May 11, 1998
The Joys of Barbecue
Lemon-Herbed Steak & Vegetables
2 boneless top sirloin steaks, cut 1" thick (approx. 1 lb.)
2 Tbsp. butter, melted
1 Tbsp. fresh lemon juice
1 pkg. frozen mixed vegetables
2 large cloves garlic, minced
2 tsp. grated lemon peel
1 tsp. dried thyme leaves
1/4 tsp. pepper
In small bowl, combine seasoning ingredients; mix well. Remove 1 Tbsp. seasoning; press evenly into both sides of beef steaks. Stir butter, lemon juice and 1/4 tsp. salt into remaining seasoning in bowl; set aside. Place steaks on grid over medium ash-covered coals. Grill 16-18 minutes for medium-rare to medium doneness, turning occasionally. Meanwhile prepare vegetables according to package directions. Combine vegetables and reserved butter mixture; toss to coat.
Trim fat from steaks. Carve steaks crosswise into thick slices; season with salt, as desired. Serve with vegetables.
Szechuan Tuna Steaks
4 tuna steaks (4 oz. each), 1" thick
1/4 c. soy sauce
1/4 c. dry sherry or sake
2 tsp. oriental sesame oil
1/4 tsp. crushed red pepper
1 clove garlic, minced
3 Tbsp. chopped fresh cilantro
Place the tuna steaks in a single layer in large shallow glass dish. Combine soy sauce, sherry, sesame oil, hot chili oil and garlic in a small bowl. Reserve 1/4 cup soy sauce mixture at room temperature. Pour the remaining soy sauce mixture over the tuna. Cover and marinate the fish in the refrigerator for 40 minutes, turning once.
Prepare the grill. Drain the tuna and discard the marinade. Place the tuna on the prepared grill rack. Grill uncovered, over medium-hot coals, 6 minutes or until the tuna is opaque but still feels somewhat soft in center, turning halfway through the grilling time. Do not overcook or the tuna will become dry and tough. Transfer the fish to a carving board. Cut each tuna steak into thin slices, fanning out the slices on serving plates. Drizzle the tuna slices with reserved soy sauce mixture; sprinkle with cilantro.
Grilled Chicken & Rice Wraps
1/2 Tbsp. margarine or butter
1 pkg. (5.9 oz.) commercial chicken and rice mix
1/2 tsp. chili powder
1 medium green bell pepper, cut into thin strips
1 medium onion, cut into thin strips
3 boneless, skinless chicken breast halves (about 12 oz.), grilled, cut into strips
8 (6-inch) flour tortillas, warmed
In large skillet, over medium heat, melt margarine or butter. Saute rice-vermicelli mix until vermicelli is golden brown. Add 2 1/4 c. water, chili powder and special seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 17 minutes or until liquid is absorbed.
Stir in bell pepper, onion and grilled chicken; let stand 5 minutes before serving. Serve in tortillas with salsa.
Grilled Vegetable Pita Pizzas
1/2 c. plus 2 Tbsp. extra virgin olive oil
1/2 c. red wine vinegar
1/2 c. chopped fresh basil or 2 Tbsp. dried basil
1 tsp. dried oregano
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. ground black pepper
1 small eggplant, cut crosswise into 1/2-inch thick slices
1 lb. asparagus, trimmed
1 red onion, cut into 1/2-inch thick slices
1 red pepper, cut into 1 1/2-inch-wide strips
1 yellow or green pepper, cut into 1 1/2-inch-wide strips
4 7-inch pocketless Pita breads
6 oz. shredded mozzarella cheese (1 1/2 c.)
Stir 1/2 c. olive oil, vinegar, basil, oregano, mustard, salt, sugar and pepper in bowl until blended. Place eggplant slices and asparagus in 13"x9" glass baking dish; pour marinade over. Marinate 30-60 minutes, turning vegetables occasionally. Grill eggplant over moderately high heat 2-3 minutes per side, until tender and golden. When eggplant slices are cooked and cover with foil. Grill asparagus about 5 minutes, until tender-crisp, turning occasionally and brushing with marinade; remove to plate.
Brush pepper and onion slices with marinade. Grill pepper and onion, turning occasionally and brushing with marinade, 8-10 minutes, until tender. Remove to plate. Drizzle remaining marinade over vegetables. Brush both sides of pitas with remaining 2 Tbsp. olive oil. Grill pitas 1-2 minutes until heated through and golden. Place pitas on plates; sprinkle with 1 cup shredded mozzarella cheese. Arrange vegetables over cheese; sprinkle with cheese.