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Get All Bad Ass on the Grill w/ 3 Killer Steak Recipes

All photos courtesy of Marcia Selden Catering

The Ultimate Badass Burger

This burger uses soy sauce and sun-dried tomato to give it that killer umami flavor to kick it up to super bad-assness!

2 lbs. ground sirloin

½ C. finely diced onion

3 Tbs. soy sauce

1 egg yolk

½ C. shredded sharp cheddar cheese

1 Tbs. each salt and ground
black pepper

6 Brioche buns

1 thinly sliced raw onion

Sliced pickles

Combine all ingredients and form 6 patties. Heat grill to medium high. Place burgers on the grill and cook for 4-5 minutes per side for medium rare. Let rest before serving. Serve topped with with sun dried tomato aioli.

Sun-dried Tomato Aioli

1/4 cup drained sun-dried tomatoes

1 small garlic clove, smashed

Pinch of cayenne pepper

1/2 cup mayonnaise

In a food processor, pulse the sun-dried tomatoes with the garlic and cayenne until finely chopped, then puree until smooth. Add the mayonnaise and pulse just until blended. Can be made 1-2 days in advance.


Coffee Rubbed Ribeyes

The ribeye is, in our opinion, one of the best, most delicious steaks around. It’s well marbled which makes it a very flavorful. The deep flavor of good ground coffee beans in a rub only enhances the meat making it one of your “must makes” for this summer’s grilling season.

4 16-oz. boneless ribeye steaks

3 Tbs. ground dark roast coffee beans or espresso

2 Tbs. brown sugar

2 Tbs. smoked paprika

1 Tbs. Kosher salt

1 tsp. ground black pepper

1 Tbs. dry mustard

1 tsp. granulated onion

1 Tbs. granulated garlic

Garlic Butter:

6 tbs. salted butter, room temperature

2 cloves garlic

1 tsp. ground pepper

Add 3 ingredients in a food processor and pulse until well combined. Set aside or refrigerate until ready to use.

Combine all ingredients for the rub in a bowl. Lather the rub on the raw steak and set aside in the refrigerator for at least 1 hour to let the steaks marinate.

Heat grill to high. Remove steaks from the refrigerator at least 1 hour before grilling. Place steaks over direct heat. Depending on the thickness of the steak, grill 6-7 minutes on each side if reaching an internal temperature of approximately 125-130 degrees Fahrenheit for medium-rare, or for a full medium, approximately 8-9 minutes with an internal temperature of 140-145 degrees. Move steaks to cooler part of the grill after the first 6 minutes of cooking.

Remove from grill and place on a cutting board. Brush with garlic butter and let meat rest for approximately 8-10 minutes before slicing. Your mouth will water!


Grilled Romaine Wedge Salad with Chimichurri Vinaigrette

2 heads romaine lettuce

2 Tbs. extra virgin olive oil

Preheat a grill to medium-high.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with chimichurri vinaigrette.


1/2 C.extra-virgin olive oil

1/4 wine vinegar

2 tsp.chopped garlic

1/2 tsp.dried red pepper flakes

1/2 C.fresh cilantro leaves, chopped

1/8 C.fresh oregano leaves, chopped

Kosher salt and ground pepper to taste

Combine all ingredients in a food processor and process until smooth.

Serve with Roasted Mushrooms and Grape Tomatoes