Chef Zack Sklar, owner of Birmingham's Social Kitchen and Grill, shares 4th of July meal on the grill recipes

Birmingham's Social Kitchen and Bar chef creates meal on the grill

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DETROIT - Chef Zack Sklar of Birmingham's Social Kitchen and Bar shares some ideas for a meal cooked entirely on the grill.

The menu includes:

Flank Steak with Chimichurri Sauce

Grilled Caesar Salad

Banana S'more


Flank Steak

4 tablespoons cumin

2 tablespoons Dijon mustard

2 tablespoons toasted garlic

2 tablespoons olive oil

3 Tablespoons lime juice

Cut Flank Steak in quarters and pound thinly then marinade for one day.

Sear Flank Steak on both sides. Also salt, pepper and olive oil green onions and char on the grill until wilted.  Wrap the flank steak around the green onions and serve the Chimichurri Sauce over the top.

Chimichurri Sauce

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Grilled Caesar Salad

2 garlic cloves

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

3/4 cup, plus 3 tablespoons olive oil

1/2 cup freshly grated Parmesan, plus shaved Parmesan for serving

3 heads romaine hearts, sliced lengthwise in 1/2

salt and freshly ground black pepper


Preheat grill to medium heat

In a blender, combine the garlic, lemon juice and Dijon mustard.  Drizzle in 3/4 cup olive oil to emulsify.  Add the Parmesan and pulse.

Gently toss the hearts of romaine in olive oil and season with salt and pepper.  Grill for two minutes, until grill marks appear and the romaine becomes wilted.

Remove the lettuce to a cutting board and  cut into 2-inch wide strips.  Place in a bowl and drizzle with the dressing.  Toss to coat and serve warm. Garnish with the shaved Parmesan.

Banana S'more

Take any chocolate chip cookie, place a slice of banana and one large marshmallow inside and wrap in foil and throw the pouch on the grill until melted.

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