Grilled Steak and Potato Kebabs

img_1980Adapted from Delish
Yields 3 servings

Ingredients:
1 1/2 Pound beef, top sirloin, boneless trimmed, cut into 1-in cubes
2 Tbls oil, olive
1/4 tsp pepper, cayenne
1 tsp seasoning, Montreal Steak
1 Tbls soy sauce, low sodium
16 Small potatoes, Yukon gold creamer
1 Tbls mustard, dijon
2 Tbls oil, olive
1 Tbls rosemary, fresh
1 tsp salt, Kosher

Tools Needed:
Skewers – either bamboo or metal suitable for the grill
Lodge Cast Iron Reversible Indoor Grill Pan

Directions:
Preheat grill to medium-high. Soak skewers for 20 minutes (if using bamboo)

Toss steak with cayenne, oil, soy and steak seasoning. Let marinate at least an hour.

Place potatoes in a large microwave-safe bowl. Cover and microwave on until just tender, about 6 to 8 minutes. Set aside until cool enough to handle.

Mix together the mustard, oil, rosemary and salt. Toss well.

Thread steak and potatoes onto skewers.

Grill, turning occasionally, until steak is desired doneness, 6 minutes for medium rare; 8 minutes for medium.

Serve with steak sauce, if desired.

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Marinated Grilled Flank Steak

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Adapted from Rachel Ray
Yields 4 servings

Ingredients:
3 Cloves garlic, fresh chopped
1 Tbls seasoning, Montreal Steak
1 Tbls seasoning, Silver Service Chef’s California Steak Seasoning
1 tsp cumin
1 tsp paprika, smoked
1 Tbls worcestershire sauce
2 Tbls vinegar, red wine
1/3 Cup oil, extra virgin olive
2 Pounds beef, flank steak

Tools Needed:
Lodge LDP3 Double Play Reversible Grill/Griddle, 9.5″ x 16.75″
Weber 741001 Original Kettle 22-Inch Charcoal Grill

Directions:
Mix garlic, steak seasoning, smoked paprika, cumin, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand at least an hour – 2 to 3 is better.

Heat a grill pan or outdoor grill to high heat.

If using an outdoor grill, grill flank steak over the coals for 4 minutes per side. Then move to the cool side of the grill, cover and cook 10 to 12 minutes until a thermometer registers 125 degrees for medium rare. Remove and let stand for 5 to 10 minutes.

If using an indoor grill pan, grill flank steak 6 to 7 minutes on each side.

Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.

Killer California Grilled Flank Steak

flank

Yields 4 servings

Ingredients:
6 to 8 Cloves garlic, fresh minced
2 Tbls Silver Service Chef’s California Steak Rub
1 tsp paprika
1 tsp cumin
1/2 tsp salt, Kosher
1 Tbls worcestershire sauce
2 Tbls vinegar, red wine
1/3 Cup oil, extra virgin olive
2 Pounds beef, flank steak

Tools Needed:
Kuhn Rikon Epicurean Garlic Press
Weber Style 6435 Professional-Grade Grill Pan

Directions:
Mix garlic, Steak Rub, paprika, cumin, salt, Worcestershire sauce and red wine vinegar. Whisk in extra-virgin olive oil. Place meat in a Ziploc-bag and coat it evenly in marinade. Let stand at least 1 hour, but the longer the better.

Heat a grill pan or outdoor grill to high heat.  Grill flank steak 6 to 7 minutes on each side.

Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.

If using a charcoal grill:
Heat up coals in a chimney starter; burn 20 minutes until a light grey color.  Build a 2-level fire by arranging coals onto 1/2 of the bottom of the grill.  Heat grate for 5 minutes.

Grill steak directly over coals until seared, 3 minutes. Using tongs, flip steak; grill on second side another 3 minutes. turn grate 1/4-turn and close lid and cook indirectly for 3 more minutes or until middle of steak registers 125-degrees on a thermometer.

Remove steak from grill and let rest 5 to 10 minutes.  Slice steak, about 1/4-inch thick, against the grain and on the bias.  Serve immediately.

Suggested Sides:
Oven-Roasted Fingerling Potatoes
Lemon Parmesan Broccoli

 

Garlic Marinated Lamb with Garlic Chive Mashers

 

garlic lambI’ve always been a fan of Ming Tsai as he does an excellent job with fusion food. My dad brought home some 2-inch thick lamb loin chops and we wanted something new to use for a marinade. I did a little searching and found this at Food TV and it looks delicious. We didn’t have 12 hours to marinate, but we were able to squeeze in 4 or 5 hours and that did the trick. I can only imagine how amazing these would have tasted with a full 12 hours to sit in all that garlic.

I would marinate these in the morning before you head off to work and fire up the grill as soon as you walk in the door that evening.

Garlic Marinated Lamb with Garlic Chive Mashers
From Ming Tsai
Yields 4 servings

Prep Time: 12 hours
Cook Time: 45 minutes

12 lamb loin chops
1/4 cup Dijon mustard
1/3 cup garlic, minced
1/4 cup thin soy sauce (not tamari – I used low sodium soy sauce)
1/3 cup canola oil (I used peanut oil)
1/2 cup red wine
1 tsp coarse ground black pepper

Mix all ingredients together and marinate chops for at least 4 hours, preferably overnight. Grill to desired doneness.

6 to 8 large yukon gold potatoes, washed
8 garlic cloves
1 cup chopped garlic chives, may substitute regular chives
1 cup heavy cream
1 Tbls butter
Salt and black pepper to taste

Bake the potatoes until fully cooked (about 45 minutes at 350 degrees). In a saucepan, saute half of the chives and garlic in a little butter. Add cream and reduce by 50 per cent. With a hand blender, mix well and check for seasoning. Add the remaining chives. Hand mash the potatoes, skin and all. Add the cream, butter and check for seasoning. Serve with vegetable following.

 

 

 

Citrus Marinated Pork Chops

Grilled-Pork-Chops-2

Yields 4 servings

4, 8-oz double thick cut boneless center cut pork chops
2 Tbls Extra Virgin Olive Oil
1 Tbls grainy mustard
10 sprigs of thyme, leaves removed from stems and chopped
Zest and juice of 1 lime
Zest and juice of 1 lemon
Zest and juice of 1 orange

In a gallon plastic bag or a high-sided baking dish mix, whisk together the orange, lemon, and lime juice and zest, thyme leaves, grainy mustard, and oil. Place meat into the marinade and let sit for at least 15 minutes – 1 hour is better. If using this marinade for chicken, do not let it marinate over 1 hour as it may begin to cook the chicken. The pork can last much longer, but more than 1 hour, put it in the fridge.

Build a medium fire. Sear the chops over the heat, 3 minutes a side. Dip the chops back in the marinade and move next to the coals (indirect) for 10 to 15 minutes (depends on how thick the chops are). Cook to an internal temperature of 155 degrees. Remove from grill and let sit for 5 to 10 minutes to allow the juices to redistribute.

Serve with fresh veggies from the farmers market steamed or grilled with a little lemon pepper. We had fresh red and green okra from the Saturday markets and oven-roasted acorn squash with a little butter and brown sugar for our starch.