Spring dishes require a lighter touch than rich, heavy roasts — especially for serving al fresco. But it doesn’t take a menu full of chicken and shrimp to lighten the load. Check out ideas for the perfect springtime dishes centered around red meat that are filling yet refreshing.
Sandwich Success
Burgers are great but can be considered repetitious by guests. Rise above the competition with meaty, stacked sandwiches topped with vibrant housemade salsa and bright sauces that can help taste buds — and social media feeds — pop!
Use thinly sliced, marinated, and grilled sirloin to pile high atop herb focaccia, slathered with tarragon mayo. Or try charring a variety of peppers, tomatoes, and onions and pulsing with lime juice and spices for a toppable zesty relish. Serve with peppery arugula or seasonal watercress for added crunch.
A hearty beef and pork meatloaf also works for this season when it's — believe it or not — served cold and sliced to load onto fresh bread. For a twist on bánh mì, first brush your loaf with a hoisin/soy sauce mixture before baking. Once cooled, slice and stuff into a crusty baguette. Top with a carrot cabbage slaw dressed with rice vinegar and cilantro. No ketchup is needed here!
Meat, Meet Fruit
With keto and carnivore diets rising in popularity, it's a great idea to have a dish or two that highlights juicy cuts of quality meat paired with complementary sweet fruit. Diners are already familiar with classic meat and fruit pairings — turkey/cranberry, pineapple/pepperoni — so you can take it to the next level and wow them with the perfect patio-pleaser.
Turn the classic Vietnamese beef and papaya salad into a succulent dish by using ripe papaya instead of green. Sear a spicy, lemongrass-seasoned steak and slice after resting. Scoop the seeds out of a halved papaya and toss in the steak along with sautéed onions, tomatoes, and peppers. The combination of heat and sweet will win your guests over.
For a tender lamb shoulder, grill and serve with a simple cherry and red wine reduction. The pop of fresh cherries will balance the pastoral flavor of lamb perfectly. And if you're ever concerned about a dish coming off as too sweet, serve alongside a heap of greens such as mesclun or radicchio to add a bitter, balancing element.
Beyond BBQ
Patio season is definitely a sign to fire up the grill, but it's time to look well beyond conventional, sauce-slathered chicken and ribs. International barbecue has finally piqued the interest of Americans, and as one of the oldest cooking methods in history, there are plenty of global techniques and flavors available to reel in hungry diners looking for something different.
Spring is a perfect time to take a tip from Turkish barbecue. While the focus is on the meat, or kӧfte — minced cumin-seasoned beef or lamb hand-squeezed into long sticks and grilled — the accompanying meze are really the star of the show, providing color to the table and also serving to cool the palate. Plate the seared meat kebabs along with sides of hummus, warm pita, thick cucumber yogurt, a finely-minced relish of red onion, tomato, parsley, and lemon, and plenty of charred serrano peppers and quartered tomatoes. A sprinkle of ground sumac is extra authentic.
Argentinian asado is another BBQ style worth adapting. As the beef-consumption capital of the world, you better believe they do it right. Grass-fed NY strip, ribeye, and skirt steak are prime options for this style, but don't go crazy with the seasoning or sear too quickly over high temps. Argentinians use just a touch of salt to let the flavor of the meat shine, and they prefer a slow burn with low heat.
The final traditional touch is a bold, bright chimichurri sauce. There are many varieties but all center around fresh, green herbs (try not to use dried!) like parsley, cilantro, and oregano; garlic; green chilis; salt; oil and vinegar. Pulse until chopped but not a paste, and drizzle atop the steak for a plate that's perfect for spring.
