Who doesn’t love a good BBQ on Labor Day? Just for you, we’ve gathered a variety of recipes to suit even the pickiest eaters. Feel free to choose your sides from the abundance of fresh veggies available this time of year. But take it from us when it comes to the main attractions: you can’t go wrong with refreshing Grilled Sirloin Steak with Cilantro Corn Salsa, you’ll thoroughly enjoy the simplicity of Spiced Salmon Kebabs, and you’ll love all the health benefits (and flavor!) of Marinated Asian Tofu. As we begin to say goodbye to summer, savor the tastes and smells of the very best that this season has to offer.
For the steak:
- 2 lbs Sirloin Steak (or your favorite cut)
- 1/4 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1 teaspoon of olive oil
- 4 scallions
- 1 cup of cilantro leaves
- 1-2 jalapeños (depending on your preference)
- juice of 1 large lime
- 1 teaspoon of honey
- 1/4 cup of olive oil
1/4 teaspoon of salt
- 3 cups of cooked corn kernels
- 1/4 cup of the cilantro sauce (above)
- Sweet Potatoes:
- 3 cups of mashed sweet potatoes
2 tablespoons of cilantro sauce (above)
- Grilled baby tomatoes
- Avocados , halved and pitted
Preheat your grill to high. Rub the steak with all the ingredients. Place it on the grill and lower it to medium high. Let the steak cook for 3-6 minutes before flipping it (depending on how thick your steak cut is, and your preferred steak done-ness).
Flip the steak and cover your grill for another 3-6 minutes.
When done, place the steak on a cutting board and lovely tent it with foil. Don't cover it tightly, just loosely. Let the steak rest for at least 8 minutes before slicing it.
For the cilantro sauce, place all ingredients in a mini food processor and pulse until a chunky sauce comes together. taste it and adjust salt and spice.
Make the corn salsa by mixing all ingredients together.
Serve the sweet potatoes topped with the corn sauce.
Serve the avocado halves, grilled tomatoes topped with some cilantro sauce and Enjoy!
- 2 tablespoons chopped fresh oregano
- 2 teaspoons sesame seeds
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1-inch pieces
- 2 lemons, very thinly sliced into rounds
- 2 tablespoons olive oil
- 16 bamboo skewers soaked in water 1 hour
- Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
- Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
- Grill, turning occasionally, until fish is opaque throughout, 5–8 minutes.
- ½ cup mirin
- 3 Tbsp tamari
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 2 tsp Asian chile sauce
- 1 1-inch chunk fresh ginger, peeled & chopped coarsely
- 2 cloves garlic, smashed
- 1 Lb. extra-firm tofu, drained & pressed
- Vegetable oil, for grill
- Prepare the marinade: Combine all the marinade ingredients in a wide, shallow bowl
- For the grilled tofu: Cut the tofu widthwise into 4 equal pieces. Marinate for an hour, flipping over after 30 minutes.
- Grease the grill with vegetable oil. Preheat over high heat for about 3 minutes. Use tongs to distribute the tofu slabs evenly onto the grill. Gently use the tongs to press the tofu into the grill ridges to get nice dark lines. Cook for 3 minutes on one side without lifting, then turn the slabs 90 degrees to create a crosshatched pattern on the bottom of the tofu. Cook for 2minutes, then flip over and cook for another 2 minutes. Transfer to a cutting board and with a sharp knife cut each piece diagonally across into two triangles.
Wishing you a holiday filled with the smiles and laughter that accompany a gathering of friends and family. May your meal be delicious, may your clean up be easy and may you appreciate all that went into making the day special. We are thankful for the farmers, the ranchers, the grocery store employees, the drivers and every worker who made the delicious meal possible!