Summer is here—there’s no better time to celebrate grilling a delicious Certified Angus Beef steak on the barbecue!
For each purchase of Select 7 steaks of Summer
packages get one entry to win groceries for a year. The promotion runs for
7 weeks with a different type of steak each week:
Week 1- May 29 T-Bone
Week 2 – June 5 New York Strip
Week 3 – June 12 Boneless Ribeye
Week 4 – June 19 Top Sirloin Steak
Week 5- June 26 Bone-In Ribeye
Week 6 -July 3 Petite Sirloin
Week 7- July 10 Tri Tip
Use your rewards phone number during checkout to be entered! Click here for no purchase necessary and see official rules for details.
Release your inner artist with this super unique watercolor technique! A delicious snack and your watercolor palette, the beloved candy Nerds is the base to your craft.
All you need is few basic supplies and you have yourself a fun afternoon full of sweets, pretty pictures and sunshine.
Supplies:
Nerds (preferably the small individual color boxes)
Cups
Paintbrush
Paper
Pour each color of Nerds into a separate cup. Pour water in each cup until Nerds are covered. The more water the more diluted the watercolor will be. Mix water and Nerds so the color candy coating is released into water. Grab a piece of paper and paintbrush and start creating your Nerd masterpiece. Have fun!
We scream for these epic candy and ice cream filled milkshakes and you will too. Sweeten up your summer nights with your own candy and cream concoction.
Ingredients:
4 scoops of your favorite ice cream
1-2 tbs. milk
1 cup melted chocolate
4 tbs. sprinkles
Your favorite candy
Instructions:
Melt chocolate and dip rim of cup into melted chocolate and then sprinkles.
Blend 2 scoops and milk until smooth. Pour into sprinkle-rimmed cup.
Top cup with 2 scoops of ice cream and add your candy favorites. Voila! You have yourself an epic milkshake.
This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.
Ingredients:
4 petite sirloin
steaks (about 6 ounces each)
¾ cup lemon garlic
Greek yogurt dressing
8 (10-inch) wooden
skewers
1 pound red potatoes
3 tablespoons olive
oil
4 refrigerated
hard-cooked eggs, chopped
1 Roma tomato,
chopped
¼ cup quartered
radishes
¼ cup thinly sliced
red onion
1tablespoon chopped
fresh basil
¼ teaspoon kosher
salt
¼ teaspoon ground
black pepper
½ cup loosely packed
baby arugula
1/3 cup crumbled
feta cheese
Instructions:
Place steaks in
large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing
out any excess air; refrigerate at least 1 hour or up to 8 hours.
Soak skewers in
water 30 minutes. Heat large saucepot of salted water to a boil over high heat;
add potatoes and cook 10 minutes; drain and let cool.
Prepare outdoor
grill for direct grilling over medium-high heat. Cut potatoes into quarters;
toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot
grill rack; cover and cook 10 minutes or until potatoes are crisp, turning
once; let cool.
Turn off burners on
1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on
hot grill rack over lit side of grill; cover and cook 6 minutes, turning once.
Transfer steaks to unlit side of grill; cover and cook 4 minutes or until
internal temperature reaches 140° for medium-rare. Transfer steaks to cutting
board; tent with aluminum foil and let stand 5 minutes. (Internal temperature
will rise 5 to 10° upon standing.)
Remove potatoes from
skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt,
pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula
and cheese. Serve steaks with potato salad.
This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.
Ingredients:
4 petite sirloin
steaks (about 6 ounces each)
¾ cup lemon garlic
Greek yogurt dressing
8 (10-inch) wooden
skewers
1 pound red potatoes
3 tablespoons olive
oil
4 refrigerated
hard-cooked eggs, chopped
1 Roma tomato,
chopped
¼ cup quartered
radishes
¼ cup thinly sliced
red onion
1tablespoon chopped
fresh basil
¼ teaspoon kosher
salt
¼ teaspoon ground
black pepper
½ cup loosely packed
baby arugula
1/3 cup crumbled
feta cheese
Instructions:
Place steaks in
large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing
out any excess air; refrigerate at least 1 hour or up to 8 hours.
Soak skewers in
water 30 minutes. Heat large saucepot of salted water to a boil over high heat;
add potatoes and cook 10 minutes; drain and let cool.
Prepare outdoor
grill for direct grilling over medium-high heat. Cut potatoes into quarters;
toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot
grill rack; cover and cook 10 minutes or until potatoes are crisp, turning
once; let cool.
Turn off burners on
1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on
hot grill rack over lit side of grill; cover and cook 6 minutes, turning once.
Transfer steaks to unlit side of grill; cover and cook 4 minutes or until
internal temperature reaches 140° for medium-rare. Transfer steaks to cutting
board; tent with aluminum foil and let stand 5 minutes. (Internal temperature
will rise 5 to 10° upon standing.)
Remove potatoes from
skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt,
pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula
and cheese. Serve steaks with potato salad.
This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.
Ingredients:
4 petite sirloin
steaks (about 6 ounces each)
¾ cup lemon garlic
Greek yogurt dressing
8 (10-inch) wooden
skewers
1 pound red potatoes
3 tablespoons olive
oil
4 refrigerated
hard-cooked eggs, chopped
1 Roma tomato,
chopped
¼ cup quartered
radishes
¼ cup thinly sliced
red onion
1tablespoon chopped
fresh basil
¼ teaspoon kosher
salt
¼ teaspoon ground
black pepper
½ cup loosely packed
baby arugula
1/3 cup crumbled
feta cheese
Instructions:
Place steaks in
large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing
out any excess air; refrigerate at least 1 hour or up to 8 hours.
Soak skewers in
water 30 minutes. Heat large saucepot of salted water to a boil over high heat;
add potatoes and cook 10 minutes; drain and let cool.
Prepare outdoor
grill for direct grilling over medium-high heat. Cut potatoes into quarters;
toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot
grill rack; cover and cook 10 minutes or until potatoes are crisp, turning
once; let cool.
Turn off burners on
1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on
hot grill rack over lit side of grill; cover and cook 6 minutes, turning once.
Transfer steaks to unlit side of grill; cover and cook 4 minutes or until
internal temperature reaches 140° for medium-rare. Transfer steaks to cutting
board; tent with aluminum foil and let stand 5 minutes. (Internal temperature
will rise 5 to 10° upon standing.)
Remove potatoes from
skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt,
pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula
and cheese. Serve steaks with potato salad.
This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.
Ingredients:
4 petite sirloin
steaks (about 6 ounces each)
¾ cup lemon garlic
Greek yogurt dressing
8 (10-inch) wooden
skewers
1 pound red potatoes
3 tablespoons olive
oil
4 refrigerated
hard-cooked eggs, chopped
1 Roma tomato,
chopped
¼ cup quartered
radishes
¼ cup thinly sliced
red onion
1tablespoon chopped
fresh basil
¼ teaspoon kosher
salt
¼ teaspoon ground
black pepper
½ cup loosely packed
baby arugula
1/3 cup crumbled
feta cheese
Instructions:
Place steaks in
large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing
out any excess air; refrigerate at least 1 hour or up to 8 hours.
Soak skewers in
water 30 minutes. Heat large saucepot of salted water to a boil over high heat;
add potatoes and cook 10 minutes; drain and let cool.
Prepare outdoor
grill for direct grilling over medium-high heat. Cut potatoes into quarters;
toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot
grill rack; cover and cook 10 minutes or until potatoes are crisp, turning
once; let cool.
Turn off burners on
1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on
hot grill rack over lit side of grill; cover and cook 6 minutes, turning once.
Transfer steaks to unlit side of grill; cover and cook 4 minutes or until
internal temperature reaches 140° for medium-rare. Transfer steaks to cutting
board; tent with aluminum foil and let stand 5 minutes. (Internal temperature
will rise 5 to 10° upon standing.)
Remove potatoes from
skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt,
pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula
and cheese. Serve steaks with potato salad.
This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.
Ingredients:
4 petite sirloin
steaks (about 6 ounces each)
¾ cup lemon garlic
Greek yogurt dressing
8 (10-inch) wooden
skewers
1 pound red potatoes
3 tablespoons olive
oil
4 refrigerated
hard-cooked eggs, chopped
1 Roma tomato,
chopped
¼ cup quartered
radishes
¼ cup thinly sliced
red onion
1tablespoon chopped
fresh basil
¼ teaspoon kosher
salt
¼ teaspoon ground
black pepper
½ cup loosely packed
baby arugula
1/3 cup crumbled
feta cheese
Instructions:
Place steaks in
large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing
out any excess air; refrigerate at least 1 hour or up to 8 hours.
Soak skewers in
water 30 minutes. Heat large saucepot of salted water to a boil over high heat;
add potatoes and cook 10 minutes; drain and let cool.
Prepare outdoor
grill for direct grilling over medium-high heat. Cut potatoes into quarters;
toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot
grill rack; cover and cook 10 minutes or until potatoes are crisp, turning
once; let cool.
Turn off burners on
1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on
hot grill rack over lit side of grill; cover and cook 6 minutes, turning once.
Transfer steaks to unlit side of grill; cover and cook 4 minutes or until
internal temperature reaches 140° for medium-rare. Transfer steaks to cutting
board; tent with aluminum foil and let stand 5 minutes. (Internal temperature
will rise 5 to 10° upon standing.)
Remove potatoes from
skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt,
pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula
and cheese. Serve steaks with potato salad.
We scream for these epic candy and ice cream filled milkshakes and you will too. Sweeten up your summer nights with your own candy and cream concoction.
Ingredients:
4 scoops of your favorite ice cream
1-2 tbs. milk
1 cup melted chocolate
4 tbs. sprinkles
Your favorite candy
Instructions:
Melt chocolate and dip rim of cup into melted chocolate and then sprinkles.
Blend 2 scoops and milk until smooth. Pour into sprinkle-rimmed cup.
Top cup with 2 scoops of ice cream and add your candy favorites. Voila! You have yourself an epic milkshake.
