Summer may not be officially upon us until June 21, but the rising barometer has me very excited for outdoor activities.
Sure, swimming, going to the beach, and not having to wear a sweater are all at the top of the list, but most of all, I’m looking forward to some outdoor cooking (and dining).
Luckily, you don’t have to be a grill master to know how to throw a great summer barbecue. Vanessa Cantave, the Hostess Next Door, has you and your guests covered with her foolproof tips on how to throw a memorable and delicious cookout.
On this episode of The Hostess Next Door, Vanessa walks us through how to make some mouthwatering dishes that will elevate your BBQ game.
Vanessa begins with refreshments and demonstrates how to make some summery white sangria with strawberries and peaches. Once everybody has a drink, she moves on to show us her twist on a cookout classic — potato salad. Vanessa’s version uses fingerling potatoes and caramelized onions.
Last, but certainly not least, Vanessa walks us through how to make grilled steak skewers with sweet and spicy marinade. This main dish is a total crowd-pleaser, and combines protein and vegetables in a way that is as fun and easy to eat as it is to make.
Find the recipe for this main dish below, and be sure to SHARE Vanessa’s wisdom with your friends on Facebook!
- 2 lbs. steak, cut into 1-inch cubes
- 1 cup dry red wine
1⁄2cup soy sauce
1⁄4cup brown sugar, packed
- 2 teaspoons smoked Spanish paprika
- 2 tablespoons fresh garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons sriracha hot sauce
- 1 teaspoon black pepper, freshly ground
- 1 large onion, cut into 1-inch pieces
- 2 large bell peppers, cut into 1-inch pieces
- 1 pint grape tomatoes
- 2 zucchinis or yellow squash, cut into 1-inch pieces
- Place the steak in a large self-sealing plastic bag. Whisk the sherry, soy sauce, brown sugar, paprika, garlic, ginger, sriracha, and black pepper in a medium bowl. Pour into the bag and seal. Refrigerate for at least 4 hours, and up to 24 hours.
- Preheat your grill.
- Remove the steak from the marinade and pat it dry. Prepare the skewers by placing alternating veggies and steak.
- Grill skewers for 4 to 6 minutes on each side for medium. Meanwhile, pour the marinade into a small, heavy saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer until reduced and thickened, about 10 minutes.
- Transfer the skewers to a serving platter and serve with the sauce on the side.
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