If you have never grilled your entire meal, now is the time to start. This is a fancy BBQ dinner sure to amaze your loved one. Choose your own cut of meat, grill and served with Guinness Blonde Lager for the win.
One thing I am SURE thankful for are the rainy days. I am really trying not to be selfish about it but seeing that this is my first time being pregnant during the summer, I can only share how insufferable it is to be pregnant with the intense heat of summer. Even though we have had our share of nice days, I feel like I can still call it a summer since we have been using our grill very often to prepare our dinners. Let’s just say, it is my way to get my husband to cook.
I recently was given a challenge by Guinness to create a BBQ dinner that would pair well with their newest beer called the Guinness® Blonde™ American Lager. According to them:
Guinness Master Brewers in Dublin have collaborated with brewing experts in the U.S. at the famous Latrobe Brewery in Pennsylvania to create a one-of-a kind taste in American Lagers. Guinness Blonde is the first fusion beer in the new Guinness Discovery Series combining the best European brewing techniques with the finest American hops to create a complex, flavorful lager with a floral, hoppy aroma.
My husband knows I love my hops but I was never that girl. Since moving from Michigan to Pennsylvania I have grown to enjoy more lagers and IPAs that have more hops which only meant that my husband and I no longer had the same tastes in beer. Either way, he did agree that he liked the Guinness® Blonde™ and did not think it AS hoppy. He does like regular Guinness so it is good to know he gives this newer beer a thumbs up.
So what does it taste like? It is a crisp, light, but flavorful beer characteristic of the 1930’s American Pale Lager style with just a little more hoppy and citrus characteristics and a unique biscuit malt taste that begs to be experienced. All this flavor at just 149 calories per 12 fl. oz. bottle! I could not be any happier to enjoy such a beer and well, it paired well with our amazing dinner.
We ordered some delicious ribeye steaks from Omaha Steaks and my husband grilled one of them medium well and another well done with just salt and pepper. Meanwhile, I prepared some Cheddar and Chive Biscuits and assembled the Grilled Corn and Broccoli Salad that made for a simple yet elegant BBQ dinner for two. The grill flavor really combined well with the citrus and and biscuit malt taste enhancing every bite of steak, salad, and biscuit. It really was out of this world.
While a good steak is great with wine, grilled steaks with grilled vegetables and a delicious southern-style biscuit really just calls for a good Guinness® Blonde™. We enjoyed our dinner on Fourth of July and it definitely made sparks fly!
Have you tried it yet? Do you like hoppy beer?
This pairs well with the Guinness Blonde Lager and was created specifically with this lager in mind.
Ingredients
- 2 Omaha Steak RIbeye Steaks
- salt and pepper
- 1/2 cup lump crab (optional)
- 1 garlic cloves
- 3 Tbsp butter
- 1 Tbsp parsley, chopped
- 2 ears of corns
- 2 cups broccoli florets
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 2 Tablespoons honey balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold buttermilk
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 5 Tablespoons vegetable shortening
- 3/4 cup cheddar cheese, shredded
- 1/4 cup chives, chopped
Instructions
- Preheat oven to 450-degrees Fahrenheit and line baking sheet with parchment paper.
- In a medium bowl, mix the flour, baking soda, baking powder, and salt.
- Add the shortening and using a pastry cutter, mix until there is a coarse mixture like wet sand.
- Add the shredded cheese and chives.
- Lastly, add the buttermilk and mix quickly until the dough comes together.
- Make a ball of the dough, cover with plastic wrap, and refrigerate for 20 minutes while the corn is cooking.
- Now take the dough and roll it into about 1/2-inch thickness.
- Use a round cookie cutter about 1 1/2 to 2 inches in diameter to cut the biscuits.
- Place the biscuits on an ungreased cookie sheet and bake them for 12 minutes.
- Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.
- Remove the husks and slice the corn kernels from cob with a sharp knife placing kernels in a medium glass bowl.
- Place broccoli in a large bowl.
- Toss with 1 Tablespoon olive oil, salt and pepper.
- Lightly coat the grill rack.
- Prepare grill for indirect heat using a drip pan.
- Place broccoli over drip pan and grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender.
- Remove from heat and add to the glass bowl with corn.
- Add diced onions and red bell pepper to salad and add the balsamic vinegar and seasonings.
- Although it is optional, it is amazing on the steak. You can purchase it at your local market.
- 1/2 cup of lump crab, shredded or chopped, slightly.
- Melt butter in skillet, adding the minced garlic and parsley.
- Add the crab into the herb butter and mix well.
- Rub each steak with salt and pepper. Grill over medium-high heat for about 4 minutes per side for medium-rare or about 5 minutes per side for medium.
- Serve each steak on a plate, dividing the lump crab on top of each steak.
- Serve with the Grilled Corn and Broccoli Salad (serves 4) and a Cheddar and Chive Biscuit.
