Family Summer Meals

    Family Summer Meals

    By: Jacqueline Gomes, RDN, MBA

    One of my favorite aspects of summer is the simplicity of summer meals. I tend to gravitate towards meals that are easy to prepare while incorporating the freshness of seasonal ingredients. Enjoy cooking with simple ingredients and enjoy more fun with your family.

    • Grilled steak is a family favorite, make it fun by creating tacos, salads and sandwiches for a quality summer meal.
    • Incorporate seasonal fruits and vegetables like tomatoes, zucchini and berries.
    • Don’t forget to Jazz up cold drinks with frozen grapes, berries & fruit juice ice cubes.

    Grilled Sirloin with Blistered Grape Tomatoes

    Grilled Sirloin with Blistered Tomatoes

    It’s tomato season! And there’s no doubt that blistered grape tomatoes elevate just about any meal!

    Prep: 10 minutes

    Cook: 15 minutes

    Ingredient:

    • 2 pounds Rancher’s Legend Sirloin Steak
    • Kosher salt and pepper
    • Olive oil

    For the tomatoes:

    • 2 cups grape tomatoes
    • 2 tablespoons extra virgin olive oil
    • 4 garlic cloves, minced
    • 1 tablespoon chopped parsley
    • 4 basil leaves, finely chopped
    • Kosher salt & pepper

    Directions:

    1. Remove steak from refrigerate and allow to come to room temperature (about 30 minutes to 1 hour).
    2. Meanwhile prepare the tomatoes: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the tomatoes, do not stir allowing them to sit in the oil for about 2 minutes to allow them to “blister” on the bottom.
    3. Add garlic, salt and pepper and toss to coat with tomatoes. Cook another 2 minutes, stirring a few more times. Remove from heat and stir in fresh herbs.
    4. For the steaks: Pat dry with paper towel, season with salt & pepper and drizzle of olive oil.
    5. Cook steaks on outdoor grill (or indoor cast iron pan) over medium high heat until desired temperature is reached. Approximately 4 minutes per side for medium. Allow steak to rest a few minutes before serving along with blistered tomatoes.

    Recipe: Jacqueline Gomes, RDN, MBA.