Celebrate Dad with Green Mountain Grills & an Herb Crusted Steak
Father’s Day is coming up and I recently had the chance to try an amazing product that would thrill anyone (especially Dad): a wood fired pellet grill from Green Mountain Grills.
These grills give a whole new experience to grilling. They are ancient cooking meets new technology and they are so much fun to cook with. A pellet grill has a digital controller which controls the internal temp of the grill by managing the flow of the pellets into the firebox. The firebox has a hot rod in it that ignites the pellets and a combustion fan that keeps them burning. Ultimately, the result is a circulation of pure hardwood smoke throughout the grill. This causes even heat distribution, beautiful color, delicious taste and flawless cooking.
But, perhaps the best part is that some models of these grills use a Smartphone app to allow you to see and control the internal temperature of the grill, monitor the temperature of the food, and set timers and cooking profiles for smarter cooking.
If you’re looking for a unique gift for Dad this Father’s Day, check out Green Mountain Grills. I tried the Daniel Boone model (with Smart Control) and love it, but there are several others to choose from depending on your grilling needs – both with and without the Smart Control option. Grills are on sale now through June 17th for their Father’s Day special.
And, if you need a delicious recipe for Dad (to use with his new grill), give this delicious Herb Crusted Skirt Steak a try.
Herb Crusted Skirt Steak with Salsa Criolla
- 4 plum tomatoes seeded and chopped
- 2 red bell peppers seeded and chopped
- 1 small white onion finely diced
- 2 garlic cloves minced
- ¼ cup packed flat leaf parsley leaves, minced
- ½ cup olive oil
- ¼ cup white wine vinegar
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
Herb Crusted Steak:
- 1 cup packed flat leaf parsley
- 1 cup packed basil leaves
- 3 green onions roughly chopped
- 1 small jalapeño seeded, deveined, and chopped
- 2 garlic cloves chopped
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 1 ½ teaspoons kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 2 ½ pound skirt steak
- Vegetable oil
Make the salsa:
- Combine all ingredients in a mixing bowl. Season to taste with salt and pepper. Cover with plastic wrap and let sit at least 30 minutes at room temperature or in the refrigerator for up to 3 days.
Make the steak:
- Place the parsley, basil, green onions, jalapeño, garlic, olive oil, vinegar, salt, and pepper in a food processor and process, scraping down the sides a few times, until fully combined and the mixture forms a thick paste.
- Lay the steaks on a baking sheet and slather on both sides with the herb paste. Cover with plastic wrap and let sit at room temperature for 30 minutes.
- Prepare the grill for direct heat and preheat to high.
- Pat the steaks dry with paper towels, leaving some of the herbs on the steak. Brush the grates of the grill with oil and cook, with the lid closed, for 3-4 minutes per side or until the internal temperature reaches 125-130 degrees. Let steak sit for 10 minutes before serving. Serve with the salsa.
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