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Fresh steak, green peppers, and onions on the grill, perfect for an easy weekday fajita dinner.
The SassyBarn Summertime Recipes
July 24, 2020
Lifestyle and home blogger, Ashlee Keene of The Sassy Barn.
Guest blogger, Ashlee Keene of The Sassy Barn, is back this week to share one of her favorite grilled summer dinners! Ashlee is a home and lifestyle influencer who is well known for her DIY home tricks, delicious recipes and farmhouse chic style. Let’s take a look at tonight’s dinner menu that will for sure be a crowd-pleaser!
Lifestyle and home blogger, Ashlee Keene of The Sassy Barn.
Guest blogger, Ashlee Keene of The Sassy Barn, is back this week to share one of her favorite grilled summer dinners! Ashlee is a home and lifestyle influencer who is well known for her DIY home tricks, delicious recipes and farmhouse chic style. Let’s take a look at tonight’s dinner menu that will for sure be a crowd-pleaser!

I’m always down for fajitas and tacos any day of the week, add in summertime heat and a grill and I’m definitely there! Fajitas are one of my favorites to make whether it’s on the grill or in the oven and makes for an easy weeknight meal!

Summer Menu:

  • Grilled Fajitas
  • Grilled Vegetable Pasta Salad
  • Southwest Chipotle Dressing
  • Strawberry Basil Lemonade Spritzer

Let’s get started!

Grilled steak fajitas with fresh-cut vegetables with flour tortillas.
Grilled steak fajitas with fresh-cut vegetables with flour tortillas.
Flour tortillas toasting on a grill.
Flour tortillas toasting on a grill.

Grilled Fajitas

Grilled Fajitas

Taco Tuesday is the best! Instead of tacos tonight we’re making fajitas. One sheet pan fajitas to be exact! Easy prep time and easy cleanup! That’s a win-win for me!

You do not have to use steak, you can use chicken, shrimp, or just a pile of veggies!

Ingredients:

  • 1lb steak (your choice of cut) or chicken, cut into strips
  • 1 red bell pepper, sliced
  • 1/2 yellow onion, sliced
  • 1 tsp each garlic powder, chili powder, and cilantro
  • Tbsp olive oil

Directions:

Heat up the grill to medium heat. Slice up your meat and veggies and place on a sheet pan.

Drizzle olive oil on meat and veggies, then evenly distribute seasonings on either a pan or grill basket (I like this one!) Mix with tongs.

Place on the grill and grill for 12 minutes or until meat is done to your preference.

Serve with flour tortillas and your favorite toppings. See my Chipotle Dressing recipe for a spicy sauce.

Orzo pasta salad with freshly grilled zucchini, corn, red bell pepper, and squash with crumbled feta cheese tossed in a light olive oil dressing.
Orzo pasta salad with freshly grilled zucchini, corn, red bell pepper, and squash with crumbled feta cheese tossed in a light olive oil dressing.

Grilled Vegetable Pasta Salad

Grilled Vegetable Pasta Salad

Ingredients:

  • 1 lemon, juiced
  • 1 tablespoon extra virgin olive oil, plus extra for grill
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste
  • 2 cup cooked orzo pasta
  • 1/2 of a red bell pepper
  • 1 small yellow squash, sliced longways
  • 1 small zucchini, sliced longways
  • 1/2 of a small red onion
  • 1 corn on the cob
  • 1/2 cup crumbled feta cheese
  • handful fresh parsley, optional for garnish

Directions:

First, bring a large pot of water to a boil. In a serving bowl, add the lemon juice, 1 tablespoon of the olive oil, salt, and pepper. Whisk to combine. Set aside. When the orzo is boiling, add a handful of salt to the pasta. Cook the orzo according to the package directions. Drain and add to the bowl.

Meanwhile, chop the veggies into large chunks for the grill: slice the pepper in quarters, slice the squashes in half lengthwise, and slice the onion into 2 or 3 slabs.

Preheat the grill on high heat. Drizzle olive oil in the pan, then add the veggies. Cook for 5 minutes, check for grill marks and flip, and then cook on the second side until more grill marks form. Remove the veggies from the grill, and let cool slightly.

Chop up the grilled veggies into bite-size pieces, and add to the serving bowl. Toss everything together very well, and then garnish with chopped fresh parsley. Serve warm or at room temperature.

Grilled fajita topped with spicy southwest chipotle dressing for an added kick.
Grilled fajita topped with spicy southwest chipotle dressing for an added kick.

Southwest Chipotle Dressing

Southwest Chipotle Dressing

Ingredients:

  • 1/2 C sour cream
  • 1/2 C mayo
  • 1/2 cup (lightly packed) cilantro
  • 1 chipotle chili pepper in adobo sauce + 1 teaspoon adobo sauce (or to taste)
  • Juice from 1/2 lime
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt & pepper to taste

Directions:

In a food processor or blender, place all dressing ingredients and blend until smooth.

Refreshing strawberry basil lemonade spritzer in a classic mason jar.
Refreshing strawberry basil lemonade spritzer in a classic mason jar.
Freshly cut basil and bright juicy strawberries in a lemonade spritzer.
Freshly cut basil and bright juicy strawberries in a lemonade spritzer.

Strawberry Basil Lemonade Spritzer

Strawberry Basil Lemonade Spritzer

Ingredients:

  • 1/4 cup Basil leaves
  • 1 cup sugar
  • 1 cup water
  • 4 sliced strawberries
  • 1 can lemonade concentrate
  • 1 can lemon seltzer
  • 4 1/2 cups water

Directions:

Begin by making simple syrup: In a saucepan combine sugar, water, basil leaves and 2 sliced strawberries. Lightly mash the strawberries to break some of them up. Let the mixture lightly simmer, then take off heat and cool.

In a pitcher, add in the lemonade concentrate, water, seltzer, and cooled simple syrup (with the strawberries and basil in it!)

Give it a good stir, serve over ice!

I hope you enjoy making these summertime favorites!

Follow Ashlee at @thesassybarn on Instagram or read her blog for inspirational home décor and lifestyle content. All Photos Courtesy Of: Ashlee Keene