Did you know that 52% of Americans fire up the grill for Memorial Day? Yes, this national day of remembrance is for many the kick-off to the grilling season.
Memorial Day, formerly referred to as Decoration Day, started out as an official way to commemorate the 620,000 soldiers who died during the Civil War. The holiday, now called Memorial Day, honors all men and women who have lost their lives while serving our country.
As Americans there is so much to be grateful for; at Cowboy, we like to express our gratitude through celebration. So, for Memorial Day it only seems fitting that we enjoy delicious food and cold beverages in the company of our friends, family and loved ones.
We’d like to offer up a few recipes to keep your Memorial Day stress free and flavorful.
What are your Memorial Day traditions?
Beer-Marinated Flank Steak
Flank Steak (estimate 1 pound to 1.5 pounds per person)
12 ounces of your favorite amber or dark ale
1/2 cup Worcestershire sauce
1 lime, juiced
2 teaspoons cayenne pepper
Kosher salt, to taste
Ground black pepper, to taste
• To make the marinade, mix the beer, Worcestershire, cayenne and lime juice in a large plastic bag.
• Once mixed, add the flank steak to the plastic bag and marinate in the refrigerator for at least 4 hours, turning the bag occasionally.
• Fill one side of your grill with approximately 3 pounds of Cowboy All Natural Lump Charcoal and light.
• Remove the steak from the marinade and season both sides with kosher salt and ground black pepper.
• Once the coals are ashed over, place the flank steak directly over the hot coals and sear each side for approximately 3 minutes.
• After each side is seared, move the meat to the cooler side of the grill to finish cooking through with the lid on (approximately 3-4 minutes on each side).
• For medium rare, allow internal temperature to reach 130-135 degrees or 140-150 for medium.
• Let the steak rest for about five minutes. Then slice into thin pieces, against the grain.
Yukon Gold Grilled Potatoes with lemon, basil and Parmesan
6 to 8 Yukon Gold potatoes, washed and dried
1 stick of chilled butter
Salt and pepper, to taste
6 to 10 fresh basil leafs, hand torn
Zest of 1 lemon
1/4 cup grated or shaved fresh Parmesan cheese
Tin cooking pan
• After washing and drying the potatoes thoroughly, make slices about a about a quarter of an inch apart, without slicing all the way through. You’ll end up with several small spaces in-between each slice (as pictured above).
• Thinly slice cold butter and insert between each slice.
• Season well with salt, pepper and Parmesan cheese (reserve some cheese for garnish), making sure to season the space between each slice as well.
• Place potatoes in tin cooking pan, cover with foil and place on the grill for approximately 40 minutes.
• Remove the pan from the grill and uncover potatoes. Potatoes should be crispy on the outside and soft on the inside.
• Top with basil, lemon zest and Parmesan cheese.
Grilled Pound Cake
Store bought pound cake loaf
1 to 2 tablespoons of butter, softened
1 cup fresh strawberries, sliced
1/2 cup fresh blueberries
5 to 6 sprigs of fresh mint, hand torn or coarsely chopped
1 lemon, juiced and zested
1/4 cup powdered sugar for garnish
1 pint vanilla ice cream
• Remove cake from packaging and slice into 1 inch thick pieces.
• Butter each side of the slices.
• In a large bowl mix berries, lemon juice and mint, coating thoroughly.
• Place cake slice on the grill and cook uncovered, over indirect, medium heat for 1 to 2 minutes per side, or until cake has become lightly golden brown on both sides.
• Remove from grill and place on serving plates.
• Pile slices with berry mixture, and dust with powdered sugar and lemon zest.
• Serve warm, with a scoop of vanilla ice cream.
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