Summer means long days, outdoor gatherings, bountiful produce, and (our personal favorite) BBQ. With the season just around the corner, here are 11 of our favorite grilling recipes, from drinks to dinner, as inspiration (or motivation) for the summertime meals to come.
These recipes feature the two stars of what we're dubbing "Carbon Steel Summer"—the Carbon Steel Griddle and Grill Frying Pan. The flat top surface of our Griddle is perfect for grilling up burgers and hot dogs, giving a solid sear all the way around, while our Grill Frying Pan allows for even charring on vegetables, fruit, and even wings with its perforated bottom. Let's get into the recipes to demonstrate just how useful these 2 pans are for warm weather, high-heat cooking.
- Smash Burger
- Grilled Cod with Achiote Marinade and Charred Scallion Vinaigrette
- Grilled Quail with Okra and Radish Salad
- Grilled Chicken Wings with Texas BBQ Rub and Scallion-Ranch Dressing
- Blackened Red Snapper with Dirty Rice
- Grilled Pizza
- Grilled Oyster Mushrooms with Chimichurri
- Spanish-Style Grilled Shrimp with Garlic Butter
- Grilled Beet Salad
- Grilled Watermelon Margarita
- Grilled Zucchini and Peppers with Feta and Sumac
- Ready to Cook?
Smash Burger
You've now met your go-to recipe for crispy, juicy smash burgers. Developed by our Culinary Creative Director Rhoda Boone, these burgers turn out every bit as delicious as those made at your favorite burger joint. When smashed on the surface of our Carbon Steel Griddle using our Stainless Steel Grill Press, you achieve quick-cooking patties with crispy, lacy edges—perfect for stacking between slices of cheese (our preference is American, but follow your heart).
Slather them with secret sauce, serve them atop fluffy potato rolls with all your favorite burger fixings, and await the compliments to come.
Grilled Cod with Achiote Marinade and Charred Scallion Vinaigrette
The beauty of our Griddle is that it can just as easily go from diner to fine dining. Chef Rick Lopez of La Condesa demonstrates this by grilling up an impressive dish that pairs rich black cod with a cooling avocado purée and a charred scallion vinaigrette. The bright orange color, courtesy of achiote paste, makes for an impressive presentation for an upscale dinner party, despite coming together in under an hour.
Grilled Quail with Okra and Radish Salad
If you ever find yourself getting tired of the same poultry, switch it up with a bird you may never have thought to grill before. Texas Chef Andy Knudson uses local quail, which has a more gamey flavor that compliments the sauce vierge-inspired salad.
Using the Carbon Steel Grill Frying Pan here is an essential for imparting flame-kissed flavor onto the radishes, okra, and quail—62 perforations on the bottom allows for the grill to work its magic, without the risk of losing ingredients to between grill grates. Plus, grilling okra helps to remove some of its sliminess—good news for the textural eaters out there.
Grilled Chicken Wings with Texas BBQ Rub and Scallion-Ranch Dressing
Another Rhoda Boone original, these wings are great for feeding a crowd. In order to achieve the right contrast of crispy skin and tender meat, they’re dry brined with a sweet and spicy rub that features baking soda. Thanks to the perforations in our Grill Frying Pan, the fat renders out and drains away, leaving wings that are crispy, golden brown, and—most importantly not swimming in grease.
Blackened Red Snapper with Dirty Rice
Chef Amanda Turner of Austin's Olamaie puts her spin on a Southern favorite with snapper coated in homemade blackening spice. The smoked paprika-heavy blend gets even more smoky flavor from the grill, and when it hits the heat of the Griddle, it blackens, forming a spicy, flavorful crust around the fish. Serve alongside the optional (but highly, highly encouraged) bacon and sausage-studded dirty rice for the full Southern effect.
Grilled Pizza
While grilling might not be the first thing that comes to mind when cooking pizza, we promise that this method turns out a crispy, chewy crust and perfectly melty cheese that rivals what you can get from your pizza oven. Using our favorite pizza dough recipe from Intero’s Chef Ian Thurwatcher, along with his marinara sauce, we learned that the trick to successful grilled pizzas is the Carbon Steel Pizza Steel, which prevents ingredients from falling into the grill as well as provides a level surface to build your ideal pie.
This version utilizes mushrooms, onions, and pepperoni, but feel free to use whatever ingredients you like and have handy. If using pepperoni, we recommend grating it as a fun way to infuse the whole pie with the spicy sausage flavor—to make grating easier, chill the pepperoni in your fridge or freezer ahead of time.
Grilled Oyster Mushrooms with Chimichurri
If you’re serving an omnivorous crowd and need a meatless main, look no further. Austin-based Chef Rick Lopez returns with an equally flavorful dish using whole oyster mushrooms and garnished with a bright and spicy chimichurri. Similar to cuts of meat, when the mushrooms hit the ripping hot surface of the Grill Frying Pan, they crisp on the outside while staying juicy and tender on the inside (pro tip: preheat the Grill Frying Pan so the mushrooms start cooking the second they hit the surface).
Even if you’re a die hard carnivore and are convinced you’re not a mushroom fan, we can’t recommend this preparation enough—it may just change your mind.
Spanish-Style Grilled Shrimp with Garlic Butter
Inspired by two classic Spanish tapas dishes—Gambas al Ajillo (Garlic Shrimp) and Gambas a la Plancha (Grilled Shrimp)—this recipe from our own Rhoda Boone is easy enough for a weeknight, but tasty enough to taste anything but.
Using our Griddle like a plancha, or "cooking plate," unlocks the classic flavor of grilled seafood, while a dash of hot smoked Spanish paprika (or pimentón) adds a delightful extra kick. Serve with sliced sourdough to soak up all the leftover garlic butter, and enjoy your new favorite weeknight grill meal.
Grilled Beet Salad
Why should salads miss out on any of the flame-kissed fun? Chef Amanda Turner returns to prove once and for all that salads aren’t boring with this beautiful mixture of raw and cooked flavors. Beets are roasted, then tossed in the Grill Frying Pan for color and flavor, before being served over an arugula salad. This dish also makes use of sweet summer berries, which play up the sweet earthy flavor of the beets.
Grilled Watermelon Margarita
We're still waiting for this to take off as the official drink of the summer, as Jenn Le of La Condesa has given this margarita all the components of the ideal summer cocktail. Charring the watermelon in the Grill Frying Pan imparts a slightly smoky flavor to the otherwise sweet fruit (that goes beautifully with aged tequila reposado) while two types of fresh citrus juice add a refreshing brightness. Serve in a Tajín-rimmed glass for a salty-spicy finish of this easy sipper.
Grilled Zucchini and Peppers with Feta and Sumac
This colorful medley of grilled vegetables pairs well along any other dish on this list as a part of a big, grilled spread. Zucchini, onions, and bell peppers in the Grill Frying Pan achieve that coveted char without getting lost to the flames, while salty feta and citrusy sumac help turn this warm salad into a stealth hit at your next gathering.
Ready to Cook?
- Carbon Steel Griddle
- Griddle
- $169
If you're as fired up about summer cooking as we are, we hope this list gave you the inspiration you needed for the inaugural meal off the grill. Whether you make one recipe from this list or all of them, all you need for ultimate grilling success is the high-heat capabilities of Carbon Steel.
From the Carbon Steel Griddle to the Grill Pan to the classic Frying Pan, these pans can handle up to 1200F and are able to be used on the stove, in the oven, or over open flame—wherever you cook this summer, bring Carbon Steel along for the ride.
