Peppered Steak

Here is another recipe I posted back in June of 2010.  Now that I have a nicer photo, I'm republishing it for those who haven't followed my blog for very long.  This is such a great recipe, I don't want it to get buried by all my subsequent posts!

This recipe came from my aunt Renee who passed away several years ago. She had many fantastic recipes (ex: Chinese Chicken Salad, Orange Jello Salad) and this was my favorite. The flavor is just amazing, especially if you let the meat marinate overnight.

The recipe calls for flank or skirt steak, which are pricier cuts of meat. You can make it using a London Broil (or Top Round Roast), which is typically a cheaper but tougher cut of meat. To tenderize it, sprinkle it with some unseasoned meat tenderizer and then attacked it with a fork. Stabbing it voraciously (on both sides) seems to help break down some of the tough connective tissues. Marinating it for at least 3 hours (overnight is best) will help as well because the acid in the lemon juice acts as a tenderizer.

When using a thicker cut of meat like the London Broil, you can prevent the meat from curling up on you during grilling by scoring it with a knife on each side in a grid pattern:

image via shanuska.wordpress.com

In the photo the scoring on the left-hand side is a little too deep. You're going for very shallow cuts, less than 1/8 of an inch. I like to do it in a diamond pattern because it looks attractive.

No matter which cut of meat you use, when slicing it for serving, ALWAYS cut against the grain. Here is a link to a short tutorial on slicing against the grain, if you're not sure what I mean.

Also, once the meat has been grilled, let it rest for a few minutes before slicing. I usually put it on a platter, cover it with foil, and let it rest for 10 minutes. This gives the meat time to reabsorb some of the juices and will prevent it from drying out. However, you must realize that if you cook your meat to 'medium-well' or 'well done' that you are going to have drier meat.

Here is a link to a site that lists grilling times for various cuts of meat.

PEPPERED STEAK

1 flank or skirt steak (or London Broil)

Marinade:
1/4 cup vegetable oil
2 Tbsp. soy sauce
2 Tbsp. lemon juice
1 tsp. pepper
1 tsp. celery salt
2 green onions, chopped
1 clove garlic, minced

Combine marinade ingredients in gallon-size Ziploc bag and add steak. Marinate in fridge for at least 3 hours.

Preheat grill to high heat. Remove steak from fridge and bring to room temperature. Grill for 1-2 minutes and turn steak. Reduce heat to medium and cook until desired done-ness, turning once. Remove to platter. Cover with foil and let rest 10 minutes. Slice thinly and against the grain.

Honey Lime Chicken Skewers

My husband was in charge of dinner for Mother's Day.  He wanted to grill.  I was down with that.  I suggested marinating a flank steak (my next post) and he agreed.

We don't have our own grill at the moment, but our neighborhood has a few small ones located here and there.  He bought a bag of charcoal and I suggested that to get full use of the bag, we should grill more than one dish.  Luckily I had some chicken tenderloins in the freezer and a recipe I wanted to try.  We thawed out the chicken, made up the marinade, and soaked the bamboo skewers.  I'm so glad we did, because these babies are delicious!

HONEY LIME CHICKEN SKEWERS
slightly adapted from Kitchen Meets Girl

1-2 lbs. boneless, skinless chicken breasts, cut into chunks
3 Tbsp. soy sauce
2 Tbsp. honey
1 Tbsp. vegetable oil
zest and juice of one lime
2 garlic cloves, minced
1-2 tsp. hot sauce, optional
red pepper flakes, to taste (I used 2 pinches)
2 Tbsp. chopped fresh cilantro
lime wedges for garnish (to squeeze on skewers before serving)

Combine all ingredients except wedges in a gallon-size resealable bag and marinate in fridge for at least 1 hour.  If using bamboo skewers, soak them in water as the chicken marinates.

Preheat grill to med-high heat.  Thread chicken chunks on skewers.  Grill skewers about 6-8 minutes on each side or until juices run clear.  Squeeze lime wedges over skewers before serving.

Tangy Mustard Chicken

In theory this marinade sounded good, but I'll be honest -- once it was made I was thinking, "really?" It looks and smells ... not so delicious. But I stuck with it and I'm so glad I did. It creates amazing flavor!

Of course, the moment I was ready to grill these babies, my grill was not -- it ran out of propane. So I ended up broiling the breasts and they still turned out great. This was my first time broiling with this particular oven and I managed to overcook them and dried them out ever so slightly, but I felt that the tasty glaze the marinade creates more than made up for it.

If you don't have a grill or just want to broil chicken breasts anyway, here's how to do it:

1. Before turning on the oven, place your broiling pan on the top rack to measure the distance from the heating element on the top of the oven. The chicken needs to be about 5-6 inches away from the heat source, so adjust your oven rack accordingly and remove the broiling pan.

2. If your oven is electric, you'll need to preheat your broiler. Spray the broiling pan with cooking spray -- do NOT line it with foil, just use the drip tray underneath:3. Lay the breasts out in an even layer on the broiling pan. For the best results it's best to pound out your breasts before hand so that they are an even thickness.

4. Broil the breasts for 5-7 minutes per side, basting as desired. The chicken is done when it is no longer pink inside and the juices run clear.

TANGY MUSTARD CHICKEN
adapted from Unbelievable Chicken on Allrecipes.com

6-8 boneless, skinless, chicken breasts, trimmed
1/4 cup apple cider vinegar
3 Tbsp. Dijon mustard
3 cloves garlic, minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 tsp. salt
ground black pepper to taste
3 Tbsp. olive oil

In a small bowl, whisk together vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, pepper, and olive oil. Reserve 1/4 cup marinade in a small container for basting later (keep refrigerated). Combine marinade and chicken breasts in a gallon-size Ziploc bag and marinate in the refrigerator for 8 hours or overnight (I pound my chicken breasts while they are in the Ziploc bag).

Preheat grill for med-high heat. Grill chicken 6-8 minutes on each side, basting with reserved marinade, until juices run clear.

Barbecue Ribs

You can make tender, fall off the bone ribs at home. The secret to getting the meat so tender? Boiling the ribs before you grill 'em. I know, it sounds gross, but it works.

You can use your favorite barbecue sauce or the one I've included here. For the most flavor, marinate the ribs overnight. (But a couple of hours in the fridge will be fine, too.) Since the ribs are already cooked when you marinate them in the barbecue sauce, there is no risk of passing on bacteria when you baste the ribs with the same sauce as you grill.

BARBECUE RIBS

5-6 lbs. pork loin back ribs or spare ribs
barbecue sauce

Cut ribs into 6-inch slabs. Place ribs in a large pot and cover with water. Bring to a boil; reduce heat, cover, and simmer for 1 hour or until meat is tender but not quite falling off the bone. Remove ribs to a large casserole dish and let cool. Slather with barbecue sauce, cover with plastic wrap and marinate in fridge for 2-3 hours or overnight.

Remove ribs from refrigerator and let stand at room temp for 15 minutes. Lightly coat grill with cooking spray. Preheat grill to med-high heat. Grill ribs 10 - 20 minutes, or until well-browned, basting with sauce and turning frequently.

BARBECUE SAUCE
adapted from Barbequed Pork Ribs on Allrecipes.com

1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1/4 cup distilled white vinegar
1/2 cup water
1 cup ketchup
2 Tbsp. honey
1 Tbsp. brown sugar
2 tsp. liquid smoke
1 lemon, juiced
salt and pepper to taste

Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat. In a blender, combine vinegar, water, ketchup, honey, brown sugar, liquid smoke, and lemon juice. Pour in onion mixture and puree. Return mixture to saucepan and season to taste with salt and pepper. Bring to a boil, then remove from heat.

Grilled Pizza

I've wanted to do this FOREVER and I finally worked up the nerve today. Grilled pizza is fun and flavorful and a great way to avoid heating up your house with a hot oven in the summer. Grilling pizza is easiest if you make individual pizzas instead of one big one. If you are having guests over, offer a variety of toppings and let them go to town.

The most important trick to grilling pizza is having all of your toppings ready to go by the grill. You'll be starting the dough alone, but once you flip it, you have to work quickly to spread the sauce and add your toppings.

You can use any old pizza dough but I found a great dough recipe by Ina Garten (whose studio kitchen I totally covet) on FoodNetwork.com that makes enough for about 6 individual pizzas. It calls for 2 tsp. of kosher salt which is a coarser salt than the table salt we usually use in recipes. If you don't have kosher salt, you can substitute your regular table salt, but I do recommend getting kosher salt if you can because it's flavor is milder and it undergoes less processing (and you can use it in other recipes).

The pizza sauce recipe I also found online. It makes a very thick sauce but if you prefer a thinner sauce, just add water. If you find you don't need it all, pour the remainder into a freezer-weight Ziploc bag, press out the air, and freeze for next time. And please, please add the fennel. That is the "secret ingredient" when it comes to pizza sauce tasting authentic. It, too, can be used in other recipes (spaghetti, lasagna, etc.) so it's worth getting.

PIZZA DOUGH for GRILLING
by Ina Garten on FoodNetwork.com

1 1/4 cups warm water (100-110 degrees)
2 (0.75 oz) packages (or 4 1/2 tsp.) dry yeast
3 Tbsp. olive oil
1 Tbsp. honey
4 cups all-purpose flour (plus more for kneading)
2 tsp. kosher salt

Combine the water, yeast, oil, and honey in the bowl of an electric mixer* fitted with a dough hook. Add 3 cups of flour, then the salt, and mix. While mixing, add 1 more cup of flour or enough to make a soft dough. Knead the dough on low to medium speed for 10 minutes until smooth, sprinkling it with flour as needed to keep it from sticking to the bowl.

When the dough is ready, turn it onto a lightly floured surface and knead by hand a dozen times or until smooth and elastic. Place the dough in a well-oiled boil and turn a couple of times to lightly cover it in oil. Cover with a kitchen towel and allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each into a smooth ball. Place the balls on a baking sheet and cover with a damp towel. Allow the dough to rest for 10 minutes. Use immediately or refrigerate up to 4 hours.

If you've chilled the dough, take it out approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place on a waxed paper-lined baking sheet, putting a sheet of waxed paper between each:

(I rolled the first 2 pizzas too big and they cooked a lot faster than the rest.)

Spray grill lightly with cooking spray. Preheat to med-high heat (about 350-400 degrees). Place the pizzas directly on the grill, 2 or 3 at a time, and cook on one side for 1 minute. Flip pizzas over and spread with sauce; add desired toppings. Put the lid on the grill and cook for 5 more minutes or until the crust is crisp and the toppings are cooked:


*You can make the dough without a mixer: Combine the ingredients as listed, mix with a wooden spoon or by hand. Knead by hand for about 10-12 minutes or until dough is smooth and elastic. Follow remaining directions.

PIZZA SAUCE
slightly adapted from Ultimate Pizza Sauce on Food.com

2 Tbsp. olive oil
1 Tbsp. butter
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1 garlic clove, minced
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 Tbsp. grated Parmesan cheese
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. fennel seed
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
1 small bay leaf
water, if desired

In a medium saucepan over medium heat, melt butter in olive oil and saute onion, celery, and garlic until tender. Add tomato sauce and tomato paste and stir until smooth. Add remaining ingredients (adding enough water to achieve desired consistency) and simmer for 15-30 minutes. Remove bay leaf and spread on prepared pizza dough.

Pork or Chicken Souvlaki with Tzatziki

My mom bought my dad some Greek and Indian cooking lessons for his birthday one year. (He's one of those rare men that enjoys cooking and does it well.) So now we look forward to his Greek dinners with anticipation. But he lives on the other side of the country from me so I finally caved and decided to learn how to make some things myself.

If you frequent Greek restaurants or gyro shops, you are probably familiar with souvlaki and tzatziki. Souvlaki is traditionally made with lamb or pork but can also be make with chicken and is essentially a marinated and grilled meat. You can serve it in a pita with lettuce and tomato gyro-style or on it's own. It's best served with the complimentary tzatziki which is essentially a yogurt and cucumber mixture that is either flavored with dill or mint. I like dill best. Tzatziki is also a great dip for pita crisps or vegetables.

You'll need plain Greek yogurt, which is thicker and a different consistency from regular American yogurt. Luckily it's become more popular and is not hard to find. Here is what I used:
These 5.3 oz containers run about $1 a piece at Walmart and you'll need about 3 1/2 to make this recipe. Or maybe you'll get lucky and find a bigger container at your grocery store. The shredded cucumbers give it some crunch, but if you want your tzatziki sauce more smooth, pulse it in a food processor or blender.

SOUVLAKI
marinade adapted from Emeril Lagasse's on FoodNetwork

2-3 pounds boneless pork loin or b/s chicken breast, trimmed and cut into 1" cubes
juice of 2 lemons (about 1/4 cup)
3 Tbsp. olive oil
1 tsp. dried oregano (or 1 Tbsp. chopped fresh oregano)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
2 garlic cloves, minced

Combine all ingredients in a gallon size Ziploc bag and marinate 3-4 hours or overnight.

If grilling: Soak wooden skewers in water for 1 hour. Preheat grill to med-high heat. Thread cubes onto skewers and grill for 10-12 minutes for pork or 8-10 minutes for chicken, turning occasionally.

If sauteing: Heat large skillet over med-high heat. Saute in 2-3 batches (to ensure even cooking) for 8-10 minutes for pork or 6-8 minutes for chicken.

TZATZIKI SAUCE

2 cups Greek yogurt
2 medium cucumbers, peeled, seeded, and shredded
juice of 1 lemon
1 clove garlic, finely minced
1/8 tsp. salt (kosher salt is best)
1 tsp. dried dill weed (or 1 Tbsp. chopped fresh dill)*

Place shredded cucumber in a strainer and squeeze out excess water with your hands. In a medium bowl, combine yogurt, cucumbers, lemon juice, garlic, salt, and dill. Cover and chill for at least 2 hours to let flavors mingle.

*Some people prefer mint over dill in their tzatziki. You can substitute 1 Tbsp. chopped fresh mint for the dill.

Pacific Island Grill

I think this recipe originated from a local Hawaiian cookbook that belonged to my grandmother. It's packed full of flavor. It calls for flank steak, but as I've mentioned in past posts you can do it with a cheaper cut of meat such as London Broil. When using a cheaper, and thus less tender, cut of meat, you can tenderize it by stabbing it like crazy with a fork. And the longer you marinate the meat, the more tender it will be (overnight is best).

I just realized I've never discussed using fresh ginger root. If you aren't sure what it looks like, here is a picture:

Image via.

When picking out a root at the grocery store, choose one that is firm, not soft or squishy. I also try to pick one that doesn't have too many "arms" coming off the main body, mostly because it's easier to grate.

I know a lot of people peel the outside skin off, but I don't bother. I actually keep the root in a freezer-weight Ziploc bag in the freezer. It will keep for a long time as long as you push as much air out of the bag as possible to keep it from getting freezer burn. When I need fresh ginger root I just pull it out of the bag, grate how much I need (without thawing it), and then put it back in the bag in the freezer until next time. I think I've had my current root about 6 months now. I've had one last as long as a year ... maybe more.

PACIFIC ISLAND GRILL

2-3 lb. flank steak
2 Tbsp. sesame seeds
1/4 cup chopped green onions (about 2)
3 Tbsp. soy sauce
2 Tbsp. vegetable oil
1 Tbsp. red wine vinegar (apple cider vinegar will work as well)
1 Tbsp. brown sugar
1 Tbsp. grated fresh ginger
1 Tbsp. minced garlic
1 tsp. dry ground mustard
1 tsp. Worchestershire sauce

Combine all ingredients in a gallon size Ziploc bag and marinate for 4 hours or overnight.

Preheat grill to med-high heat. Grill 7-8 minutes on each side or until desired doneness. Remove to a plate and cover with foil; let rest 10 minutes. Slice against the grain to serve.

Chili Lime Chicken

Happy Cinco de Mayo! I have no idea why we celebrate this in the U.S. - I guess we Americans are happy to find any reason to party and have a potluck at work. This recipe is sorta kinda Mexican...and definitely yummy.

CHILI LIME CHICKEN
adapted from Lime & Chili Rubbed Chicken from Tablespoon.com

6 boneless, skinless chicken breasts, trimmed and pounded
2 tsp. olive oil
1 Tbsp. chili powder
1 Tbsp. brown sugar
1 Tbsp. lime zest
1/2 tsp. garlic powder
1/2 tsp. salt
dash of cayenne pepper, optional
1-2 limes for juice

Rinse chicken breasts with water and pat dry. Rub with olive oil. In a small bowl, combine chili powder, brown sugar, lime zest, garlic powder, salt and cayenne; rub all over chicken.

Preheat grill to medium heat. Grill chicken for 10-12 minutes turning once halfway through cooking time, or until juices run clear. Squeeze fresh lime juice over breasts before serving.

Grilled Zucchini

Here's another great recipe for zucchini. If you are one of those people with an overabundance of zucchini from your garden in the summer this is just another option instead of zucchini bread. If your zucchini have grown to one of those monsters about 3-4 inches in diameter, you don't need to slice on the diagonal to keep it from falling through the grill grate.

GRILLED ZUCCHINI
adapted from Kalyn's Kitchen

4 zucchini, cut on the diagonal into 1/2-inch slices
1/2 cup Italian dressing
1/2 tsp. garlic powder
1/4 tsp. oregano (optional)
1/4 tsp. basil (optional)
salt & pepper to taste

Combine dressing, garlic powder, oregano, and basil in a large Ziploc bag. Add zucchini, seal bag, and shake to coat. Marinate for 30 minutes or more.

Preheat grill to med-high heat. Grill zucchini slices 3-4 minutes then turn and grill another 3-4 minutes or until desired tenderness. Sprinkle with salt and pepper if desired.

Grilled Asparagus

This is a great alternative to steaming your asparagus. If you don't have a grill, you can roast them in the oven at 400 degrees for 10-15 minutes, turning once. You could also just drizzle them with olive oil, salt and pepper and skip the marinade.

GRILLED ASPARAGUS
adapted from Cooking Light on MyRecipes.com

1-2 pounds fresh asparagus
2 Tbsp. balsamic vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1 Tbsp. low-sodium soy sauce
1 clove garlic, pressed or minced
1/8 tsp. black pepper
cooking spray

Snap off ends of asparagus. Combine all ingredients except cooking spray in a gallon-size Ziploc bag. Marinate for 30 minutes.

Lightly coat grill grate with cooking spray. Preheat grill on high heat. Grill asparagus 2-3 minutes or until desired tenderness; discard marinade.

Honey Lime Chicken

I finally found a lime chicken recipe that I like! I saw one on the Kraft recipe blog and adapted it to what I was looking for. It turned out great. We have been lucky to have warm days already and so I was ready for something springy and light and this fits the bill.

HONEY LIME CHICKEN
adapted from Kraftrecipes.com

4-6 boneless, skinless chicken breasts
juice (about 1/4 cup) and zest (about 2-3 tsp.) of 2 limes
1/4 cup honey
1 Tbsp. Dijon mustard
1 Tbsp. soy sauce
2 garlic cloves, pressed or minced
1/4 tsp. pepper

Trim chicken breasts and pat dry with paper towels. In a small bowl, whisk the juice and zest of both limes, honey, mustard, soy sauce, garlic and pepper. Place chicken breasts in a gallon size Ziploc and pour marinade over. Seal and marinate in refrigerator for 1-4 hours.

Preheat grill for med-high heat.* Grill breasts about 4-5 minutes on each side or until cooked through. For more intense flavor, while chicken is grilling, pour remaining marinade in a small saucepan and bring to a boil. Reduce heat and simmer until slightly thickened. Brush over grilled chicken breasts before serving.

*(If you don't have a grill, you can try broiling the chicken for 15 minutes, turning once halfway through cooking time.)

Grilled Rosemary Pork Chops

These got two thumbs up last night, especially from the hubby who suggested I file away this marinade for future use. I think part of what made these so delicious was the fact that I marinated these chops for 24 hours. You don't have to do the same, but if you do your chops will turn out more tender, juicy, and flavorful.

GRILLED ROSEMARY PORK CHOPS
adapted from Rosemary Pork Chops on Allrecipes.com

4-8 boneless pork loin chops
1/2 cup low-sodium soy sauce
1/4 cup water
3 Tbsp. brown sugar
1 Tbsp. dried rosemary, crushed
2 garlic cloves, minced or pressed
1 tsp. freshly grated ginger (optional - but tasty!)

Combine all ingredients in a gallon-size Ziploc bag and marinate in the fridge 4 hours or overnight. Lightly oil grill grate and preheat to med-high. Grill pork chops until no longer pink, turning once during cooking.

If desired, pour marinade in small saucepan and bring to a boil. Boil for 3-4 minutes then pour marinade through fine-mesh sieve and serve with chops.

Grilled Cajun Chicken

This has intense flavor and packs a punch. You've been warned, ha ha. I think these would be fantastic cold and cut in strips to top a salad.

I recommend using California-style lemon pepper if you have it.


GRILLED CAJUN CHICKEN
adapted from Cajun Chicken on Allrecipes.com

6 boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness
1 Tbsp. Cajun seasoning
1 Tbsp. Italian seasoning
1 Tbsp. lemon pepper
1 tsp. garlic powder
1/2 cup vegetable oil

Combine all ingredients in a gallon-size Ziploc bag and marinate for at least 30 minutes.

Preheat grill to med-high heat. Grill breasts for 6-8 minutes on each side or until done.

Teriyaki Chicken

My mom grew up in Hawaii with lots of Asian influences. Hence, we grew up on this chicken. It is traditionally made with boneless, skinless chicken thighs, but since those haven't been on sale lately around here I made it with breasts. Breasts are okay, but the thighs tend to be more juicy and flavorful and I prefer them.

There is certainly enough of the marinade to reserve some for heating and serving on the side if desired. I like pouring some on steamed white rice. Yum!

TERIYAKI CHICKEN

2+ lbs. boneless, skinless chicken thighs (or breasts)
1 cup soy sauce
1 cup packed brown sugar
1 Tbsp. red wine vinegar
1 tsp. minced garlic
3 Tbsp. grated fresh ginger
2 green onions, chopped
1 Tbsp. sesame seeds

Combine all ingredients in a gallon-size Ziploc bag and marinate in fridge for at least 2 hours.

Spray grill with cooking spray. Preheat grill to med-high heat. Grill chicken for 8-10 minutes or until done, turning once half-way through cooking time. Serve with steamed rice and veggies.

Korean BBQ Beef

Here's another fun one for the grill. Can you tell I'm liking kabobs lately? You could always grill the steak whole and then slice it. Just be sure to let it rest a few minutes before slicing.

I made these tonight using, once again, a London Broil. I sliced it thinly, against the grain (easier to do if your beef is slightly frozen and your knife is really sharp):


I forgot to do it, but you could add some unflavored meat tenderizer to the marinade. If you marinate for more than 3 hours, however, the tenderizer is unnecessary because the vinegar will do the job. I recommend marinating 8 hours if you can - you will get the best flavor that way.

And, again, for kabobs: if you are using wooden skewers, soak them in water for an hour before grilling. I got 15 kabobs out of a 2 lb. steak.

KOREAN BBQ BEEF

2+ lbs. flank steak or London Broil
4 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
2 Tbsp. rice vinegar
1 Tbsp. sugar
1/2 tsp. black pepper
2 garlic cloves, minced
2 green onions, chopped

Slice beef into thin strips, against the grain. Combine all ingredients in a gallon-size Ziploc bag. Marinate in fridge at least 3 hours, preferably 8, flipping every hour or two.

Thread strips onto skewers, using 2 strips per skewer. Preheat grill to med-high heat. Lay skewers perpendicular to grill grate and grill for 3-4 minutes on each side or until desired done-ness.

Marinade for Beef on the Grill

I seriously can't come up with interesting names for recipes. We tried this one tonight and it was unanimously voted "Good!" I used a London Broil again and treated it the same as in this recipe.

MARINADE FOR BEEF ON THE GRILL aka "Pathetic Name for Yummy Recipe"
adapted from Marinated Flat Iron Steak on Allrecipes.com

1 Tbsp. honey
2 Tbsp. basalmic vinegar
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. Worchestershire sauce
1/2 tsp. dried tarragon
1/2 tsp. dried rosemary
1/2 tsp. garlic powder
1/2 tsp. pepper
pinch of salt
London Broil or other cut of beef for grilling

Combine all ingredients in a gallon-size Ziploc bag and marinate in fridge for at least 4 hours.

Preheat grill to high heat. Remove steak from fridge and bring to room temperature. Grill for 1-2 minutes and turn steak. Reduce heat to medium and cook until desired doneness, turning once. Remove to platter. Cover with foil and let rest 10 minutes. Slice thinly and against the grain.

Chicken Skewers

This is the time of year to grill! This recipe has lots of flavor and is actually rather simple. I got 11 skewers out of five chicken breasts, and there is enough marinade for up to twice that amount if you want to make more.

If you are using wooden instead of metal skewers, be sure to soak them in water at least one hour before grilling or you will have a fire on your hands.

If you are wondering how to cut up your chicken, I hope this photo helps:

Use a very sharp knife and cut vertically and lengthwise through the breast. I made my strips about 1/2 inch thick. Or you can use breast tenders.

After marinating the chicken, thread 2-3 strips onto the skewers like so:



CHICKEN SKEWERS
adapted from Marinade for Chicken on Allrecipes.com

1-3 lbs. boneless, skinless chicken breast, cut into strips (or tenders)
1/2 cup vegetable oil
1/4 cup lower sodium soy sauce
1 Tbsp. Worchestershire sauce
3 Tbsp. red wine vinegar
2 Tbsp. lemon juice
2 cloves garlic, minced
2 tsp. ground (dry) mustard
1 tsp. pepper
1 tsp. parsley

Combine all ingredients in a gallon-size Ziploc bag and marinate for at least 2 hours. Thread chicken strips on skewers.

Heat grill to medium-high heat. Place skewers perpendicular to grill grate (so they don't fall through). Grill about 4 minutes on each side or until done.

Spicy Honey Chicken

This recipe comes from Our Best Bites, one of the best food blogs in my opinion. (They also have a salad version that sounds rather delish.) It was quite popular last night; even my daughter liked it. A lot.

Some notes about the recipe:

• If you don't have chipotle chili powder it's not the end of the world. Just leave it out.

• After being nearly smoked out, I suggest that if you use a grill pan (indoors), that you avoid using the honey glaze until your chicken is plated. Otherwise the honey burns in the pan super fast and your hair will smell like smoke.

• To spare yourself the mess of coating the chicken with your hands, put the chicken in a gallon-size Ziploc and add the oil. Seal and mush the chicken around to coat. Then open the bag and pour in the spice rub. Seal and mush again. It may take a lot of mushing but you will have less clean-up. Plus, you can do this ahead of time and let the chicken marinate in the fridge.

• The recipe calls for boneless, skinless chicken thighs, but I made it with breasts (flattening them with a mallet while they were in the Ziploc so they would cook evenly). Works either way.

SPICY HONEY CHICKEN

2 tsp. vegetable oil

Spice rub:
2 tsp. granulated garlic (or garlic powder)
2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. coriander
1 tsp. salt
1 tsp. cumin
1/2 tsp. chipotle chili powder

Glaze:
1/2 cup honey
1 Tbsp. cider vinegar

8 boneless, skinless chicken thighs

In a small bowl combine the spices for the rub and mix well. Trim any excess fat from chicken and pat dry. Lightly coat chicken with oil. Toss with spice rub and coat well.

Grill chicken a few minutes on each side until cooked through.

While chicken is cooking, warm honey in a small bowl in microwave to soften. Stir in vinegar. Reserve 2 Tbsp. glaze. Brush glaze on both sides of chicken during final moments of cooking (be prepared to smoke!).

Drizzle remaining 2 Tbsp. of glaze on chicken before serving.

Grilled Bruschetta Chicken

I have made it many times now and love it more and more each time. Nothing beats fresh basil! It's so refreshing in the summertime. Find the recipe here.

Ranch Marinated Chicken

RANCH MARINATED CHICKEN


6 - 8 chicken breasts
1 packet (1 oz.) dry ranch mix
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar (or other vinegar)

Combine all ingredients in a gallon-size Ziploc. Marinate in fridge for 2 hours.

Grill.

So yummy!!!