots of herbs and rehydrated apricots for some sweetness. And finally, a crisp salad of mixed greens with a dijon + lime vinaigrette to wash it all down.
Get in there!
For the steak skewers:
As I said, these are meant for the grill! If you’re grilling, just fire that puppy up, and give the skewers a nice char on either side until they are hot, and cooked to your liking. Boom. That’s it.
If you’re broiling, lay out the skewers on a sheet tray lined with aluminum foil, and broil on low for 3-4 minutes, flip, and give them another 2-3 minutes. We want caramelized and hot, and also cooked thru to your liking. Once you’re satisfied, they’re ready to go! Plate them up while you wait for the potatoes, and slather them with some of that crazy good chimichurri.
For the potatoes:
If you’re grilling: time to make a little tinfoil parcel for the potatoes. Lay out a sheet of tinfoil, dump the potatoes right on there, and fold up the sides. Put another piece on top, and wrap the whole thing up snug. Pop it on the grill, over medium heat, and let them get some of that smoky grill flavor. Flip occasionally, and mind the roasted garlic butter leaking out! Make a tight seal to prevent flare ups. Once they are hot, pop them into a bowl and drizzle any residual melted butter or charred cheese/juices on top. Mix em up, and eat like candy. Dirt candy.
If you’re not grilling: bake the potatoes in the oven, on a sheet tray or casserole dish for 8-10 minutes, or till hot. Or, microwave them into oblivion.
For the roasted corn + black beans:
Definitely intended to be eaten cold, but also really good warmed up. Simpy mix everything up to reincorporate the dressing and seasonings, and plate up next to the potatoes. If you want this component hot, a quick spin in the microwave should do it!
For the salad:
Super simple. Toss the leaves in a bowl, and dress with the lemon dijon dressing. Season with salt and pepper, mix it all up to evenly coat the leaves, and boom. Salad. Plate it up next to the skewers, and enjoy summer’s bounty.