GRILLED
CLUB SIRLOIN STEAKS
WITH MUSTARD-HONEY GLAZE
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready in: 30 Minutes
Makes 4 servings
Ingredients:
4 beef club sirloin steaks
cut about 1 inch thick
1 tsp. salt
1/2 tsp. cracked black pepper
Glaze:
1/4 cup maple syrup
3 Tbsp. coarse-grain Dijon mustard
2 tsp. cider vinegar
1/4 tsp. pepper
Directions:
1. In a small bowl, mix
salt and cracked black pepper; then press mixture into both sides
of club sirloin steaks.
2. Preheat grill to medium heat.
3. Place club sirloin steaks
on grill grid. Cook covered 5 to 7 minutes per side. Turn with
tongs to retain juiciness.
4. While club sirloin steaks
are grilling, combine maple syrup, mustard, vinegar and pepper
in a 1 cup glass measure.
5. Microwave on high for 3 1/2
to 5 minutes until thickened, stirring occasionally.
6. During last 5 minutes of grilling
the club sirloin steaks, brush glaze over top and sides of steak.
7. Remove club sirloin steaks
from grill when an internal temperature has reached 140ºF
for medium-rare or 145ºF for medium doneness.
Click HERE
for this recipe page.
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GRILLED
BONELESS CHICKEN BREASTS WITH ORANGE-GINGER GLAZE
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready in: 20 Minutes
Makes 4 servings
Ingredients:
4 boneless-skinless chicken
breasts
3/4 teaspoon ground ginger
1/2 cup orange marmalade
3 tablespoons balsamic vinegar
1 small shallot, finely chopped
2 cloves garlic, finely chopped
Directions:
1. Preheat grill to medium
heat.
2. In small bowl, combine marmalade,
shallot, garlic, vinegar and ginger until well blended.
3. Grill boneless-skinless chicken
breasts, turning occasionally and brushing with glaze, 15 minutes
or until meat thermometer inserted in center registers 170°F.
Note: Do not brush during the last 5 minutes of grilling.
Click HERE
for this recipe page. |
|
GRILLED
SWEET & SPICY LONDON BROIL STEAK
Prep Time: 10 Minutes
Cook Time: 14 to 18 Minutes
Ready in: about 35 Minutes
including standing time
Makes 4 servings
Ingredients:
4 London Broil Steaks
- cut 1 1/2 inches thick
Sweet & Spicy Sauce:
1/2 cup prepared chunky salsa
1/4 cup ketchup
2 Tbsp. packed brown sugar
1 Tbsp. Dijon-style mustard
Directions:
1. Sweet & Spicy
Sauce: In small bowl, combine salsa, ketchup, brown sugar and
mustard. Mix well. (Reserve 1/2-cup sauce for serving with steaks.)
2. Preheat grill to medium heat.
3. Place London Broil Steaks
on grill grid. Grill uncovered 14-18 minutes for medium-rare
(145°F internal temperature), turning occasionally and brushing
both sides with sauce during last 5 minutes of grilling.
4. Transfer grilled London Broil
Steaks to a cutting board and let stand for 10 minutes.
5. To carve: Holding knife at
a 45° angle, cut steak across the grain into thin slices
to serve.
4. Serve London Broil Steaks
with reserved sauce.
Click HERE
for this recipe page.
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ITALIAN-STYLE
CHICKEN KABOBS
Prep Time: 10 Minutes
Cook Time: about 15 to
18 Minutes
Ready In: about 1 Hour
and 28 Minutes INCLUDING marinating time in the refrigerator.
Makes 4 to 6 servings
Ingredients:
2 lbs. boneless and skinless
chicken breast
2/3 cup grated Romano cheese
4 tsp. minced fresh basil
2 clove garlic, minced
2 tablespoon olive oil
2 medium zucchini
2 red bell pepper
2 yellow bell pepper
2 yellow onion
12 cherry tomatoes
metal skewers
Directions:
1. Cut the onions, zucchinis,
red bell peppers and yellow bells pepper into chunks. Set aside.
2. Cut the boneless and skinless chicken breast into chunks.
Set aside.
3. In a mixing bowl, slowly mix the all ingredients EXCEPT
the chicken breasts and cherry tomatoes until well blended.
4. Add the chucks of chicken breasts and the cherry tomatoes
and place into the refrigerator for 1 hour (toss occasionally
while in the refrigerator).
5. Pre-heat grill to medium heat.
6. Thread the skewers with the chicken chucks alternating with
the onions, zucchini, peppers and cherry tomatoes. NOTE: Discard
the marinade.
7. Place the threaded skewers on the pre-heated grill grid and
cook for about 15 to 18 minutes, or until the chicken is done
and vegetables are tender-crisp, turning frequently.
Click HERE
for this recipe page. |
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