Celebrate Dad all week long with these five grilled weeknight dinners.

By Kelsie Schrader
June 20, 2020
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Monday: Grilled Pizza with Sausage & Peppers

grilled pizza with sausage and peppers
Credit: Photography by Kate Mathis

Store-bought pizza dough makes homemade 'za a weeknight breeze. This one's topped with just a few simple but flavor-packed ingredients like Italian sausage, bell pepper, arugula, and Parm for a crowd-pleasing pizza in just 30 minutes. 

Tuesday: Grilled Steak & Kale Salad with Goat Cheese Dressing

grilled steak kale salad
Credit: Photography by Nicole Franzen

Salad for dinner? You betcha. With sirloin steak, goat cheese, radishes, and kale, this salad's as delicious as it is hearty. 

Wednesday: Green Queso Burgers

Green Queso Burgers
Credit: Photography by Kate Mathis

We're always here for a good burger, but these take things to a new level with tons of delicious Mexican toppings like green queso and tortilla chips. You can make them on a grill or cast-iron skillet, so pick your poison and enjoy. 

Recipe: Try our Green Queso Burgers 

Thursday: Grilled Merguez Sausages with Veggie Skewers & Yogurt Harissa Sauce

Grilled Merguez Sausages with Veggie Skewers & Yogurt-Harissa Sauce
Credit: Photography by Christopher Testani

Skewers are a great family-friendly meal. These bring as much fun as they do flavor. Stack up the veggies, throw everything on the grill, and get eating in minutes. 

Friday: Tequila Shrimp & Chorizo Tacos with Gazpacho Salsa

Tequila Shrimp & Chorizo Tacos with Gazpacho Salsa

Friday calls for a fiesta. These tipsy shrimp and chorizo tacos will get the party started. Keep it going with grilled margaritas and a delicious grilled s'mores dessert dip for a perfect end to the week.  

Ingredients: 

For the pizza: 

  • 1 yellow bell pepper
  • 1 link (about 4 oz.) Italian sausage
  • 10 oz. pizza dough
  • 1/3 cup tomato sauce
  • 3 cloves garlic
  • 1 1/4 cups (5 oz.) shredded mozzarella
  • 1 cup baby arugula
  • Grated Parmesan, for topping

For the salad: 

  • 4 oz. goat cheese
  • 1/2 cup plus 2 tbsp. olive oil
  • 1 1/2 tsp. lemon zest and 1/4 cup juice (from about 1 lemon)
  • 12 oz. sirloin steak
  • 2 bunches Tuscan kale (about 1 lb. total)
  • 1/2 bunch radishes
  • 1 tbsp. chopped fresh chives

For the burgers: 

  • 1 lb. ground beef (80% lean)
  • Salt and pepper
  • 1 lb. fresh Mexican chorizo
  • 1 tbsp. canola or olive oil
  • 8 oz. Chihuahua cheese or mozzarella
  • 8 oz. white American cheese (get an unsliced piece from the deli counter
  • 1 tbsp. cornstarch
  • 1/3 to 1/2 cup whole milk
  • 1 tsp. (about 1/3 palmful) each granulated garlic, granulated onion, and ground cumin
  • 1 can (4 oz.) diced green chiles
  • About 1/4 cup fresh cilantro
  • 2 scallions
  • 6 potato rolls (I like Martin's)
  • Bread-and-butter pickle slices
  • Yellow mustard
  • Chopped iceberg lettuce
  • Corn tortilla chips (I like Xochitl)
  • Pickled jalapeño slices

For the skewers: 

  • 1 orange bell pepper
  • 1 zucchini
  • 1 red onion
  • 15 cherry tomatoes
  • Olive oil, for brushing
  • 1 lb. fresh merguez sausages
  • 4 naan breads
  • 1 cup plain Greek yogurt
  • 3 tbsp. harissa sauce
  • 1 scallion

For the tacos: 

  • 24 large shrimp
  • Salt and pepper
  • 2 shots (6 tbsp.) tequila
  • 1 lime, juiced (about 2 tbsp.)
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 teaspoon hot sauce, such as Tabasco
  • 1 package (1 lb.) cured chorizo (I like Gaspar's)
  • 3 tomatoes on the vine or plum tomatoes (about 9 oz. total)
  • 1 small yellow or red onion
  • 1 small red or green bell pepper
  • 1/3 English cucumber
  • 2 ribs celery
  • 1 large jalapeno chile
  • EVOO, for drizzling
  • 12 corn tortillas
  • Chopped romaine, for serving