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Great Recipes for Your Fourth of July BBQ


The Fourth of July is just around the corner, and if you’re like me, you’re probably thinking about staying home, having a few friends over and manning the grill. But what are you going to cook? Hey, I love hamburgers, hotdogs and chicken as much as the next red-blooded American, but I think this holiday represents a chance to shake things up and get a little creative with the fire pit. Here are three of my favorite summer recipes, easy to prepare and guaranteed to add a little flair to your BBQ without breaking the bank.

Recipes by David ValianteFlank steak with chimichurri

1 lb flank steak
1 cup cilantro
1 cup parsley
8 oz red wine vinegar
4 cloves fresh garlic
1 tsp cumin
1 tsp red pepper
TT salt and pepper

In a food processor, combine all the dry ingredients. As they blend, add the red wine vinegar. Taste the marinade, adjust the seasoning to your preference and, when ready, pour over your flank steak in a pan and refrigerate for an hour. Grill quickly, cut into thin strips and the steak is ready to serve.

If you’d like, that marinade doesn’t have to go to waste. You can put the remaining marinade in a sauce pan over the stove top and reduce for 10-15 minutes to make a nice sauce for your steak.

Ginger honey glazed mahi mahi

3 Tbsp soy sauce
3 Tbsp honey
3 Tbsp balsamic vinegar
1 Tbsp grated ginger
1 clove garlic
3 tsp extra virgin olive oil
½ lime (juice)

Wisk together the ingredients and marinate in the refrigerator for at least an hour. Like the chimichurri, the marinade can be reduced and used as a glaze on the finished mahi mahi. Grill mahi mahi until cooked through. Enjoy!

Roasted Corn and Black Bean Salad

2 ears of corn, roasted
2 cups black beans
1 cup tomatillo, diced
1 shallot, diced
¼ cup cilantro
4 oz lime juice
2 tbsp chipotle peppers in adobo sauce
1 habenero
2 tbsp extra virgin olive oil
1 tsp cumin
TT salt and pepper

Shuck your corn and grill until there’s a nice, even char around the ears. Slice off the kernels into a mixing bowl and add all remaining ingredients, except the chipotle and habenero peppers. In a food processor, combine the peppers to a puree. As the puree will be very smoky and spicy, add to the salad in small increments until desired flavor is achieved. Refrigerate until ready to serve.


Perfect for outdoor barbecues!


Remember: if it starts to get dark a flashlight or headlamp will be your best friend to ensure you don't overcook the food!