Top 10 Recipes to Try This June (Perfect for a Juneteenth Cookout)

Share This

Top 10 Recipes to Try This June – June has arrived and that means it’s grilling season! We’ve gathered a fantastic assortment of grilled steak and chicken recipes for you to explore, as well as whole branzino and taco recipes that are ideal for this time of year. But let’s not forget about the sweet stuff. With fruit season in full swing, it’s the perfect time to bake a pie or two. Our old-fashioned blueberry pie and tres leches cakes are bound to be a hit. Keep reading to discover our top 30 finger-licking recipes to enjoy this month.

1. Yogurt-Marinated Grilled Chicken

This yogurt marinade for grilled chicken is a game-changer: It delivers tasty, juicy meat and can be easily prepared the night before without compromising on quality.

2. Balsamic Marinated Flank Steak

Hailing from the cow’s abdominal muscles, this long, flat cut is lean and slightly chewy, often used interchangeably with skirt steak. The balsamic vinegar in the marinade not only adds a rich flavor but also tenderizes the meat by breaking down muscle fibers. Simply blend it with garlic, rosemary, oregano, and a hint of mustard for a quick and flavorful mix.

3. Grilled Veggie Flatbread with Smoky Almond Muhammara

Get ready to impress your friends with this delightful vegetarian flatbread! Topped with a medley of veggies like zucchini, red onion, and baby bell peppers, it also features a homemade Smoked Almond Muhammara and a lovely touch of fresh herbs. Not only will it be a showstopper at your next cookout, but it also comes with convenient make-ahead options and clever shortcuts. Feel free to prepare the Smoked Almond Muhammara up to three days ahead and keep it chilled in the fridge. To save some time, you can also opt for two cups of jarred roasted peppers instead of grilling them, along with about 1/4 cup of liquid from the jar. And if you’re working with a smaller grill, simply cut the flatbread in half or use lavash as a substitute.

4. Pörkölt-Inspired Grilled Chicken Thighs with Stone Fruit, Fennel, and Paprika Salad

Sarah Copeland’s mouthwatering summertime dish features grilled chicken thighs accompanied by a refreshing salad of stone fruit, fennel, and paprika. The marinade and dressing both showcase the captivating flavor of paprika, making this meal an absolute must-try!

5. Grilled Leg of Lamb with Garlic and Rosemary

Discover Chef Cal Peternell’s delightful technique for grilling lamb leg, which guarantees tender and delicious bites in just 20 minutes after marinating. You’ll be amazed at the simplicity and flavor of this dish!

6. Smoke-Grilled Tri-Tips with Jeow Som Dipping Sauce

2020 F&W Best New Chef Donny Sirisavath brings you an incredible recipe that combines both his Laotian heritage and Texas roots. Reminiscent of family gatherings where his parents grilled brisket over hardwood coals, this dish features thick and juicy tri-tip steaks. Sear them on the hot grill zone before slowly smoke-grilling them to a perfect medium rare. After a brief resting period, slice them thinly against the grain and serve with Sirisavath’s tantalizing Jeow Som—a spicy, fish sauce-infused dipping sauce. The secret to tender tri-tip steaks? A quick dip in beer, followed by a marinade packed with garlic, lemongrass, cilantro, and fish sauce for an explosion of taste. Sirisavath recommends using oak or mesquite wood at the center of the grill, alongside the lit coals, for a wonderfully smoky and aromatic experience.

7. Slow-Roasted Salmon with Walnut-Olive Vinaigrette

Imagine a roasted salmon that’s incredibly tender, basted with smoked paprika and lemon, and then topped with a bold vinaigrette! That’s exactly what this delightful dish offers. The walnut-olive vinaigrette, packed with chopped olives, toasted walnuts, and fresh parsley, adds a briny, buttery crunch that really brings this salmon to life.

8. Delectable Grilled Mushrooms with Smoked Crème Fraîche

Did you know that wood can be as essential as fat or salt when cooking? As wood burns, it releases chemical compounds that infuse your food with mouthwatering flavors and aromas. This amazing dish, inspired by Swedish mushroom forager and chef Elle Nikishkova, features oyster and chanterelle mushrooms grilled with applewood and juniper for added layers of flavor. To achieve the perfect caramelization, season the mushrooms with salt and pepper and let them rest in the refrigerator for a while before grilling. As for the crème fraîche, simply place a juniper branch or juniper berries directly onto the coals for a smoky touch.

9. Grilled Mahi-Mahi with Lemongrass-Lime Aïoli

Indulge in the delightful combination of sweet and mild grilled mahi-mahi, perfectly complemented by zesty lemongrass and lime aïoli. This creamy sauce takes mere seconds to whip up using an immersion blender, giving it a velvety texture that’s less prone to breaking. Enjoy this rich and tangy twist on a classic summer dish!

10. Grilled Swordfish with Carrot-and-Walnut Salsa

Savor the flavors of robust grilled swordfish steaks marinated in a savory kombu blend, and experience the perfect balance with a nutty, mildly spicy gremolata-inspired salsa featuring roasted walnuts and Calabrian chiles.

Print Friendly, PDF & Email

Share This

You May Also Like

Avatar photo

About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

Leave a Reply

Your email address will not be published. Required fields are marked *