Whether you are hosting a gathering this weekend or showing up to someone else’s fete, it’s always nice to bring something seasonal and delicious that doesn’t occupy hours in the kitchen. This California-inspired grilled steak and artichoke dinner is perfect for summer entertaining!
part 1: artichokes
We have artichokes growing like crazy right now in California, and we are lucky enough to be at a school that has some real beauties taking off in their garden.
I had been steaming them in lemon water and salt and serving them up with a variety of inventive aioli. However, that can take upwards of 35 to 45 minutes depending on the quantity and size of your artichoke! What I loved about grilling them, aside from that awesome grilled flavor, is that you can easily prep them the day before and throw them on a grill for 5 minutes once you are ready to serve.
My quick prep recipe for Artichokes:
Fill a large stockpot full of water (you want them to float) and bring to a boil.
Trim the stalks of artichokes, and trim off the very top part, cut lengthwise. Set them cut side down on a cutting board or paper towel. Once water boils, add juice plus the rinds of 2 lemons, a tbsp. of salt, a tbsp. of peppercorns, and a few smashed pieces of garlic, gently place artichokes in pot, and lower to simmer.
Artichokes are ready when outside leaves gently pull away, approximately 15 to 20 minutes. If you are preparing ahead, you can let them cool, cover and refrigerate overnight. Otherwise let them cool, and with a knife remove the fuzzy parts. Here you can brush simply with olive oil or, as the Italians do, with a dressing of whisked olive oil, lemon juice and chopped mint!
The grill should be at a medium to high heat, grill them to tender with some charred bits, turning occasionally, it should take about 5 minutes. Serve with a lemon aioli or as is with olive oil, lemon, and mint dressing.
part 2: skirt steak
This is a totally new cut of meat for our family, but we have been trying it out on the grill recently because it sears and cooks quickly, has an incredibly buttery rich flavor, and seasons well. For this particular recipe; we marinated the steak in a quick mash up of grated ginger, lime juice, tamari, and 1 tbsp of oyster sauce found here.
part 3: california fixins and drinks
Otherwise known as salsas, grilled tortillas, and grilled peppers!
With every grilled dinner, I like to utilize that good charcoal heat from the grill and throw on whatever I can to make for a fun party-happy dinner. We have been grilling tortillas, onions, corn, and sweet peppers and serving them as a side at dinner. I don’t know if it’s the California influence, but my kids will eat almost anything if it’s wrapped in a tortilla!
With this particular BBQ, we had gorgeous skirt steak, grilled chokes, corn salsa, grilled bell pepper, grilled tortillas, and a Ballast Point Pineapple Sculpin with a splash of tart lemonade for a refreshing Shandy. Yum, they were SO good!
I hope you all find some time to relax and be with your family this weekend!