Four Yummy Recipes
Flank Steak Sandwiches
“My sister and I found this recipe 15 years ago, changed a few ingredients and made it our own," recalls Elizabeth Hiner of Chico, California. "Now, when family and friends hear we're making these sandwiches, they come running! It's a quick, healthy crowd-pleaser that goes great with summer.”
SERVINGS: 6
METHOD: Grill (gas or charcoal)
TIME: Prep: 25 min. + marinating Grill: 25 min.
Ingredients:
- 1 cup chopped onion
- 1 cup dry red wine or beef broth
- 3/4 cup soy sauce
- 1/2 cup olive oil, divided
- 4-1/2 teaspoons minced garlic, divided
- 1-1/2 teaspoons ground mustard
- 1-1/2 teaspoons ground ginger
- 1 beef flank steak (1-1/2 pounds)
- 1 medium sweet red pepper, cut into 1-inch strips
- 1 medium sweet yellow pepper, cut into 1-inch strips
- 1 medium red onion, thickly sliced
- 1/4 teaspoon pepper
- 6 French rolls, split
Directions:
In a small bowl, combine the onion, wine or broth, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a large resealable plastic bag; add steak. Pour remaining marinade into another resealable plastic bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
Drain and discard marinade from steak. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Drain and discard marinade from vegetables. Place in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown.
Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately. Yield: 6 servings.
Drain and discard marinade from steak. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Drain and discard marinade from vegetables. Place in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown.
Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately. Yield: 6 servings.
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Marinated Pork Chops
SERVINGS: 6
METHOD: Grill (gas or charcoal)
TIME: Prep: 10 min. + marinating Grill: 10 min.
Ingredients:
- 1/2 cup vegetable oil
- 1/4 cup lime juice
- 4 teaspoons balsamic vinegar
- 2 teaspoons sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 garlic clove, minced
- 6 boneless pork loin chops (4 ounces each)
Directions:
In a large resealable plastic bag, combine the first eight ingredients. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill pork chops, covered, over medium heat for 4-5 minutes on each side or until juices run clear. Yield: 6 servings.
Drain and discard marinade. Grill pork chops, covered, over medium heat for 4-5 minutes on each side or until juices run clear. Yield: 6 servings.
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Pineapple Chicken Kabobs
I combined a couple of different kabob recipes to come up with this summer grilling mainstay. The marinade does a terrific job of making the chicken and vegetables so tender and tasty.
SERVINGS: 8
METHOD: Grill (gas or charcoal)
TIME: Prep: 30 min. + marinating Grill: 15 min.
Ingredients:
- 2 cans (one 20 ounces, one 8 ounces) unsweetened pineapple chunks
- 1/3 cup Worcestershire sauce
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1 package (1 pound) sliced bacon
- 2 large sweet onions
- 4 large green peppers
- 32 cherry tomatoes
Directions:
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine Worcestershire sauce and reserved juice. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip.
On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade. Yield: 8 servings.
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In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip.
On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade. Yield: 8 servings.
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Zesty Turkey Burgers
My husband and I were watching our weight last summer and we found that this recipe was really easy to make. And it's delicious! -Louise Gilbert of Quesnel, British Columbia
SERVINGS: 4
METHOD: Grill (gas or charcoal)
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1/2 cup ketchup
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon hot pepper sauce
- 1/3 cup quick-cooking oats
- 1 pound lean ground turkey
- 4 lettuce leaves
- 4 hamburger buns, split
Directions:
In a small bowl, combine the first seven ingredients. Transfer half of the mixture to a large bowl; stir in oats. Set remaining ketchup mixture aside for basting. Crumble turkey over oat mixture and mix well. Shape into four patties.Coat grill rack with cooking spray before starting the grill. Grill patties, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165° and meat juices run clear, basting occasionally with ketchup mixture. Serve on lettuce-lined buns. Yield: 4 servings.
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