Happy Fourth of July! Celebrate with this menu of multiple course options. Pick your favorites, sit back and watch some fireworks, and ENJOY!

On The Fourth of July Menu:

• Drinks. White Sangria Recipe, Strawberry Mojito, Skinny Blackberry Margarita, Peach Margaritas, Lavender Lemonade
• Appetizers. Guacamole, Ham and Cheese Pinwheels, Mexican Corn Dip, Jalapeno Poppers, Chicken Enchilada Dip
• Mains on the Grill. Chicken Kabobs, Grilled Shrimp, Grilled Chicken Breast with Strawberry Avocado Salad, Smoked Chicken Thighs, Teriyaki Burgers with Grilled Pineapple, Smoked Salmon
• Other Mains. Crockpot Ribs, Slow Cooker Pulled Pork, Honey Garlic Chicken Wings, Blue Cheese Burger, Crockpot Meatballs, Vegan Burger
• Big Salads. Fruit Salad, Black Bean Corn Salad, Italian Pasta Salad, Chicken Pasta Salad, Red White and Blue Quinoa Fruit Salad
• Sides. Healthy Coleslaw, Healthy Potato Salad, Boston Baked Beans, Grilled Corn
• Desserts. Easy Peach Cobbler, Blackberry Pie, Flag Cake, Red White and Blueberry Cheesecake Bars

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Burrata isn’t just a cheese—it’s an experience. This Caprese-inspired Burrata Salad balances its sublime creaminess with peppery arugula, sweet cherry tomatoes, a sunny lemon dressing, and syrupy balsamic glaze—just add some crusty bread on the side!

Why You’ll Love This Tomato Burrata Salad Recipe

• No-Cook Summer Dinner. Like my Italian Chopped Salad and Antipasto Salad, this is a salad you can make into a meal—especially if you pair it with Grilled Flank Steak, Smoked Chicken Breast, or your favorite protein. Best of all, you don’t need to turn on the oven to make it! (Who wants to turn on the oven when it’s 90 degrees out?! Absolutely no one!)
• One Word: Burrata. It’s literally cheese inside of cheese—a shell of mozzarella with cream and cheese curds inside. Needless to say, it’s a lot on its own, but pairing it with light, fresh ingredients balances that buttery richness. (Can’t get enough burrata? Be sure to try my Burrata Pizza too, or swap burrata for mozzarella in my Caprese Pasta Salad!)
• A Versatile Recipe. Like all salads, this burrata salad is fabulously flexible. I share some ideas below, but the bottom line is, there’s a lot of room to make this recipe your own.
• The Quintessential Summer Salad. Seriously, it doesn’t get much better than this. The creamy burrata is balanced by fresh tomatoes, greens, basil, and a citrusy dressing—what more could you ask for? It also transitions from backyard barbecue to potluck picnic or a weeknight dinner on the patio with ease.
• Made in Minutes. This burrata salad comes together quickly, leaving you more time to enjoy the summer fun.

How to Make Burrata Salad

The Ingredients

For the Burrata Salad

• Baby Arugula. The peppery bite of arugula is ideal for pairing with decadent burrata, but you can go with milder spinach if you prefer.
• Cherry Tomatoes. Use all red tomatoes for a traditional look, or multicolored for some pizzazz. You choose!

• Fresh Burrata Cheese. These days, most grocery stores sell burrata. You can usually find it in plastic tubs alongside fresh mozzarella. Burrata can be made with buffalo milk or cow’s milk; use whichever you prefer for this recipe.

• Fresh Basil Leaves. Because basil, tomatoes, and creamy burrata cheese are a trifecta of deliciousness! Save the rest for Basil Pesto.
• Balsamic Glaze. Buy it or make your own. Some aged balsamic vinegars are thick and syrupy without having to cook them down into a glaze first.
• Kosher Salt and Black Pepper. This is also a great opportunity to grab that jar of flaky fleur de sel from your pantry.

For the Dressing

• Extra-Virgin Olive Oil. Use a fancy one of you have it!
• Lemon Juice. Lemon brightens up the flavor of this salad, and the acid also brings balance to the rich burrata.
• Kosher Salt and Black Pepper. Yep, a little more in the dressing.

The Directions

1. Make the Base. Combine the arugula with half of the tomatoes, half of the burrata, and half of the basil in a large bowl.

2. Make the Dressing. Whisk together the dressing ingredients in a small bowl or liquid measuring cup.

3. Dress the Salad. Spoon about 3 tablespoons of dressing over the salad and toss to coat.

4. Top It Off. Add the remaining tomatoes, burrata, and basil to the salad, then drizzle with the balsamic glaze. Serve with additional dressing on the side and ENJOY!

Recipe Variations

• Burrata Salad With Fruit. Swap the tomatoes for sliced peaches, nectarines, plums, or a combination of all three stone fruits. Figs would make a luscious addition, as would blueberries. Keep the basil or try mint leaves instead.
• Burrata Salad With Balsamic Vinaigrette. Instead of the lemon vinaigrette in this recipe, use the dressing from my Balsamic Chicken Salad and skip the balsamic glaze.
• Burrata Panzanella. Add cubes of toasted crusty bread (sourdough or a baguette will work well!) to your salad.
• Burrata Prosciutto Salad. Tear slices of prosciutto over the top. This variation. is extra delicious with peaches.
• Extra-Summery Burrata Salad. Diced cucumbers and fresh corn (or Grilled Corn!) amp up the summery flavors in this burrata salad even more.

Storage Tips

• To Store. Refrigerate leftovers in an airtight container for up to 2 days. (I don’t recommend purposely making this salad in advance to serve later.)
• To Freeze. This is not a recipe that freezes well. Enjoy it fresh!

What to Serve with Burrata Salad

• Cocktails. Burrata salad is best enjoyed al fresco with a glass of Italian Margarita or White Sangria.
• Bread. Visit your favorite bakery and pick up some crusty bread for serving with your burrata salad, or make my No Knead Foccacia if you’re feeling ambitious. Crostini is delicious here too!
• Whole Grains. Make your salad a meal by tossing it with cooked farro or quinoa.
• Chicken. Round out your dinner with a simple chicken recipe like my Grilled Chicken Breast or Air Fryer Chicken Thighs.
• Seafood. Grilled Shrimp and Broiled Salmon are also easy options for pairing with burrata salad.
• Italian Dishes. Serve burrata salad as an appetizer or side with Pesto Pasta or Zucchini Lasagna.

Recommended Tools to Make this Recipe

• Mixing Bowls. These bowls are my favorite because they do double-duty as mixing bowls and serving bowls.
• Non-Slip Cutting Board. A cutting board that actually stays in place!
• Sharp Knife. Dull knives just won’t cut it (pun intended) with tomatoes.

Recipe Tips and Tricks

• Use the Best Ingredients. When a recipe is simple, that’s when ingredients matter most. Pick up a pint of cherry tomatoes from the farmers’ market, use your best bottle of olive oil, and don’t skimp on the balsamic vinegar. You’ll be able to taste the difference here.
• Make Sure Your Burrata Is Fresh. Burrata is a fresh cheese that is best used within 48 hours of purchasing. Keep this in mind when planning your grocery shopping.
• Serve It Right Away. Yes, it will keep in the fridge for a bit, but burrata salad is so much better when served right after assembling. The greens are crisper, the tomatoes haven’t released all their juices into the salad, and everything is just fresher and more delicious.
• Let the Burrata Come to Room Temperature. Related to the previous point, this is a salad that tastes best at room temperature—you can tear the burrata into pieces while chilled (in fact, it’s easier this way), but it should be room temp when you serve it because this allows you to really appreciate its uniquely creamy texture.

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Burrata Salad

This Caprese-inspired burrata salad pairs rich, creamy burrata cheese with peppery arugula, cherry tomatoes, and balsamic glaze. It's divine!

Course Salad

Cuisine Italian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 280kcal

Author Erin Clarke / Well Plated

Ingredients

For the Burrata Salad:

• 5 ounces baby arugula about 5 cups
• 1 pint cherry tomatoes halved (about 2 cups), divided
• 8 ounces burrata cheese torn into rough pieces, divided
• 1/4 cup tightly packed fresh basil leaves chopped or torn into pieces, divided
• 2 tablespoons balsamic glaze store bought or see notes for homemade
• Kosher salt and black pepper

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

• Place the arugula in a large bowl. Add half of the tomatoes, half of the burrata, and half of the basil.
  
• Make the dressing: In a small bowl or liquid measuring cup with a spout, stir together the olive oil, lemon juice, salt, and pepper. Spoon lightly over the top of the salad, then toss to combine—you want everything to have a very light coating; about 3 tablespoons should do it.
  
• Scatter the remaining tomatoes, burrata, and basil over the top. Drizzle with the balsamic glaze. Serve immediately, with additional salt and pepper and dressing taste.
  

Notes

• To make balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
• TO STORE: Refrigerate leftovers in an airtight container for up to 2 days. I don’t recommend purposely making this salad in advance to serve later.
• TO FREEZE: This is not a recipe that freezes well. Enjoy it fresh!

Nutrition

Serving: 1 (of 4) | Calories: 280kcal | Carbohydrates: 10g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Potassium: 403mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1897IU | Vitamin C: 35mg | Calcium: 374mg | Iron: 1mg

Related Recipes

Salads are the ideal summer dinner—light, fresh, and no cooking required! Here are some more of my favorites:

Salads

Red White and Blue Quinoa Fruit Salad

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Mexican

Mexican Street Corn Quinoa Salad

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Cucumber Tomato Avocado Salad

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Transform chicken thighs from an everyday dinner staple to an absolute showstopper with this Smoked Chicken Thighs recipe. Smoky, flavorful, and fall-off-the-bone tender, they taste like a menu item from your favorite hole-in-the-wall BBQ joint!

Why You’ll Love This Smoked Chicken Recipe

• The Dry Spice Rub Brings It. And by it, I mean: allllll the flavor. It’s sweet, smoky, savory, a little bit spicy, and the addition of cloves or cardamom gives it that little je ne sais quoi that will have everyone asking for your recipe.
• Juicy on Juicy. Bone-in, skin-on thighs don’t exactly have a reputation for being dry, but when they’re smoked, they’re supremely tender and juicy beyond your wildest dreams. 
• Smoking Brings Out the Best In Everything. From Smoked Chicken Breast to Smoked Salmon, there’s just something magical about the smoking process. The aroma, the flavor—it’s just objectively true that smoked foods are irresistible.
• It’s Easy. Okay, it’s not as easy as popping a baking dish of chicken into the oven for Baked Chicken Thighs, but as far as smoking recipes go, these smoked chicken thighs are a great place to start. There’s nothing too complicated or fussy here.

How to Smoke Chicken Thighs

The Ingredients

For the Chicken Thighs, Smoking, and Basting

• Bone-In, Skin-On Chicken Thighs. I used 6, but this is a recipe that’s easy to scale up for a crowd. Don’t use boneless skinless chicken thighs—you want bone-in and skin-on for the best flavor.
• Charcoal, Pellets, or Whatever Fuels Your Smoker. We use hardwood lump charcoal.
• Wood Chips or Chunks. I recommend pecan, oak, or apple wood. Cherry wood works too.
• Barbecue Sauce. I like using my Homemade Barbecue Sauce, but your favorite barbecue sauce will work just fine.
• Butter. Combined with the barbecue sauce for basting. Mmmmm.

For the Smoked Chicken Rub

• Brown Sugar. Dark brown sugar has a more assertive molasses flavor, while light brown sugar is more mild. Use either here.
• Kosher Salt. Always my favorite salt for cooking.
• Smoked Paprika. This adds another layer of smoky flavor to our smoked chicken thighs.
• Garlic and Onion Powder. These allow us to get all that savory flavor without having to use actual onions and garlic.
• Chili Powder and Cumin. Both bring some earthiness to our rub.
• Ground Black Pepper. Use freshly cracked peppercorns for the best flavor.
• Ground Cloves or Cardamom. The little somethin’-somethin’ that takes this dry rub to the next level.
• Cayenne Pepper. Adjust the amount as you please.

The Directions

1. Prepare. Set the chicken thighs on a parchment-lined baking sheet and pat them dry.

2. Make the Dry Rub. Whisk together all of the rub ingredients.

3. Season. Coat the chicken in the dry rub and let it sit for 30 minutes.
4. Heat the Smoker. Follow the instructions for your smoker to heat it to 225 degrees F.

5. Smoke the Chicken. Place the chicken thighs in the smoker and smoke until they reach 165 degrees F, or 45 to 75 minutes.

6. Make the BBQ Baste. Warm the barbecue sauce and butter, stirring until the butter melts.

7. Baste. Brush the sauce mixture over the chicken when the internal temperature of the chicken thighs reaches the 150 degree F mark. Keep smoking until the chicken is done.

8. Rest. Remove the chicken from the smoker and tent with aluminum foil for 10 minutes before cutting and serving. ENJOY!

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To Reheat. Loosely cover the chicken thighs with foil and reheat in a 350 degree F oven until warmed through, or warm carefully in the microwave. 
• To Freeze. Store smoked chicken thighs for up to 2 months in the freezer. Wrap them well and place them in an airtight container or freezer bag. Thaw the smoked chicken thighs overnight in the refrigerator before reheating according to the instructions above.

What to Serve with Smoked Chicken Thighs

• Vegetables. Veggies and protein make a complete meal! Try these smoked chicken thighs with Roasted Sweet Potatoes or Air Fryer Zucchini.
• Grains. Healthy whole grain dishes like Butternut Squash Quinoa Salad or Broccoli Rice Casserole are the perfect accompaniment to smoked chicken.
• BBQ Sides. Classic BBQ side dishes like Boston Baked Beans and Instant Pot Mac and Cheese are made for serving with this recipe!
• Potatoes. Try Crock Pot Baked Potatoes with cheese and a sprinkle of minced chives or Oven Roasted Potatoes.
• Grilled Foods. As long as you’re cooking outside anyway, you might as well make some Grilled Corn on the Cob or Grilled Zucchini.

Recommended Tools to Make this Recipe

• Smoker. A charcoal smoker, pellet smoker (pellet grill), or kamado smoker all work here, so choose whichever one appeals to you.
• Brush. For basting the chicken thighs.
• Instant-Read Thermometer. You’ll never suffer through dry, rubbery chicken again once you invest in a good thermometer.

Recipe Tips and Tricks

• Use the Best Wood and Charcoal. For the charcoal, I like hardwood lump charcoal, like FOGO. Use a mild wood or fruit wood, like pecan, oak, or apple for smoked chicken thighs.
• Make Sure the Rub Sticks. Dry the chicken thighs thoroughly before applying the rub. This will help it adhere better so the flavor stays on the chicken, not the smoker!
• Disregard the Time. Instead, rely on your instant-read thermometer. With smoking, it’s virtually impossible to pinpoint the precise time when something will be ready to eat. Only a thermometer can tell you when your food is done. Insert the probe into the thickest part of the chicken thigh and continue to smoke until it reaches 165 degrees F. Don’t watch the clock!
• Don’t Rush It. Although smoking and grilling have a lot in common, smoking is not a quick cooking process like grilling is. You just can’t rush it if you want the best results. (If you’re in a time crunch, make Grilled Chicken Thighs instead!)
• Don’t Cook Lower Than 225 Degrees F. A lower temperature will make the skin rubbery—not the crispy chicken skin you want! (A slightly higher temperature is okay, though.)

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Smoked Chicken Thighs

How to make the best Smoked Chicken Thighs at home! They're juicy, flavorful, and fall-off-the-bone tender. An easy recipe for beginners!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 4 -6 servings

Calories 656kcal

Author Erin Clarke / Well Plated

Ingredients

For the Chicken Thighs, Smoking, and Basting

• 2 1/2 pounds bone-in skin-on chicken thighs about 6
• Charcoal pellets, or whatever fuels your smoker, we use hardwood lump charcoal
• Wood chips or chunks such as pecan, apple, or oak
• 1/3 cup Homemade Barbecue Sauce or your favorite store-bought BBQ sauce
• 2 tablespoons unsalted butter

For the Rub

• 2 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cloves or cardamom
• 1/4 teaspoon cayenne pepper

Instructions

• Remove the chicken thighs from the refrigerator, place on a parchment-lined baking sheet, and pat dry.
  
• In a small bowl, combine the rub ingredients: brown sugar, salt, smoked paprika, garlic powder, onion powder chili powder, cumin, black pepper, cloves, and cayenne.
  
• Rub all over the chicken, working some of the rub underneath the skin. Let sit for 30 minutes at room temperature while you prepare the smoker.
  
• Heat your smoker to 225°F. Prior to lighting, add the wood, mixing it with the charcoal. It’s OK if your smoker gets a bit hotter than 225°F; just note that the chicken will cook more quickly. Do not cook it any lower than 225°F or the skin will be rubbery.
• Add the chicken thighs skin-side up and smoke until they reach 165°F on an instant-read thermometer inserted at the thickest part, 45 minutes to 1 hour 15 minutes depending upon the size of your thighs, your smoker set up, and how much your smoker temperature is fluctuating. Smoke to temperature, not to time on the clock.
  
• While the chicken is smoking, heat together the barbecue sauce and butter, stirring until the butter melts completely. Once the chicken reaches around 150°F (about 40 minutes in), baste the chicken all over with the sauce, then continue smoking until the chicken reaches 165°F.
  
• Remove the chicken from the smoker. Tent with foil and let rest 10 minutes. If you’d like to crisp the skin, place the chicken under the oven broiler for a few minutes just before serving.
  

Notes

• TO STORE: Store leftover smoked chicken thighs in an airtight container in the refrigerator for up to 3 days.
• TO REHEAT: Loosely cover the chicken thighs with foil and reheat in a 350°F oven until warmed through, or warm carefully in the microwave. 
• TO FREEZE: Store smoked chicken thighs for up to 2 months in the freezer. Wrap them well and place them in an airtight container or freezer bag. Thaw the smoked chicken thighs overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1(of 4) | Calories: 656kcal | Carbohydrates: 19g | Protein: 40g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 251mg | Potassium: 642mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1488IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 3mg

Related Recipes

Chicken is one of my mealtime staples. Here are some more healthy chicken dinner ideas to try:

Main Dishes

Smoked Chicken Thighs

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Main Dishes

Burrito Bowl

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Stir Fries

Chicken Stir Fry

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A thick slice of old-fashioned Blackberry Pie is the quintessential summer dessert. Between the sweet seasonal berries and the scoop of ice cream on top (never forget the ice cream!), it’s the perfect treat to cap off a backyard get-together.

Why You’ll Love This Blackberry Pie Recipe

• Blackberry Pie Is a Great Way to Use Blackberries. If you’re lucky enough to be able to pick your own blackberries, you probably also have a whole lot of blackberries to put to use. There’s no better way to do that than baking up a homemade blackberry pie (followed by Blackberry Crisp).
• Frozen Berries Work Too. You don’t even need to thaw them first!
• It’s Simple. In this world of over-the-top desserts with a gazillion ingredients and flavors, isn’t it refreshing to get back to the basics with an old-fashioned blackberry pie recipe?
• No Runny Filling or Soggy Bottoms Here. I add both all-purpose flour and tapioca or cornstarch to thicken the blackberry filling, so it won’t be runny or make your crust soggy.
• It Can Go Tart or Sweet. If you’re picking your own berries, you can adjust the sweetness of the recipe by including some pinkish under-ripe blackberries in the filling to make it more tart. Or, use less sugar. It’s up to you! (Psst, love sweet-tart pies? Try my Rhubarb Pie next!)
• The Crust Is a Tried-and-True Favorite. It’s buttery, it’s flaky, and it’s also made with whole wheat flour. (Look at you, working some nutrition into your dessert!) Readers love this crust in my Strawberry Pie, Crock Pot Chicken Pot Pie, Sweet Potato Pie, and other fruit pies, from apple pie to blueberry pie!

How to Make Blackberry Pie

The Ingredients

• Darn Good Whole Wheat Pie Crust. Or your favorite pie crust, whether it’s store-bought or homemade.

• Fresh or Frozen Blackberries. Store-bought blackberries tend to be a little bit sweeter and juicier than wild blackberries. If you’re using frozen blackberries, don’t thaw them first.
• Granulated Sugar. If your berries taste super sweet, you can use a bit less.
• Cassis Liqueur or Chambord Raspberry Liqueur. An optional add-in to enhance the flavor of the filling.
• Lemon Juice, Orange Juice, or Lime Juice. This brings balance and brightness.
• All-Purpose Flour. Our first thickener.
• Quick-Cooking Tapioca or Cornstarch. Our second thickener. Use an additional teaspoon if your berries are extra plump and juicy.
• Kosher Salt. Another ingredient added to balance the flavor of the blackberry pie.
• Spice. Use ground cinnamon, freshly grated nutmeg, or cardamom.
• Unsalted Butter. Don’t use salted! You’re already adding salt to the filling, so salt in the butter too would be a little much.
• Egg Wash. Beat an egg with a teaspoon of water. This will give you that shiny bakery-style crust.
• Turbinado Sugar. Coarse sugar gives us sparkle and crunch.
• Vanilla Ice Cream. This is optional for serving, but you’re missing out of you skip it. A scoop of vanilla ice cream (preferably the kind flecked with vanilla beans) melting over slice of warm blackberry pie is absolute bliss.

The Directions

1. Make the Pie Crust. TIP: make one disk of dough slightly larger than the other.

2. Roll Out the Dough. Line the pie dish and pop it into the freezer. Roll the top crust or cut it into 1-inch strips for a lattice top and freeze.

3. Mix the Blackberries. Add sugar and the flavor boosters.

4. Whisk the Dry Ingredients. This makes sure the thickeners are evenly distributed.

5. Coat. Pour the dry ingredients into the bowl with the berries and stir until they’re evenly combined.

6. Add the Filling to the Bottom Crust. Don’t forget to dot with butter.

7. Add the Top Crust. Brush the egg wash onto the crust and sprinkle sugar on top.
8. Bake. Place the pie plate on a parchment-lined baking sheet and bake blackberry pie at 425 degrees F for 20 minutes, then 350 degrees F for 40 to 50 minutes.
9. Cool. Let the pie cool for at least 4 hours, then slice, serve, and ENJOY!

Storage Tips

• To Store. Wrap cooled blackberry pie in the pie plate with foil or plastic wrap, or transfer any leftovers to an airtight container. Store in the refrigerator for up to 5 days, or at room temperature for up to 2 days.
• To Freeze. Freeze for up to 2 months in an airtight container or wrapped tightly in the pan. Let the pie thaw in the refrigerator before serving.

What to Serve with Blackberry Pie

• Other Summery Desserts. If you’re making dessert for a party, you might want a few options for your guests to choose from. Serve this blackberry pie alongside other summer favorites like Strawberry Cake or Peach Crisp.
• Classic Warm Weather Recipes. A slice of blackberry pie is the perfect ending to a meal like Grilled Chicken Breast or Zucchini Pasta.
• A Light Cocktail. Enjoy your slice of pie with a glass of White Sangria.

Recommended Tools to Make this Recipe

• Pie Plate. A glass pie dish gives you an inside view (literally) of how the pie is baking so you can achieve that perfect golden brown crust.
• Rolling Pin. You’ll need one to roll out the top and bottom crusts.
• Pie Crust Shield. A pie shield is much easier to use than strips of foil if you need to protect the edges of the crust from over-baking.

Recipe Tips and Tricks

• Watch the Crust. If you notice the edges are browning too quickly, place strips of foil over them or use a pie crust shield, which allows the pie to continue baking while protecting the crust from getting too much heat.
• Use an Egg Wash or Alternative. If you don’t want to use egg wash, you can swap in half-and-half, cream, or milk. You’ll need one of these to keep the coarse sugar from falling off the crust.
• Cut Vents if You’re Not Doing a Lattice Crust. You need someplace for the steam to escape as your pie bakes. Otherwise, all the moisture will stay in the pie, making the crust soggy.
• Be Patient. Blackberry pie really does need at least 4 hours at room temperature to set up. If you cut it too soon, your slices will fall apart!
• Choose Instant Tapioca for a Glossier Finish. Cornstarch is a fabulous thickener too, but it will make the filling cloudy. If that matters to you, go with tapioca. It’s widely available at grocery stores, and online here.

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Blackberry Pie

With a flaky, buttery crust and lots of juicy berries, this blackberry pie recipe is a classic summer dessert. Just add a scoop of ice cream!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Cooling Time 4 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 8 servings

Calories 433kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 double crust Darn Good Whole Wheat Pie Crust or your favorite pie crust
• 6 cups fresh or frozen blackberries about 1 1/2 pounds; if frozen, do not thaw
• 3/4 cup granulated sugar
• 1 tablespoon cassis liqueur or Chambord raspberry liqueur (optional)
• 2 teaspoons lemon juice, orange juice, or lime juice (all are yummy)
• 1/3 cup all-purpose flour
• 2 teaspoons quick-cooking tapioca or cornstarch* plus an additional teaspoon if your berries are super juicy
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon freshly grated nutmeg, or cardamom for something different
• 1 tablespoon unsalted butter cut into small pieces
• 1 large egg beaten with 1 teaspoon water for an egg wash
• 1 tablespoon turbinado sugar or similar coarse sugar
• Vanilla ice cream optional for serving

Instructions

• Prepare the pie crust, divide into two (make one half slightly larger than the other), and chill for 1 hour as directed (or up to 2 days). When ready to bake, place a rack in the center of your oven preheat to 425°F.
• On a moderately floured work surface (I like to use a sheet of parchment paper or wax paper in case I need to pop the dough back into the fridge), roll out the larger portion of dough into a 13-inch circle (if it’s too stiff from being in the fridge, let it rest at room temperature for 2 or so minutes, until you can roll it; it warms up fast). Always roll from the center of the dough outward, rotating the dough on the counter every now and then as you go (this will give you a better, more even circle and also help you gauge when to add more flour to the board if the dough is sticking). Flour the board and your rolling pin as little as is manageable and work fast so the dough stays cold.
  
• Fold the circle over the rolling pin, then use the rolling pin to help you unfurl it gently into a deep 9-inch pie plate. Ease the dough down into the plate without stretching it. If it any point the dough tears, don’t stress. Just pinch it back together and patch as needed. If the dough becomes too warm and hard to work with, stick it in the fridge for a few minutes (this is why the wax/parchment is handy). Place the dough-lined pie plate into the freezer while you carry on.
  
• Roll out the second portion of dough on a sheet of wax or parchment paper as you did the first. if you’d like to make a lattice, cut it into 1-inch strips. Use the sheet to lift it and place it in the fridge while you prepare the filling.
  
• In a large bowl, place the blackberries, sugar, cassis (if using), and lemon juice.
  
• In a small bowl, whisk together the flour, tapioca or cornstarch, salt, and cinnamon. Add it to the blackberry mixture, then with a big spoon, stir until the berries are evenly coated.
  
• Remove the bottom crust from the freezer. Gently add the filling, as well as any juices or dry bits of flour and sugar that have collected in the bowl.
  
• Scatter the butter over the top of the blackberry filling.
• Remove the top crust from the refrigerator. Drape the top crust over the filling (or cut into 1-inch strips and arrange as a lattice). Trim the pie crust to ½-inch overhang all the way around. Tuck the top crust under the bottom crust and flute the edges with your fingers (or keep it easy and just press down around the edges of the crust with the tines of a fork). If not using a lattice, with a sharp knife, cut several vents in the top.
• Use a pastry brush to dust off any excess flour from the crust, then brush the crust all over with the egg wash.
• Place the pie on a parchment-lined baking sheet and sprinkle with the turbinado sugar. Bake on the center rack at 425°F for 20 minutes, then reduce the temperature to 350°F and continue baking until the crust is deep golden and you see bits of filling bubbling out of the vents, about 40 to 50 minutes more (if your berries were frozen, you may need to extend the baking time by 10 minutes or more). If at any point the crust edges start to get too dark, tent them with foil or a pie crust shield. Rotate the pie as needed so the crust browns evenly.
  
• Let the pie cool completely at room temperature (4 hours or more; if you slice it too early, the pie won’t set up properly). Slice and enjoy with ice cream as desired.

Notes

• *Instant tapioca is available at most grocery stores and yields a glossier finish than cornstach, which can make the filling a little cloudy. That said, both make a great-tasting pie!
• If you prefer not to use an egg, you can brush the crust with half-and-half, cream, or milk.
• TO STORE: Wrap cooled blackberry pie in the pie plate with foil or plastic wrap, or transfer any leftovers to an airtight container. Store in the refrigerator for up to 5 days, or at room temperature for up to 2 days.
• TO FREEZE: Freeze for up to 2 months in an airtight container or wrapped tightly in the pan. Let the pie thaw in the refrigerator before serving.

Nutrition

Serving: 1 (of 8) | Calories: 433kcal | Carbohydrates: 62g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 27mg | Potassium: 243mg | Fiber: 7g | Sugar: 26g | Vitamin A: 309IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 2mg

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There’s always room for a sweet treat after dinner—at least when it’s one of these fruit dessert recipes!

Crisps & Cobblers

Easy Peach Cobbler

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Strawberry Cream Cheese Pie

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Cherry Pie Filling

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Succulent, slightly charred Grilled Shrimp are one of the simple pleasures of summer—if you know how to grill them the right way. This recipe will help you achieve grilled shrimp perfection every single time!

Why You’ll Love This Grilled Shrimp Recipe

• Grilled Shrimp Is Fast. Like, lightning fast. So fast that it takes more time to fire up the grill than it does to cook the shrimp. (Might as well make some Grilled Corn or Grilled Broccoli since you took the time to preheat the grill though, right?) 
• It’s Also Easy. Whisk together a homemade Grilled Shrimp Marinade or Shrimp Seasoning, prep the shrimp if needed, and cook it. Your work is done.
• Shrimp Is a Treat. I don’t know about you, but I always feel like shrimp is something special—it’s not a dish I make on a regular basis, so it feels like a treat. While I love Grilled Chicken Breast and Grilled Pork Chops, grilled shrimp just hits different. (When it’s not grilling season, I love my Baked Shrimp Scampi and Air Fryer Shrimp!)
• You Can Scale It Up for a Party. Instead of the standard barbecue fare (looking at you, hot dogs!), impress your guests with a platter of grilled shrimp. Because it cooks so quickly, it’s great for entertaining—and this grilled shrimp recipe pairs well with all kinds of light, summery cocktails like White Sangria.
• It’s Versatile. Make grilled shrimp skewers with your favorite veggies, pile them onto pasta dishes like Garlic Shrimp Pasta, serve them over a bed of Lemon Rice, tuck them into Shrimp Tacos, or dip them in warm garlic butter for a decadent dinner. (Who can resist Garlic Butter Shrimp?!)

How to Make Grilled Shrimp

The Ingredients

• Shrimp. Technically, you can skip the peeling and deveining, but I recommend doing both. Peeling will help the seasoning or marinade soak in better and deveining prevents anyone from getting unpleasant grit in their mouths while eating. (Also, “vein” is a nice way of saying “digestive tract,” which is a nice way of saying, “it’s where the excrement lives.” So let’s get rid of it!)
• Shrimp Marinade or Grilled Shrimp Seasoning. Choose your own adventure! You’ll add lots of flavor to this grilled shrimp recipe with either option.
• Canola Oil. We use canola oil instead of olive oil here because it has a higher smoke point.

The Directions

1. Marinade or Season the Shrimp. For marinade, let sit at least 30 minutes, or up to 4 hours. If seasoning, you can cook the shrimp right away.

2. Grill. Brush the grill or pan with oil, then grill the shrimp on both sides until they’re pink and opaque. Serve immediately and ENJOY!

How Long to Grill Shrimp

Grilled shrimp should take 2 to 3 minutes per side to cook, but this is an estimate—the exact amount of time needed will depend on the size of the shrimp and the precise temperature of your grill. 

Because there can be some variation, instead of watching the clock, it’s important to watch the shrimp.

Shrimp are done cooking when:

• The tails curl slightly (a tight curl means they’re over-cooked!).
• The color goes from translucent gray to opaque pink.

Recipe Variations

• Teriyaki Grilled Shrimp. Use the teriyaki sauce from my Teriyaki Salmon to give your grilled shrimp some Asian-inspired flair. Simply brush the teriyaki sauce onto the shrimp just before grilling, and then again after they’re done cooking.
• Broiled Shrimp. To cook the shrimp in the oven, preheat the broiler. Line a sheet pan with foil and coat with nonstick spray (or use a well-seasoned cast-iron skillet). Broil the shrimp for 2 to 3 minutes, then flip them and broil the other side for 2 to 3 minutes more, or until opaque pink.
• Lemon Pepper Shrimp. Citrus and pepper pair beautifully with seafood—see my Lemon Pepper Salmon for proof! Use a store-bought or homemade lemon pepper seasoning; alternatively, you can use the seasoning or marinade linked in my original grilled shrimp recipe and serve the shrimp with an extra squeeze of lemon juice and freshly cracked pepper. Swap in lime juice or cayenne pepper for a kick.
• Sweet and Smoky Grilled Shrimp. Use my Salmon Seasoning, which has garlic powder, smoked paprika, and brown sugar for a delightful blend of sweet and savory flavors.

Storage Tips

• To Store. Grilled shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To Reheat. Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Transfer the grilled shrimp to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.

What to Serve with Grilled Shrimp

• Vegetables. For a light and healthy summer dinner, pair this grilled shrimp recipe with a simple side dish like Sautéed Broccoli or Roasted Red Potatoes seasoned with flaky sea salt.
• Pasta. Add grilled shrimp to Garlic Pasta with herbs like fresh parsley and a little bit of lemon zest or serve the shrimp atop a bowl of Pesto Pasta.
• Salad. Make a large bowl of Shrimp Pasta Salad or serve grilled shrimp on a bed of Arugula Salad.
• Grains. Grilled shrimp skewers are an excellent accompaniment to cooked farro or quinoa, seasoned with a squeeze of lemon juice.
• Grilled Dishes. Make your whole dinner on the grill! Toss some veggies on the barbecue and make Grilled Asparagus or Grilled Zucchini.

Recommended Tools to Make this Recipe

• Skewers. Use double prong grill skewers or simple wood skewers—just remember to soak them!
• Mixing Bowls. You’ll need these for marinating or seasoning the shrimp.
• Grill Tongs. If you’re putting the shrimp directly on the grill grates, tongs are essential for flipping them!

Recipe Tips and Tricks

• Thaw Frozen Shrimp. It’s absolutely fine to use frozen shrimp in this grilled shrimp recipe—in fact, most fresh shrimp at the grocery store was actually frozen and thawed. Let the shrimp thaw overnight in the refrigerator, or place the frozen shrimp in a bowl of cold water for about 15 minutes, stirring occasionally, until they thaw.
• Soak Your Skewers. If you’re using wooden skewers to grill your shrimp, it’s super important to soak them in water for at least 30 minutes, or up to overnight. This keeps them from igniting when you put them on the grill.
• Don’t Over-Marinate. If you’re using my grilled shrimp marinade, don’t leave the shrimp in it for more than 4 hours. At this point, the acid from the lemon juice will begin to change the texture of the shrimp.
• Flip the Shrimp in the Same Order You Placed Them on the Grill. Yes, this sounds supremely fussy, but seriously: shrimp cooks really fast and an extra minute or two on the grill can be the difference between tender perfection and rubbery disappointment. When it’s time to turn the shrimp and cook the other side, start with the shrimp or skewer you placed on the grill first.
• Use Wild-Caught Shrimp. They’re far more flavorful than the farmed variety!
• Don’t Pile the Cooked Shrimp on a Platter. Just like moody teenagers, grilled shrimp need their space! If you pile them on top of each other, they’ll continue to cook, which can make them rubbery.
• Save the Shells. You can save the shells of shrimp and use them to make seafood stock for clam chowder and other seafood soups and stews.

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Grilled Shrimp

How to make perfect grilled shrimp every time with seasoning or marinade. No muss, no fuss, just an easy, healthy summer dinner ready fast!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4

Calories 96kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound shrimp peeled and deveined use jumbo, 15-18 count shrimp to cook directly on the grill without skewers; if using smaller shrimp, skewer them cook for less time
• 1 batch Shrimp Marinade or Grilled Shrimp Seasoning
• Canola oil for grilling

Instructions

• Marinade the shrimp for 30 minutes (or up to 4 hours); if using the seasoning, you can season and cook right away. If using wood skewers, soak them for at least 30 minutes (smaller shrimp will need skewers; larger shrimp can cook directly on the grates).
  
• Preheat an outdoor grill or indoor grill pan to medium high heat (425°F to 450°F). If using smaller shrimp, thread them on metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.
• Brush the grill or grill pan with canola oil. Grill the shrimp, just until pink and opaque, about 2 to 3 minutes per side, turning once half way through (discard the extra marinade). Serve immediately.
  

Notes

• TO BROIL: To cook the shrimp in the oven, preheat the broiler. Line a sheet pan with foil and coat with nonstick spray. Broil the shrimp for 2 to 3 minutes, then flip them and broil the other side for 2 to 3 minutes more, or until opaque pink.
• TO STORE: Grilled shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• TO REHEAT: Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Transfer the grilled shrimp to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.
• Nutritional information is an estimate and had been calculated without the marinade or seasoning, as the calorie count will vary depending on which option you choose.

Nutrition

Serving: 1 (of 4, without seasoning or marinade) | Calories: 96kcal | Protein: 23g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 183mg | Potassium: 299mg | Calcium: 73mg | Iron: 1mg

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Cajun Shrimp and Grits

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With the bright flavor of lemon, umami soy sauce, and just a little bit of honey for sweetness, this Grilled Shrimp Marinade is your ticket to a flavorful summer dinner!

Why You’ll Love This Grilled Shrimp Marinade Recipe

• You Probably Have Everything You Need to Make It. Okay, maaaaybe you’ll need to buy a lemon and garlic, but everything else in this grilled shrimp marinade is a pantry staple. That’s always a win!
• It Comes Together Lickety-Split. Like my Chicken Marinade and Salmon Marinade, this grilled shrimp marinade recipe simply requires you to give everything a good whisk. That’s it! It’s just a few more minutes than using a store-bought marinade, but the flavor is miles better.
• The Flavors Go With Everything. Which means you can use this grilled shrimp marinade for shrimp skewers, a Tex-Mex dinner like Shrimp Tacos, or serve your grilled shrimp alongside Cauliflower Fried Rice.
• It Gives Shrimp the Oomph It Needs. Shrimp always needs a little somethin’-somethin’ to bring the flavor, whether it’s Grilled Shrimp Seasoning or this marinade. Between the sweet, savory, and citrusy marinade and the light char from the grill, your Grilled Shrimp will be delectable.

How to Make Grilled Shrimp Marinade

The Ingredients

• Garlic. I prefer fresh garlic cloves to garlic powder here because fresh has a little more punch to it.
• Lemon. You’ll need the juice and the zest, so zest the lemon first. 
• Extra-Virgin Olive Oil. A staple in marinades!
• Low-Sodium Soy Sauce. This brings that umami goodness, without all the sodium.
• Honey. We want a little bit of sweetness without making the marinade cloying.
• Dried Thyme. Parsley is often the go-to for shrimp, but don’t sleep on thyme! It’s a fantastic addition to our grilled shrimp marinade.
• Ground Black Pepper. Freshly ground is best; it’s much more pungent.
• Red Pepper Flakes. Use more, use less, or leave them out altogether.
• Shrimp. I highly recommend peeling and deveining the shrimp; peeling helps the marinade soak in better.
• Garnishes. Serve with thinly sliced green onions and lemon wedges.

The Directions

1. Mix the Marinade. Whisk together all the marinade ingredients in a small bowl or liquid measuring cup. 

2. Prep the Shrimp. Rinse the shrimp, pat them dry, then place them in a zip-top bag.

3. Marinade. Pour the marinade into the bag with the shrimp and marinate in the refrigerator for 30 minutes to 4 hours.
4. Drain. Let the shrimp and marinade come to room temperature for 15 minutes, then pour off the marinade and shake off any excess from the shrimp.

5. Grill. Grill the shrimp as desired until it is opaque and pink. Serve with green onions and lemon wedges and ENJOY!

Storage Tips

• To Store. Grilled shrimp is best enjoyed right after it’s cooked, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To Reheat. Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Transfer grilled shrimp to an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat according to the directions above.

What to Serve with Marinated Grilled Shrimp

• Vegetables. Veggie side dishes like Air Fryer Zucchini and Sautéed Broccoli are excellent with grilled shrimp.
• Pasta. The flavors in the grilled shrimp marinade pair well with Garlic Pasta and Pesto Pasta.
• Grains. Plate grilled shrimp with Lemon Rice or Instant Pot Brown Rice.
• Grilled Dishes. As long as you’ve got the grill fired up, you might as well make some Grilled Asparagus or Grilled Corn!

Recommended Tools to Make this Recipe

• Skewers. Either double prong grill skewers or simple wood skewers work for grilling marinated shrimp.
• Measuring Spoons. I love these magnetic spoons because they store so easily!
• Liquid Measuring Cup. Mix the grilled shrimp marinade in a liquid measuring cup so it’s easy to pour into the zip-top bag.

Recipe Tips and Tricks

• Thaw the Shrimp Before Marinating. If you’re using frozen shrimp, let them thaw in the refrigerator overnight before you marinate them. If you’re in a time-crunch, you can place the frozen shrimp in a big bowl of cold water; let them soak for 15 minutes, stirring occasionally, until they thaw.
• Use Skewers for Small Shrimp. Jumbo shrimp can be cooked directly on the grill, but you’ll need skewers for smaller shrimp to keep them from falling through the grates. Be sure to soak wooden skewers for at least 30 minutes!
• Place the Bag of Marinade in a Dish. This will keep the marinade from leaking all over your refrigerator. (Leaks don’t always happen, but when they do, you’ll be glad you took this extra step!)
• Don’t Over-Marinate. After 4 hours, the acid from the lemon juice will begin to make your shrimp tough.

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Grilled Shrimp Marinade

With lemon, soy sauce, and a touch of honey, this grilled shrimp marinade has just the right balance of flavors for a perfect summer dinner!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Marinating Time 30 minutes minutes

Total Time 41 minutes minutes

Servings 4 ser

Calories 474kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 garlic cloves minced or grated about 1 tablespoon
• Zest and juice of 1 small lemon about 3/4 teaspoon zest and 3 tablespoons juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes optional
• 1 pound shrimp peeled and deveined use jumbo, 15-18 count shrimp to cook directly on the grill without skewers; if using smaller shrimp, skewer them cook for less time
• Chopped green onions lemon wedges, for serving

Instructions

• In a small bowl or liquid measuring cup with a spout, whisk together the garlic, lemon zest, lemon juice, oil, soy sauce, honey, thyme, black pepper, and red pepper flakes (if using).
  
• Rinse the shrimp and pat dry. Place in a ziptop bag.
• Pour the marinade over the shrimp, the seal the bag removing any excess air. Gently turn the shrimp to coat. Place the shrimp in a shallow dish to catch any drips and refrigerate for at least 30 minutes or up to 4 hours.
  
• Remove the shrimp from the refrigerator and let stand at room temperature for 15 minutes. Shake off the excess marinade from the shrimp and discard the excess marinade.
• Cook the shrimp as desired: Grill the shrimp over medium-high heat for 2 to 3 minutes per side (see Grilled Shrimp for specific step by steps), cook them under the oven broiler on a foil-lined baking sheet placed about 6 inches from the top for 3 to 5 minutes (rotate the pan as needed so they cook evenly), or sauté them in a skillet. For all methods, cook just until the shrimp is pink and no longer opaque—shrimp cook fast! Transfer to a serving plate. Enjoy hot or at room temperature, with a sprinkle of green onions and lemon wedges for squeezing over the top.
  

Notes

• TO STORE: Grilled shrimp is best enjoyed right after it’s cooked, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• TO REHEAT: Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Transfer grilled shrimp to an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat according to the directions above.

Nutrition

Serving: 1 (of 4, with shrimp and marinade) | Calories: 474kcal | Carbohydrates: 21g | Protein: 94g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.02g | Cholesterol: 730mg | Sodium: 1701mg | Potassium: 1351mg | Fiber: 1g | Sugar: 18g | Vitamin A: 172IU | Vitamin C: 4mg | Calcium: 316mg | Iron: 4mg

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Switch up your summer grilling routine with a flavorful, smoky Grilled Flank Steak. Quick-cooking and tender, marinaded flank steak is easy to cook and will make you feel a little fancy when you serve it for dinner!

Why You’ll Love This Flank Steak Recipe

• It’s an Easy Summer Dinner. Aside from the marinating time, this grilled flank steak requires only 10 minutes of prep and 10 minutes of cooking on a charcoal or gas grill. Simple! (It also leaves you some extra time to make Grilled Broccoli or Grilled Corn on the Cob for your side.)
• Flank Steak Is Super Versatile. Slice it and serve it alongside Instant Pot Brown Rice. Pile it onto tortillas with grilled onions and bell peppers for Steak Fajitas or Flank Steak Tacos, make Steak Sandwiches or Steak Salad—so many options!
• You Can Scale It Up for a Crowd. Instead of the usual grilled fare at your next cookout, impress your guests with beautifully charred and supremely flavorful flank steak. 
• Flank Steak Is a Great Steak for Grilling. Hot take! Yes, it has a reputation for being tough, but flank steak is one of my top choices for grilling because it cooks quickly, but not so quickly that you can’t achieve that perfect medium-rare center. I’ll show you how to make sure it turns out tender and juicy, never tough and dry.
• The Marinade Is *Chef’s Kiss*. Sweet, savory, and punched up with fresh ginger, garlic, and a few carefully chosen spices, my Flank Steak Marinade takes makes this grilled flank steak restaurant quality. Soy sauce helps tenderize the meat, ensuring that it’s juicy when sliced.

How to Make Grilled Flank Steak

The Ingredients

• Flank Steak. Look for a smooth piece of steak with no membrane and a deep red color. Unlike skirt steak, flank steak tends to be a lean cut of beef; if it looks fatty, it hasn’t been butchered properly.
• Flank Steak Marinade. My flank steak marinade recipe has a nice balance of sweet, savory, and bold flavors.

The Directions

1. Prep the Steak. Dry the steak, score it with a knife to help the marinade penetrate, and place it in a zip-top bag.

2. Marinate. Pour the marinade into the bag with the steak and marinate in the refrigerator.

3. Grill. Discard the excess marinade and let the steak come to room temperature. Grill the flank steak over medium-high heat until it reaches 130 degrees F.

4. Rest and Serve. Place the grilled flank steak on a plate, cover it, and let it rest for 10 minutes before slicing it into thin strips across the grain. ENJOY!

Storage Tips

• To Store. Refrigerate leftover grilled flank steak in an airtight container for up to 2 days.
• To Reheat. Reheat leftovers in a 350 degree F oven, or in a skillet. You can also warm up the steak in the microwave, but it’s best avoided if you have other options.
• To Freeze. Freeze leftover steak in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above. I don’t love frozen and thawed cooked steak, but it’s certainly edible!

What to Serve with Grilled Flank Steak

• Veggie Sides. Make some quick Air Fryer Asparagus or Sautéed Mushrooms on the stove to pair with your steak.
• Asian-Inspired Dishes. The flavors in this recipe work well with Asian dishes like Asian Cucumber Salad and Asian Noodle Salad.
• Grilled Sides. As long as you have the grill fired up, use it to make Grilled Asparagus, Grilled Zucchini, or Grilled Eggplant for serving alongside your grilled flank steak!
• Salads. Layer tender slices of steak over Beet Salad or Arugula Salad.
• Potatoes. A classic Baked Potato or Roasted Fingerling Potatoes with a drizzle of olive oil, a squeeze of lemon juice, and some freshly cracked black pepper and flaky sea salt on top make for a classic side dish for steak.

Recommended Tools to Make this Recipe

• Sharp Chef’s Knife. You’ll need a good knife for scoring the steak before grilling and slicing it afterward.
• Instant Read Thermometer. Always an essential for grilling meats, but even more so with a cut like flank steak.
• Grill Tongs. The easiest way to flip the steak to sear both sides.

Recipe Tips and Tricks

• Don’t Over-Marinate. If marinating makes meat tender, you might think an extra-long marinating time will make your flank steak extra tender—but it will actually start breaking down the steak instead, giving it an unpleasant texture. Don’t marinate more than 24 hours.
• Bring the Steak to Room Temperature Before Grilling. Doing so will help it cook evenly.
• Use an Instant-Read Thermometer. This is the very best way to make sure grilled flank steak is tender and not tough. Instead of watching the clock, cook the steak until it reaches 130 degrees F on a meat thermometer.
• Let it Rest. If you cut grilled flank steak right after removing it from the grill, the juices will seep out, leaving you with bland, tough slices of beef. Cover the steak with foil and wait for 10 minutes before slicing.
• Cut Across the Grain. It’s the muscle fibers in flank steak that make it tough; making thin slices across the grain cuts through the fibers, giving you tender pieces of meat.

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Grilled Flank Steak

This easy grilled flank steak is always tender, juicy, and flavorful thanks to a few simple tricks and a zippy Asian-inspired marinade.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 4 -6 servings

Calories 233kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pound flank steak
• 1 batch flank steak marinade

Instructions

• With paper towel, pat the steak dry on both sides. With the tip of a sharp knife, such as a paring knife, lightly score the top of the steak in a diagonal crosshatch pattern. The cuts should be very shallow and placed about 1 1/2 inches apart. Place the steak inside a ziptop bag.
  
• Pour the marinade over the steak. Seal the bag, removing as much air as you can, then turn the steak a few times so it’s nicely coated. Place on a plate or in a shallow dish to catch any drips. Refrigerate for at least 4 hours or up to 24 hours.
  
• When ready to grill, remove the from the refrigerator and let stand at room temperature for 20 minutes.
• Heat a gas or charcoal grill over medium-high heat (425°F to 450°F). Make sure the grates are very clean. Remove the steak from the marinade, shaking off any excess (discard the marinade, it has done its job). Grill the steak until it reaches 130°F on an instant-read thermometer, about 3 to 4 minutes per side depending on its thickness. (This is for medium-rare, which is best for flank steak; if you like your steak more well done, cook it 1 to 2 minutes more, but note this cut of meat will be tough). Transfer to a plate, cover, and let rest for 10 minutes.
  
• Once the steak has rested, use a sharp knife to cut it across the grain into very thin (1/8-inch) slices. Enjoy warm.
  

Notes

• TO STORE: Refrigerate leftover grilled flank steak in an airtight container for up to 2 days.
• TO REHEAT: Reheat leftovers in a 350°F oven, or in a skillet. You can also warm up the steak in the microwave, but it’s best avoided.
• TO FREEZE: Freeze leftover steak in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.
• Nutritional information is an estimate and has been calculated without the marinade to account for the fact that most of it will be discarded after use.

Nutrition

Serving: 1g | Calories: 233kcal | Protein: 36g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 102mg | Potassium: 580mg | Calcium: 36mg | Iron: 3mg

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Grilled Chicken Salad

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Grilled Salmon

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Grilled Cauliflower Steaks

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With a few simple tricks and this savory, smoky Flank Steak Marinade, you can use pantry ingredients to transform a tough cut of beef into something tender, juicy, and flavorful—like magic!

Why You’ll Love This Flank Steak Marinade Recipe

• It’s Not Your Average Steak Marinade. Instead of using the standard Worcestershire sauce, this marinade combines soy sauce with honey for the perfect balance of sweet, savory, and umami flavors. Fresh ginger brings some warmth, while garlic, chili powder, and cumin add big, bold flavors that complement the beefiness of flank steak.
• Your Flank Steak Will Be Tender and Juicy. Flank steak has a reputation for being tough, but marinating it first helps tenderize the meat. While I love my Salmon Marinade and Chicken Marinade, this marinade is developed specifically for flank steak.
• You Can Use It for Grilling or Broiling. During the summer, use this marinade for my smoky Grilled Flank Steak recipe. When it’s not grilling weather, turn on your broiler and cook your steak in the oven. Either way, it tastes outstanding.
• It’s Made With (Mostly) Pantry Ingredients. Other than the ginger and maybe the garlic, you probably have everything you need for this marinade already. Just add flank steak and you’re good to go!
• Marinated Flank Steak Is the Perfect Addition to Your Next Dinner. Use it for Flank Steak Tacos, Steak Fajitas, Steak Sandwiches, Steak Salad, or add it to a bowl of brown rice with stir fried veggies.

How to Make Flank Steak Marinade

The Ingredients

• Flank Steak. Flank steak should be smooth, with a deep red color and no membrane. Unlike skirt steak, flank steak is a lean cut of meat, so there shouldn’t be very much fat on it.
• Low-Sodium Soy Sauce. This brings plenty of savory, umami flavor to the table—without making it too salty.
• Canola Oil. I like using canola oil here because it has a higher smoke point than extra-virgin olive oil.
• Honey. A light-colored honey will sweeten your marinade, while a darker honey will add sweetness and a subtle honey flavor. If you prefer, you can use brown sugar. For more smokiness, use maple syrup.
• Garlic. No list of steak marinade ingredients would be complete without garlic!
• Fresh Ginger. Don’t substitute ground ginger! Fresh ginger has a warmer, punchier flavor that doesn’t compare to the dried stuff. Don’t want to mince it? I get it! Look for it sold in a tube in the refrigerated section or frozen in convenient cubes.
• Chili Powder. Chili powder adds some very mild heat—for a little extra, try adding red pepper flakes or cayenne too.
• Ground Cumin. Cumin is earthy and a little bit citrusy, adding depth to this flank steak marinade.
• Ground Black Pepper. You can add even more if you like your steak peppery.

The Directions

1. Prep the Steak. Pat the steak dry, then score it with a knife and place it in a zip-top bag.

2. Make the Marinade. Whisk together all of the marinade ingredients.

3. Marinate. Add the flank steak marinade to the bag with the steak and marinate in the refrigerator.

4. Cook. Grill the steak over high heat or broil it in the oven until it reaches an internal temperature of 130 degrees F.

5. Rest and Serve. Transfer the grilled flank steak to a plate, cover it with aluminum foil, and let it rest. Thinly slice the steak against the grain, then serve. ENJOY!

Storage Tips

• To Store. Refrigerate leftover flank steak in an airtight container for up to 2 days.
• To Reheat. Reheat leftovers in a 350 degree F oven, or in a skillet on the stove. You can also warm up the steak in the microwave, but the oven or stovetop are preferable.
• To Freeze. Freeze leftover steak in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.

What to Serve with Flank Steak Marinade

• Veggie Sides. Simple side dishes like Sauteed Broccoli and Roasted Mushrooms are an excellent pairing with flank steak.
• Asian-Inspired Dishes. The flavors in this recipe complement the flavors in Asian dishes like Asian Cabbage Salad and Stir Fry Noodles.
• Fries. Elevate the classic steak-and-fries combo by pairing this marinated flank steak with Air Fryer Sweet Potato Fries, Homemade Fries, or Zucchini Fries.
• Salads. Lay slices of juicy steak atop Arugula Salad or Asian Noodle Salad.
• Potatoes. Keep it light with Cauliflower Mashed Potatoes or make a pan of Oven Roasted Potatoes seasoned with rosemary, oregano, smoked paprika, or Parmesan cheese.

Recommended Tools to Make this Recipe

• Sharp Chef’s Knife. A high-quality chef’s knife is a kitchen multitasker every cook needs. 
• Instant Read Thermometer. Using a thermometer to check for doneness ensures that your steak will be tender and juicy every time.
• Measuring Cup. I like to whisk the flank steak marinade in a measuring cup so I can pour it into the zip-top bag without any spills or drips.

Recipe Tips and Tricks

• Score the Meat. Even a full day of marinating will only allow the marinade to soak a few millimeters into the surface of the steak. Scoring it before marinating it will help all those flavors penetrate better.
• Don’t Marinate More Than 24 Hours. The steak will begin to break down after a day of marinating, which isn’t what you want! A minimum of 4 hours and a maximum of 24 hours marinating in this flank steak marinade will yield a tender, juicy flank steak.
• Watch the Temperature, Not the Time. The exact cooking time needed will vary depending on the temperature of your grill or oven and the thickness of the meat. This means the best way to tell if your flank steak is done cooking is by using an instant-read meat thermometer. When it reaches 130 degrees F, the steak is ready.
• Don’t Slice It Right Away. Let the flank steak rest, covered, for 10 minutes before you slice it. This will keep the juices from seeping out and give you tender, flavorful slices of beef.
• Cut Thin Slices Across the Grain. This also helps keep the steak tender, as you’ll be cutting through the tough muscle fibers.

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Flank Steak Marinade

This savory, smoky flank steak marinade is the best! Made with easy ingredients, it transforms a simple cut of beef into juicy, mouth-watering steak!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 4 -6 servings

Calories 233kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pound flank steak
• 1/3 cup low sodium soy sauce
• 1/4 cup canola oil
• 3 tablespoons honey
• 1 tablespoon minced garlic about 3 cloves
• 1 1/2 teaspoons grated fresh ginger about 1 1-inch piece
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

Instructions

• Pat the steak dry. With the tip of a sharp knife such as a paring knife, lightly score the steak in a diagonal crisscross pattern, placing the cuts about 1 or so inches apart—your cuts should be very thin and shallow (this isn’t 100% necessary but does help the marinade penetrate more quickly). Place the steak in a gallon ziptop bag.
  
• In a medium bowl or liquid measuring cup with a spout, whisk together the soy sauce, oil, honey, garlic, ginger, chili powder, cumin, and black pepper. Pour over the steak.
  
• Seal the bag, removing as much air as you can, then turn the steak several times to coat it. Place in a shallow dish to catch any drips. Marinade flank steak in the refrigerator for at least 4 hours or up to 24 hours, turning 2 to 3 times throughout.
  
• To cook, remove the steak from the marinade, shaking off any excess (discard the marinade). Cook to medium rare (130°F). You can grill it over high heat for 3 to 4 4 minutes per side (see Grilled Flank Steak for more detail). Or cook it under the broiler: position the rack about 6 inches away from the broiler. Line a rimmed baking sheet with foil and place it under the broiler for 5 minutes to preheat. Add the flank steak, then return the sheet to the oven. Broil without flipping for 6 to 8 minutes, until the steak reaches 130°F.
  
• Remove the steak to a cutting board and let rest for 10 minutes (do not skip!). Slice VERY thinly (1/8-inch) against the grain. Enjoy warm.
  

Notes

• TO STORE: Refrigerate leftover flank steak in an airtight container for up to 2 days.
• TO REHEAT: Reheat leftovers in a 350 degree F oven, or in a skillet. You can also warm up the steak in the microwave, but the oven or stovetop are preferable.
• TO FREEZE: Freeze leftover steak in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.
• Marinade is from my favorite Flank Steak Marinade
• Nutritional information is an estimate and has been calculated without the marinade to account for the fact that most of it will be discarded after use.

Nutrition

Calories: 233kcal | Protein: 36g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 102mg | Potassium: 580mg | Calcium: 36mg | Iron: 3mg

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