I was asked by Carusele to participate in the #LuckySummer campaign, sponsored by Save Mart. Although I have been compensated, all opinions are my own.
Fourth of July is just around the corner, which means barbeques and fireworks galore! This year, I’ve partnered with Lucky to get all of my grill essentials and partake in #LuckySummer.
With my busy schedule, I appreciate a one stop shop where I can get high quality ingredients all in one swoop. Thankfully, my local Lucky has everything I need to get grill-ready and add some unique, global flavors to my barbeque!
Being the planner I am, I decided to do a dry run of this year’s Fourth of July menu. The menu will include juicy steaks with bright peppers, a caprese orzo salad, and a summery stone fruit salad made with peaches. Since Lucky is one of the only Bay Area grocers to sell certified Angus Beef, I decided on the boneless ribeye steak with an easy marinade. Picking ingredients for the sides was easy since Lucky offers fresh local California produce and fresh cheeses.
Steak and Peppers
4 12 oz ribeye steaks
1/3 cup soy sauce
1/4 cup olive oil
1 teaspoon garlic powder
2 red bell peppers, sliced
2 green bell peppers, sliced
1 yellow onion, sliced
2 tablespoons olive oil
Whisk soy sauce, olive oil, garlic powder, salt, and pepper in a small bowl. Marinate steaks in mixture for 3-5 hours.
In a pan, heat olive oil on medium heat. Add onions and cook until almost translucent. Add in peppers and cook with onions until soft. Add salt and pepper to taste. Set aside.
Heat grill. Grill steaks 2-5 minutes on each side. Plate with peppers and onions and serve immediately.
Caprese Pasta Salad
4 tablespoons pesto
1 lb orzo (1 box)
2 cups grape or cherry tomatoes, halved
1 cup Ciliegine, halved (small fresh mozzarella balls)
Fresh cracked pepper
Heat salted water in a 3 qt pot. Once water reaches a rolling boil, cook orzo until al dente. Drain pasta and let cool.
Once pasta is cooled, fluff the orzo and put in a large mixing bowl. Add pesto and mix until homogeneous. Add cheese and tomatoes, and salt and pepper to taste. Mix and fluff again, plate in a serving bowl, and garnish with fresh basil.
Summer Stone Fruit Salad
2 Large heirloom tomatoes, cut in wedges
2 White peaches, cut in wedges
2 Yellow peaches, cut in wedges
2 Yellow Nectarines, cut in wedges
1/2 Shallot, thinly sliced
1/2 cup goat cheese, crumbled
Fresh basil, julienned
Meyer Lemon & Honey Vinaigrette
1 Meyer lemon, juiced
1/2 cup olive oil
3 tablespoons honey
1 clove garlic, finely minced
1/2 shallot, finely minced
For the Meyer Lemon & Honey Vinaigrette, add all ingredients in a bowl and whisk. Add salt & pepper to taste.
Place fruit, tomatoes, and shallots on a serving plate or large bowl. Garnish with herbs, goat cheese, salt, & pepper. Mix with the vinaigrette and season with salt and pepper as needed.