Serves: 4
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Ingredients:
For the Sandwich:
- 1 ½ lbs boneless ribeye steak, well-marbled
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium red onion, thinly sliced
- 4 slices provolone cheese
- 2 cups baby arugula
- 1 large baguette, halved lengthwise and cut into 4 pieces
- Neutral oil for grilling the bread
For the Grill Dads’ Chipotle Chimichurri:
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)
- 2 tablespoons fresh cilantro, finely chopped
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo, finely chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon champagne vinegar
- ½ teaspoon ancho chili powder
- Juice of ½ a lime
- ⅓ cup olive oil
- Kosher salt and freshly ground black pepper, to taste
Directions:
- Make the Chipotle Chimichurri
In the bowl of a food processor, combine parsley, oregano, cilantro, garlic, chipotle peppers, vinegar, ancho, and lime juice. Pulse to combine (you want it rough still). Add the pulsed ingredients to a bowl and stir in the olive oil—season with salt and pepper. You can also add more acid (vinegar or lime juice) and heat (chipotle) as desired. Let it sit while you prep everything else — flavor gets better the longer it hangs out.
- Cook the Ribeye
Season ribeye generously with salt and pepper. Heat a grill or cast-iron pan over medium-high heat. Add the steak and flip it every minute until it is seared and reaches an internal temperature of 125°F for medium-rare. Rest for 10 minutes, then slice the meat thinly against the grain.
- Grill the Bread
Brush the cut side of the baguette with a neutral oil. Grill or toast until golden brown with crispy edges. You want crunch.
- Assemble the Sandwich
Layer sliced ribeye on the bottom half of the bread. Top with provolone slices, a small handful of arugula, sliced red onion, and a generous spoonful of chipotle chimichurri. Cap it with the top half of the baguette.
- Serve
Serve immediately while the cheese is melty and the steak is juicy.
Grilled Summer Peach & Tomato Salad with Arugula, Lemon Vinaigrette & Cotija
By The Grill Dads (Mark & Fey)
This salad is all about texture and contrast — salty Cotija, charred peaches, zingy lemon, and a peppery arugula kick. Make it your own with grilled corn, chili flakes, or even a little hot honey. Just don’t skip the char on the peaches.
Serves: 6 (as a side)
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Ingredients:
For the Salad:
- 5 ripe peaches, halved and pitted
- 1½ tablespoons neutral oil, for grilling
- 1½ pints cherry tomatoes, halved (go multicolor for that summer glow)
- 4 cups baby arugula
- ½ small red onion, very thinly sliced
- ½ cup fresh basil leaves, torn
- ¾ cup Cotija cheese, crumbled
For the Lemon Vinaigrette:
- Zest of 1 lemon
- 4 tablespoons fresh lemon juice
- 1½ teaspoons honey
- 1½ teaspoons Dijon mustard
- ½ cup extra-virgin olive oil
- Kosher salt and freshly cracked black pepper, to taste
Directions:
- Grill the Peaches
Preheat your grill or grill pan to medium-high. Brush cut sides of the peach halves with oil. Grill cut-side down for 2–3 minutes until they’re charred and caramelized. Let cool slightly, then slice each half into 3–4 wedges.
- Make the Lemon Vinaigrette
In a small bowl or jar, whisk together lemon zest, lemon juice, honey, Dijon mustard, and drizzle in the olive oil while whisking. Season with salt and pepper to taste. This dressing is bright, citrusy, and built to wake up your summer produce.
- Assemble the Salad
In a large serving bowl or platter, toss together arugula, grilled peach slices, cherry tomatoes, and red onion. Drizzle with lemon vinaigrette and toss gently to coat. Sprinkle basil and Cotija cheese over the top.
- Serve It Up
Serve immediately while the peaches are still a little warm and the salad is fresh.
Sparkling Honey Yuzu Lemonade with Smoked Honey & Fresh Mint
By The Grill Dads (Mark & Fey)
This drink is going to be what people remember from your next backyard bash. The smoked honey gives it a subtle, savory smoke that plays perfectly with the bright citrus and crisp bubbles. It’s complex, refreshing, and just weird enough to be simultaneously unique and familiar.
Serves: 6–8 (one pitcher)
Prep Time: 10 mins
Smoke Time: 20 mins
Total Time: 30 mins
Ingredients:
For the Smoked Honey:
- 1 cup honey
- Mild fruitwood chips (like apple or cherry)
For the Lemonade:
- 1 cup smoked honey (from above)
- ¾ cup fresh lemon juice (6–8 lemons)
- ½ cup yuzu juice (bottled 100% yuzu juice)
- 2 cups cold water
- ½ cup fresh mint leaves, torn
- Ice, for serving
To Finish:
- 3 bottles Topo Chico (12 oz each), chilled
- Lemon slices and mint sprigs, for garnish
Directions:
- Smoke the Honey
Pour the honey into a shallow, heatproof dish (a small cast-iron skillet or foil pan works great). Preheat your grill or smoker to 180–200°F. Add a handful of fruitwood chips for smoke. Place the dish of honey on the grates and smoke for 10–15 minutes, stirring once halfway through. Let the honey cool to room temp — it’ll be warm, floral, and just a little bit smoky. If you have a cocktail smoking gun and dome, use it!
- Make the Lemonade Base
In a large pitcher, whisk together smoked honey, lemon juice, yuzu juice, and cold water until the honey is fully dissolved. Add the torn mint leaves and let it steep for 5–10 minutes to infuse.
- Build the Pitcher
Fill the pitcher with ice. Slowly pour in the Topo Chico (this keeps it bubbly). Give it a gentle stir to combine.
- Serve It Up
Pour over ice in tall glasses and garnish with lemon slices and mint sprigs. Serve immediately.
