Get Creative on the Grill

Get Creative on the Grill

When we think of summer grilling, what comes to mind is usually hot dogs, hamburgers, and steak. While we love all of those dishes, we also like to switch it up here and there. The grill is far more versatile than it appears. Switch up your usual grill recipes, with some new, creative recipes that will expand your vision of what a grill can do. 

For starters (literally and figuratively), we love this recipe for Smoky Eggplant Dip by Kamal Mouzawak. This recipe is quick, healthy, and effortlessly delicious. The only cooking takes place on the grill. After grilling the eggplants and removing their skin, the rest of the recipe happens in the blender. We like serving this dip with a side of pita chips, sliced crunchy baguette, or crudités. 


  • 2 medium globe eggplants (about 1¾ lb. total)
  • ⅓ cup tahini
  • ¼ cup fresh lemon juice
  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Pomegranate seeds and black sesame seeds (for serving)

A delicious protein-packed entree that we will certainly be making this summer is this Super-Citrusy Carne Asada by Shilpa Uskokovic. While steak can often be rich and decadent, this recipe feels surprisingly light, given the delicious dressing that goes on top of the steak. Made with cilantro, garlic, fresh lime juice, EVOO, apple cider vinegar, and salt, this dressing packs a delicious punch. We like serving this citrusy grilled flank steak with corn or flour tortillas, fresh salsas and guacamole. 


  • 2 lb. skirt or flank steak
  • 2 Tbsp. plus ¼ tsp. Diamond Crystal or 1 Tbsp. plus ¾ tsp. Morton kosher salt
  • 2 Tbsp. light or dark brown sugar
  • 2 tsp. chipotle chile powder
  • 2 tsp. freshly ground pepper
  • 2 tsp. garlic powder
  • 2 tsp. ground cumin
  • 3 Tbsp. vegetable oil, plus more for grill
  • 2 garlic cloves, finely chopped
  • ¼ cup finely chopped cilantro
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. apple cider vinegar
  • Flaky sea salt

For those of you that do not eat red meat, or simply want to switch it up, we also love cooking seafood on the grill. This recipe for Grilled Scallops With Nori, Ginger, and Lime by Andy Baraghani will certainly be a crowd-pleaser. While scallops may seem a bit scary to cook, due to the fact that they cook quickly, this detailed recipe makes them far less intimidating. To pair with the scallops, we recommend making an Asian slaw, rice, and grilled veggies. (P.S. if you do not have a spice mill, you can use a food processor to grind the nori). 


  • ⅓ cup mayonnaise
  • 2 tsp. fresh lime juice
  • Kosher salt
  • 1 toasted nori sheet
  • 1 tsp. ground coriander
  • ½ tsp. ground ginger
  • 2 Tbsp. vegetable oil, plus more for grill
  • 12 large dry sea scallops, side muscles removed, patted dry
  • ½ lime
  • 3 scallions, dark green parts only, very thinly sliced
  • 1 tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)

Remember: To make these delicious grill recipes, you need the right tools. For these dishes, we recommend using our Carbon 6, 4-Piece Grill Set. Containing a spatula, tongs, a carving fork, and a basting brush, this set is perfect for making each of the recipes featured above. 

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