Grilled Calamari Steaks with Summer Salsa
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Summer Salsa:
  • 2 cups cherry tomatoes, cut in half
  • 1 each charred corn, kernels removed from cob
  • 1 cup kalamata olives, pitted and roughly chopped
  • 4 cloves garlic, minced
  • 1 grilled red onion, roughly chopped
  • 1 tablespoon Italian parsley, roughly chopped
  • 1 tablespoon basil, torn into small pieces
  • 2 tablespoons extra virgin olive oil, good quality
  • 2 tablespoons lemon juice
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon kosher salt
  • Grilled Calamari:
  • 8 calamari steaks
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 2 grilled lemons, for serving
  • 2 cups baby arugula, for serving
Instructions
  1. For the Salsa: In a non reactive bowl, add the tomatoes, charred kernels of corn, grilled onions, olives, garlic, parsley, basil, evoo, lemon juice, salt and pepper. Stir and set aside to marinate for 30 minutes.
  2. For the Grilled Calamari: Using Bull’s competition lump charcoal and black chimney starter, build a medium-hot fire on the Bison grill. Once the charcoal is ready, spread it out evenly. For optimum charring and direct heat, make sure the adjustable charcoal basket is set as close to the grill grates. Using the Bull basting brush, coat the steaks with the olive oil, and season with salt and pepper. Grill the steaks until they turn opaque, 2 minutes per side.
  3. To Plate: On a decorative platter, add the baby arugula. Place the grilled calamari and lemon on top of the greens. Finish with the summer salsa. Squeeze one half of the grilled lemon and enjoy along with a cold glass of crisp, white wine! Cin Cin!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/grilled-calamari-steaks-with-summer-salsa/