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.