Fire up the grill! Make strip steak, green beans and more

Summer is almost over, but this holiday weekend affords meat (and vegetable) lovers yet another opportunity to break out that grill. Here, chef Amanda Freitag makes strip steak with herb butter, green bean and potato alla Genovese, and a cucumber pineapple tequila cooler.

Strip steak with herb butter

Ingredients

    • 4 strip steaks, 10 to 12 ounces
    • 1/4 lb. butter, unsalted, softened
    • 2 shallots, peeled and chopped
    • I bunch parsley leaves, rough chopped
    • 1/2 cup Japanese breadcrumbs
    • 3 heirloom tomatoes
    • 2 tbsp. extra-virgin olive oil
    • Salt and pepper

Preparation

Baking Directions:

Green bean and potato alla Genovese
Servings:

Makes 4 to 6 servings

Ingredients

    • 4 cups basil leaves
    • 1/2 cup almonds
    • 1/2 cup parmesan cheese, grated
    • 4 garlic cloves
    • 1/3 cup extra virgin olive oil
    • 2 pound green beans, blanched
    • 1 pound red potatoes, small (cooked whole)
    • 1 cup chicken or vegetable stock

Preparation

Baking Directions:

Cucumber pineapple tequila cooler
Servings:

Makes 4 servings

Ingredients

    • 1 European cucumber, seedless, peeled
    • 1 cup fresh pineapple cubes
    • 2 limes, peeled
    • 4 ounces silver (blanco) tequila
    • 1 tablespoon agave nectar
    • Pinch of kosher salt
    • 1 1/2 cup ice cubes

Preparation

Baking Directions:

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