The Perfect Complement: Grilling with Negra Modelo

I don't know about you, but in my opinion food pairings don't get a whole lot better than a good piece of grilled meat and a cold beer. The folks at Negra Modelo agree and recently sent me a tasting kit so that I could host my very own party showcasing simple flavors that pair perfectly with the rich bold flavor of Negra Modelo. Since Alex and I both agree that meat tastes better on the grill, we decided to brave the Chicago cold and host a winter BBQ for a few friends. Spoiler alert: the results were delicious!

In planning our tasting party, I wanted to create a few simple and flavorful recipes that would pair nicely with the rich flavors of Negra Modelo. Luckily, the tasting kit included a Butcher's Rub spice blend kit from The Spice House, one of my favorite local Chicago food shops. Additionally, we decided to serve a few simple items that our guests could snack on when they arrived. Negra Modelo has a partnership with renowned Chicago chef Rick Bayless who has created his own set of recipes that complement the flavors of Negra Modelo-- I was so excited to try Rick Bayless's Lazy Salsa recipe because it only included a few ingredients and Alex was able to do a big chunk of the prep work for it on the grill. The salsa is spicy and fresh and came together really quickly.

In planning the rest of the menu for this tasting party, I knew that I wanted to use the Spice House spice blends as the basis for some simple marinades. Marinating meat all day before grilling is a perfect strategy for entertaining because it is an easy way to maximize flavor and it gets a significant amount of your prep work out of the way long before party time. Right off the bat we decided to serve steak, but I also like to have an alternative available so we added chicken to the menu too. I used the Quebec Beef Seasoning to create a skirt steak marinade with the tangy punchy flavors of balsamic vinegar and Dijon mustard. Abright and flavorful combination of fresh lemon juice, Dijon, and Bavarian Seasoning makes the chicken super tender and flavorful-- and marinating for several hours keeps it from drying out on the grill.

The recipes and the beer were a huge hit with our guests! We had a great time drinking Negra Modelo, catching up, and sampling the food at our winter BBQ. So, pour a glass of Negra Modelo, get grilling, and enjoy. Friends and food, and Negra Modelo-- it's the perfect complement!

Skirt Steak Marinade:

• 1/2 cup balsamic vinegar 
• 2 Tbs. light brown sugar 
• 1 Tbs. Dijon mustard
• 1 Tbs. olive oil
• 2 garlic cloves, minced
• 1 1/2 tsp. Spice House Quebec Beef Seasoning
• 1 1/2 lbs. skirt steak, cut crosswise into 4 smaller equal pieces 

Whisk together balsamic vinegar and next 5 ingredients (through Quebec Beef Seasoning).

Add skirt steak to a large zip locking plastic bag, pour in marinade, and seal tightly (removing as much excess air as possible). Refrigerate for at least 2 hours or overnight, if possible.

Heat grill to high heat. Grill steak for 2 to 4 minutes on each side for medium rare. Remove from grill and allow to rest for 5 minutes. Slice steak into 1-2 inch strips against the grain and serve.


Chicken Marinade:

• Juice of 3 lemons
• 1 tsp. lemon zest
• 1 Tbs. Dijon mustard
• 2 Tbs. olive oil 
• 1/2 Tbs. Spice House Bavarian Seasoning
• 1/4 tsp. salt
• 4 boneless skinless chicken breasts, trimmed 

Whisk together lemon juice and next 4 ingredients (through salt).

Add chicken breasts to a large zip locking plastic bag, pour in marinade, and seal tightly (removing as much excess air as possible). Refrigerate for at least 2 hours or overnight, if possible.

Preheat the grill to medium-high heat and grill 5-6 minutes on each side or until cooked through and the juices run clear.

Editor's Note: This post was sponsored by Negra Modelo. I received compensation and products to facilitate this post, however the opinions expressed here are my own. Thank you for supporting the brands that support A Squared!