by Pete Geoghegan,
Cargill Meat Solutions
Get ready to grill
MAY HAS ARRIVED, which means it’s officially time to fire up the
barbecue after winter slumber and get ready to grill.
Start off the grilling season right on Mother’s Day and
Memorial Day with these recipes from our latest cookbook,
Cooking in Style The Costco Way, now available online at
costco.com under “Costco Connection Magazine.”
Try a full-bodied red wine, such as an Australian Shiraz, a
Cabernet Sauvignon from Napa Valley or a Spanish Tempranillo, as
a complement to this meal. Many of the ingredients required for
these recipes (including the wine) are available at Costco.
ALL RECIPE PHOTOS BY IRIDIO PHOTOGRAPHY
Grilled Strip Steak Dinner
4 medium russet potatoes 8 bacon slices, fried crisp
2 1/2 tablespoons olive oil or and crumbled
Kirkland Signature™* 4 ounces each zucchini, carrots,
canola oil red peppers and onions, cut
Salt and pepper in bite-size pieces
1 cup balsamic vinegar 8 ounces sour cream
2 medium red onions 3 tablespoons chopped fresh chives
4 12-ounce Choice strip steaks
1 cup shredded cheddar cheese
1. Preheat oven to 350°F.
2. Wash potatoes, pat dry and rub olive oil (about 2 tablespoons)
all over the skin; season to taste with salt. Place in a baking dish
and bake for 45 minutes, or until tender.
3. Place vinegar in a small saucepan and simmer until reduced to
a thick syrupy consistency (like honey).
4. Preheat grill.
5. Cut red onions into 1/4-inch slices and grill over medium heat
until tender. Set aside.
6. Remove steaks from the refrigerator about 20 minutes before
you are ready to cook. When potatoes are done, season steaks
with salt and pepper, and grill until cooked to taste. Let rest for 5
minutes before serving.
7. Slice open potatoes and stuff with cheese and bacon. Place in
the oven until cheese melts.
8. Heat 1/2 tablespoon olive oil in a frying pan over medium heat.
Sauté vegetables until crisp-tender; season to taste with salt
9. Stir red onions into reduced vinegar and heat gently.
10. To serve, spoon red onions over steaks, top potatoes with sour
cream and chives, and accompany with sautéed vegetables.
Makes 4 servings.
* Brands may vary by region; substitute a similar product.
Recipe developed by
3 Sunset* mini cucumbers,
quartered lengthwise and
cut in 3/4-inch chunks
1/2 carton Sunset Splendido*
1/2 each Sunset* yellow and
orange bell peppers,
2 green onions, including
1 inch of the firm greens,
12 kalamata olives, halved
and pitted, plus more
1/2 to 1 15-ounce can
Salt and pepper
1 tablespoon finely chopped
1 tablespoon finely chopped
1 tablespoon chopped
Finely grated peel of 1 lemon
1 tablespoon lemon juice
3 tablespoons olive oil
Crumbled feta cheese
Canned or grilled tuna
1. In a roomy bowl, combine cucumbers, tomatoes, peppers,
green onions and halved olives. Put chickpeas in a small
bowl, cover with cold water and gently swish around with
your fingers to loosen the skins. Pour off the water and any
loosened skins, gently shake dry and add to the salad. Toss
with 3/4 teaspoon salt and plenty of pepper to taste.
2. To prepare the vinaigrette, place herbs, grated lemon peel
and juice, and a few pinches of salt in a bowl. Whisk in olive oil.
3. Pour vinaigrette over the salad and toss gently with a wide
rubber spatula. Taste for salt. Transfer to a serving bowl.
4. Garnish with olives, and unless you’re serving the salad with
a meat, fish or chicken dish, add any of the optional garnishes
to turn the salad into a complete meal. Makes 4 to 6 servings.
Tip: To hold the salad for more than 30 minutes before serving,
toss the cucumbers with 1/2 teaspoon salt and set in a colander
to drain for 30 minutes before adding to the salad. This draws
out their water and keeps them nice and crisp.
*Brands may vary by region; substitute a similar product. CON TINUED ON PAGE 39