Texans know that you don’t let the grill set idle over the winter. And now that outdoor kitchens have become so popular in North Texas there’s no excuse not to whip up great meals for family and guests. You can enjoy being outside, thrill in the convenience of your outdoor kitchen and share fabulous food. Try these Texas Outdoor Kitchen Menu recipes to impress everyone’s taste buds.
Texas Outdoor Kitchen Menu #1
Grilled Flank Steak with Orange Cranberry Sauce
Meat lovers will rejoice in this delicious twist on flank steak. Dad can show off his skills on the grill while mom takes advantage of all the amenities in her new outdoor kitchen to whip up a lip-smackin’ sauce. Probably everyone has cranberries left over from the holidays in their freezer. Here’s a way to put them to good use in a tangy, somewhat sweet compote that’s a terrific complement to grilled meat.
- 1 ½-2 lb. trimmed Flank Steak
- 1 ¼ cup 100% cranberry juice (not a cocktail)
- ½ cup orange juice
- ⅓ cup soy sauce
- ⅓ cup olive oil
- 2 tsp. grated fresh ginger
- 2 Tbsp. fresh thyme leaves (divided)
- Salt and pepper
- Cooking spray
- 1 cup fresh cranberries
- 1 Tbsp. orange zest
- In medium non-reactive bowl, stir together cranberry juice, orange juice, soy sauce, oil, ginger and 1 Tbsp. of thyme leaves.
- Set aside 2/3 cup of this mixture for use later in a sauce.
- Pour remaining marinade in large zip-top bag and add flank steak. Seal bag and place in refrigerator for 2 hours-overnight, flipping bag occasionally.
- Pour off marinade from steak and discard. Pat steak dry with paper towel and season with salt and pepper.
- Add the 2/3 cup of reserved, unused marinade to a small sauce pot along with fresh cranberries and bring to simmer, over medium low. Allow to simmer and reduce until volume of liquid halved and cranberries have “popped,” about 10 minutes. Use spoon to mash down cranberries, sprinkle in orange zest. Keep warm until flank steak is done.
- Spray grates of grill with cooking spray and bring to approximately 400°F. Grill, covered, for approximately 16 to 20 minutes, flipping once. For medium rare, remove at 135°F or for medium, remove at 145°F.
- Allow to rest on platter for 5-10 minutes. Cut against the grain (on “bias” or “perpendicular”) into thin slices.
- Serve with warm cranberry orange sauce.
Texas Outdoor Kitchen Menu #2
Cheesy Beer Burger Texas Style
A grilled burger is an outdoor cooking classic but why settle for same ole, same ole? Everything is bigger and better in Texas and this recipe showcases that lifestyle. Plus it adds some sizzle and spice which Texans are known to love.
Ingredients for burgers
- 2 lbs. ground beef
- Kosher salt
- Freshly ground black pepper
- 2 large red onions, cut in ¾-inch slices
- Olive oil
- 8 pretzel buns
- 8 lettuce leaves
- 8 slices of tomato, sliced ½-inch thick
- ½ cup pickled jalapeños, chopped
Ingredients for Texas Beer Cheese Sauce
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 cup light Texas beer
- ¾ cup half and half
- 3 oz. sharp Cheddar cheese, grated
- 3 oz. Swiss cheese, grated
- Preheat gas or charcoal grill to 400°F. The fire should be quite hot; you should barely be able to hold your hand 3-4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking.
- Combine Ground Beef in a large bowl, mixing lightly but thoroughly. Shape into four ¾-inch thick patties. Season each side with salt and pepper. Make a small indention in the center of the burger with your thumb.
- Place burgers on oiled grates and grill for approximately 4 minutes per side for rare, and another minute per side for each increasing stage of doneness.
- Drizzle each side of onion slices with olive oil. Season with salt and pepper. Grill 5-7 minutes on each side or until onion is tender and has caramelized.
- Place burgers on bottoms of buns. Add grilled onion slice, lettuce and tomato. Drizzle 2 Tbsp. Beer Cheese Sauce on each burger. Evenly top with pickled jalapeno peppers.
Texas Beer Cheese Sauce
- Melt butter in small saucepan over medium heat. Whisk in flour and cook, stirring until the mixture begins to brown, about 2 minutes. Whisk in the beer until smooth. Reduce the heat; cook until the foaming begins to subside and the mixture begins to reduce, about 5 minutes. Whisk in the half and half and continue to cook, stirring occasionally until the sauce thickens, about 10 minutes.
- Remove from heat, stir in cheeses stirring until completely melted. Keep warm until ready to use.
Texas Outdoor Kitchen Menu #3
Pizza! Grilled Texas Style
Pizza is a family favorite and a party staple. Now you can keep the house cool and your outdoor kitchen grill working in new ways. Grilled pizza is the best way to get your crust a crispy brown for a rich flavor. It’s so good you’ll never order take out again. This recipe is for a basic pie but you can use your imagination and your Texan taste buds to jazz it up to your personal taste.
- 1 pound pizza dough
- 1 pound fresh mozzarella
- 3/4 cups pizza sauce
- 4 ounces, weight thinly sliced Pepperoni or Chorizo
- Shredded Parmesan cheese
- Vegetable oil
- Sprinkle the back of a sheet pan with flour. Prepare toppings and pour a some vegetable oil into a small bowl. Have everything organized and ready to take outside.
- Using your hands, press the dough out thin rectangle. Pull the dough up and sprinkle more flour underneath to keep the dough loose.
- Prepare the grill for high direct heat. Using tongs, dip a folded paper towel in vegetable oil and rub on grates. Carefully slide pizza dough onto the grill. Close grill and cook for 2 – 3 minutes. Using tongs, lift dough and check to see if lightly brown.
- Using tongs and a sheet pan, flip the pizza dough, so it’s grilled-side up. Brush pizza crust with olive oil and spread on pizza sauce. Top with mozzarella and pepperoni. Close grill and cook for another 2 – 3 minutes or until the bottom is a crispy brown and cheese melts. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.
- Transfer pizza to a cutting board. Sprinkle with Parmesan cheese. Serve.
Texas Outdoor Kitchen Menu #4
Texas Tea with Some Zing
Working so hard in the kitchen you are going to need something to quench your thirst. Texans love their sweet tea and this recipe cranks that favorite up a notch with a wide assortment of spirits. It’s delightfully refreshing and delivers a kick!
- 1/2 ounce vodka
- 1/2 ounce gin
- 1/2 ounce tequila
- 1/2 ounce light rum
- 1/2 ounce bourbon
- 1/2 ounce fresh lemon juice
- 1/2 ounce triple sec
- 1 teaspoon superfine sugar
- Cold cola
- Lime wheel to garnish
- Place a rocks glass into the freezer for 5 minutes to chill.
- Put the vodka, gin, tequila, rum, bourbon, lemon juice, triple sec, and sugar in a cocktail shaker filled with ice, and then shake the mixture vigorously for 30 seconds to combine.
- Strain the mixture into the prepared glass filled with fresh ice and top with the cold cola.
- Garnish the cocktail with the lime wheel and serve immediately.
Cheers! To the Texas Outdoor Kitchen Menu, good cooking, and to full bodied recipes that will please every Texan’s appetite!