We received a gift card in exchange for this posting. All opinions are those of our own.
Independence day is right around the corner, and we always celebrate the 4th of July by having a get together with our friends and throwing something on the grill. I am really wanting something different this year other than just burgers and hot dogs, so we have teamed up with Longhorn Steakhouse to brighten up our get together.
First off we have some great grilling tips from LongHorn’s Executive Chef Kurt Hankins!
- Boldly season. Don’t be shy when seasoning your steak! Go bold, like we do at LongHorn. For an at-home rub, try “The Big 4” – salt, pepper, granulated onion powder and granulated garlic powder.
- Sear-in diamond marks. Searing locks in flavor, as well as creates those great grill marks synonymous with summer. Grill your steak for 2-3 minutes on one side, then give it a quarter turn. Flip and repeat.
- Handle with tongs. Only use tongs to touch your meat. Poking with a fork to rotate or pull it from the grill will let the juices and flavor out.
Those sure do sound like some great tips for the upcoming holiday. There’s nothing worse than a dry burger, or a dry steak. These will surely make for an amazing steak!
Now for an amazing recipe from our friends at Longhorn Steakhouse, your guests are sure to love this yummy side dish!
Recipe: Grilled Potato Salad with Crispy Bacon Dressing
Grilled Potato Salad with Crispy Bacon Dressing
Created exclusively for grilling season by LongHorn Steakhouse’s Executive Chefs
- 9 small to medium red potatoes, scrubbed
- 1 tablespoon of olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ½ cup mayonnaise
- ½ cup olive oil
- 3 Tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 2 teaspoon chopped parley
- 2 tablespoons bacon fat
- Salt and fresh ground pepper to taste
- ¼ cup blue cheese
- 2 tablespoons sliced green onion
- 3 strips chopped bacon
- Clean and oil your grill grates, heat to 500 degrees F.
- Add potatoes to a large pot of salted water and bring to a boil.
- Boil potatoes for 12-15 minutes or until cooked through.
- Drain potatoes and allow water to fully evaporate from the skin. Once the potatoes are cool enough to handle, slightly press down on the potato to pop them open and create a flat surface to grill.
- Gently drizzle both sides of the potatoes with olive oil, and season with salt and pepper.
- Place potatoes on the preheated grill to get desired grill marks on both sides of the potatoes.
- Remove from the grill and shingle on a serving platter.
- Cook bacon strips until crispy. Remove bacon from pan and save the bacon fat.
- In a large mason jar or container with a tight fitting lid, combine all the ingredients for the dressing and shake until well combined.
- Pour dressing over shingled potatoes and garnish with chopped bacon, blue cheese crumbles and sliced green onions.
Recipe serves 8.
I hope you enjoy this recipe for your 4th of July BBQ!
What is your favorite dish for a family/friend get together?
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