How To Prepare
MARINADE STEAK: Combine chili sauce, Worcestershire, vinegar, and oregano. Place steak in a zip-lock bag and pour marinade over steak. Squeeze out air and close bag. Refrigerate and marinate steak for 2 to 3 hours turning frequently.
STEAK: Preheat grill. Place beef, zucchini, eggplant, and onion on grill over moderately hot heat about 4 to 5 inches from heat source. Grill about 4 to 5 minutes on the first side, basting frequently with marinade. Turn, brush again with marinade.
Continue grilling about 4 to 5 more minutes, or until beef is cooked to the desired degree and vegetables are tender. Serve immediately.
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Grilled Steak and Vegetables
How To Prepare
Mix coconut extract and spices with rice milk and potato flour. Set aside.
Heat large skillet to medium-high, add oil and quickly saute vegetables. Cook for a few minutes, until some browning has occurred and vegetables are soft. Add milk and spice mixture to pan and stir to combine. Heat gently, but do not boil. Remove from heat.
Grill snapper on charcoal grill until it reaches an internal temperature of 145 F. Serve each grilled fillet with 1 1/2 cups of vegetables and sauce.
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Grilled snapper curry
How To Prepare
1. Combine 1 cup boiling water and chile in a small bowl; let stand 10 minutes or until hydrated. Drain; finely chop chile. Combine chile, 1 tablespoon oregano, 1 tablespoon juice, oil, and 1 teaspoon cumin in a zip-top plastic bag. Mince 4 garlic cloves; add to bag. Add steak to bag; seal. Shake to coat; refrigerate 1 hour.
2. Preheat oven to 450°.
3. Crush remaining 4 garlic cloves. Arrange crushed garlic, onion, and tomatillos in a single layer on a baking sheet coated with cooking spray; lightly coat vegetables with cooking spray. Bake at 450° for 20 minutes or until charred. Combine tomatillo mixture, remaining 2 tablespoons oregano, remaining 1 tablespoon juice, remaining 1/2 teaspoon cumin, 1/4 teaspoon pepper, and Splenda in a blender; process until smooth, scraping sides.
4. Preheat the grill to high heat.
5. Remove steak from bag; sprinkle both sides of steak evenly with remaining 1/2 teaspoon pepper. Place steak on grill rack coated with cooking spray. Grill 2 minutes on each side or until a thermometer inserted into the thickest portion of steak registers 135° or until desired degree of doneness. Let steak stand 10 minutes. Cut steak diagonally across grain into thin slices. Place 3 ounces steak on each of 4 plates. Top each serving with about 3 tablespoons sauce; sprinkle each serving with 1 1/2 teaspoons cilantro.
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Grilled Skirt Steak and Roasted Tomatillo Sauce
How To Prepare
Combine lemon zest, lemon juice, oil, oregano, sage, chives, and pepper in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. | Equipment: Six 8- to 10-inch skewers
Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
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Grilled Shrimp Skewers over White Bean Salad
How To Prepare
Trim fat from meat. Stir together mustard, honey, curry powder, and chives. Brush about half of the mustard mixture on roast. Insert a meat thermometer near the center of the roast.
2.
Arrange preheated coals around a drip pan in a covered grill. Test for medium-low heat above pan. Place roast on grill over drip pan. Cover and grill for 1-1/2 to 2 hours or until desired doneness (145 degrees F for medium-rare, 160 degrees F. for medium doneness). Remove roast from grill and cover with foil. Let stand 15 minutes before slicing. Serve with mustard and, if desired, snipped chives.
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Grilled Rump Roast with Curried Mustard
How To Prepare
In large bowl, whisk together syrup, lemon rind and juice, oil, thyme, mustard, garlic, and pepper; remove 1/4 cup (50 mL) of the dressing and set aside.
Add chops to bowl, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 10 minutes.
In salad bowl, toss spinach, orange pepper and red onion with reserved dressing. Divide among plates; top with lamb chops. Serve with lemon wedges.
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Grilled Lemon Maple Lamb Chops
How To Prepare
Rub the lamb with olive oil and generously coat with ras el hanout. (If not using the ras el hanout, season generously pepper, and a little cumin.) Preheat your grill, then grill about 2 minutes per side for medium rare. Let the meat rest a few minutes before serving.
For the Charmoula
Combine all of the Charmoula ingredients in a food processor or magic bullet and pulse until a pesto-like consistency. Don’t overblend – it shouldn’t be completely liquified.
Serve the lamb chops with a generous helping of Charmoula and some fresh lemon zest. Perfect with grilled asparagus and cauliflower puree on the side.
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Grilled Lamb Chops with Charmoula
How To Prepare
Directions:
Alternate beef, pineapple, and red pepper on six skewers. Place kebobs in a large shallow glass baking dish.
Combine orange juice, marinade, syrup, and ginger. Pour over beef and marinate for 25 to 30 minutes.
Remove kebobs from marinade and grill 4 to 5 inches away from moderately hot coals (or broil) for 4 to 8 minutes (depending on heat) for medium-rare, turning frequently. Brush with marinade during grilling process.
Serve over brown rice.
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Grilled Hawaiian Beef Kebobs
