Labor Day weekend is just around the corner…but summer is still in full swing. Whether you are planning an impromptu outdoor get together or a large end of summer affair, we have pulled together some Italian grilling recipes, courtesy of our friends at Rao’s Homemade. All of the below recipes were created using their latest Limited Reserve Products, a line of premium products with the same great flavor and taste of Rao’s Homemade, including Calabrian Chili Marinara and Cardoncelli Marinara. 

Their delicious products make it simple to entertain and provide a menu with big flavors. 

Grilled Steak Pizzaiola

Serves 4

Ingredients:

2 (1-pound) rib-eye steaks on the bone, cut 1 inch thick

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

 

PIZZAIOLA SAUCE

¼ cup Rao’s Homemade Limited Reserve Elite olive oil or Ligurian olive oil

1 red bell pepper, cored, seeded, and cut lengthwise into ½-inch strips

1 small white onion, thinly sliced

1 teaspoon minced garlic

½ cup dry white wine

1 jar Rao’s Homemade Limited Reserve Cardoncelli Mushroom Marinara

Pinch of dried oregano

Kosher salt

Freshly ground black pepper

1. Preheat an outdoor grill for direct cooking over high heat (550°F).

2. Season the steaks with salt and pepper. Let stand at room temperature while preheating the grill.

3. To make the sauce: Place a large flameproof skillet on the cooking grate. Add the oil and let it heat until shimmering. Add the bell pepper, onion, and garlic and cook, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the wine and bring to a boil. Stir in the sauce and oregano and season with salt and pepper. Return to a boil. Reduce the heat to low and simmer until slightly thickened, about 5 minutes, adding a bit more wine if the sauce gets too thick. Remove from the heat. (The sauce can be made up to 2 hours ahead.)

4. Brush the cooking grate clean and lightly oil the grate. Grill the steaks, with the lid closed as much as possible, for 1 ½ minutes. Rotate the steaks 90 degrees and grill for 2 minutes, just until seared with grill marks. Flip the steaks and repeat, searing for 2 minutes. Remove the steaks from the grill. They will be very rare but will finish cooking in the sauce.

 

Lobster Fra Diavolo

Serves 4

Ingredients:

2 (1 ½-pound) lobsters

2 tablespoons Rao’s Homemade Limited Reserve Ligurian olive oil or Elite olive oil

4 garlic cloves, crushed under a knife and peeled

1 tablespoon finely chopped shallots

1 ¼ cups dry white wine

1 jar of Rao’s Homemade Limited Reserve Calabrian Chili Marinara 

1 pound Rao’s Homemade linguine or spaghetti

¼ cup hand-torn fresh basil leaves

Basil sprigs for garnish

1. Preheat an outdoor grill for indirect cooking over medium-high heat (450°F). Bring a large pot of lightly salted water to a boil over high heat on the stovetop or on the side burner of a gas grill.

2. Using the tip of a large sharp knife, kill each lobster by cutting through the crease in the shell behind the head. Discard the head. Cut off the small legs from each tail section and discard. Cut off the claws at the first joint and crack the claws. Cut off the “arms” and crack them.

3. Place a large flameproof pan on the cooking grate. Add the oil and garlic. Cook, with the lid closed as much as possible, until the oil shimmers, about, 2 minutes. Add the lobster pieces, shell-side down. Cook, with the lid closed as much as possible, until the lobster shells begin to turn red, about 3 minutes. Stir the shallots into the oil, and let them cook until softened about, 2 minutes. Add the wine and bring to a boil. Stir the sauce into the pan. Cook, occasionally turning the lobster in the sauce, until the lobster meat is opaque, about 10 minutes. Remove from sauce and set aside.

4. Allow sauce to cook for an additional 10 minutes, add the linguine to the boiling salted water and cook according to the package directions until almost al dente. Drain the linguine. 

5. Using tongs, add the linguine to the roasting pan and cook, stirring occasionally, until al dente and well coated with sauce, about 1 minute. Add the torn basil.

6. Divide the pasta among four serving bowls. Top with equal amounts of the lobster (remove the meat from the shell, if you wish) and garnish with the basil sprigs. Serve hot.

 

Tomato and Red Onion Salad

Serves 4-6

Ingredients:

3 large ripe tomatoes, cored and cut into wedges

1 large red onion, thinly sliced

2 teaspoons minced garlic

¾ cup Rao’s Homemade Limited Reserve Elite olive oil or Ligurian olive oil 

2 tablespoons Rao’s Homemade Limited Reserve 30-year balsamic vinegar 

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

6 large fresh basil leaves, torn into dime-size pieces

1. Using a rubber spatula gently stir the tomatoes, onion, and garlic together in a medium bowl. Add the oil and vinegar and stir gently to coat the tomatoes.

2. Season with the salt and pepper. Add the basil to the tomato mixture. Stir again and serve.