Best grill recipes to try
Updated: Jun 12, 2023
What best way to get a good mood that to grill up a good recipe, doesn't matter if is a meat or vegetarian dish, grilled food is always tasty.
So we bring to you the best recipes to try! So get your Energita sticks ready, you grill and your good spatulas.
Grilled Salmon
Ingredients
Garlic Herb Butter:
6 tbsp salted butter softened
2 garlic cloves
2 tbsp fresh minced parsley
1 tbsp fresh minced dill weed
Salmon:
2 lbs salmon fillets with skin on
salt
1. Prepare the grill
Prepare the coals for the grill until ashed over and make sure to clean the grill grate. Set the coals to the lowest level away from the grill grate.
2. Dry the slamon
Pat salmon fillets dry with a paper towel.
3. Seasoning
Season each fillet with salt on all sides. Use most of the butter to coat each piece and set some aside to top off salmon after it is cooked.
4. Cook
Place each salmon fillet on the grill skin side up first. Close the lid and cook salmon for 3-4 minutes before flipping. Salmon will release once it’s cooked enough so don’t try to mess with it or move it too soon.
5. Flip it
Flip each fillet using a fish spatula, close the grill, and let it cook for another 4-6 minutes. A 1 1/2 – 2 inch salmon fillet will take 8-10 minutes to cook.
You can also use a meat thermometer to measure the internal temperature of the thickest part of the fish. Salmon is done when reaches 145°. Take it off the grill when it is about 142° and let it rest to get to temp all the way.
6. Finish strong
Top each piece of salmon with a teaspoon or so of herb butter while still hot.
Rosemary flank steak
Ingredients
2 lb flank steak
4 cloves garlic, chopped
2 tbsp chopped fresh rosemary, plus more for garnish
4 tbsp olive oil
4 tbsp balsamic vinegar
2 tsp sea salt, plus additional for seasoning after cooking
cracked black pepper, to taste.
1. Prepare the marinade
Combine the garlic, rosemary, olive oil, balsamic vinegar, and salt in a large mixing bowl. Whisk until the oil and vinegar emulsify.
2. Place the steak into the marinade
Using your clean hands, work the marinade into the steak until well coated. Set aside to marinade at room temperature for at least 15 minutes, but not longer than 1 hour. While the steak is marinating, prepare your grill for high heat.
3. Grill
Grill the steak 4 minutes per side for medium-rare to medium, or until an instant read thermometer reads 130°F. See the temperature guide in the body of the post. For best texture, do not cook above 140°F.
4. Remove
Remove the steaks from the grill and transfer to a cutting board. Season with additional salt and cracked black pepper to taste. Rest 10 minutes. Slice thinly against the grain, then sprinkle with additional chopped rosemary. Serve immediately. Leftovers keep in the fridge for approximately 3 days in a tightly sealed container and are delicious cold.
Sweet potatoe wedges
Ingredients
3 large sweet potatoes, scrubbed well
1 Tablespoon olive oil
1 Tablespoon fresh thyme, chopped (optional)
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1. Simmer potatoes
Place potatoes in a large pot, cover with cold salted water then bring to a boil. Simmer until slightly resistant when pierced with a sharp knife or fork, about 10 minutes, depending on size. Drain well and allow to cool.
2. Slice
Once cool enough to handle, slice potatoes in half lengthwise and into wedges.
3. Mix
In a small bowl, mix together olive oil, thyme, salt, and pepper. Brush this mixture on sweet potatoes.
4. Prepare heat
Heat grill to medium-high, lightly oil grill rack and grill potatoes until grill marks appear and potatoes are cooked through, flipping once. This should take about 7-8 minutes.
5. Enjoy!
Serve wedges with a dipping sauce, like ketchup, mustard or homemade garlic aioli.
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