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.
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. When people hear I live in California, they imagine warm days year round and lots of time spent in shorts and flip flops. While that might be the case in Southern California, here in Northern California, we have more traditional seasons minus extreme cold and snow. We have been waiting for the weather to warm up so we can get outdoors and start enjoying that California lifestyle. What better way to do that than with some outdoor grilling? After shopping at Lucky, I had everything I needed to introduce unique flavors into our summer grilling. So join us for some Grilled London Broil with Chimichurri Sauce, Mexican Chopped Salad, and Grilled Corn on the Cob with Cotija Cheese.
The Fourth of July is right around the corner, and whether you are hosting a backyard BBQ, a neighborhood pool party, or enjoying time with the family, Lucky is the perfect stop for summer entertaining. You can find all your Fourth of July grilling essentials there. Lucky is one of the only grocers in the Bay area to carry Certified Angus Beef. You can find high quality Angus beef such as Boneless Ribeye Steak, Boneless New York Steak, T-Bone Steak, Beef Roast, and London Broil, all at a reasonable price.
I picked up some London Broil and New York steak for our BBQ, plus all the ingredients I needed for some unique side dishes. The fresh produce at Lucky offers lots of inspiration! We’re lucky to live in California and have so much fresh produce at our fingertips.
Cooking for the Fourth of July or any summer gathering, doesn’t need to be complicated or boring. Simply grill up some juicy Angus beef steaks and add a few yummy sides that stretch beyond macaroni salad. My husband is the grill master around here so he handled the steaks and grilled corn. He grilled the steaks medium, 10 minutes per side until they reached an internal temperature of 155°F.
At the same time, he lightly oiled the grill and grilled the corn until it was lightly charred all over, about 7 to 10 minutes.
We decided to add a Latin flavor to our steaks by topping them with homemade chimichurri sauce. Chimichurri sauce is found in Argentinean cuisine, and it is easy to make. It has a look that is similar to pesto sauce, but uses parsley instead of basil and adds some vinegar. It is simple to make in a food processor. I actually made mine earlier in the day and refrigerated it until it was ready to use.
I got lots of fresh produce at Lucky such as tomatoes, zucchini, onions and garlic, and I used them to create a Mexican side salad, which is a perfect compliment to any Latin inspired dish. I added canned black beans and corn to the chopped veggies along with cilantro. My mother-in-law really is not a fan of the flavor of cilantro. If you feel the same way, you can leave it out of the Mexican side salad. But if you love it like I do, get it in there! I drizzled this salad with chili lime dressing, which adds a nice kick. This is a great dish for a hot day, since it is light and refreshing.
In the time it took to get my Mexican salad ready, the steaks were done. We transferred the steaks to a cutting board and let them stand for 10 minutes. Then we cut steaks into thin slices and prepared them to be topped with chimichurri sauce.
When the grilled corn – or elote – was ready, we topped it with butter, crumbled Cotija cheese and chili powder. Cotijia cheese is a hard cow’s milk cheese that originated in Mexico. It has a strong, salty flavor and easily crumbles, making it perfect for a topping.
Such a colorful presentation! Etole is a great dish to serve family style! You can either assemble the grilled corn as I did, or put all the ingredients out in small bowls and let your guests top their own cobs.
We had a great time enjoying the weather and each other. My daughters love the novelty of eating outside.
Dad was kind enough to serve his girls. My daughters were not quite brave enough to try the chimichurri sauce (I think it had something to do with it being green!) so they enjoyed some New York steak.
My husband and I could not get enough of the chimichurri sauce on the London Broil! We loved the tangy, intense flavor. Since we had some sauce left over, we refrigerated it and used it the next day on the New York steaks. Yum!
Lucky has everything you need to make this Fourth of July BBQ or your next cookout the best yet. So pick up your supplies and fire up the grill and introduce unique global flavors to your next BBQ! It’s grilling time and the living is easy when you have a #LuckySummer.
Grilled London Broil
- London Broil Steaks
Grill steaks to medium, 10 minutes per side until they have reached an internal temperature of 155°F.
- Transfer steaks to a cutting board and let them stand for 10 minutes before slicing.
Grilled Corn on the Cob with Cotija Cheese
- 4 ears of corn shucked
- 1/4 cup melted butter
- 1/2 cup finely crumbled Cotija cheese
- 1/2 teaspoon chili powder
Lightly oil the grill. Grill the corn until it is lightly charred all over, about 7 to 10 minutes.
Roll the ears of corn in the melted butter and top with crumbled Cotija cheese and chili powder.
Mexican Chopped Salad
- 1 medium diced bell pepper diced
- ½ medium diced red onion
- 1 medium diced zucchini
- 4 tomatoes on the vine seeded and diced
- 1 1/2 cups of canned corn drained
- 1 1/2 cups canned black beans rinsed and drained
- 1/2 cup cilantro finely chopped
- 1/4 cup Hidden Valley Simply Ranch chili lime dressing Found at Lucky
- Combine pepper, onion, zucchini, tomatoes, corn, black beans and cilantro in a large bowl. Stir to combine the ingredients. Add chili lime dressing and mix.
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