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Frozen margarita mix is the secret to this great tasting steak. Prep: 10 minute Regrigerate: 6-8 hours or overnight Cook: 20 minutes Servings: Serves 4 1 1/4 pounds top round steak, cut 1-inch thick 6 Tbsp. frozen margarita drink mix concentrate, defrosted 2 Tbsp. chopped fresh cilantro 2 Tbsp. vegetable oil 4 cloves garlic, crushed 2 tsp. ground cumin 1/2 tsp. salt 1/4 tsp. pepper 1 large avocado, diced 1/2 cup chopped red onion In a small bowl, make marinade by combining margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 Tbsp. of the marinade in a small container, cover and refrigerate. Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally. Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm. Just before serving, in a medium bowl, combine avocado, onion and reserved 2 Tbsp. of marinade mixture. Toss gently to coat. Carve steak crosswise into thin slices. Serve immediately with avocado mixture. Print just this recipe Grilled T-Bone Steaks & Peppers Prep: 5 minutes Cook: 20 minutes Servings: Serves 4 4 T-Bone or Porterhouse steaks, cut about 1-inch thick 4 small red, yellow or green bell peppers, cut into quarters 1/4 cup salted butter, very soft 2 Tbsp. finely chopped green onion 1 tsp. minced garlic Placed steaks and bell peppers on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes until steaks are medium rare to medium doneness and peppers are tender, turning occasionally. Meanwhile, combine butter, green onion and garlic in small bowl. Stir with fork until uniformly blended. Top each steak with 2 Tbsp. of butter mixture. Combine bell peppers with 2 Tbsp. butter mixture in medium bowl; toss. Serve steaks with bell peppers. Season with salt and pepper, as desired. Print just this recipe Italian Garlic Bread Burgers Prep: 5 minutes Cook: 20 minutes Servings: Serves 4 1 1/2 lbs. ground beef 1 package (11.75 ounces) frozen mozzarella and garlic cheese bread salt and pepper 4 tomato slices 12 large fresh basil leaves Heat bread according to package directions for grilling; watch so that bread does not burn on bottom. Meanwhile lightly shape ground beef into four 3/4-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to 160°F doneness, turning occasionally. Cut bread crosswise into four "buns." Season burgers with salt and pepper, as desired. Place burgers on buns; top with tomato and basil. *If mozzarella and garlic cheese bread is not available, substitute regular garlic bread; 2 minutes before burgers are done, top each with mozzarella cheese slice. Print just this recipe Red, White & Beef Salad Prep: 5 minute Refrigerate: 6 hours to overnight Cook: 20 minutes Servings: Serves 6 1 1/2 lbs. beef top round or shoulder steak 1 cup prepared salsa 8 cups chopped iceberg lettuce, or pre-packaged lettuce mix 1 can (15 oz.) black beans, rinsed, drained 1 cup frozen corn, defrosted 1/3 cup prepared Ranch dressing 1/3 cup prepared salsa 1 cup broken tortilla chips (optional) Place steak and 1 cup salsa in sealable plastic bag. Turn to coat. Refrigerate 6 hours to overnight, turning occasionally. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill top round steak, uncovered, 16 to 18 minutes for medium rare doneness (chuck shoulder steaks 16 to 20 minutes), turning occasionally. Remove, let stand 10 minutes. Meanwhile combine lettuce, beans and corn in shallow serving bowl; toss. Carve steak into thin slices; arrange on top of salad. Drizzle dressing and 1/3 cup of salsa separately over beef. Sprinkle with chips if desired. Print just this recipe Caesar Beef Kabobs Prep: 15 minutes Cook: 15 minutes Servings: Serves 4 1 lb. boneless beef top sirloin steak, approximately 1-inch thick 4 small new potatoes (about 1/2 lb.) cut into quarters 1 medium red bell pepper, cut into 1-inch pieces 1 small onion, cut into 1-inch pieces 1/2 cup prepared non-creamy Caesar dressing salt and pepper, to taste Place potatoes in microwave-safe dish; cover with plastic wrap; fold back corner to vent. Microwave on HIGH 4 to 7 minutes or until potatoes are just tender, stirring once. Cool slightly. Cut steak into 1¼ inch pieces. Combine beef, potatoes, bell pepper and onion in large bowl. Drizzle with all but 2 Tbsp. of the dressing; toss to coat. Alternately thread beef and vegetables onto eight 9-inch metal skewers. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired. Drizzle kabobs with remaining 2 Tbsp. dressing before serving. Print just this recipe Buffalo Steaks with Grilled Mushroom and Garlic Gravy For the steaks: 4 teaspoons soy sauce 2 teaspoons peanut oil 1 teaspoon freshly ground pepper 1 teaspoon cardamom 1/2 teaspoon onion powder 1/2 teaspoon paprika 4 buffalo strip steaks, about 10 ounces each For the gravy: 2 portobello mushrooms, about 3 ounces each 4 tablespoons extra virgin olive oil, divided 1/2 teaspoon lemon-pepper seasoning 1/2 teaspoon salt, divided 2 tablespoons minced onion 6 to 8 cloves garlic, minced 1/8 teaspoon freshly ground pepper 1/2 cup red wine 1-1/2 cups brown gravy To make the steaks: Combine all ingredients except steaks. Rub on both sides of the steaks, cover, and refrigerate for 2 to 4 hours. Meanwhile, prepare the gravy: Rub the portobello mushrooms with 2 tablespoons of the olive oil, lemon-pepper seasoning, and 1/4 teaspoon of the salt. Grill the mushroom for 8-10 minutes over direct medium heat. Remove from grill, cut into small dice, and set aside. Sauté the minced onion and garlic in the remaining 2 tablespoons of the oil for 1 to 2 minutes; add the wine and reduce until wine is gone. Add the brown gravy and reserved mushroom. Stir to blend; simmer for 15 minutes, stirring occasionally. For gas grills, increase heat to High. Grill steaks over Direct High heat for 8 to 12 minutes, turning once halfway through grilling time, or until desired doneness. Makes 4 servings. Print just this recipe Beef Ribs with Cabernet Sauce For the rub: 2 teaspoons dried marjoram 2 teaspoons paprika 1 teaspoon granulated garlic 1 teaspoon light brown sugar 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 beef rib racks, about 5 pounds For the sauce: 1 1/2 cups of barbecue sauce 1 cup Cabernet Sauvignon Kosher Salt Freshly ground pepper To make the rub: In a small bowl combine the rub ingredients. Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Sear over Direct Medium heat until evenly browned, about 10 minutes, turning once halfway through searing time. Transfer to a heavy-gauge aluminum pan large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections. To make the sauce: In a medium saucepan whisk together the sauce ingredients. Bring to a boil over high heat. Pour the sauce over the ribs and tightly cover with aluminum foil. Grill the ribs over Indirect Medium heat until very tender, 1-1/2 to 2 hours, turning once halfway through grilling time. Remove the ribs from the pan and cut into one- or two-rib pieces. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs hot with the sauce on the side. Makes 4 servings. Print just this recipe Classic Bacon Cheeseburger 6 slices bacon 2 pounds ground chuck (80% lean) Kosher salt Freshly ground black pepper 6 thin slices extra-sharp Cheddar cheese 6 hamburger buns 6 crisp lettuce leaves 6 slices ripe tomato Ketchup (optional) Mustard (optional) In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Remove the bacon and set aside on paper towels to drain. Remove the pan from the heat. Gently shape the ground chuck into six burgers of equal size and thickness (about 3/4 inch thick). Season both sides of the burgers with salt and pepper. Grill over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. Top each burger with a slice of the cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted. Serve the cheeseburgers hot on the toasted buns with a lettuce leaf and a slice of tomato, topped with a slice of the bacon. Serve with ketchup and mustard on the side, if desired. Makes 6 servings. Print just this recipe Barbecued Pork 2 whole pork tenderloins – about 12 oz each 1/4 cup soy sauce 2 TBS dry red wine 1 TBS brown sugar 2 tsp red food coloring, if desired 1/2 tsp ground cinnamon 1 clove garlic, crushed 1 green onion, cut in half Remove and discard fat from meat. Combine soy cause, wine, sugar, honey, food coloring, cinnamon, garlic and onion in large bowl. Add pork, turning tenderloins to coat completely. Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occassionally. Drain pork, reserving marinade. Place pork on rack over baking pan. Grill at medium temperature (approx. 350) until done – about 45 minutes. Turn and baste frequently. Remove from grill. Cool. Cut into diagonal slices and serve. Print just this recipe Grilled Artichoke and Spinach Dip with Pita Wedges For the dip: 2 14-ounce cans artichoke hearts, drained 1/4 cup olive oil, divided Salt and pepper 3 cloves garlic, chopped 2 shallots, chopped 1 medium onion, roughly chopped 2 pounds frozen chopped spinach, well drained 1 pint heavy cream 1 pint sour cream 1 cup plus 2 tablespoons grated Parmesan cheese, divided For the pita: 8 pita rounds Olive oil Salt and pepper To make the dip: Drain artichoke hearts and place on skewers. Brush with olive oil and season with salt and pepper. Grill over Direct Medium heat until golden brown, about 6 minutes, turning once halfway through grilling time. In a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil. Rough chop the artichokes and add to garlic mixture. Add the spinach. Fold in cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese. Grill over Indirect Medium heat for 20 to 25 minutes until dip is heated through. To make the pita: Brush pita rounds with olive oil and season with salt and pepper. Grill briefly over Direct heat to warm, about 1 to 2 minutes. Cut into wedges. Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges. Makes 12 servings Print just this recipe Grilled Sea Scallops 3/4 cup butter 2/3 cup chopped onions 3 cloves garlic, chopped 1/4 cup fresh lemon juice 1 pinch salt 1 1/2 pounds large sea scallops 1/3 cup chopped fresh parsley Preheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve. Print just this recipe Grilled Salmon with Strawberry Salsa Prepare at least one hour ahead: English or seedless cucumber, finely chopped green onion, thinly sliced 1 TBS fresh cilantro or parsley, minced 4 TBS wine vinegar 2 cups fresh strawberries, hulled and diced small 1 yellow bell pepper Sauce: 1 stick unsalted butter or margarine 1 tsp minced garlic 1 TBS honey 1 TBS ketchup (or soy sauce when it’s not Pesach) 1 TBS fresh lemon juice 1 salmon fillets (or fish of your choice), skinless In a bowl mix together the cucumbers, green onion, cilantro and vinegar. Cover and chill at least one hour. Just before serving, add strawberries. In a small saucepan melt butter with garlic over low heat. Stir in honey, ketchup and lemon juice and cook 2 minutes; set aside. Preheat a grill pan. When ready to cook, brush sauce on salmon pieces and place in pan. Grill approximately 4 to 5 minutes on each side. Brush with the sauce again after turning, and again when done. Transfer to warm platter and top with salsa. Print just this recipe Skewered Salmon About 1 1/4 pound salmon steak 1/4 cup olive oil Fresh juice of 1/2 lemon 1 garlic clove, minced 1/2 tsp dried thyme 1/2 tsp salt 1/2 tsp pepper Place four 8-inch wooden skewers in a shallow plate with water and let them soak 30 minutes. Meanwhile, cut the salmon steaks into 1 1/2-inch cubes (remove skin and bone). Place in a bowl. Add olive oil, lemon juice, garlic, thyme, salt and pepper. Toss to coat (you may cover and chill the salmon at this point several hours or overnight). Heat a charcoal or gas grill or broiler. Thread the salmon onto the damp skewers, covering exposed ends with aluminum foil if desired (the fish doesn't cook long enough to set the wood on fire, but the skewers will char). If the fish pieces are oblong, skewer through the shortest sides so the skewer goes through the piece lengthwise. Push the pieces together so they are touching. Cook the skewered fish about 6 inches from the heat for about 5 minutes or until it is cooked through (no need to turn the skewer). It should still be silky in the middle and not exactly flaky. Print just this recipe Grilled Stuffed Swordfish Marinade: 1/4 cup white wine 1/4 cup lime juice 1/4 cup soy sauce 1 TSP Dijon mustard 1 tsp grated fresh ginger 2 minced garlic cloves 1 tsp sesame oil 3 TBS olive oil 4 - 6 oz. swordfish steaks 4 cups arugula leaves 3 TBS lemon juice 3 TBS olive oil Whisk together the ingredients for the marinade in a large bowl. Place the swordfish steaks into the marinade and allow to marinate in the refrigerator for 1 hour. Cut a horizontal slit into the side of each steak. Toss together the arugula, lemon juice and olive oil. Stuff each steak with the arugula and secure opening. Grill or sauté the stuffed swordfish for 5 minutes on each side or until cooked through. Serve hot or cold. Print just this recipe Grilled Texas Shrimp 1/4 cup vegetable oil 1/4 cup tequila 1/4 cup red wine vinegar 2 TBS Mexican lime juice 1 TBS ground red chiles 1/2 tsp salt 2 cloves garlic, finely chopped 1 red bell pepper, finely chopped 24 large raw shrimp, peeled and de-veined, tails left on Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour. Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side. Heat marinade to boiling in a nonreactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp. Makes 6 servings. Print just this recipe Grilled Garlic Shrimp 2 pounds large, tail-on shrimp 6-inch bamboo skewers, soaked in water 1/4 cup butter 3 cloves garlic, minced 1/2 tsp crushed red pepper 2 TBS chopped fresh basil Salt and pepper to taste Peel shrimp, leaving the tail on. Thread 4 shrimp onto each skewer; set aside. Melt butter in a small saucepan. Add garlic and red pepper. Simmer for 1 minute and stir in basil. Brush each skewer lightly with garlic butter, then season both sides with salt and pepper. Place on coals over medium heat and cook for 4 to 5 minutes per side or until very pink. Remove from grill and brush with remaining garlic butter. Makes 5 servings. Print just this recipe |
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