Grilled Steak & Chicken

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce for bulk cooking. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Halve the tomatoes. Peel 2 cloves of garlic; roughly chop. Quarter the zucchini lengthwise. Peel the onion; cut into 1/2-inch-thick rounds. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Peel the shallot; halve lengthwise.

Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Transfer to a large bowl. Add the pesto; season with salt and pepper. Toss to thoroughly coat. Taste, then season with salt and pepper if desired.

Pat the chicken dry with paper towels. Drizzle 2 chicken breasts with olive oil and season on both sides with salt, pepper, and the oregano. Drizzle the remaining chicken breasts with olive oil and season on both sides with salt, pepper, and enough of the barbecue spice blend to coat. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Pat the steaks dry with paper towels. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Turn to coat. Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks. Slice crosswise against the grain. 

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

Place a large piece of foil on a work surface. Place the green beans, halved tomatoes, and chopped garlic on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Add 2 tablespoons of water. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 6 to 8 minutes, or until the green beans are tender. Remove from the grill and carefully open the foil packet; transfer to a large bowl.

Place the quartered zucchini, onion rounds, halved bell peppers, and halved shallot in a large bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Grill the seasoned zucchini and onion 3 to 5 minutes per side, or until charred and softened. Grill the seasoned bell peppers and shallot, turning occasionally, 5 to 7 minutes, or until charred and softened. Transfer to a cutting board.

Medium dice the grilled zucchini. Roughly chop the grilled onion.Roughly chop the grilled shallot. Thinly slice the grilled bell peppers. Transfer the diced zucchini and chopped onion to the bowl of grilled green beans and tomatoes. Season with salt and pepper; stir to combine. Transfer the sliced bell peppers and chopped shallot to bowl of dressed potatoes. Drizzle with olive oil and season with salt and pepper; stir to combine.

Combine the balsamic vinegar, mustard, honey (kneading the packet before opening), and 1 tablespoon of olive oil; season with salt and pepper.

Combine the salsa verde and sour cream; season with salt and pepper.

Combine the red wine vinegar, cheese (crumbling before adding), 1 tablespoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Combine the barbecue sauce and mayonnaise; taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potato salad

• 1 sliced steak

Transfer the honey mustard sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced steak

Transfer the creamy salsa verde to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potato salad

• 1 sliced oregano chicken breast

Transfer the marinated feta to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced barbecue-spiced chicken breast

Transfer the creamy BBQ sauce to 2 small containers.

Wash and dry half the arugula. Top the arugula with the finished steak and potato salad. Garnish each serving with the honey mustard sauce and almonds.

Roughly chop the roasted red peppers. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde, chopped red peppers, and crispy onions.

Wash and dry the remaining arugula. Roughly chop the pistachios. Top the arugula with the finished chicken and potato salad. Garnish each serving with the marinated feta and chopped pistachios.

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy BBQ sauce and sweety drop peppers.