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?
- 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.
- Yields: 4 servings
- Preparation Time: 25 minutes
- 4 salmon steaks, 6 oz. each
- 3 T. olive oil, divided
- 1/2 tsp. pepper, divided
- 3 large plum tomatoes, peeled, seeded, and diced
- 2 yellow tomatoes, peeled, seeded and diced
- 2 T. fresh basil, chopped
- 1 T. red wine vinegar
- 2 tsp. finely chopped fresh ginger
- 2 tsp. lime juice
- 1 tsp. soy sauce
Place the salmon steaks in a glass dish. Pour 1 tablespoon of olive oil in a small bowl. Brush the salmon with the olive oil and sprinkle it with 1/4 teaspoon pepper.
Combine the plum and yellow tomatoes with the remaining 2 tablespoons of olive oil, 1/4 teaspoon pepper and the remaining ingredients (basil through soy sauce) in a bowl.
Place the salmon on an oiled grill over a medium flame. Grill, brushing with oil and turning once, just until the fish begins to flake when tested with a fork, allowing approximately 10 minutes cooking time per inch thickness of the fish. To serve, divide the tomato relish on 4 plates and place the hot fish on top.
- Yields: 4 servings
- Preparation Time: 20 minutes