Posts

Grilled London Broil with Seasonal Vegetables

london-broil-with-vegetables

Ingredients:

  • ¼ cup red wine vinegar
  • 2 T. Giant olive or Giant canola oil
  • 1 T. Giant fresh thyme or oregano
  • 2 large cloves garlic, minced
  • ½ tsp. Giant ground pepper
  • 1 lb Giant beef top round steak (London Broil)
  • 2 medium Giant zucchini, sliced lengthwise
  • 1 medium Giant yellow summer squash, sliced lengthwise
  • 1 tsp. Giant olive oil
  • 2 T. grated Parmesan cheese

Directions

For marinade, combine vinegar, oil, thyme or oregano, garlic and pepper in a food-safe plastic bag. Add steak to bag and turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Toss tomatoes, zucchini and yellow squash with oil. Make an aluminum foil boat to contain tomatoes. Remove steak from marinade; discard marinade. Pre-heat your grill and place steak over medium direct heat. Arrange vegetables around steak. Grill steak, uncovered, 8 to 9 minutes for medium doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until crisp-tender, turning occasionally.

Remove vegetables to a serving platter and sprinkle with cheese. Carve steak into thin slices against the grain.

Grilled Salmon with a Hint of Cajun

grilled-cajun-salmon

Ingredients:

  • 1½lbs salmon steaks
  • 2 tablespoons freshly squeezed lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon freshly ground pepper
  • 3 teaspoons Cajun seasoning

Directions

Heat up the grill to medium heat. Mix all marinade ingredients and pour over salmon. Marinate for 1-2 hours. Spray the grill with cooking spray to avoid sticking to the surface. Place fillets over the coals and grill for 3-4 minutes on each side.

Grilled Halibut Steaks

grilled-halibut-steaks

Ingredients:

  • 1 clove garlic, minced
  • 6 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 (6 ounce) fillets halibut

Directions

In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.

Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

Grilled Teriyaki Shrimp Kebab

teriyaki-shrimp-kebabs

Ingredients for the sauce:

  • 1/4 cup low-sodium teriyaki sauce
  • 1 tablespoon sesame seeds, toasted

Ingredients for the kebabs:

  • 48 large peeled and deveined shrimp (about 1 1/2 pounds)
  • 32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound)
  • 1 medium red onion, cut into 8 wedges
  • Cooking spray

Directions

Prepare the grill.

To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.

To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.

Grilled Chicken Thighs with Roasted Tomatoes

chicken-thighs-roasted-tomatoes

Ingredients for the chicken:

  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray

Ingredients for the tomatoes:

  • 2 cups grape tomatoes
  • 2 teaspoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Directions

  1. Prepare grill.
  2. To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 15 minutes, turning the bag occasionally.
  3. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
  4. Preheat oven to 425°.
  5. To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425° for 18 minutes or until tomatoes are tender. Combine tomato mixture, parsley, and remaining ingredients, stirring gently. Serve with chicken.