Chef Aarón Sánchez Talks Summer Grilling Collaboration, Cinco De Mayo Recipe [INTERVIEW]

The renowned chef Aarón Sánchez just launched original recipes for the summer grilling season. The "James Beard" award-winning chef, restaurateur, philanthropist and cookbook author, is part of Get Grilling, a video series produced by Thrillist, that will feature Sánchez creating great tasting, yet easy-to-make original grilling recipes that feature Miller Lite beer.

Sánchez is known for his prowess with Mexican and Latin American cuisine. In an interview with Latin Times he expressed everyone should expect "flavor and integrity" in each of his recipes. “Miller Lite is the ideal beer to add to any recipe or pair with a meal because of its light, flavorful taste,” he says.

Through the partnership, Sánchez has created a wide range of recipes including dips, skewers, sandwiches, tacos and more that either incorporate or pair well with the beer. All of the recipes are simple to make ensuring ample time this summer to hang out with family and friends.

The also author of two celebrated cookbooks – Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours and La Comida del Barrio - invited to all the people who want to enter the world of cooking, to always look for inspiration in their roots. "My best advice is to always write all the recipes," he says. "Never lose your roots. Speak Spanish at home, with your grandmother," he added.

In 2016, he launched his own charity – the Aarón Sánchez Scholarship Fund where he aims to empower aspiring chefs from the Latin community to follow their dreams and attend culinary school in the United States. In summer 2017, he will join the permanent judges’ panel on the eighth season of FOX’s MASTERCHEF and MASTERCHEF JUNIOR.

If you want to follow in his footsteps, surprise everyone this Cinco de Mayo with a delicious original recipe of Aarón Sánchez:

• Beef Skewers with Miller Lite Base Marinade.

¾ cup Miller Lite Base Marinade

½ cup lightly packed cilantro leaves, chopped

1 teaspoon dried oregano (preferably Mexican)

2 tablespoons Worcestershire sauce

1½ pounds beef sirloin tips

1 pound baby zucchini

1 large red onion

2 tablespoons olive oil

• Miller Lite-Mustard BBQ Sauce, for serving

1. Combine the Miller Lite Base Marinade with the herbs and Worcestershire sauce.
2. Cut the beef into roughly 1½-inch cubes. Combine them in a bag with the marinade and squeeze out any excess air. Let rest at room temperature for 1 hour, or refrigerate for up to 4 hours. Meanwhile, if you’re using wooden skewers, put them in a bowl or dish and cover them in water so they’re completely submerged and let soak for at least 1 hour.
3. Slice the zucchini into ½- to ¾-inch-thick coins and chop the onion into roughly 1½ inch pieces. Toss both with the olive oil to coat. Thread the beef onto the skewers, alternating with slices of zucchini and a couple pieces of onion.
4. Heat the grill to medium-high (about 450°F) for 5 minutes. Clean the grate (be careful of the flames), then add the skewers and cook, undisturbed, for 2 to 3 minutes, until the beef is seared with visible grill markings. Use tongs to rotate the skewers and continue cooking, about 3 minutes per side, until it’s seared all over and its centers read 130°F to 135°F on an instant read thermometer. Serve immediately with Miller Lite-Mustard BBQ Sauce on the side.

TIPS:

Soak wood skewers in water for at least 1 hour before putting on the grill, it prevents splitting and the skewers from burning.

Skewering through the skin of the zucchini, as opposed to the flesh, will maximize surface area and allow for those beautiful grill marks.

To check out the recipes and how-to videos with chef Aarón Sánchez, please visit here.