GRILLED MARINATED TOP ROUND STEAK
Prep Time: 5 Minutes
Cook Time: 16 to 18 Minutes
Ready In: about 23 Minutes
EXCLUDING marinating time.
Makes 3 to 4 servings
Ingredients:
2 lbs. top round steak
cut about 1 inch thick
Steak Marinade:
1/2 cup Italian dressing
1/4 cup fresh lime juice
1/8 cup lemon juice
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 tablespoon honey
Directions:
1. In a mixing bowl,
mix together the Italian dressing, lime juice, lemon juice, thyme,
rosemary and honey.
2. Place the top round steak
and 1/3 of a cup of the steak marinade in a resealable plastic
bag; turn to coat. Close the bag and marinate in the refrigerator
for 6 hours or up to 24 hours, turning occasionally. Refrigerate
remaining marinade.
3. Pre-heat grill to medium heat.
4. Remove the marinated top round steak from the plastic bag;
discard the used marinade; and place the steaks on the grill.
5. Cook uncovered, 16 to 18 minutes
for medium rare to medium doneness, turning occasionally. Brush
the steak with the remaining (unused), refrigerated marinade
occasionally; do not brush during last 5 minutes.
6. To serve, carve the top round
steak across the grain into thin slices.
Click HERE
for this recipe page.
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HAWIIAN CHICKEN KABOBS
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready
In: about 2 Hours and
30 Minutes INCLUDING marinating time
Makes 4 servings
Ingredients:
2 lbs skinless, boneless
chicken breast cut into kabob size pieces
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 (20 ounce) can pineapple chunks, drained
skewers
Directions:
1. To Marinate: In a
nonporous glass dish or bowl combine the soy sauce, brown sugar,
sherry, oil, ginger and garlic powder; mix together. Add the
chicken and pineapple, toss to coat; then cover and refrigerate
to marinate for at least 2 hours.
2. Preheat grill to medium high
heat and lightly oil grate.
3. Alternate marinated chicken
and pineapple on skewers; grill over medium high heat for 15
to 20 minutes, turning halfway through.
Click HERE
for this recipe page. |
|
GRILLED ASIAN-STYLE BONELESS CHICKEN BREASTS
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready in: 20 Minutes
Makes 4 servings
Ingredients:
1 and 1/2 lbs. boneless
chicken breasts
1/4 cup sherry
3 tablespoons firmly packed brown sugar
3 tablespoons sesame oil
2 tablespoons soy sauce
2 cloves garlic, finely chopped
1/2 teaspoon ground ginger
Directions:
1. In small saucepan,
over medium-high heat, bring sherry, brown sugar, oil, soy sauce,
garlic and ginger to a boil, stirring occasionally. Remove from
heat.
2. Preheat grill to medium heat.
3. Grill or broil chicken, turning
occasionally and basting with sherry sauce, 15 minutes or until
meat thermometer inserted in center registers 170°F. Note:
Do not baste during last 5 minutes of grilling.
Click HERE
for this recipe page.
-----
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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