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Lemon dill yogurt sauce

Ingredients:

  • 1 cup plain full-fat yogurt
  • 1 tablespoon fresh dill, minced
  • 1 large garlic clove, minced
  • 2 teaspoons olive oil
  • 1 teaspoon red wine vinegar
  • Juice and zest of a lemon
  • Salt and black pepper to taste

Directions:

  • Combine all ingredients in a small bowl and stir until smooth. Chill until ready to use.

Wedge salad

Ingredients:

  • 1 head iceberg lettuce
  • ½ cup yogurt lemon dill (recipe above)
  • 2 tablespoons mint leaves
  • 2 tablespoons cilantro leaves

Directions:

  • Cut the lettuce into wedges. Top each wedge with a couple tablespoons of yogurt sauce and sprinkle with herbs.

Crispy Smashed Potatoes

Ingredients:

  • 2 pounds red-skin potatoes
  • ½ cup olive oil
  • 3 cloves garlic, minced
  • Kosher salt and pepper to taste
  • Dill for garnish

Directions:

  • Preheat oven to 425. Heat baking sheet in the oven for at least 10 minutes.
  • Add potatoes to a medium pot; cover them with 2 inches of water and add a handful of salt. Bring pot to a boil and cook potatoes for about 10 minutes (until tender... test with a fork). Drain and dry.
  • Place potatoes on cutting board and flatten by applying pressure with hand and a spatula. Combine olive oil and minced garlic in a small bowl. Place smashed potatoes on the heated baking sheet. Drizzle the oil and garlic mixture over potatoes and sprinkle with salt and pepper. Bake for 20-25 minutes, until potato skin is golden brown and crispy.
  • Remove from pan and garnish with dill.

London broil

Ingredients:

  • 1 top round London broil
  • 2 teaspoons black pepper
  • 2 teaspoons kosher salt
  • 2 tablespoons mustard seed
  • 2 tablespoons sugar
  • 2 teaspoons garlic powder
  • ½ teaspoon cayenne pepper

Directions:

  • Preheat grill to high.
  • Mix salt, pepper, mustard seed, sugar, garlic powder, and cayenne in a small bowl.
  • Apply dry rub by massaging it into the entire exterior of the meat.
  • Grill meat for 5-6 minutes. Uncover and flip meat. Grill on other side for another 5-6 minutes for medium rare.
  • Let rest on cutting board for 5 minutes before slicing.

Quick pickle

Ingredients:

  • 1 cup white vinegar
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 tablespoon mustard seed
  • Fresh dill
  • 1 cucumber sliced thin

Directions:

  • Combine all vinegar, salt, sugar and mustard seed in a jar. Seal and shake until sugar is dissolved.
  • Add cucumber and dill to the jar and let marinade until ready to serve.

Sparkling vodka mint cooler

Ingredients:

  • 1 cup mint leaves
  • ¼ cup sugar
  • 1 lemon, quartered
  • 1 pint vodka
  • 1 liter seltzer
  • Ice

Directions:

  • Juice lemon quarters and add them to a large pitcher. Sprinkle mint and sugar over the lemon. Muddle together with the back of a wooden spoon until everything is  crushed and combined.
  • Pour in vodka and stir, making sure the sugar is dissolved.
  • Top with ice and seltzer. Serve immediately.
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