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Welcome to Foodie Friday! Backyard BBQ

• 8 oz. sour cream• 1/4 cut of Lemon Dill

marinade

• Mix both ingredients.• Chill for one hour. • Serve with your favorite chips or

veggies.

• ½ cup Pacific Coast Selections Cracked Pepper Marinade

• 4 (1-inch thick) Master Cut New York Strip Steaks

• 3 bell peppers, diced (green, orange, red)

• 2 garlic cloves, crushed or minced• 1 cup Sunny Select Frozen Corn,

thawed• 2 tbsp each Pacific Coast

Selections Cracked Pepper Marinade and chopped fresh cilantro and red onion

• ½ cup Pacific Coast Selections Cracked Pepper Marinade

• 6 Master Cut Beef Boneless Sirloin Steaks

• Spicy Roadhouse Herb Butter• ½ cup Sunnyside Farms

Unsalted Butter, softened• 2 garlic cloves, minced• 1 tbsp each Pacific Coast

Selections Cracked Pepper Marinade AND Sriracha sauce

• Add marinade and steaks to zip-top plastic bag; seal bag. Refrigerate 1-4 hours.

• In medium bowl add bell peppers, garlic, corn, marinade, cilantro, and red onion.

• Mix well; cover and refrigerate until ready to serve.

• Prepare outdoor grill for direct grilling over medium-high heat.

• Remove steaks from marinade; discard marinade. Place steaks on hot grill rack and cook 10-12 minutes or until internal temperature reaches 140°F for medium-rare, turning once.

• Remove steaks from grill and let stand 5 minutes. Serve steaks topped with pepper relish.

• Place steaks and marinade in zip-top plastic bags. Seal bags; refrigerate 1-4 hours.

• In medium bowl, with mixer at high speed, beat butter 1-2 minutes or until light and fluffy.

• Add remaining ingredients and beat on low speed until well combined. Refrigerate until ready to serve.

• Prepare outdoor grill for direct grilling over medium-high heat. Remove steaks and discard marinade.

• Place steaks on hot grill rack. Cook 12-16 minutes or until internal temperature reaches 145° for medium-rare, turning once.

• Serve steaks with herb butter and grilled vegetables. Serves 6

Did you know that marinated steaks are safer to eat than non-marinated steaks because it reduces the amount of carcinogens from cooking at high temperatures.

Grilled New York Strip Steaks with Pepper Relish

Grilled Sirloin Steak with Spicy Roadhouse Herb Butter• 4 garlic cloves, chopped

• ¼ cup Pacific Coast Selections Lemon Dill Marinade• 2 lbs. boneless, skinless chicken breasts, cut into

1-inch cubes• 2 red bell peppers, cut into 1- inch chunks• 8 (10-inch) metal skewers • Lemon wedges, optional

• Place chicken in large zip-top plastic bag; add garlic and marinade into bag. Seal bag, refrigerate 1 hour or up to 4 hours.

• Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Thread chicken and peppers onto skewers.

• Place kabobs on a hot grill rack and cook 12-15 minutes or until chicken loses its pink color throughout and reaches an internal temperature of 165°F, turning skewers every 3-4 minutes.

• Serve with prepared quinoa or rice and additional lemon-dill marinade (from bottle) as dipping sauce. Serves 4

Lemon-Garlic Chicken KabobsCreamy Dill Dipping Sauce

A backyard barbecue is as American as apple pie and one of our favorite pastimes. Did you know that it originated in the Caribbean? Spanish explorers adopted it there and brought it to the new world. Thank you, explorers!

Barbecuing has become a favorite way to bring friends and family together to celebrate Father’s Day, Labor Day, birthdays and the summer in general. It’s even turned into a competitive sport with cash prizes running as high as $110,000 in one competition! 80% of U.S. households own a grill or smoker and 63% of the U.S. population grill MONTHLY! That’s probably why May is National Barbecue Month. Can you think of a better way to kick off the summer than with a Barbecue?

Our Brand IngredientsYou know our private label brands are good for your wallet. Did you also know we stand behind our promise of excellence by putting our name on only the highest quality of ingredients? Try our tasty items and also save some dough for you and your family!

Sriracha: The mix of hot, sweet, sour and salty chilies from Eastern Thailand give this sauce an unrivaled flavor profile.

Mayonnaise: A juxtaposition of smoky and tang, makes this a thick and creamy accessory to any hors d’oeuvre or entrée creation.

Marinade: Add a little sweetness to your main course with Save Mart’s exclusive Pacific Coast Selections Lemon Dill Marinade. The creamy lemon marinade is balanced with a generous serving of dill, garlic and onion providing a blend of noticeable sweetness.

Butter: Sunnyside Farms Butter is an essential ingredient or spread that adds a rich natural flavor to any food.