Best Summer Recipes

We’re in the full swing of summer here at BestFlag. For us, this means plenty of backyard cooking, lots of family and friends coming in and out the doors, and cool summer evenings outside. What are you cooking for those backyard get-togethers? Summer fun means summer recipes. We scoured the web and found some of these great recipes for your summertime!

BestFlag is a company focused on you, the customer. We wouldn’t exist without you! Because of this, we want to make sure you’re going to have the greatest summer possible. We’re a company that is focused on always giving you the best, even when it doesn’t involve us.

As such, we’ve pulled some especially savory recipes from to help you this summer! All recipes are owned by Enjoy!

Bang Bang Shrimp



  • 2 c. panko bread crumbs
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 2 large eggs
  • 1 lb. shrimp, peeled and deveined
  • 1 c. all-purpose flour
  • 2 tbsp. mayonnaise
  • 2 tbsp. sweet chili sauce
  • 1 tbsp. sriracha
  • Juice of 1 lime
  • 1 tsp. Honey


Preheat oven to 400°. In a medium bowl, whisk together panko, olive oil and garlic powder. Season with salt and pepper.

  1. In another medium bowl, whisk eggs. Using tongs, dip shrimp first in flour, then egg, then panko mixture. Continue until all shrimp are coated.
  2. Place shrimp on a parchment-lined baking sheet and bake for 12 to 15 minutes, until the coating is crispy and golden.
  3. Meanwhile, make the sauce. In a medium bowl, whisk mayo, chili sauce, Sriracha, lime juice and honey until combined. Season with salt.
  4. Drizzle sauce over shrimp and garnish with cilantro.

Grilled Bruschetta


  • 4 tbsp. extra-virgin olive oil
  • Juice of 1 lemon, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 4 boneless skinless chicken breasts, pounded to even thickness
  • 3 roma tomatoes, diced
  • 4 slices provolone


  1. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and chill, 30 minutes.
  2. Transfer chicken to a preheated grill and discard excess marinade. Grill chicken over medium-high heat until cooked through, 5 to 7 minutes per side.
  3. Meanwhile, combine tomatoes and remaining lemon juice and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice provolone and cover grill until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture and serve.

Glazed Steak and Broccoli


  • 4 8-oz. sirloin steaks
  • 1/2 c. soy sauce
  • Freshly ground black pepper
  • 1/4 c. cornstarch
  • 1 tbsp. vegetable oil, plus more for brushing
  • 1 tsp. grated ginger
  • 3 cloves garlic, minced
  • 1/4 c. brown sugar
  • 1 tbsp. ketchup
  • kosher salt
  • 1 lb. broccoli florets


  1. Preheat grill. Place steak on a rimmed sheet pan; pat dry thoroughly and add 1 tablespoon soy sauce over each steak. Massage into steak on all sides and season with pepper. Transfer steaks onto a clean rimmed sheet pan in a single layer. Sprinkle steaks evenly with cornstarch on both sides. Shake off any excess, then brush lightly with vegetable oil.
  2. In a small bowl mix together vegetable oil, ginger, garlic, brown sugar, and ketchup. Set aside.
  3. Place steak on grill; cook 3 to 4 minutes per side. Brush glaze on both sides of steak and cook 1 more minute on each side until glaze is caramelized. Transfer to a plate to rest for 5 minutes.
  4. Meanwhile, bring a large pot of water to boil and season with salt. Add broccoli and cook until just tender, 2 minutes. Drain well. Serve steak immediately with broccoli and extra sauce (if desired).


View all posts