When summertime hits, Adam and I start compulsively inviting friends over for dinner parties, poolside afternoons, sunset barbecues, even brunches on the patio. Thankfully I married a guy who shares my affinity for being in the sunshine surrounded by friends and great food (and he also loves rosé as much as I do, so we’re basically the same human).
Anyway, since we both prefer to hang out with our guests than be stuck in the kitchen all night, we’ve mastered a couple go-to dinner menus we can make completely on the grill – which means they hardly require any prep beforehand and (even more importantly) almost no clean-up afterwards.
Adam grills a steak better than anyone I know, and he uses only one secret ingredient that happens to be made by our friends at GrillMates. We teamed up with them to finally spill the details on how to grill the perfect steak so that even last-minute summer hangs feel dinner party-worthy. Read on for the step-by-step process and my new favorite summer side dishes to pair with our steak.
Adam loves to grill, and since I love to experiment with food, we’ve tried grilling just about everything, from eggplant to pizzas to brussels sprouts (so good). But when it comes to inviting friends for long evenings on the patio that stretch late into the night, our summer steak nights have become almost famous.
I really can’t take the credit: Adam’s grilled steaks are next-level good. Seriously, I would choose his at-home grilled New York Strip over any restaurant steak, and we’ve never really shared his method… until now.
When GrillMates asked if I’d be up for posting about our epic summer steak nights, I decided it was time to share the secret ingredient that Adam’s been using for his steaks since way before I met him: the brand’s classic Montreal Steak Seasoning has always been his go-to blend of coarsely ground peppers, garlic and spices to bring that steakhouse quality home.
Of course, in addition to the perfect seasoning, there’s some magic to the method, and I feel like this summer we’ve really perfected the process with a couple new tricks.
For summer gatherings, I like to keep the tabletop simple and unfussy. Here’s what I used to create this breezy setting:
Topanga Throw (used as tablecloth)
Grilling is way more fun with friends! Chanel helped me throw on the asparagus and sweet potatoes, and learned that (a) grilling is not actually that hard, (b) it’s not just for guys, and (c) just about any vegetable is even better with a little char.
After the steaks come off the grill, I let them rest for 10 minutes before slicing to keep all those delicious juices in. This chimichurri is my new favorite shortcut! I used McCormick’s Grill Mates Zesty Herb Marinade, and combined with vinegar, oil, and fresh cilantro for the most delish flavor-packed steak sauce.
After the steak was sliced, we topped it with lightly-charred cherry tomatoes (that look so much prettier when they’re still on the vine) and basil leaves that I picked straight from the garden.
These smashed grilled sweet potatoes with chimichurri are my absolute favorite side dish on the planet. I always make loads of extras because I crave them as leftovers the next day.
Just add great music, a bottle of wine and fun friends and you’ve got yourself the party of the season.
I’d love to know what’s on your summer grilling menus this year! Leave a comment and let me know what you’re cooking up – and if you have any other tips for the perfect steak, I’d love to hear about those, too!
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