Summer is here, which means it’s time to fire up the grill for all the upcoming backyard barbecues. But there are times when grilling outdoors is impractical, if not impossible. Not all of us have the space for an outdoor grill, and some of us don’t even have a backyard to begin with! Also, on a busy weekday who has the time to hassle with lighting charcoal or waiting for the grill to preheat?
That’s where Le Creuset Grill Pans come in, they bring the delicious flavor of outdoor grilling conveniently indoors to allow anyone to grill year-round. Pretty much anything you can grill outdoors can also be cooked on a Grill Pan, and then brought sizzling hot straight to the backyard for serving (or to the porch, patio…or even just a table by an open window). So, this summer fire up the stove with this roundup of our favorite grill pan recipes for the best backyard barbecue.
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Grilled Fish Escabeche
A traditional Spanish and Latin American recipe, escabeche typically refers to meat, fish or even vegetables that are marinated in a vinegar-based sauce. There are countless ways to make this classic dish, our version features a firm white fish grilled alongside a medley of peppers, onion and fennel. The grilled fish and vegetables are then given a quick soak in a tangy marinade right before serving. Similar to ceviche, note that the fish will continue to “cook” the longer it sits in the marinade.
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Flank Steak with Chimichurri
With plenty of bright herbs, garlic and vinegar, chimichurri is a perfect complement for the rich, smoky flavor of grilled meats. It pairs especially well with meatier steak cuts such as skirt or flank. The spiciness of the sauce can be adjusted to your taste by using a hotter or milder chili pepper, or can be omitted from the recipe all together. For the best grill marks, be sure to pat the steak completely dry and that the grill pan is hot before adding the steak to the oiled pan.
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Indoor Mixed Grill with Yogurt BBQ Sauce
The best part about a mixed grill is that you can customize the ingredients to include whatever you like or have in the fridge. This recipe, from our partner Justin Chapple, includes a variety of meats and vegetables that are given a kiss of smoky char from our generously sized Double Burner Grill. He grills the food in batches to ensure that every piece is cooked to perfection, and serves it all with a delicious and easy to make sauce that combines tangy Greek yogurt and prepared barbecue sauce.
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Grilled Shrimp with Charred Carrot Cocktail Sauce
Peel and eat shrimp are a staple at backyard barbecues. But instead of poaching, we take whole peel-on shrimp and give them a quick marinade in a zesty lemon brine to keep them juicy. The shrimp are then grilled just until they’re cooked through, and served alongside our unusual recipe for cocktail sauce that features carrots and just a touch of ketchup. Grilling the carrots brings out their natural sweetness, while soy sauce adds umami for a sauce packed with rich flavors.
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