Here at Clean Sweep, we love Autumn for a lot of reasons, but mainly for the perfect grilling weather! Grilling in summer is all well and good until you are drowning in your own pool of sweat. Start your grilling season early this year with these delicious recipes. Here are some of our favorite recipes for grilled food. Choose one every weekend to enjoy with your friends and family!
Tri-Tip with Chimichurri
The tri-tip is that portion of the tender meat tucked under the sirloin.
Prepare the marinade by mixing 1 tablespoon of sesame seeds and smoked paprika with 2 tablespoons of oil, salt, and pepper. Rub it over the steak and let it sit for 30 minutes at room temperature. Grill the marinated steak for 20-39 minutes under indirect heat until the thickest portion of the meat reads 115 degrees on an inserted thermometer. Now you can transfer the meat under direct heat. Sear it until charred for 2 minutes per side. After this, you can slice the steak on a cutting board.
For the chimichurri, combine 2 cloves of finely grated garlic, 2 cups of chopped parsley, ¼ cup of chopped cilantro, ½ cup of olive oil, ¼ cup of agave nectar, and ¼ cup of red wine vinegar. Serve this with the cooked steak, and enjoy!
Grilled Saffron Rack of Lamb
The ingredients you will be needed are as follows – 2 racks of lamb, rib bones frenched, kosher salt, freshly ground pepper, 2 cloves of crushed garlic, 1 cup plain greek yogurt with 2% fat, 2 tablespoons of olive oil, 1 teaspoon of lemon zest and ½ teaspoon of fine;y crumbled saffron threads.
Season each rack with salt and pepper and put them inside plastic bags. In a bowl, whisk yogurt, garlic, oil, lemon zest, and saffron and divide the mixture between the bags. Seal the bags and refrigerate them overnight. The next day, prepare the grill for medium-high, indirect heat. The lamb has to be taken out and wiped off of excess marinade. Then it has to be placed on the grill and cooked for 8-10 minutes until it browns all over. Once this is done, move the racks to the cooler part of the grill and cover and cook it until the thermometer reads 125 for medium-rare. Chop the lamb into pieces for eating.
Grilled Salmon Collars
This is a delicious and fulfilling meal you can make. To prepare it, add ginger, 1 fresh red chile, 2 cloves of smashed garlic, ½ cup mirin, ½ cup soy sauce, ¼ cup sake, ½ tablespoon sugar, and 1 cup water in a pan and boil it. Stir it until it reduces to half, and strain the mix through a fine mesh to remove solids. Pour some of this marinade into a plastic bag and place the salt seasoned salmon in the bag. Refrigerate it for 2 hours before grilling it in moderate heat for maximum crispness. The grate, however, should be oiled. Set the salmon skin-side on the grate and grill for 5-7 minutes before serving.
Grilled Baby Artichokes with Aleppo Pepper and Parmesan
Trim the baby artichoke and rub the trimmed sides with half a lemon while preparing a grill for medium-high heat. In a pot of boiling water, squeeze another half of the lemon and cook the artichokes for 5 minutes in it. Place them in a grilling basket with the trimmed side up. Grill the artichokes until the bottom side is brown, and turn the grill till the other side is browned. It should take about 3 minutes each. Serve them on a platter after tossing them with oil, salt, and pepper. Serve with sprinkled Aleppo pepper and parmesan on top.
Sambal Chicken Skewers
This is one of the most loved Asian versions of a kebab. To prepare it, use skinless, boneless chicken thighs cut into bite-sized pieces. In a large bowl, mix 2 cups brown sugar, ½ cups unseasoned rice vinegar, ⅓ cup hot chili paste, ¼ fish sauce, ¼ sriracha, and 2 tablespoons of finely grated ginger. Toss the chicken in the mix. Place 4-5 pieces on each skewer. Boil the leftover marinade until it thickens into a sauce. Grill the chicken, turning it and brushing it with the marinade sauce. Continue this for 8 to 10 minutes.
Grilled Sweet Potato Baba Ghanoush
To prepare this, keep the following ready- olive oil, 2 pounds of medium sweet potatoes, 3 tablespoons of fresh lemon juice. 2 tablespoons of tahini, ½ a garlic clove, finely grated, kosher salt, finely ground black pepper, sumac, za’atar, Aleppo pepper, pita bread. Grill the potatoes on medium-high heat on an oiled grate until the flesh is fork-tender. This may take an hour. Scoop the flesh from the potatoes into a blender and add lemon juice, tahini, garlic, and ¼ cup olive oil until a smooth consistency is reached. Add salt and pepper. Serve the baba ghanoush as a dip with the crisp pita bread.
Butterflied Chicken with Olive
You are going to need a whole 3.5 – 4-pound chicken with backbones removed. A night before, crack the breastbone to flatten the breast. Use your palms and flatten the chicken on a level surface. Then set the chicken breast side up on a large baking sheet after seasoning it with salt and pepper. Refrigerate it for 1-2 days uncovered.
Remove chicken from the fridge and brush it with a mix of Aleppo pepper, rosemary, olive oil, and set it outside for 2 hours. Then grill the chicken skin side down on the grate over indirect heat. Grill and rotate until the skin is light brown for 15-20 minutes. Rest and then continue until the skin is crispy golden brown. Cut the chicken on a board after 10 minutes of resting. Collect the juice from the grilling chicken into a bowl and add ¼ cup oregano, ¼ cup olive oil, ¼ cup chopped parsley, 1 cup pitted olives, and salt. Serve the carved chicken with the olive mixture and enjoy!
Have a great Fall season by cooking these delicacies!