It's Grilling Time!
Go Light with the Following Recipes:
Tri- Tip Steak with Mushrooms & Roasted Peppers
Grilling Time: 1 hr 5 min Serves: 4
1 beef bouillon cube 6 sprigs thyme
4 tablespoons extra-virgin olive oil 1 bunch scallions (cut approx. 3")
1 tablespoon soy sauce 1.5 pounds beef tri-tip (ask your Ottomanelli butcher
1 tablespoon Worcestershire sauce to trim excess fat)
Juice from 2 lemons 1 pound cremini mushrooms
1/4 teaspoon red pepper flakes (optional) 2 red bell peppers (seeded & cut in to large chunks)
Kosher salt & freshly ground pepper (to taste) 1 clove garlic (smashed)
-Combine 3/4 cup hot water & the bouillon cube in a small glass (Pyrex) baking dish; stir to dissolve. Whisk in 2 tablespoons olive oil, soy sauce, Worcestershire sauce, juice of 1 lemon, red pepper flakes, 1 teaspoon salt & 1/2 teaspoon pepper. Tear 4 sprigs thyme & 3 sprigs rosemary into pieces; add thyme, rosemary, & scallions to marinade.Let marinade cool to room temp.
-Using a fork, pierce the meat in 2" intervals. Add to the marinade, making sure it is completely covered with the marinade. (Tip: you can weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours. (The longer marinated, the deeper the flavors penetrate the meat.)
-Take the meat out about 1 hour before grilling, but leave it in the marinade. Put the mushrooms, bell peppers, & smashed garlic in a large bowl. Tear the remaining sprigs of thyme & rosemary into pieces and add to the mushrooms, bell peppers, & smashed garlic. Add the remaining olive oil & juice from 1/2 a lemon. Season with salt & pepper to taste. Toss until everything is well coated.
-Preheat your grill to medium heat so that you can control your cooking process using indirect heat. (Charcoal grills: push the coals to one side. Gas grills: only turn on the burners on one side.) Place the meat on the hotter side of the grill (direct heat). Keep turning until charred (approximately 15 to 20 minutes). Scatter some of the marinade and herbs on the meat as it cooks. The herbs will help flavor the smoke during the cooking process. Move the meat to the indirect heat, cover, & baste until a meat thermometer reads 125 degrees for medium rare (insert into the thickest part of the meat). Once you remove the meat from the grill, let it rest for about 10 minutes before cutting in order to let the juices redistribute throughout the meat.
-While your meat is resting, add the mushrooms & peppers to the grill over direct heat; turning several times so that they can char and not burn. This should take about 10 to 15 minutes. Place the scallions on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain, serve, & enjoy.
Grilled Pork Tenderloin with Corn on the Cob
Prep & Grilling Time: 1 hr 45 min Serves: 4
1 tablespoon paprika 2 teaspoons extra-virgin olive oil (will need more
Kosher salt & freshly ground pepper (to taste) for brushing)
1 teaspoon packed light brown sugar 2 small pork tenderloins (about 1.5 pounds total)
1 teaspoon ground cumin 4 ears corn (husked)
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 cup apple cider vinegar 1/2 teaspoon red pepper flakes (optional)
3 tablespoons packed light brown sugar Kosher salt (to taste)
2 tablespoons ketchup
Prepare the Tenderloins:
-Combine the paprika, 2 teaspoons of salt, 1/2 teaspoon pepper, brown sugar, cumin, mustard powder, onion powder, & garlic powder in a bowl. Coat the pork with the olive oil. Then coat with the spice rub. Wrap each tenderloin tightly with plastic wrap and refrigerate for 3 to 6 hours to let the flavors develop.
Prepare the Sauce:
-Combine the vinegar, 1/2 cup water, brown sugar, ketchup, red pepper, & 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stir until the sugar dissolves, & remove from heat.
-Take the pork out of the fridge about 30 minutes before grilling. Preheat your grill to medium high heat. Cook the pork turning occasionally for about 20 minutes. Your meat thermometer should read 140 to 145 degrees. Let the tenderloin rest about 15 minutes before slicing.
-Brush your corn with olive oil, grill, turn to get some char marks, and remove after about 5 minutes of cooking.
-Slice your pork and drizzle with the sauce.
Chile-Rubbed Grilled Chicken with Fresh Salsa
Grilling Time: 30 min Serves: 4
4 skinless, boneless chicken breasts (about 2.25 pounds) 1/4 to 1/2 teaspoon chipotle powder
1 tablespoon extra-virgin olive oil 4 teaspoons fresh lime juice
1 small clove garlic (finely grated) Kosher salt (to taste)
1.5 teaspoons ancho chile powder 2 tomatoes (diced)
1.5 teaspoons ground cumin 3 tomatillos (husked, rinsed, & diced)
1.5 teaspoons ground corainder 1/4 cup finely diced red onion
1 teaspoon paprika
-Have your Ottomanelli butcher butterfly the chicken breast.
-Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle, 1 teaspoon lime juice, & 1.25 teaspoons salt in a large bowl. Add the chicken and coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
-Preheat your grill to medium. As the grill is preheating, make the salsa. Toss the tomatoes, tomatillos, red onion, and the remaining 3 teaspoons of lime juice in a bowl. Season with salt. Cover and refrigerate until you are ready to serve.
-Make sure to brush your grill grates with olive oil so the chicken will not stick. Place the chicken on the grill and turn only once. These will cook quickly in about 4 to 6 minutes per side. Top the chicken with your salsa and some lime wedges.