Category: GRILL

MYRA’S GRILLED FLANK STEAK ~ BLOG 366.130

MYRA’S GRILLED FLANK STEAK adapted from Mary Berg’s mother

MARINADE
1/3 cup Bragg’s liquid aminos
1/3 cup dry red wine
1/3 cup QUALITY honey
3 tablespoons Worcestershire sauce
2 teaspoons ground ginger
3 garlic cloves, minced
FRESH ground sea salt and black pepper
1/2 cup avocado oil, plus more for the grill
4 green onions, chopped
2-3 pounds Flank Steak

  • Whisk together the liquid aminos, red wine, honey, Worcestershire, ground ginger, garlic and 1/2 teaspoon pepper.
  • Whisk in the oil.
  • Fold in green onions.
  • Add flank steak to large container or ziplock bag.
  • If using a ziplock bag remove as much air as possible.
  • Place in the refrigerator to marinate for at least 4 hours or up to overnight.

 

  • Remove steak from the refrigerator 30 minutes before you are ready to grill so it can come up to room temperature.
  • Heat your grill to medium-high.
  • Remove the steak from the marinade and dry off the outside with some paper towel.
  • Lightly oil the grill.
  • Season the steak with FRESH ground sea salt and black pepper.
  • Grill 6 to 8 minutes per side for medium rare or until cooked to your liking.
  • Set the steak aside, tented with aluminum foil, to rest for 10 minutes while you prepare the serving sauce.

SAUCE
2 green onions
1/2 cup mayonnaise
1 tablespoon finely grated ginger. plus more as needed
1 teaspoon Montreal steak spice. plus more as needed
Juice of 1 LARGE lemon

  • Add the green onions to the grill and cook, turning frequently, until charred, 3 to 5 minutes.
  • Finely chop the grilled green onions and add to a bowl along with the mayonnaise, finely grated ginger, Montreal steak spice and lemon juice.
  • Stir well to combine and adjust seasoning, adding a bit more of the lemon juice, ginger or steak spice, to taste.
  • Slice the steak against the grain into 1/2-inch-thick slices.
  • Serve with the sauce on the side.

GRILLED PINEAPPLE WHISKEY CHICKEN ~ BLOG 365.47

GRILLED PINEAPPLE WHISKEY CHICKEN – serves 4

Plan ahead to make this simply delicious and juicy BBQ chicken. Marinating for 24 hours or more is best for providing the most flavor.

¾ cup QUALITY whiskey
¾ cup pineapple juice
½ cup of your favorite BBQ sauce
4-5 garlic cloves, FINELY minced
2 tablespoons QUALITY Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
4 chicken breasts

  • Whisk together whiskey, pineapple juice, BBQ sauce, garlic, Worcestershire sauce and pepper.
  • Pour over chicken and let marinate overnight (24 hours is best) in the refrigerator.
  • Remove chicken from marinade and grill for 12 to 15 minutes. (see notes)
  • Brush with additional BBQ sauce before removing from grill.

NOTES:

  • To prepare chicken inside instead of grilling, pan sear the chicken on both sides for 3 minutes. Place the chicken on a baking sheet, brush with BBQ sauce and bake for 5-10 minutes at 400º.
  • You can substitute Bourbon if you prefer.

PEACH HONEY MUSTARD PORK CHOPS

PEACH HONEY GLAZED PORK CHOPS
2 tablespoons honey or honey mustard (optional)
2 tablespoons peach preserves
FRESH ground sea salt and black pepper
4-6 THICK boneless pork chops
2 peaches pitted and diced
6 SMALL yellow plums, pitted and diced
1 cup of your favorite salsa

  • Prepare the BBQ grill for medium heat.
  • Combine honey or honey mustard and peach preserves in a small bowl. Set aside.
  • In another bowl combine the peaches, plums and salsa. Set aside. I like to make this several hours ahead and chill it so the flavors can meld together.
  • Generously season each pork chop with FRESH ground sea salt and black pepper.
  • Grill chops 4-6 minutes per side until cooked through.
  • Brush chops with glaze and let rest.
  • Serve with the salsa.

NOTE: I can’t use the honey mustard due to a SEVERE allergy that could kill me, but I’m told the honey mustard adds another layer of flavor that’s super yummy.

ORANGE LEMON PEPPER JELLY GLAZED CHICKEN with GRILLED PEPPERS

This can be done on the stove, but, tastes much better grilled.

ORANGE LEMON PEPPER JELLY GLAZED CHICKEN with GRILLED PEPPERS
3 limes, juiced for 2 tablespoons
8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
1 teaspoon FINELY ground coriander
1/4 cup avocado oil
4 Hatch chiles
1 bunch green onions, sliced thin
1/2 cup hot pepper jelly
1/2 cup orange marmalade
1/4 cup lemon curd

  • Whisk together the lime juice, pepper jelly, orange marmalade and lemon curd.
  • Generously season the chicken pieces with FRESH ground sea salt, black pepper and coriander.
  • Coat chicken pieces and Hatch chiles in avocado oil.
  • Grill over medium high heat 4-5 minutes per side. Start with top side down.
  • When you flip the chicken spoon, add the chiles to the grill and spread  a layer of the jelly on top of each chicken pieces before closing the lid.
  • Garnish with the green onions.

“BUTTERMILK” APPLE CIDER GRILLED CHICKEN

“BUTTERMILK” APPLE CIDER GRILLED CHICKEN
4-6 chicken breasts
2 tablespoons avocado oil
2 cups WHOLE milk
4 tablespoons apple cider vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
FRESH ground sea salt and black pepper

  • Place chicken breasts in a LARGE ziploc bag.
  • Whisk together the milk and apple cider vinegar.
  • Pour milk mixture over the chicken and seal tight. Marinate over night or at least 8 hours. Turn every few hours if you can.
  • Remove the chicken from the refrigerator 1 hour before grilling.
  • Preheat grill and spray with non-stick spray.
  • Grill chicken 3-4 minutes per side.

NOTE: Grill time will vary based on whether you use bone in or boneless chicken breasts as well as how thick they are. Adjust accordingly.

GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

 GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

1 whole tri-tip, about 2-3 pounds
3 + tablespoons of your favorite beef rub
6 + tablespoons dark brown sugar

  • Trim silver skin from roast.
  • The meat may have a thick layer of fat, some of which can be sliced off, but keep a
  • good amount to help baste meat and keep it juicy.
  • Sprinkle meat with your rub and massage lightly all over.
  • Pack the brown sugar over the rub, pressing to adhere.
  • Cover and refrigerate at least an hour or as long as overnight.

 

  • Remove from refrigerator an hour before cooking.
  • Prepare grill to high.
  • Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups.
  • Turn the roast and sear other side another 6 minutes.
  • Lower to medium-high or move the meat to a cooler part of the charcoal grill.
  • Turn meat again and cook another 8 to 10 minutes.
  • Flip and cook another 6-8 minutes.
  • The roast is ready when an instant-read thermometer reaches 130° when inserted into the thickest part of the meat.
  • Cover roast with foil and rest on a cutting board 10 to 20 minutes.
  • Slice against the grain.

NOTES and HINTS:

  • A 2-pound roast will require about 20 to 25 minutes total cooking time.
  • The trick is to carve the tri-tip against the grain, which can change directions in this cut. The roast is shaped like a boomerang. Slice the roast in two at the place where the fibers change direction. Carve each piece separately.
  • Left overs make AMAZING sandwiches.

OVEN ROASTING

  • Prepare meat with rub and refrigerate as instructed.
  • Preheat oven to 350°.
  • Add 2 tablespoons of avocado oil to a large, heavy ovenproof pan.
  • Heat pan on high until pan is very hot, then add tri-tip, fat side down.
  • Turn heat to medium-high and sear roast for about 4 minutes.
  • Turn the roast and put the pan in the oven.
  • Cook 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 for medium-rare.

GRILLED SPICY LIME PORK CHOPS

GRILLED SPICY LIME PORK CHOPS
6 bone-in pork chops
1 cup salad dressing Italian style
1/2 cup apple sauce
1/4 cup Worcestershire sauce
1/4 cup Frank’s hot sauce
1 LARGE lime juiced

  • Whisk together the Italian dressing, apple sauce, Worcestershire sauce, hot sauce and lime juice.
  • Place pork chops in large container in a single layer.
  • Pour marinade over chops, cover and let chops marinate 8-12 hours.
  • Pre-heat grill to medium and oil grate
.
  • Remove chops from marinade.
  • Pour marinade into sauce pan and heat over medium heat to a SLOW boil
.
  • Let marinade boil for at least one minute then remove from heat
.
  • Place chops on grill and baste occasionally.
  • 
Grill for 6 to 8 minutes per side until browned and no longer pink
.

FAITH and FOOD FRIDAY #5 ~ CHERRY BBQ CHICKEN THIGHS

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

God, We thank You for this food, for rest and home and all things good, for wind and rain and sun above, but most of all for those we love. God our Father, Lord, and Savior, thank You for Your love and favor. Bless this food and drink we pray and all who share with us today. Amen.

CHERRY BBQ CHICKEN THIGHS

1/2 cup Sweet Baby Ray’s original BBQ sauce
1/2 cup Smuckers Tart Sour Cherry Jam or Orange Marmalade
garlic powder, to taste
1 tablespoon Bragg’s liquid aminos
6-8 boneless skinless chicken thighs

  • Combine jam or marmalade and BBQ sauce in a medium saucepan.
  • Whisk in liquid aminos and garlic powder to combine.
  • Taste and adjust seasoning to your liking.
  • Grill chicken on a oiled grill 4-5 minutes per side, turning to get grill marks until cooked through.
  • Brush with sauce during the last few minutes of cooking.

LEMON & HERB MARINATED CHICKEN THIGHS ~ F3 ~ FAITH & FOOD FRIDAY #1

I have of late been trying desperately to find focus in my life and get off the crazy carousel of revolving doors. Sandra’s new feature, Faith & Food Friday, is literally a blessing in disguise for me.

We are searching for a “FINAL” project house and being able to plant roots for a place to bloom continuously.  This has brought into question many things – beginning and ending with my faith, values, beliefs and desires to be where I am meant to be in this life. I want and need to be where I can be the most productive, happiest, healthiest and helpful to others.

While we’re still searching, though we’re pretty sure where it will be, we have at least RULED out many places this past year. So, finding this outlet through Sandra to help me focus on the faith portion is a god send to me.

One of my daily loves is my Mary and Martha devotions collection books, journals and simple cards.  I decided to randomly select a card to begin this series with and was aptly rewarded: 😀

“In the midst of life’s messiness, God really is making something beautiful… something good.

LEMON & HERB MARINATED CHICKEN THIGHS adapted from Anne Burrell
Juice and zest of 4 lemons, plus 2 whole lemons
5 sprigs fresh rosemary, FINELY chopped
5 sprigs fresh thyme, FINELY chopped
3 cloves garlic, smashed and finely chopped
1/2 + teaspoon crushed red pepper
1/2 cup avocado oil
8 chicken thighs, trimmed of excess fat
FRESH ground sea salt and black pepper

  • Whisk together the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of avocado oil in a small bowl.
  • Generously season chicken thighs with FRESH ground sea salt and black pepper.
  • Add chicken thighs to a large Ziplock bag.
  • Pour oil mixture over thighs.
  • Close bag and move chicken pieces around to coat well.
  • Refrigerate overnight.
  • Preheat grill.
  • Spray grill with non-stick grill spray.
  • Remove the chicken from the marinade and brush off any excess herbs and oil.
  • Pour remaining marinade through a sieve to remove the herb and garlic chunks.
  • Cut remaining whole lemons into thick slices.
  • Place the chicken, skin side down, and the lemons on the preheated grill.
  • Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern.
  • Grill for another 3 to 4 minutes.
  • Brush with remaining marinade periodically.
  • Turn the chicken over and grill for another 4 to 5 minutes.
  • Check for done ness.
  • Check the lemons to see if they are beautifully caramelized.
  • Flip over to grill on the other side for 2 to 3 minutes.
  • Serve the chicken with grilled lemon.

Join our host, Sandra at Diary of a Stay at Home Mom
to link up with Faith and Food Friday.

CHILE GLAZED FLANK STEAK

CHILE GLAZED FLANK STEAK
1 1/2 pounds flank steak
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2 teaspoons Ancho chili pepper powder
1/2 teaspoon ground red pepper
1/2 teaspoon garlic powder
4 ounces beer
1/4 cup chili sauce
1 SMALL onion, FINELY diced

  • In a ziploc bag combine everything together until well blended.
  • Add flank steak, seal and marinade 6-8 hours.
  • Heat grill to medium high and spray with non-stick cooking spray.
  • Drain off marinade into small sauce pan.
  • Heat marinade over medium heat to use as sauce later.
  • Sear steak 4-5 minutes per side based on thickness and your desired doneness.
  • Place steak on cutting board and rest under foil for 5-10 minutes.
  • Slice on the bias and serve with sauce.

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES
4 tablespoons butter
4 cloves garlic, minced
1 tablespoon FRESH, FINELY chopped tarragon
FRESH ground sea salt and black pepper
1 cup baby carrots, halved
1 LARGE sweet onion, cut into thin wedges
3-4 beets, peeled and chopped
3-4 red potatoes, cut into large chunks
1 lemon, THINLY sliced
1 pound boneless, skinless chicken tenders
1/2 pound grilled medium rare flank steak, rested and cut into bite sized chunks
1/4 pound salt pork, diced (or substitute 4 slices thick bacon)

  • Preheat oven to 375° or grill to medium heat.
  • In a small skillet rendered salt pork or bacon until ALMOST crisp.
  • Add butter, tarragon, garlic, salt and pepper in a small saucepan and simmer until melted and well blended.
  • Toss veggies and lemon slices with the melted butter mixture. Drain veggies, reserving butter mixture.**see note
  • Arrange 4 large (12×16 or so) pieces of foil on the counter top.
  • Spray with non-stick cooking spray.
  • Divide veggies evenly among the foil pieces.
  • Toss chicken tenders with the drained butter and arrange evenly on top of veggies.
  • Drizzle any remaining butter on top of each packet.
  • Bring the edges of the foil up, folding a couple times to seal, but leaving air space.
  • Bake or grill 50 minutes until chicken is cooked through and veggies are tender.

NOTE: If you would like to prepare this in advance as I have many times, cut the chicken tenders into thirds.  Then toss to coat well all the meats and veggies with the butter mixture in a large mixing bowl.  Cover tightly and refrigerate until ready to prepare foil packets.

HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA

HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA
CHOPS
4-6 bone in THICK pork chops
2 tablespoons toasted sesame oil
1/2 cup Hoisin sauce
3 tablespoons champagne vinegar
FRESH ground sea salt and black pepper

  • Whisk together the Hoisin sauce and vinegar in a small bowl.
  • Transfer 3 tablespoons to a small bowl and set aside.
  • Pat chops dry and generously season with FRESH ground sea salt and black pepper.
  • Brush pork chops with the sauce mixture.
  • Grill pork over hot grill 3-4 minutes per side until seared and cooked through.
  • Transfer pork to platter and brush with reserved Hoisin sauce mixture.
  • Tent with foil and let rest 5 minutes.

SALSA
1 pineapple, peeled, cored and cut into 1/2 inch rings
1 tablespoons toasted sesame oil
1 bunch green onions, sliced thin
1 jalapeno, seeded and minced OR 1/4 cup minced mini red peppers
1/4 cup FRESH chopped cilantro
2 teaspoons FRESH grated ginger

  • Brush pineapple all over with oil.
  • Grill over hot grill 3 minutes on each side until charred.
  • Transfer to cutting board.
  • When cool enough to handle, chop into 1/2 inch pieces.
  • Toss pineapple, green onions, cilantro and ginger with sesame oil.
  • Season to taste with FRESH ground sea salt and black pepper.