GRILLED SHORT CUT RUMP STEAK TEX-MEX STYLE
Prep Time: 10 Minutes
Cook Time: about 13 Minutes
Ready In: about 23 Minutes
Makes 2-3 servings
Ingredients:
2 lbs. bonesless short
cut rump steak
1/4 cup onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, crushed
1/2 cup tomato sauce
2 tablespoons vinegar
1 tablespoon honey
1/2 teaspoon chili powder
1 tablespoon butter
Directions:
1. Pre-heat grill to
medium heat.
2. In a small saucepan, add the
chopped onion, crushed garlic clove, and chili powder in butter
and cook until tender then stir in the tomato sauce, vinegar,
honey, salt, and pepper; bringing it all to a boil for 5 minutes,
stirring constantly. Set aside.
3. Score the bonesless short
cut rump steak diagonally into diamonds on both sides then brush
with the sauce mixture above.
4. Place bonesless short cut
rump steak on heated grill grids and for 7 to 8 minutes until
done, brushing occasionally with the remaining sauce.
5. Carve diagonally and serve.
Click HERE
for this recipe page.
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GRILLED BLADE STEAK WITH SALSA SAUCE
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready
in: 30 Minutes
Makes 4 servings
Ingredients:
4 blade steaks cut 1
inch thick
Brushing Sauce:
1/2 cup prepared chunky salsa
1/4 cup ketchup
1 teaspoon rosemary
1 teaspoon thyme
3 tablespoons packed brown sugar
1 tablespoon Dijon-style mustard
Directions:
1. Pre-heat grill to
medium heat.
2. In a small bowl, combine the
salsa, ketchup, rosemary, thyme, brown sugar and Dijon-style
mustard. Reserve 1/2 cup.
3. Place each blade steak on
the pre-heated grill grids and grill, uncovered, 18 to 22 minutes
for medium rare to medium doneness, turning occasionally. Brush
both sides with remaining sauce during last 5 minutes. Serve
with reserved sauce.
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for this recipe page. |
|
GRILLED LEMON-LIME BONELESS CHICKEN TENDERLOINS
Prep Time: 5 Minutes
Cook Time: about 14 Minutes
Ready in: about 19 Minutes
Makes 4 servings
Ingredients:
2 lbs. boneless skinless
chicken tenderloins
1/4 cup lemon juice
1/4 cup of lime juice
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1 tablespoon fresh chopped thyme
1/2 teaspoon parsley
1/4 teaspoon crack black pepper
Directions:
1. Pre-heat grill to
medium heat.
2. In medium bowl, mix together the lemon juice, lemon juice,
olive oil, garlic, rosemary, salt, thyme, parsley and pepper
until well blended.
3. Place the chicken tenderloins on the heated grill grid and
grill, turning occasionally and basting with lemon-lime mixture,
about 14 minutes or until meat thermometer inserted in center
registers 170°F. Note: Do not baste during the last 5 minutes
of grilling.
Click HERE
for this recipe page.
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GRILLED PORK TENDERLOIN WITH LIME-HONEY GLAZE
Prep Time: 10 Minutes
Marinating Time: 4 Hours
(or overnight)
Cook Time: 1 Hour and
30 Minutes
Ready In: 1 Hour and
40 Minutes
Makes 4 servings
Ingredients:
2 pork tenderloins, about
1 pound each
1/4 cup fresh lime juice
2 cloves garlic, chopped finely
Salt to taste
1/4 cup honey
1/2 tablespoon paprika
1 teaspoon coarsely ground fresh black pepper
1/8 teaspoon cayenne pepper
1 tablespoon olive oil, divided
Directions:
1. Line Mixture: Combine
lime juice, garlic, and 1/4 teaspoon salt until salt dissolves;
thoroughly stir in honey. Set aside.
2. Spice Mixture: Mix paprika,
black pepper, and cayenne and set aside.
3. Rub each pork tenderloin with
1/2 tablespoon olive oil, then rub each with half the "set
aside" spice mixture.
4. Marinate, in the refrigerator
tightly wrapped, several hours or overnight. Return to room temperature
before cooking.
5. When ready to cook, fold the
thin end of tenderloin back over the tenderloin to form a piece
of meat of uniform thickness; secure with a toothpick or tie
with string.
5. Salt the tenderloins (optional).
6. Grill or broil at medium-high
heat, turning frequently, until the internal temperature at the
thickest part is 150 degrees or a cut shows barely rosy meat,
about 14 minutes.
7. Half way through brush pork
tenderloin with "set aside" lime mixture several times.
8. When pork tenderloin is done,
remove from heat; brush with remaining lime mixture. Let meat
rest 5 to 10 minutes covered with a tea towel.
9. To Serve: Slice thinly on
the diagonal.
Click HERE
for this recipe page. |
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