Filed In: Girls That Grill

Jamaican Jerk Seasoning

Jerk is a style of cooking where meat is either dry rubbed or wet marinated in a very hot spice mixture! Typically, jerk seasonings call for some sort of sugar or sweetener but, to make it Whole30 and Paleo friendly I’ve nixed the sugar and come up with a spicy hot concoction that can be used in so many fun ways! If you are spicy food lover like me, follow along as I make some fun recipes using this one spice blend and let’s get those lips burning! Stay tuned!

Jamaican Jerk Seasoning
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 tsp. cayenne pepper
  2. 2 tsp. dried parsley
  3. 2 tsp. onion powder
  4. 2 tsp. garlic powder
  5. 2 tsp. dried thyme
  6. 1 tsp. course black pepper
  7. 2 tsp. kosher salt
  8. 1/4 tsp. ground cinnamon
  9. 1 tsp. ground ginger root
  10. 1 tsp. ground allspice
  11. 1/2 tsp. ground cloves
Instructions
  1. Combine all spices in a bowl. Toss to combine. Use however you please!
The Defined Dish http://www.thedefineddish.com/

Brazilian Steak Marinade

Chimichurri sauce just never gets old to my husband and I. We make it regularly and have found so many fun ways to enjoy it! Our most favorite way is this Grilled Rack of Lamb with Mint Chimichurri recipe. I also love to make these Greek Lamb Meatballs and dunk them in mint chimichurri. If you aren’t into the mint chimichurri (but I highly urge you to try it even if you don’t think you will like it) then try this more traditional chimichurri sauce recipe of mine. Either way, you can’t go wrong.

Argentinians are known for their delicious steak marinade, grilling, and chimichurri sauce. This is a marinade we have come up with to mimic their delicious steaks and we could drink it. 

For a Gameday friendly version of this, slice it thin and serve it in tortillas with the mint chimichurri. It’s to die for!

Brazilian Steak Marinade
Serves 6
A delicious steak marinade that goes perfectly with any chimichurri sauce!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 4 lbs. Flank, skirt or flap meat
  2. kosher salt
  3. black pepper
  4. 2 tsp. cumin
  5. 1 tsp. dried oregano
  6. juice of 1 lemon
  7. juice of 1 lime
  8. 1/2 cup olive oil
Instructions
  1. Season steak all over generously with kosher salt and black pepper. Then the cumin and the oregano.
  2. Pour olive oil over and toss until it is evenly coated.
  3. Squeeze lemon and lime juice over, toss again.
  4. Cover, and refrigerate for at least 2 hours--but preferably all day or even overnight!
  5. Grill until cooked to your liking, let rest for 10 minutes. Slice thinly and drizzle with Mint Chimichurri (or any chimichurri sauce). Enjoy!
The Defined Dish http://www.thedefineddish.com/

Mint Chimichurri

Have you ever made a chimichurri sauce? It’s an Argentinean sauce or condiment, similar to pesto, that south americans use to marinade or serve over steak. It also goes great on fish, chicken, or even pasta! Traditional chimichurri sauces have parsley, cilantro, and oregano, like this one here. I’ve changed things up a bit and used mint in place of the cilantro and I absolutely love it so much I could drink it every morning for breakfast….okay, that is al little too far but seriously? This sauce is straight #crack.

Try this sauce as soon as possible. Serve it over grilled rack of lamb,  greek lamb meatballs, a lamb burger, over chicken, a white flakey fish, or even some brown rice pasta with seared shrimp! The possibilities are really endless!

Mint Chimichurri
Yields 1
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup coarsley chopped mint leaves
  2. 1 cup coarsley chopped parsley
  3. 2 cloves of garlic, chopped
  4. 1/4 tsp. crushed red pepper
  5. 1/4 cup red wine vinegar
  6. 1/2 cup olive oil
  7. pinch of salt
  8. pinch of pepper
Instructions
  1. Combine all of the ingredients in a food processor or blendor, except for the olive oil, and pulse until finely chopped.
  2. With the food processor running, slowly drizzle in the olive oil until well combined.
  3. Serve and enjoy!
Notes
  1. This sauce is best served immediately; however, you can store it in the fridge for up to 3 days. I always take it out of the fridge (as the olive oil will separate and harden) and let it get to room temp before serving.
The Defined Dish http://www.thedefineddish.com/

Lemon-Basil Aioli

Who reading this is straight up sick of a boring old Grilled Chicken Salad? Have no fear, this lemon-basil aioli is here to vamp up your boring grilled chicken salad and so much more! Top off your bunless burger with this. Dip your roasted sweet potato fries in it. I also love dipping super crispy roasted brussels sprouts in it or even steamed artichokes. Regardless of what your using it for, this aioli is sure to make your meal a better one. Not to mention, it only takes 10 quick minutes to whip up! Enjoy!

Lemon-Basil Aioli
Serves 6
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
For the Aioli
  1. 1 egg
  2. 1 cup safflower seed oil
  3. juice of 1 lemon
  4. zest of 1/2 lemon
  5. 4 cloves garlic, minced
  6. 1 heaping tbsp. loosely chopped fresh basil
Instructions
  1. Fill a small cup or bowl with hot water (just as hot as your tap water can get). Place egg (uncracked) in the bowl for 3 minutes so that it will get to room temp.
  2. In a food processor or blender, crack the egg. add 1/4 cup of safflower seed oil. pulse until blended.
  3. Now, turn your food processor on and while it is running, slowly drizzle the remaining 3/4 cup of safflower seed oil, like pour as slowly as you possibly can. This will take about 2-3 minutes to drizzle it all in.
  4. Now it should look like a mayo base. Add in the remaining ingredients (lemon zest, lemon juice, basil, garlic, salt and pepper). Blend until everything is well blended.
  5. Serve and enjoy!
Notes
  1. I served mine with a bed of arugula, some grilled chicken, with sliced red onions and cherry tomatoes.
  2. This is also great addition to burgers (or bunless burgers).
  3. I also love to dip super crispy roasted brussels sprouts in it or steamed artichokes!
The Defined Dish http://www.thedefineddish.com/

Roasted Hatch Chile Aioli

Jazz up your street corn this labor day by brushing this roasted hatch chile aioli on top! Just grill your corn, brush the aioli on top, sprinkle with cotija cheese and freshly chopped cilantro, and serve with wedge of lime! So good and very festive! 

Side note: if you Whole30, corn is not allowed. You can serve this with roasted sweet potato fries instead! Yum!

IMG_9971

Roasted Hatch Chile Aioli
Serves 4
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Ingredients
  1. 1 egg, (must be at room temperature)
  2. 1 cup safflower seed oil
  3. kosher salt, to taste
  4. 2 roasted mild hatch green chiles
  5. 1/4 tsp. cumin
  6. 2 tbsp. fresh squeezed lime juice
  7. dash of cayenne (optional, only use if your hatch chiles aren't spicy enough for you!)
Instructions
  1. If your egg is not at room temperture, place it in a cup of very warm water for at least 3 minutes. When it is at room temperature, crack into a food processor with 1/4 cup of the safflower seed oil. Blend until well combined.
  2. Now, with the food processor "on", VERY slowly pour the remaining 3/4 cup of safflower seed oil into the processor, when you are finished, you should have a mayo-like product. Set aside for a second while you prepare your hatch chiles.
  3. Peel the skin off of the roasted hatch chile, remove the stem and gently remove the seeds from inside the chile. Dice it up and add it into the food processor with the cumin, lime juice and kosher salt, to taste.
  4. Pulse the food processor until everything is blended, but you can still see a little bit of chunks of the green chiles. Taste, add a little cayenne if you think it needs it.
  5. Place in a container and store in fridge for at least 30 minutes to allow the flavors to mend, check the expiration date on your eggs, your aioli will keep until that date!
Notes
  1. Brush onto grilled corn, sprinkle with cotija cheese and fresh chopped cilantro, and serve with a wedge of lime for a festive take on street corn!
The Defined Dish http://www.thedefineddish.com/