The Neelys Teach You How to Grill to Perfection

Get your summer menu prepared with grilling recipes from Food Network stars Patrick and Gina Neely. The couple showed off their grilled steak skills today on "Good Morning America." But it's not just about the beef. They also highlighted recipes for the perfect pound cake and a grandma's potato salad.

Get the recipes for these summertime eats below.

Grilled Skirt Steak with Beer and Molasses Steak Sauce

Recipe courtesy The Neelys

For sauce:

1 tablespoon unsalted butter

1 medium onion, finely diced
2 cloves garlic, minced
2 cups ketchup
½ cup molasses
½ cup apple cider
¼ cup sugar
¾ cup lager-style beer
1 tablespoon yellow mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon cayenne pepper
1 tablespoon paprika
3 pounds skirt steaks
Salt and freshly ground black pepper
2 tablespoons vegetable oil

For the sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.

Preheat a grill to medium-high or a grill pan. Season steak with salt and pepper and rub with oil. Grill steak about 3 minutes per side for medium-rare. Let rest 10 minutes and serve with sauce on side.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Inactive Prep Time: 10 minutes
Ease of preparation: easy

Grandma Jean's Potato Salad

Recipe courtesy The Neelys
5 large red potatoes, peeled and cubed
2 ribs celery, chopped
½ large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
½ cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

Boil cubed potatoes until they are tender. Drain, cool, and put in a large bowl with celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 ½ hours or overnight.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Prep Time: 2 hours, 40 minutes
Ease of preparation: easy

Grilled Pound Cake Sundaes with Raspberry Topping