This weekend thousands of families around the country will be gathering around the grill to celebrate being an American. For some, firing up the grill to create the perfect meal is a piece of cake – but not everyone is a Grill Master. Longhorn Steakhouse understands this grilling dilemma and wants to help you Be a Grill Hero.
Longhorn Steakhouse launched a “Grill Out Planner” on its ExpertGriller.com website that allows users to find chef-inspired recipes and create personalized shopping list with all of your grocery purchase needs. All you have to do is select the recipe you’d like to make, select how many servings/guests, and the planner will show you exactly what you need to buy on your next grocery trip.
In addition to the “Grill Out Planner,” LongHorn Steakhouse’s “Grill Us Hotline” will be live from noon to 5 p.m. ET via 1-855-LHGRILL. Grill Masters will be on-hand to answer all of your grilling questions during this time. You can also text the Hotline 24/7 through Labor Day Weekend by texting GRILL to 55702.
If you are looking for the perfect side dish to put with all of your grilled favorites, try Longhorn Steakhouse Grilled Potato Salad. Yes grilled. Because everything tastes better when it is grilled! It is super easy and super delicious!
- 9 small to medium red potatoes , scrubbed
- 1 tablespoon of olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- BACON VINAIGRETTE
- ½ cup mayonnaise
- ½ cup olive oil
- 3 Tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 2 teaspoon chopped parley
- 2 tablespoons bacon fat
- Salt and fresh ground pepper to taste
- ¼ cup blue cheese
- 2 tablespoons sliced green onion
- 3 strips chopped bacon
POTATOES - Clean and oil your grill grates, heat to 500 degrees F.
Add potatoes to a large pot of salted water and bring to a boil.
Boil potatoes for 12-15 minutes or until cooked through.
Drain potatoes and allow water to fully evaporate from the skin. Once the potatoes are cool enough to handle, slightly press down on the potato to pop them open and create a flat surface to grill.
Gently drizzle both sides of the potatoes with olive oil, and season with salt and pepper.
Place potatoes on the preheated grill to get desired grill marks on both sides of the potatoes.
Remove from the grill and shingle on a serving platter.
BACON DRESSING - Cook bacon strips until crispy. Remove bacon from pan and save the bacon fat.
In a large mason jar or container with a tight fitting lid, combine all the ingredients for the dressing and shake until well combined.
Pour dressing over shingled potatoes and garnish with chopped bacon, blue cheese crumbles and sliced green onions.