How To Prepare
1.
Combine teriyaki, vinegar, orange juice, oil and pepper flakes in a 2-gallon plastic food-storage bag. Pierce flank steak repeatedly with fork and add flank steak; seal; turn to coat with marinade. Refrigerate at least 2 hours. (Can be refrigerated overnight.)
2.
Heat broiler or grill. Remove steaks from bag; drain marinade into small saucepan.
3.
Broil or grill steak 4 inches from heat about 5 minutes on each side for medium-rare (145 degrees F). Let steak stand 5 minutes; keep warm.
4.
Meanwhile, bring marinade to boiling and boil 3 minutes. Thinly slice steaks across grain. Serve with marinade.
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Orange-Marinated Flank Steak
How To Prepare
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, potato, and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes. Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
Serve the soup with a dollop of the horseradish and a sprinkle of parsley.
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
Whisk vinegar, oil, dill (or oregano), garlic powder, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, and onion; toss to coat.
TIPS & NOTES
Tip: If you don’t have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
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Chopped Greek Salad with Chicken
How To Prepare
In a stockpot or large saucepan, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process and cool the pasta quickly.
Meanwhile, in a large bowl, stir together the remaining ingredients.
Stir in the pasta.
It is so convenient to prepare extra chicken breasts to keep in the freezer for those hectic nights, but if you don’t have any available for this dish, discard all the visible fat from skinless, boneless chicken breasts, then cut the chicken into bite-size pieces. Heat a small skillet over medium-high heat until hot. Remove the skillet from the burner and lightly spray with cooking spray (keeping far from a gas flame). Cook the chicken for 3 to 4 minutes, or until no longer pink in the center, stirring constantly
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Chicken Rotini Salad with Rosemary
How To Prepare
In a stockpot or large saucepan, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process and cool the pasta quickly.
Meanwhile, in a large bowl, stir together the remaining ingredients.
Stir in the pasta.
It is so convenient to prepare extra chicken breasts to keep in the freezer for those hectic nights, but if you don’t have any available for this dish, discard all the visible fat from skinless, boneless chicken breasts, then cut the chicken into bite-size pieces. Heat a small skillet over medium-high heat until hot. Remove the skillet from the burner and lightly spray with cooking spray (keeping far from a gas flame). Cook the chicken for 3 to 4 minutes, or until no longer pink in the center, stirring constantly
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Chicken Rotini Salad with Rosemary
How To Prepare
Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
Meanwhile, in a small bowl, stir together the oil, vinegar, garlic powder, and 1/2 teaspoon lemon pepper. Pour into a large shallow casserole dish. Add the asparagus, turning several times to coat.
In a small bowl, combine the chili powder, 1 teaspoon lemon pepper, garlic powder, cayenne, and salt. Sprinkle half the mixture over one side of the fish, pressing lightly so the seasonings adhere. Lightly spray with cooking spray. Turn the fish over and repeat.
Remove the asparagus from the marinade, discarding the marinade.
Place the fish and asparagus lengthwise so they are perpendicular to the grates of the grill. (For the fish, you can also use a grill basket lightly sprayed with cooking spray.) Grill the fish for about 3 minutes on each side, or until it flakes easily when tested with a fork. Grill the asparagus for 4 to 5 minutes, turning frequently. Transfer both to a platter. Squeeze the lemon over the fish.
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Lemony Tilapia and Asparagus Grill
How To Prepare
Directions
Heat grill to medium-high. Cut the steak in half horizontally (don’t cut all the way through) and open like a book.
Spread the spinach over the steak. Roll up; tie with twine at 2-inch intervals. Season with ¼ teaspoon pepper.
Grill the steak, covered, turning occasionally, 15 to 18 minutes for medium-rare. Let rest for at least 5 minutes before slicing.
Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, and ¼ teaspoon pepper. Add the greens and toss. Serve with the steak.
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Spinach-Stuffed Steak Roulades
How To Prepare
Directions:
Chop all the vegetables really fine, using a chopper or food processor.
Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.
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Skinny Sloppy Joes
