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When July rolls around, we're more likely to fire up the grill than turn on the oven to put together a meal after work or on the weekends. It's more than just that 4th of July "must-grill-or-you're-not-patriotic" thing -- it's just easier, faster and keeps the kitchen cool in a month in which our electric bills look more like a typical college tuition bill than a charge for using a little extra juice!
So, in the spirit of keeping cool, saving time and eating well, I present a couple of my favorite meals to make on the grill and enjoy in the great outdoors. I usually accompany most of these meals with a simple side dish and a glass of wine. Who says you can't enjoy the best summer has to offer in the comfort of your own backyard?
This spicy dish calls for a side dish of cool sliced cucumbers in a simple dressing of honey and rice wine vinegar. Toss in some crushed red pepper flakes if you are up for more heat!
2 well-trimmed boneless beef top loin steaks, 1" thick
3 T. prepared teriyaki sauce
1 large sweet onion, cut into 1/2" slices
2 T. creamy peanut butter
1/8 to 1/4 tsp. crushed red pepper flakes
2 T. prepared teriyaki sauce
2 T. water
Brush both sides of the beef steaks and onion with the 3 tablespoons of teriyaki sauce. Place the steaks and onion on the grill over a medium flame. Grill the steaks, uncovered, 15 to 18 minutes or until the steaks are medium-rare to medium doneness and the onion is tender, turning occasionally.
Meanwhile, in a small bowl, combine the peanut butter and red pepper flakes; with a fork, gradually stir in the 2 tablespoons of teriyaki sauce and water until smooth.
Carve the steaks crosswise into thick slices; serve with the onion and sauce.