Last week I had the chance to join in on a fun webcast to watch Walmart’s Memorial Day BBQ Tips with Chef Eric Lackey.
Walmart has you and your family covered this Memorial Day with everything you need to host the perfect barbecue – including their new USDA Choice steaks!
Customers across the country can now enjoy Walmart’s premium selection and wide assortment of top quality USDA Choice steak, including T-bone, NY Strip, Filet, Rib eye, and Top Sirloin, at a great price.
Walmart selects the best USDA Choice cuts, tender-ages the steak to perfection, and, as we do with all our steaks, makes sure it undergoes rigorous USDA inspections for quality and safety. In fact, only 1 in 5 steaks qualify for Walmart’s USDA Choice Premium Beef label.
Walmart is so confident that you’ll love their top quality USDA Choice steaks that they offer a 100% Money Back Satisfaction Guarantee. If you aren’t fully satisfied, just bring back your receipt for your money back.
For these fun recipes and more information, visit www.walmart.com/steak
Grilled Ribeye with Everglades Rub
- 4 Walmart Choice Premium T- bone Steaks
- 4 ounces roasted garlic paste (roast garlic in oven until golden brown and soft to mash)
- 4 tablespoons Everglades seasoning (Walmart)
- 1 teaspoon coffee, ground
- 1 teaspoon brown sugar
- ¼ teaspoon dry thyme
- ¼ teaspoon ground cumin
- ¼ teaspoon dry mustard
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper
Combine all dry rub ingredients. Set aside.
Rub steak with 1 ounce garlic paste on front and back. To prevent burning, do not get garlic paste on bone.
Divide dry rub seasoning for four steaks and thoroughly rub each steak and place in GLAD® food storage container in refrigerator for 3-4 hours, or longer if you prefer (up to 24 hours).
Preheat the grill using Kingsford® charcoal, until briquettes are consistently ashed over.
Remove steaks from refrigerator.
Put steaks on the grill and leave in one position on direct heat for 4 -5 minutes, rotating to get nice grill marks and even flavor profile. If you follow this timeline, that size steak should be a perfect medium rare.
Coca-Cola Balsamic Marinated Bermuda Onion
- 2 jumbo red Bermuda onions
- 1 12-ounce can of Coca-Cola
- 2-4 cups of hot water
- 1 cup of Balsamic vinegar
Leave ends on onion (can trim) and cut in half. Peel away paper-link skin. Place in food storage container.
Mix Coca-Cola and vinegar. Pour soda-vinegar mixture into food storage container with onion. Add as much hot water as needed to submerge onions. Marinate overnight in the fridge.
Pre-heat the grill using Kingsford charcoal until briquettes are consistently ashed over.
Remove onion from marinade from fridge and grill onion for 20 minutes on medium heat, turning occasionally. Before removing from grill, find hot spot to char onion and caramelize natural sugars for a few minutes to finish.
Grilled Beefsteak Tomato with Himalayan Pink Rock Salt
- 4 large vine ripe tomatoes, preferably large Beefsteak
- 4 ounces of Himalayan Pink Rock Salt or Rock Sea Salt
- 4 ounces of Olive Oil
Trim off top and bottom of tomato to remove core for grilling.
Rub each tomato with 1 ounce of oil and 1 ounce of salt. Let stand in the refrigerator for at least 2 hours.
Pre-heat grill using Kingsford charcoal, until briquettes are consistently ashed over.
Find the hot spot and grill tomato until it starts to blister on top and bottom, about 4 minutes. Move to medium heat and cook until tender to touch (not mushy or collapsing), about 8 minutes.
*I was compensated for my participation in this campaign. All opinions expressed are my own and are not influenced in any way.