Grill Recipes

Fruit & Fire Flat Iron Steak
Tri-Tip Steaks With Texas Toast
Top Sirloin Kabobs & Avocado Sauce
Ribeyes With Garden Tomatoes
Mediterranean Strip Steaks

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BRATS WITH MANGO RELISH

Ingredients:

1 large fresh mango, seeded, peeled and halved

1 small red onion, cut in ½ inch slices

4 cooked smoked bratwurst (12 oz.)

4 buns, split

2 hearts of romaine lettuce, halved

½ tsp. Jamaican jerk seasoning

salt and pepper to taste

Directions:

Brush mango and onion with 1 Tbs. cooking oil
On rack of uncovered charcoal grill place mango halves, onion and brats directly over medium coals
Grill for 8 minutes, or until mango and brats are browned and heated through and onion is crisp-tender, turning once halfway through cooking
Lightly toast buns for 1 to 2 minutes on grill
Set aside mango, onion and brats
Lightly brush romaine with cooking oil
Grill 1 to 2 minutes, directly over medium coals, until browned and wilted, turning once
For relish, chop grilled mango and onion
Combine in bowl with 1 Tbs. cooking oil and the jerk seasoning, salt and pepper
Serve brats in buns with relish and romaine lettuce

Serves 4

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CHIMICHURRI CHICKEN

Ingredients:

4 skinless, boneless chicken breast halves

3 Tbs. cooking oil

12 oz. fresh young green beans

¾ cup packed Italian parsley

1 Tbs. cider vinegar

2 cloves garlic, halved

¼ tsp. crushed red pepper

1 lemon, juice and grated peel

salt & pepper to taste

Directions:

Brush chicken with 1 Tbs. of the oil and sprinkle with salt and pepper
On charcoal grill, cook chicken on rack directly over medium coals for 12 – 15 minutes, or till no longer pink inside, turning once halfway through grilling time
Place beans in microwave-safe 1 ½ qt. dish
Add 1 Tbs. water
Cover with plastic wrap and cook on high for 3 minutes; drain
For Chimichurri sauce, in small food processor bowl combine parsley, the remaining oil, vinegar, garlic, salt and pepper
Process till nearly smooth
Serve chicken and beans topped with Chimichurri sauce, lemon peel and juice

Makes 4 servings

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GRILLED SPICE-RUBBED SALMON

Ingredients:

2 tsp. chili powder

1 tsp. ground cumin

1 tsp. packed brown sugar

4 – 5 oz. skinless salmon fillets

1 small cabbage, cut in 6 wedges

2 to 3 Tbs. cooking oil

1 large carrot

Orange wedges

Salt & pepper to taste

Directions:

In small bowl, mix chili powder, cumin, brown sugar, salt and pepper
Rub spice mixture on salmon
Brush cabbage wedges with 1 Tbs. of the oil
On charcoal grill, place salmon and cabbage on greased rack of uncovered grill, directly over medium coals
Grill salmon 4 – 6 minutes for each half inch of thickness, or till flaky, turning half way through cooking time
Grill cabbage 6 – 8 minutes, turning once
Meanwhile, peel carrot and using peeler, peel off long strips
Remove fish and cabbage from grill
Coarsely cut cabbage, combine with carrot and 1 – 2 Tbs. remaining oil
Season with salt and pepper

Makes 4 servings

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PITA, CHEESE & VEGGIE GRILL

Ingredients:

1 – 8 oz. block feta cheese, quartered

1 medium zucchini, halved lengthwise

1 medium red onion, cut in ½ inch sliced

¼ cup Italian salad dressing

4 pita bread rounds

2 medium tomatoes, cut in wedges

1 tsp. honey

Salt & pepper to taste

Directions:

Drizzle cheese, zucchini, onion slices, half the dressing, salt and pepper
On rack of charcoal grill place zucchini, onion slices, and 6 inch cast-iron skillet (to heat for softening cheese) directly over medium coals
Grill zucchini and onion for 8 minutes or until tender, turning once halfway through cooking time
Remove vegetables
Grill pita bread and tomatoes on grill rack for 2 minutes or until bread is toasted and tomatoes are lightly charred
Place cheese in hot skillet and heat for 1 to 2 minutes to soften
To serve, cut zucchini in chunks
Drizzle cheese, vegetables, pitas, and tomatoes with honey and remaining salad dressing

Makes 4 servings

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PORTOBELLO BURGERS

Ingredients:

4 Portobello mushrooms

2 Tbs. olive oil

1 tsp. dried Italian seasoning, crushed

4 slices provolone cheese

4 ciabatta rolls, split

¼ cup mayonnaise

4 to 8 pieces bottled, roasted red sweet peppers

¾ cup fresh basil leaves

salt & pepper to taste

Directions:

Scrape gills from mushroom caps, if desired
Drizzle mushrooms with oil
Sprinkle with salt, pepper and crushed Italian seasoning
On charcoal grill, cook mushrooms on rack of uncovered grill, directly over medium coals for 6 to 8 minutes, turning once halfway through cooking.
Top each mushroom with a cheese slice
Place rolls, split sides down, on grill rack
Grill 2 minutes
Serve mushrooms on rolls
Garnish with mayonnaise, sweet pepper pieces, and basil leaves

Makes 4 servings

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FRUIT & FIRE FLAT IRON STEAK

Ingredients:

1 Tbs. finely shredded lemon peel

½ cup soy sauce

1/3 cup bottled hoisin sauce

3 Tbs. lemon juice

4 cloves garlic, minced

¼ to ½ tsp. crushed red pepper

4 boneless beef shoulder top blade (flat iron) steaks, cut 1 inch thick

½ peeled, cored fresh pineapple, sliced

2 nectarines, halved, pitted, cut in wedges

2 plums, pitted, cut in wedges

1 bunch green onions (about 8) trimmed

Directions:

For marinade, combine in bowl lemon peel, soy sauce, hoisin sauce, lemon juice, garlic and crushed red pepper
Transfer ½ cup marinade to airtight container; refrigerate
Place steaks in large self-sealing plastic bag
Pour remaining marinade over steaks
Seal bag and refrigerate 12 – 24 hours, turning occasionally
Remove steaks from marinade and discard marinade
Let steaks stand at room temperature 30 minutes
Grill fruit, covered, over medium-high for 5 minutes, turning once
Brush with marinade last 2 minutes of grilling
Transfer fruit to platter and set aside
Over medium heat, place steaks on rack, cover and grill 15 – 18 minutes, turning once and brushing with marinade the last 2 minutes of grilling
Remove and let stand while grilling onions
Place green onions on medium-high grill
Grill 1 minutes turning once
Slice steaks
Serve with fruit and onions

Serves 4

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TRI-TIP STEAKS WITH TEXAS TOAST

Ingredients:

2/3 cups bourbon

1/3 cup soy sauce

¼ cup molasses

2 Tbs. cider vinegar

2 tsp. chili powder

1 ½ to 2 pounds beef tri-tip steaks, cut 1 inch thick

1 Tbs. EVOO (extra virgin olive oil)

½ cup ketchup

6 Tbs. butter, softened

½ tsp. pepper

6 – 9 slices Texas toast

Directions:

For marinade, whisk together bourbon, soy sauce, molasses, vinegar, and chili powder
Remove ¼ cup for sauce
Prick both sides of steak with a fork
Place in sealable plastic bag
Pour marinade over meat
Seal, refrigerate 2 – 3 hours, turning occasionally
For sauce, in saucepan combine ketchup, ½ cup water, ¼ cup reserved marinade, 2 Tbs. butter, and pepper
Bring to boil over medium heat; set aside
Remove steaks from marinade; discard marinade
Brush meat with 1 Tbs. EVOO
Let stand at room temperature for 30 minutes
Preheat grill to medium – indirect grilling
Place steaks on grill, cover and grill 8 – 10 minutes per side
Remove from heat and let stand 5 minutes
Butter bread and place on hot grill just long enough to heat
Reheat sauce and thinly slice steak
Arrange on toast and top with shredded lettuce, onion and peppers
Drizzle with sauce

Serves 6 – 8

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TOP SIRLOIN KABOBS & AVOCADO SAUCE

Ingredients:

3 Tbs. EVOO (extra virgin olive oil)

1 Tbs. granulated garlic (or ½ Tbs. garlic powder)

1 Tbs. granulated onion (or ½ Tbs. onion powder)

1 ½ tsp. dried oregano

1 tsp. freshly ground black pepper

½ tsp. salt

3 pounds beef top sirloin steak, about 1 inch thick

1 medium ripe avocado, seeded, peeled and coarsely chopped

½ cup seedless (English) cucumber, coarsely chopped

1/3 cup lightly packed fresh mint leaves

¼ cup sour cream

2 Tbs. lime juice

1 tsp. salt

1 tsp. ground cumin

1 recipe Grilled Peppers and Onions (below)

Directions:

In large bowl, combine EVOO, garlic, onion, oregano, pepper and salt
Set aside
Trim fat from meat
Cut into 1 inch cubes
Add meat to oil mixture
Toss to coat evenly
Let stand at room temperature 30 minutes
Meanwhile, for Avocado Sauce, in food processor combine avocado, cucumber, mint, sour cream, lime juice, 1 Tbs. water, 1 tsp. salt and cumin
Cover and process until nearly smooth, stopping to scrape sides if necessary
Transfer to serving bowl
Thread meat on skewers, leaving ¼ inch between pieces. If using bamboo, soak in water for 30 minutes before using.
For charcoal grill, place steaks on rack directly over medium coals
Cover and grill 10 – 12 minutes, turning to brown evenly
For gas grill, preheat grill and grill as directed above
Serve steaks with Avocado Sauce and Grilled Peppers and Onions

Serves 6

Grilled Peppers and Onions:

Brush whole peppers and onion slices with EVOO. Cover and grill directly over hot coals for 8 minutes, until tender, turning occasionally.

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RIBEYES WITH GARDEN TOMATOES

Ingredients:

2 Tbs. balsamic vinegar

2 Tbs. finely chopped fresh basil

2 tsp. minced garlic

6 Tbs. EVOO (extra virgin olive oil)

2 - 1 ¼ inch thick beef ribeye steaks (about 2 pounds)

1 head butterhead lettuce, cored, leaves separated

1 ½ pounds assorted fresh tomatoes, sliced or cut in wedges

½ cup whole basil leaves

1 tsp. coarse sea salt

½ tsp. pepper

Directions:

For dressing: in small bowl whisk together vinegar, basil, garlic, salt and pepper
Slowly whisk in oil till smooth
Remove 2 Tbs. to marinate steaks; set remaining dressing aside
Brush steaks with 2 Tbs. dressing
Let stand at room temperature for 30 minutes
Place steaks on grill, on medium heat – indirect grilling
Grill approx. 6 minutes on each side
Remove from grill and let stand 5 minutes
Diagonally slice steaks, arrange on lettuce leaves with tomatoes and basil
Drizzle dressing over top and season with more salt, if desired

Serves 4 – 6

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MEDITERRANEAN STRIP STEAKS

Ingredients:

2 tsp. smoked paprika

1 tsp. packed brown sugar

1 tsp. salt

½ tsp. pepper

2 Tbs. extra virgin olive oil (EVOO)

4 top loin (strip) steaks, cut 1 inch thick

2 lemons, halved

1 avocado, seeded, peeled and sliced

4 oz. feta cheese, crumbled

2 tsp. fresh oregano

1 tsp. finely shredded lemon peel

Directions:

For rub: stir together paprika, sugar, salt and pepper
Coat steaks with 1 Tbs. EVOO
Rub above mixture on both sides
Let stand at room temperature for 30 minutes
For charcoal grill, arrange medium-hot coals on one side of grill
Place steaks on rack directly over coals
Cover and lightly sear on both sides, 5 – 6 minutes
Move to unheated side of grill
Cover and grill 4 – 5 minutes more for medium rare
Remove and let stand 5 minutes
Grill lemon halves, cut side down, directly over coals for 2 minutes
For gas grills, preheat grill
Adjust heat for indirect cooking and grill as above
Serve with lemon, avocado and feta
Sprinkle lemon peel and oregano over steaks
Drizzle with remaining EVOO

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