Spend this summer grilling with the better choice, Certified Angus Beef®. We carry this high quality meat to bring you the best flavor and tenderness at a valuable price. Aged to perfection with ideal marbling, there’s a cut to please all your friends and family.
Visit the butcher today to learn more about Certified Angus Beef® and why it’s the clear choice for all your summer grilling needs. Keep an eye out for tips and tricks on how to select, prep, cook, and eat the perfect beef all year long.
Spend this summer grilling with the better choice, Certified Angus Beef®. We carry this high quality meat to bring you the best flavor and tenderness at a valuable price. Aged to perfection with ideal marbling, there’s a cut to please all your friends and family.
Visit the butcher today to learn more about Certified Angus Beef® and why it’s the clear choice for all your summer grilling needs. Keep an eye out for tips and tricks on how to select, prep, cook, and eat the perfect beef all year long.
Make these spice-rubbed pork chops with capers for an added kick to your summer grilling recipes. Get pork on sale for your 4th of July festivities! Visit our full Weekly Ad to get all the deals.
Prepare
outdoor grill for direct grilling over medium-high heat. In small bowl, whisk
paprika, granulated garlic, ½ teaspoon salt, oregano and sugar; rub pork chops
with paprika mixture. Brush pork chops with 1½ tablespoons oil. Place pork
chops on hot grill rack; cover and cook 8 minutes or until internal temperature
reaches 145°, turning once.
In
large skillet, heat 1½ tablespoons oil over medium-high heat. Add garlic, onion,
olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove
from heat; stir in pepper, parsley, and remaining ¼ teaspoon salt and ¼ cup
oil. Makes about 1¼ cups. Serve olive mixture over pork chops.
Chef Tip:
Serve pork chops with rice or an ancient grain, such as quinoa,
tossed with chickpeas, lemon juice and garlic.
Stuff your Dad full with this tasty and unique Italian stuffed burger recipe. With ground beef on sale, it’s a win for everyone! Visit our full Weekly Ad to make a shopping list full of savings.
2 tablespoons drained and chopped sun-dried tomatoes with
Italian herbs in oil
¼ cup finely shredded Italian cheese blend
1 tablespoon chopped fresh basil leaves
Burger Ingredients:
1-1/3 pounds ground chuck
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 buns or rolls of choice (onion rolls, kaiser rolls, wheat
kaiser rolls)
Toppings:
Mozzarella cheese slices, marinara sauce, whole basil leaves
and pepperoncini
Instructions:
Prepare Italian Filling: In large nonstick skillet, cook
mushrooms, sausage and tomatoes over medium heat 8 minutes or until sausage is
cooked through, stirring frequently. Remove skillet from heat; drain off fat
and cool slightly. Stir in shredded cheese and basil.
Meanwhile, prepare Burgers: Prepare outdoor grill for direct
grilling over medium heat. Form meat into eight ¼-inch-thick patties; sprinkle
with salt and pepper. Divide filling evenly onto center of 4 patties, spreading
filling to within ½ inch of edges. Top each with remaining 4 patties. Pinch
edges together to seal.
Place burgers on hot grill rack. Cover and cook 15 minutes
or until internal temperature reaches 155º for medium doneness, turning once.
Top patties with cheese slices during last minute of cooking. Serve burgers on
buns with toppings of choice.
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.
Spend this summer grilling with the better choice, Certified Angus Beef®. We carry this high quality meat to bring you the best flavor and tenderness at a valuable price. Aged to perfection with ideal marbling, there’s a cut to please all your friends and family.
Visit the butcher today to learn more about Certified Angus Beef® and why it’s the clear choice for all your summer grilling needs. Keep an eye out for tips and tricks on how to select, prep, cook, and eat the perfect beef all year long.
