Enjoying fresh-cooked fare from the grill is a hallmark of summer gatherings. Creating memorable moments with loved ones often involves serving delicious favorites straight off the grill.
One such dish is Pickled Beet Chimichurri Tri-Tip, which combines the succulent flavors of perfectly cooked steak with the tangy notes of beet chimichurri. The chimichurri is made using Aunt Nellie’s Diced Pickled Beets, which are picked and packed at peak ripeness to balance sweetness and vinegar, providing a homemade flavor.
Another option for a simple and satisfying meal is bratwurst. This German Potato Salad Flatbread with Bratwurst and Caramelized Onions pairs sliced bratwurst with caramelized onions and cheese, creating a unique twist on a summer classic. The base of this dish is browned READ German Potato Salad, featuring thinly sliced potatoes and bacon in a traditional sweet-piquant dressing.
For more summer grilling ideas, visit AuntNellies.com and READSalads.com.
Pickled Beet Chimichurri Tri-Tip
Recipe courtesy of “Dad with a Pan” Prep time: 15 minutes Cook time: 60-90 minutes, plus 10-15 minutes rest time Servings: 6-8
Ingredients for the tri-tip include a 2-3 pound tri-tip roast, salt, and pepper. For the chimichurri beet sauce, use one jar of Aunt Nellie’s Diced Pickled Beets (drained), one cup of roughly chopped fresh parsley, 1/4 cup of roughly chopped fresh cilantro, four minced garlic cloves, 1/4 cup red wine vinegar, 1/2 cup olive oil, one teaspoon of roughly chopped fresh oregano, 1/2 teaspoon red pepper flakes, salt, and pepper to taste.
To prepare the tri-tip, season it generously with salt and pepper on all sides and let it rest at room temperature for about 30 minutes. For the chimichurri beet sauce, combine the pickled beets, parsley, cilantro, minced garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in a food processor. Pulse until the mixture forms a chunky sauce, then adjust seasoning to taste.
Heat the grill to 350 F and prepare for two-zone grilling. Place the tri-tip over indirect heat, close the lid, and grill for 30-40 minutes, flipping every 5-7 minutes, until the internal temperature reaches 125 F for medium-rare. Move the tri-tip to direct heat and grill for 2-3 minutes per side, or until the internal temperature reaches 135 F for medium-rare. Transfer the tri-tip to a cutting board and let it rest for 10-15 minutes. Slice against the grain into thin slices, arrange on a serving platter, and drizzle with chimichurri beet sauce, serving extra sauce on the side for dipping.
German Potato Salad Flatbread with Bratwurst and Caramelized Onions
Recipe courtesy of “Dad with a Pan” Prep time: 10 minutes Cook time: 30 minutes Servings: 4-6
Ingredients include two large thinly sliced onions, two tablespoons of butter, four bratwurst links sliced crosswise 1/8-inch thick, one can of READ German Potato Salad (drained), one 12-inch flatbread, olive oil, one cup shredded Gruyere cheese, fresh chopped chives for garnish, and fresh lemon wedges.
Preheat the grill to medium-high heat (about 425 F). In a 12-inch skillet or pan over direct heat, caramelize the onions in butter for 15-20 minutes, then set aside. In the same pan, cook the sliced bratwurst until browned and cooked through, about 7-10 minutes, then set aside. Spread the drained German potato salad in the same pan and cook until browned, about 5-7 minutes, then set aside.
Brush the bottom of the flatbread with olive oil and place it directly on the grill grates. Layer with browned potato salad, cooked bratwurst slices, caramelized onions, and cheese. Close the grill lid and cook for 8-10 minutes, or until the cheese is melted and the flatbread is heated through. Garnish with chopped chives and serve with fresh lemon wedges.