Warm up those Grills with these ROAM Recipes

Warm up those griddles and grills, our friends at ROAM are sharing some perfect ways to top off your steak and summer accompaniments. What’s a grilled sourdough loaf without garlic butter? Add an elote-style twist to your corn on the cobb by sprinkling some cotija, cilantro and finishing with a squeeze of lime. Did someone say fresh chimichurri? It’s this sauce that makes chicken, grilled shrimp and steak a stand out dish. When you are ready to start grilling all of your favorite meats and garden veggies, keep these recipes handy and don’t forget you can order sides and sips to-go direct from Town Square at Bay Meadows.

Garlic and fresh herbs make a delicious compound butter. Fresh dill, basil and parsley can be combined or used individually for the butter. Perfect topping to add an incredible flavor on grilled steaks, corn on the cob or to spread on fresh bread!


1/2 cup

unsalted butter (1 stick), softened

1/2 teaspoon lemon zest
1 tablespoon

fresh garlic, minced

3 tablespoons

fresh dill or basil or flat-leaf parsley, chopped

1/2 teaspoon

salt, or to taste

1/4 teaspoon

black pepper, freshly ground


  1. In a medium bowl, use a fork to mix all ingredients together.
  2. Spoon butter mixture onto a piece of parchment paper or plastic wrap. Roll to create log shape. Twist ends to seal.
  3. Refrigerate the butter until firm, about 2 hours. Slice into “coins” to serve. Store in the refrigerator for up to a week or freeze for up to two months.


Grass-fed steak with chimichurri

pc: ROAM Burgers

Argentine chimichurri is a colorful and flavorful sauce with a bounty of fresh herbs, garlic, red pepper, and a bit of tanginess from vinegar. Traditionally paired with grilled meats, chimichurri is quick to make and will add a tremendous amount of flavor to your meal.

2 tablespoons

red fresno chile or red jalapeño, finely chopped

2 tablespoons

garlic, chopped

2 tablespoons

oregano, chopped (can substitute 2 teaspoons dried oregano)

¼ cup

flat-leaf parsley, chopped

½ cup

cilantro, chopped

2 teaspoons

red chili flakes

2 tablespoons

red onion, finely chopped

1 teaspoons

kosher salt

½ cup

red wine vinegar

1 tablespoon

lemon juice, fresh

¾ cup

extra-virgin olive oil


  1. In the food processor, place garlic, oregano, cilantro, parsley, chili flakes, red onions, red fresno peppers, and salt. Blend to a chunky paste consistency, stopping and scraping down sides occasionally.
  2. Add red wine vinegar, lemon juice, and olive oil. Pulse until herbs are chopped but still have some body and texture. Transfer to a serving bowl or keep refrigerated. Adjust adjust salt to taste. Keep refrigerated.

This sauce is best if used within 48 hours.


Experience Midurban life. Bay Meadows is a family-friendly neighborhood with lots of open space to enjoy all-year long. Whether it’s growing your own vegetables in an organic community garden, playing a game of pick-up basketball after work, team building over bocce in the beer garden, picnicking with family on warm summer nights or with a run around the park, there’s no shortage of green space to explore. Check out life out and about at Bay Meadows by following us on Instagram.