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GRILLED
LEMON & HERB LONDON BROIL |
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready in: about 25 Minutes
Makes 2 to 3 servings
Ingredients:
2 pounds of London Broil
Steak
1 tsp. grated lemon zest
1 large clove garlic, crushed
1/2 tsp. dried thyme leaves
1/4 tsp. rosemary
1/4 tsp. pepper
Directions:
1. In small bowl, combine
lemon zest, garlic, thyme, rosemary and pepper. Press mixture
into both sides of steaks.
2. Preheat grill to medium heat.
3. Place steak on grill grid
and grill for about 14 to 16 minutes uncovered for medium-rare
(145°F internal temperature), turning once.
4. Remove steaks from grill and
place on a cutting board and let stand for 10 minutes.
5. To Carve: Cut steaks across
the grain into thin slices to serve.
Click HERE
for this recipe page.
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GRILLED
TEX-MEX PORK TENDERLOIN |
Prep Time: 10 Minutes
Marinating Time: 2 to
24 Hours
Cook Time: 15 to 20 Minutes
Ready in: 25 to 30 Minutes
(excluding marinating time)
Makes 4 to 6 servings
Ingredients:
2 pork tenderloins, about
1 pound each
5 teaspoons chili powder
1 1/2 teaspoons oregano
1 tablespoon olive oil
3/4 teaspoon ground cumin
2 garlic cloves, crushed
Directions:
1. In small bowl, mix
all ingredients except the pork tenderloins.
2. Rub mixture over all surfaces
of the pork tenderloins.
3. Cover and refrigerate 2 to
24 hours.
4. Preheat grill to medium heat.
5. Place each pork tenderloin
on grill grid and grill for 15 to 20 minutes turning occasionally
until meat thermometer inserted reads 155 to 160 degrees F.
6. To Serve: Slice thinly on
the diagonal.
Click HERE
for this recipe page. |
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GRILLED
HONEY CHICKEN BREASTS |
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready in: 30 Minutes
Makes 4 servings
Ingredients:
2 1/2 lbs boneless chicken
breasts
1/3 cup chili sauce
3 tablespoons honey
2 tablespoons lemon juice
1 tablespoon olive or vegetable oil
1/2 teaspoon dried thyme
Directions:
1. Preheat grill to medium
heat.
2. In small bowl, whisk together
chili sauce, honey, lemon juice, oil and thyme until blended.
3. Grill chicken breasts, turning
occasionally and basting with chili mixture, 20 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
CILANTRO T BONE STEAKS |
Prep Time: 20 Minutes
Marinating
Time: about 8 Hours
Cook Time: about 10 Minutes
Ready in: about 30 Minutes
WITHOUT Marinating Time
Makes 2 steaks
Ingredients:
2 Bone T Bone Steaks
1/4 cup fresh cilantro leaves, chopped
grated zest of 1/2 lemon
2 tablespoons balsamic vinegar
1/8 teaspoon theme
2 tablespoons olive oil
2 roasted garlic cloves
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Directions:
1. In a small bowl, mix
together the roasted garlic, mustard, cilantro, lemon zest, balsamic
vinegar, thyme and olive oil. Mix until it forms a thick paste.
2. Place the steaks in a shallow
baking dish and pour mixture over the steaks. Make sure the steaks
are evenly coated.
3. Cover the shallow baking dish
(with the steaks inside) and place in the refrigerator for 8
hours.
4. Remove the steaks from the
baking dish and retain marinade. Sprinkle steaks with salt and
pepper.
5. Meanwhile, preheat grill to
medium heat.
6. Place the steaks on the grill
grids and grill each for about 5 minutes per side or until cooked
to desired doneness. Half way through grilling, brush each steak
retained marinade.
7. Remove the steaks from grill
when done and serve.
Click HERE
for this recipe page. |
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