Houston – Summer is made for backyard cookouts, family gatherings, and evenings around the grill. But when you’re feeding a crowd, a little planning can make all the difference.
Chef Joe Steinocher, executive chef of Three Catering—the hospitality arm of the Texas Medical Center—shares his simple grilling tips to create an impressive meal for a group.
1. Build an Entire Meal on the Grill
Use the entire space to prepare each course outdoors. Cooking multiple courses on the same grill saves time and adds a smoky flavor throughout the meal.
2. Keep it simple
Use simple recipes that highlight seasonal ingredients. Chef Joe’s go-to menu includes (recipes below):
3. Make a timeline
One of Chef Joe’s biggest pieces of advice is to give yourself plenty of time. Starting about an hour and a half before serving allows enough time to grill meats, prepare the sides, and let the meat rest before slicing. If dinner gets delayed, the rested proteins can always be quickly warmed before serving—making it easier for hosts to spend time with guests instead of worrying about the food.
With a little planning, fresh seasonal ingredients, and a hot grill, creating a memorable summer meal for family and friends can be both simple and delicious.
Recipes
Coffee-Rubbed Tri-Tip
Tri-Tip
Coffee Rub
Toast the peppercorns, coriander, cumin, fennel, and mustard seeds in a dry skillet until fragrant. Grind the toasted spices and combine them with the remaining coffee rub ingredients.
Coat the tri-tip lightly with oil, then season generously with the coffee rub.
Grill over high heat until a flavorful crust develops on all sides. Move the steak to indirect heat and continue cooking, occasionally basting with the apple cider vinegar mixture, until the internal temperature reaches about 120 degrees for medium-rare before resting.
Charred Scallion Chimichurri
While the steak rests, grill the scallions until well charred. Blend them with the parsley, garlic, oregano, vinegar, olive oil, lemon juice, sugar, salt, and pepper to make the chimichurri.
Slice the tri-tip against the grain and serve with the charred scallion chimichurri.
Grilled Peaches with Vanilla Ice Cream and Brown Butter Almonds
Brush the peaches lightly with olive oil and place cut-side down on a hot grill until charred and softened.
Transfer the peaches to a bowl, sprinkle lightly with sugar, cover, and let them rest so they release their juices and create a natural syrup.
Meanwhile, melt the butter in a saucepan and continue cooking until it turns golden brown and develops a nutty aroma. Stir in the sliced almonds and allow them to toast in the warm butter.
Serve each grilled peach with a scoop of vanilla ice cream. Spoon the peach syrup over the top and finish with the warm brown butter almonds.