We made Fluffy Grilled Sirloin and Mexican Corn with Sweet Potato Fries and Avocado Garlic Aioli.
Fortunately, I live with a man who can grill with the best of them. We soaked the petite sirloin steaks in a homemade mojo sauce for a few hours, then he grilled them to perfection and even achieved the perfect criss-cross! The avocado aioli was a creamy, garlicky dip for both the steak and fries. Lastly, the grilled Mexican Corn was smoky with paprika and acidic with the fresh squeeze of lime. It was the best dinner I’ve had in a while! Thank you Aunt Amy for the recommendation!
Wrap corn in aluminum foil with butter. Rotate while grilling. Sprinkle chopped cilantro, chili powder, cotija Cheese, and lime juice onto corn cob. Serve.
Sweet potato fries
3 Sweet potatoes
Salt & Pepper
Chop sweet potatoes into thin wedges. Soak in water for 1 hour, then dry. Lightly coat in cornstarch. Toss in oil and sprinkle dry spices onto wedges. Lay flat onto baking pan and bake at 450°F for 20 mins. Flip then continue baking for 10 mins.
Avocado Garlic Aioli
Blend ingredients in food processor until smooth. Serve.
When it was my turn to pick I knew that I wanted to grill. The June Bon Appetite magazine arrived and it’s the grilling issue. Perfect! I have an old school grill but it’s always up to the task. I should mention that last year I had something akin to a kettle with a bike wheel on top of it. I believe in repurposing! This year it’s a basic charcoal grill. However, I used kindling and limbs from one of the pecan trees in my yard. So here goes:
Grilled Kielbasa Tacos
from June 2016 Bon Appetit
Make sure to cut the onions and peppers into big pieces so that they don’t fall into the grill.
1 red onion, quartered
2 red bell peppers, halved lengthwise, seeds removed
1 bunch scallions
3 Tbsp. vegetable oil
Kosher salt, freshly ground pepper
1/3 cup fresh lime juice
1 1/2 lb. kielbasa sausage, halved lengthwise
8 corn or flour tortillas
1/2 bunch cilantro
Hot sauce and lime wedges ( for serving)
Prepare a grill for medium-high heat. Toss onion, bell peppers, and scallions with oil on a rimmed baking sheet; season with salt and black pepper. Grill vegetables until lightly charred and tender, about two minutes for scallions and 10 minutes for onion and bell peppers. Transfer to a cutting board as they are done; let cool.
Slice onion into 1″ wedges; place in a medium bowl and toss with lime juice. Remove skins from bell peppers, then cut into bite-size pieces; place in a small bowl. Place scallions on a platter.
Grill sausage, turning halfway through until lightly charred and warmed through, about 5 minutes. Transfer to platter with scallions.
Lightly char tortillas and serve warm with kielbasa, scallions, onion, bell peppers, cilantro, hot sauce, and lime wedges for squeezing over.
An almost effortless meal. Grilling and tacos combined! Hello Summer!
Next to my camera, I think the grill is my next favorite thing. And in our house I’m the grill-master.
I like to keep it simple. I made grilled steak.
Steak (Your choice)
Salt & Pepper
Grill time depends on the thickness of the steak.. For thicker. 5 minutes for each side. For thinner. 5 and 3
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