Grilled Flank Steak With Balsamic Marinade

INGREDIENTS

1 to 1 1/2 pounds flank steak
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon dried leaf oregano
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper

DIRECTIONS

Trim steak of any excess fat and place in a food storage bag; add remaining ingredients. Turn to mix and coat the steak. Refrigerate for 2 to 4 hours, turning frequently.

Grill the steak over medium high heat for about 5 to 7 minutes on each side, or until done as desired.

(it's the easiest recipe I've post)

Chicken Grilled With Black Beans and Rice

INGREDIENTS

2 tablespoons olive oil
1 tablespoon butter
1 cup diced onion
1 cup diced bell peppers, red, yellow, and green
3 medium cloves garlic, finely minced
1 cup brown rice
1 teaspoon Cajun seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
1 can (15 ounces) petite diced tomatoes, drained
1 can (15 ounces) black beans, drained
1 cup fresh or frozen corn kernels
1 tablespoon fresh chopped parsley
4 to 6 boneless chicken breast halves
Light balsamic vinaigrette
1 tablespoon honey
Dash cayenne pepper
Juice of 1 lime

DIRECTIONS

Wash chicken and pat dry.

In a food storage bag, combine the chicken, vinaigrette, honey, cayenne, and lime juice. Marinate for 2 to 4 hours.

Heat olive oil and butter over medium heat; add onion and sauté until tender.

Add diced peppers and garlic. Continue simmering until tender. Add the rice, Cajun seasoning, pepper, salt, and chicken broth. Bring to a simmer; cover and simmer over low heat for about 12 minutes, until most of the liquid is absorbed. Add a little more chicken broth or water if needed. Add the black beans, tomatoes, corn, and parsley. Continue cooking until rice is tender, about 10 minutes longer.

Grill the marinated chicken over hot coals for about 10 to 12 minutes on each side, or until cooked through. The time will depend on thickness. Juices will run clear when pierced with a fork.
Serve grilled chicken with the rice with black beans.

Grilled Tuna With Honey Mustard Marinade

INGREDIENTS

1/3 cup red wine vinegar
1 tablespoon spicy brown mustard
1 tablespoon honey
3 tablespoons extra virgin olive oil
Dash garlic herb seasoning
1 to 1 1/2 pounds fresh tuna steaks

DIRECTIONS

Grill these delicious tuna steaks on the charcoal or gas grill or use a stovetop grill pan.

Serve with roasted new potatoes or rice, along with salad greens for a delicious and light summer meal. Use sushi-grade tuna for the very best flavor.

Combine the first 5 ingredients in a jar or covered container; shake to mix well. Put tuna in a food storage bag; add about 4 tablespoons of the mustard mixture. Seal the bag and let marinate for about 20 minutes.

Grilled Chicken and Watercress Salad with Canadian Bacon

INGREDIENTS

2 garlic cloves, minced
1 teaspoon minced rosemary
3 tablespoons plus 1 teaspoon extra-virgin olive oil
Freshly ground pepper
Four 6-ounce skinless, boneless chicken breast halves
1/2 cup diced whole wheat bread (1/2-inch)
1 1/2 ounces Canadian bacon, cut into 1/2-inch dice (1/2 cup)
1/4 cup golden raisins
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt
Two 6-ounce bunches of watercress, thick stems discarded
1/4 cup walnut pieces

DIRECTIONS

Preheat the oven to 400°. In a large dish, combine the garlic with the rosemary, 1 tablespoon of the olive oil and 1 teaspoon of pepper. Add the chicken and turn to coat. Refrigerate for 30 minutes.

Light a grill or preheat a grill pan. Spread the diced bread on a pie plate and bake for 5 minutes. In a small nonstick skillet, heat 1 teaspoon of the olive oil. Add the Canadian bacon and raisins and cook over moderately high heat until the bacon is browned, 1 minute. Transfer to a small plate. Add 1 tablespoon of the vinegar to the skillet, then scrape it onto the plate.

In a small bowl, mix the mustard with the lemon juice, remaining 2 tablespoons of olive oil and 1 tablespoon of vinegar; season with salt and pepper.

Season the chicken with salt and grill over a hot fire until lightly charred and just cooked, about 4 minutes per side. Transfer to a carving board.

In a large bowl, combine the watercress, walnuts, croutons, Canadian bacon and raisins. Add the dressing and toss to coat. Cut each breast into 3 crosswise pieces on the bias. Mound the salad on plates, top with the chicken and serve.

Grilled Chicken with Spinach, Feta and Red Pepper Sauce Recipe

INGREDIENTS

Grilled Chicken:
4 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar
4 teaspoons kosher salt
Freshly ground black pepper

Roasted Red Pepper Sauce:
2 grilled red bell peppers (about 2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
Freshly ground black pepper
4 ounces crumbled feta cheese
12 ounces spinach


DIRECTIONS 

To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours.

To prepare sauce, place 2 grilled peppers, oil, vinegar, salt and pepper in a food processor; purée until smooth.

Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through.

Arrange spinach on serving plate, top with chicken and serve with red pepper sauce. Serves 4.

Bistro Beef Tenderloin with Mushroom Sauce

INGREDIENTS

1 cup low sodium beef stock
1/2 cup red wine
4 teaspoons all purpose flour
4 (4-ounce) beef tenderloin steaks
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil, divided
4 tablespoons minced shallot
8 small mushrooms, quartered
1/8 to 1/4 teaspoon thyme

DIRECTIONS

Combine first 3 ingredients in a bowl and set aside.

Season steaks with salt and pepper. Heat 1 teaspoon oil in heavy skillet. Cook steaks over medium-high heat to desired doneness. Remove steaks and set aside.

Add remaining oil and shallots and cook, scraping to loosen crusted meat particles. Add mushrooms.

Whisk stock mixture and thyme into the skillet. Cook, stirring, to sauce consistency. Add accumulated juices from the standing steaks.

Serve steaks on warm plates with sauce and roasted potatoes or pomme frites. Serves 4.

Salisbury Steak

INGREDIENTS

2/3 cup canned lower-sodium, fat-free beef broth
2 teaspoons tomato paste
3/4 teaspoon all-purpose flour
1/2 teaspoon Dijon mustard
1 pound lean ground beef
2 tablespoons minced flat-leaf parsley
1 tablespoon minced onion
2 teaspoons Worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
2 teaspoons canola oil
Chopped parsley

DIRECTIONS
 

In a small bowl, whisk broth, tomato paste, flour and mustard.

In another bowl combine beef, parsley, onion, Worcestershire sauce, salt and pepper. Shape into four 1/2-inch thick ovals. In a large nonstick skillet, heat oil over medium-high heat. Add beef and cook 7 minutes, turning occasionally, or until desired degree of doneness. Remove to serving plates.
 
Add broth mixture to pan; cook and stir until lightly thickened (reduced to about 1/2 cup). Spoon over beef and sprinkle with chopped parsley. Serves 4.

Steak with Roasted Garlic and Herbs

INGREDIENTS

1 or 2 whole garlic bulb(s)
3 to 4 teaspoons snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon olive oil or cooking oil
1-1/2 pounds boneless beef sirloin steak or ribeye steaks, cut 1 inch thick
1 to 2 teaspoons cracked black pepper
1/2 teaspoon salt
Fresh oregano sprigs (optional)


DIRECTIONS

Remove papery outer layers from garlic bulb(s), leaving individual garlic cloves attached to bulb(s). Cut off about 1/2 inch from top(s) of bulb(s) and discard. Fold a 20x18-inch piece of heavy foil in half crosswise. Trim into a 10-inch square. Place garlic bulb(s), cut side(s) up, in center of foil square. Bring foil up around garlic, forming a shallow bowl. Sprinkle with basil and rosemary; drizzle with oil. Completely enclose garlic in foil, twisting ends of foil on top.

For a charcoal grill, grill garlic on the rack of an uncovered grill over medium coals about 30 minutes or until garlic cloves are soft, turning garlic occasionally. Remove garlic from foil packet, reserving oil mixture. Cool slightly.

Meanwhile, trim fat from meat. In a small bowl combine pepper and salt; rub onto both sides of meat. While garlic is grilling, add meat to grill. Grill to desired doneness, turning once halfway through grilling. For sirloin steak allow 14 to 18 minutes for medium-rare (145 degree F) and 18 to 22 minutes for medium (160 degree F). For ribeye steaks, allow 11 to 15 minutes for medium-rare (145 degree F) and 14 to 18 minutes for medium (160 degree F). (For a gas grill, preheat grill. Reduce heat to medium. Place garlic, then meat on grill rack over heat. Cover and grill as above.)

To serve, cut meat into serving-size pieces. Squeeze garlic pulp from each clove onto the steak. Mash pulp slightly with a fork; spread over meat. Drizzle with reserved oil mixture. If desired, garnish with fresh oregano. Makes 6 servings.

Grilled Filet Mignon with Blackened Tomato and Oregano Sauce

INGREDIENTS


5 plum tomatoes (about 1 pound)
1 dried pasilla pepper
2 tablespoons butter
1/2 of a medium onion, finely chopped
1/2 of a medium yellow sweet pepper, chopped
1 large clove garlic, minced
1/4 cup red wine vinegar
1/4 cup dry white wine
1 cup chicken broth or reduced-sodium chicken broth
2 tablespoons snipped fresh oregano
1 tablespoon snipped fresh thyme
6 7-ounce beef tenderloin steaks, cut 1 inch thick
2 tablespoons butter

DIRECTIONS

For the sauce, place the tomatoes on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 14 minutes or until the tomato skins are blistered and begin to blacken, turning occasionally. Transfer tomatoes to a mixing bowl. Cool. Coarsely chop (tomatoes will be soft-do no peel). Set aside.

Wearing rubber or plastic gloves, seed stem, and finely snip or crumble the pasilla pepper. Set aside.

In a heavy medium saucepan melt 2 tablespoons butter over medium heat; add the onion and cook about 5 minutes or until lightly browned. Add the sweet pepper and garlic. Cook about 4 minutes or until tender. Stir in the red wine vinegar and dry white wine. Bring to boiling, scraping up any browned bits; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced to half of its original volume. Stir in tomatoes, pasilla pepper, and chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to 2-2/3 cups.

Pour half of the mixture into a blender container or food processor bowl. Cover and blend or process until nearly smooth. Pour into a bowl. Repeat with remaining mixture. Stir in oregano and thyme, Of desired, cover and refrigerate until serving time.

Trim any fat from the steaks. Season the steaks with salt and pepper. Grill the steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness.)

Before serving, bring the sauce to a simmer; heat through. Remove saucepan from the heat. Whisk in the remaining 2 tablespoons butter. Season sauce with salt and pepper. Place the steaks on serving plates. Serve sauce with the steaks. Makes 6 servings.

Beer and Brown Sugar Steak Marinade

INGREDIENTS

2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

DIRECTIONS

Preheat grill for high heat.

Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.

Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.

Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

Rib Eye Steaks with a Soy and Ginger Marinade

INGREDIENTS

1/2 cup soy sauce
1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon hot pepper sauce
1/2 cup beer
4 (10 ounce) beef rib eye steaks


DIRECTIONS

In a medium size mixing bowl, combine soy sauce, pancake syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix.

Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.

Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.

Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

Avocado Steak

INGREDIENTS

2 cups water
1 cup uncooked long-grain white rice
1 (16 ounce) can refried beans
salt to taste
garlic powder to taste
1 tablespoon olive oil
2 small onions, chopped
4 beef steaks
2 avocados - peeled, pitted and sliced

DIRECTIONS

Preheat an outdoor grill for high heat, and lightly oil grate.

In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.

Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.

Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.

On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).

Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

INGREDIENTS

1 small onion, chopped
7 cloves garlic
1/2 cup olive oil
1/2 cup vinegar
1/2 cup soy sauce
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
1 (2 pound) tri-tip steak


DIRECTIONS

Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.

Preheat the grill for high heat.

Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.

Barbequed Marinated Flank Steak

INGREDIENTS

1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1 1/2 pounds flank steak


DIRECTIONS

In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.

Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.

Preheat grill for high heat.

Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.