Schumacher Grilling Recipes
Grilled Skirt Steak with Roasted Baby Potatoes and Creamy Chimichurri
Serves 4:
Fire up your grills because this recipe cooks hot and fast! A creamy chimichurri, loaded with fresh, bright herbs, provides the base for this dish. Next, you'll add some crispy roasted potatoes and finish with medium-rare salt and pepper skirt steak. If you're into meat and potatoes, boy is this is the dish for you! Perfect to kick off grilling season.
If you are dead set on grilling and no oven time, steam the potatoes in a foil packet (we thought the oven crispiness was just too good to pass up). The choice is yours.
Roasted Mini Golden Potatoes:
- 2 lbs mini golden potatoes, washed, dried and quartered
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly cracked pepper
Creamy Chimichurri:
- 1 cup flat leaf parsley leaves, packed
- ½ cup cilantro leaves, packed
- 2 tablespoons fresh oregano leaves (2 tsp if using dried)
- 1 small shallot, quartered and outer skin removed
- 2 large cloves of garlic
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons sour cream
- 1 jalapeno, seeded and de-stemmed
- 1 teaspoon red pepper flakes
- Salt, to taste
Skirt Steak:
- 2 lbs skirt steak*
- Sea salt and freshly cracked pepper (generous)
Make the Roasted Baby Potatoes
Preheat your oven to 450F. Add the potatoes to a baking sheet and toss with olive oil. Season with salt and pepper and roast for 25-30 minutes until golden brown, crispy on the outside, and tender inside
A Note on Potato Sizing:
Baby potatoes come in an assortment of sizes. If yours are super teeny, you don’t need to cut them, just roast them whole. A little bigger and all you need to do is halve them. Ours were 1-2 inches in length so they needed to be quartered. The key is even sizing so that all your potatoes roast at the same pace.
Make the Chimichurri
As your potatoes are roasting, create your creamy chimichurri. You can also make this sauce in advance and refrigerate until ready to serve.
Blend all ingredients in a food processor or blender until smooth. Then season to taste with salt.
Notes:
If you plan on freezing some of your sauce, hold off on adding the sour cream This sauce also goes great on eggs, sandwiches, chicken, and roasted vegetables
Make the Skirt Steak
Preheat your grill to high heat. You really want to cook hot and fast so ensure your grill is blazing and ready before the meat hits it. As your grill is heating, season your steak generously on both sides with salt and pepper. Grill steak about 3-4 minutes per side until medium-rare (see note above for a cooking tip). Let it rest for at least 5 minutes before slicing. When ready to serve, slice against the grain.
To plate, start with your sauce. Use a narrow spoon to drizzle some lines of your gorgeous green creamy chimichurri. Plating the sauce first makes you look fancy and professional (be sure to have extra sauce handy for eating as well).
Next, add your roasted potatoes and grilled skirt steak. You can finish with a little flaked salt or a pinch of red pepper flakes if you like spice.
*Skirt steak: this cut varies a lot in thickness. A great tip is to slice the cut in half to separate the less thick end from the fuller end. The thicker slice will take slightly more time to cook whereas the thinner slice will grill much faster.
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Greek Burgers with Homemade Tzatziki
Serves 4
May also kicks off grilling season and we wanted you to be ready with a fresh take on your favorite burgers. These Greek Burgers are stuffed with feta and topped with homemade tzatziki to pack in the flavor with each bite. Add some harissa if you like spice or keep it simple if you don't. Either way, these are a great way to grill up a meal the whole family will love.
Tzatziki Ingredients:
- 1 grated Persian cucumber
- 1 cup full-fat Greek yogurt
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon chopped dill
- Sea salt and freshly cracked pepper
- 1 tablespoon extra virgin olive oil
Burger Ingredients:
- 1 lb 100% grass-fed beef
- 4 oz. feta cheese (my favorite is full-fat sheep's milk feta)
- Sea salt and freshly cracked pepper
- 4 brioche buns
- Harissa for heat, optional
- Sliced heirloom tomato
- Sliced red onions
- Sliced Persian cucumbers
Make the Tzatziki
In a medium-sized bowl, add your grated cucumber (be sure to wring it first and pat with a paper towel to remove excess moisture). Add in the yogurt, lemon juice, minced garlic, and dill. Mix the ingredients together then season to taste with salt and pepper and finish with a drizzle of good olive oil. Refrigerate until ready to serve.
Make the Burgers
Preheat your grill for 10-15 minutes as you assemble your burgers. *Note: you can also pan-fry your burgers (a cast iron skillet works well for this).
Next, assemble the burgers. Divide your meat into 4 even patties. Flatten the patties, making a small well in the center. Add about 2 tablespoons of crumbled feta to each patty. Wrap the burger patty back around the feta to encase it. Then flatten the patties once more to a ½” thickness and season generously with salt and pepper. Put a small indent with your thumb in the center of each patty to help the burgers cook evenly. Grill/pan-fry the burgers (use the tips and temperatures below to help you grill/fry to perfection). *Note: an instant-read meat thermometer is an affordable and accurate tool to achieve the perfect doneness.
Once burgers have cooked, remove them to a plate and allow them to rest as you grill/toast your brioche buns. Add a bit of butter to the buns and grill/toast until golden brown.
Top the toasted buns with tzatziki and harissa if you like the heat. Then add on your cooked burgers. I like to top with a little extra feta then add my tomato, red onion, and cucumbers for crunch. Serve while warm.
Tips for Better Burgers
- Season your patties generously with salt and pepper before grilling (this adds flavor)
- Make an indent in the center of the patty with your thumb before cooking (this allows for even cooking)
- Use an instant-read meat thermometer to make sure your burgers are cooked perfectly
- Let the burgers rest before serving
Burger Cooking Temperatures
Medium-Rare: 130-135 degrees
Medium: 140-145 degrees
Medium-Well: 150-155 degrees
Well Done: 160-165 degrees
*Note the USDA recommends for safety that any pre-ground meat must be cooked to an internal temperature of 160°F
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Mediterranean Chicken Kabobs with Tzatziki
Serves 4
When you marinate meats before grilling, you can add so much flavor and also lock in moisture. This simple mediterranean-inspired mix adds the flavors of fresh lemon, garlic, herbs and extra virgin olive oil which makes the grilling much easier down the line. Paired with a 5 minute tzatziki and you've got a summer supper the whole family will enjoy.
Throw in some fresh, grilled bell peppers to round out the meal. Pita is the perfect compliment so that you can dip into the tzatziki or make a sandwich with the chicken meat. We hope you enjoy it!
Ingredients:
- 2 lbs chicken breasts, diced into 1 inch cubes
- 3 tablespoons extra virgin olive oil
- 1 lemon, zested & juiced
- 2 large garlic cloves, minced
- ½ teaspoon dried dill (double the amount for fresh)
- ½ teaspoon dried oregano
- ¼ teaspoon powdered garlic
- Sea salt and freshly cracked pepper
Tzatziki Ingredients:
- 1 grated Persian cucumber (lay in a paper towel and squeeze to absorb extra moisture)
- 2 cups Greek yogurt (full fat, if you only have nonfat you'll need to add a tablespoon of olive oil)
- 1 tablespoon lemon juice
- 2 teaspoons minced garlic
- 1 tablespoon chopped dill
- Sea salt and freshly cracked pepper
- Pita for serving
Marinate the Chicken
In a gallon-size ziplock bag, add diced chicken, olive oil, lemon zest and juice and garlic. Add in dill, oregano, powdered garlic and season generously with salt and pepper. Marinate for at least 10 minutes (you can also refrigerate a day in advance or even freeze in the marinade for later use).
Make the Tzatziki
In a medium-sized bowl, mix the ingredients for the tzatziki. Season to taste with salt and pepper. Refrigerate until ready to use.
Grill the Chicken
Begin by skewering the chicken. I skewered 8 pieces per kabob on my metal skewers. I use metal skewers but if you only have wooden ones be sure to pre-soak them before grilling.
Preheat your grill (I also preheated the broiler on the grill to finish the skewers). I also rub a bit of oil on a paper towel and quickly oil the grill before I start. Use tongs to rotate your skewers.
Grill the skewers 2-3 minutes per side, rotating on medium-high heat (about 10-14 minutes).
If you want extra char, use the broiler for the last couple minutes instead of the grill. Being sure to rotate 1-2 minutes on the broiler.
Allow skewers to cool for about 5 minutes in a dish with sides or a wooden cutting board with a lip (to retain all those delicious juices). Then serve warm along with tzatziki and fresh pita.
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Chicken Shawarma Bowls with Creamy Tahini Dressing
Juicy, marinated chicken shawarma makes this meal irresistibly good. Served atop steamed rice with a fresh cucumber, tomato, dill salad then topped with a divinely creamy tahini, there is nothing not to love. Introducing your new favorite grilling recipe.
Chicken Shawarma Ingredients:
- 2 cloves minced garlic
- 1 ½ teaspoons turmeric
- ¾ teaspoons smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon sea salt
- ¼ cup olive oil
- 2 lbs. Boneless skinless chicken thighs
- Steamed jasmine rice for serving
- Pita for serving
- Harissa for serving, optional
Creamy Tahini Ingredients:
- ½ cup full-fat sour cream
- 1 garlic clove, finely minced
- ¼ cup tahini
- 1 T fresh lemon juice
- ¼ cup water
- 3 tablespoons extra virgin olive oil
- Sea salt and freshly ground pepper to taste
Cucumber Salad Ingredients:
- 10 oz constellation/cherry tomatoes (about 2 cups) halved
- 3 medium sized Persian cucumbers, sliced
- ½ red onion, finely sliced
- 2 tablespoons fresh chopped dill
- 1 lemon, juiced
- 3 tablespoons extra virgin olive oil
- Sea salt to taste
Marinate the Chicken
In a large bowl or plastic resealable bag, combine the garlic, turmeric, paprika, cumin, garlic powder, oregano, sea salt, and olive oil. Mix to combine then add in the chicken thighs and coat all over. Marinate for at least 10 minutes or overnight (the more time the better).
Make the Creamy Tahini Dressing
In a small bowl mix the ingredients of the dressing. Whisk together until smooth and season with salt and pepper. If you want a thinner sauce you can add in a bit more water, a teaspoon at a time (optional, but nice for easier drizzling). Refrigerate until ready to use. This can also be made in advance.
Make the Cucumber Salad
In a medium-sized bowl, mix together the tomatoes, cucumber, red onion and dill. Add in the lemon and olive oil and stir to combine. Season to taste with salt and pepper. Refrigerate until ready to serve.
Grill the Chicken and Make the Bowls
Preheat your grill. Brush the grates with some oil to make for easy grilling then grill the marinated chicken for about 4-7 minutes per side, or until their internal temperature reaches 165˚F. Let the cooked chicken rest for 10 minutes before slicing. Then slice thin.
To plate, add cooked rice, cucumber salad, chicken shawarma and finish with creamy tahini. You can serve with pita and harissa for added fun and a bit of spice.
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