Monday, May 13, 2013

Get Grilling Again: Weekly Menu 5/13/13

Easier Simpler Better Weekly Menu: Get Grilling Again

Hello friends, 

Do you feel springy yet? Maybe? While some of us were shoveling ice into mint juleps outside on Derby day a couple of weeks ago, others were shoveling snow (shout out to friends in Colorado). I think we can all agree we're ready to dust off the grill and move the cooking outside. And if you read this blog from time to time, you know I'm a big fan of marinating in the morning and grilling for dinner to make for a simplified dinner preparation.

Here are a few of my favorite grilling recipes to get you back in gear. Enjoy!   

Honey Soy Marinated Flank Steak

Honey Soy Marinated, Grilled Flank Steak
  Score the surface of the steak with a sharp knife to help the marinade penetrate the meat.
Sides: Baked potatoes and steamed green beans tossed with S&P and a squeeze of lemon

  • 1.5 lbs flank steak
  • Salt & freshly ground black pepper to taste
  • 2/3 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 3 -4 tablespoons honey (can use 3-4 tablespoons real maple syrup as a substitute)
  • 3 tablespoons Worcestershire sauce
  • 1/4 teaspoon ground ginger
  • 2 -3 tablespoons coarsley chopped fresh garlic
  • 2 green onions, coarsley chopped 
  • In a zip-top bag, combine all marinade ingredients.
  • Score the surface of the uncooked steak about 1/4-inch deep across the grain. Add meat to bag and turn to coat with the marinade; place the bag into a large bowl.
  • Refrigerate for up to 24 hours (turning the bag a couple of times during the refrigeration time).
  • Remove beef from the marinade and allow all the marinade to drip off scraping off the chopped garlic pieces and green onions from the meat. Allow to sit out at room temp until ready to cook.
  • Preheat grill to high heat. Season beef with salt & pepper
  • Grill the meat about 5-6 minutes per side for rare doneness (turning ONLY one time, do not overcook the meat as it will cook a little more after removing from the grill). 
  • Remove to a plate/s and allow to sit for 10 minutes before slicing. 
  • Slice the meat across the grain.
  • To Broil:  Preheat broiler. Place flank steak on broiler pan and cook, turning once until medium rare, about 4 to 5 minutes per side. Remove to a cutting board to rest.

Recipe from

Glazed Grilled Chicken

Grilled chicken thighs with sesame noodles and roasted broccoli

Though the sesame noodles play a supporting role in this menu, don't skip them. Make a double batch and eat them for lunch or send in kids' lunchboxes as a sandwich alternative.

Sides: Sesame noodles from the Pioneer Woman site and broccoli florets tossed with a couple teaspoons of sesame oil, S&P and roasted at 450 for 10 minutes, then toss and roast another 5 minutes or so until lightly browned and just tender.

  • Use jarred, minced ginger (usually found near jarred garlic)
 Make Ahead Notes:
  • Combine sauce ingredients ahead and refrigerate until you're ready to cook
  • 1 tablespoon grated peeled fresh ginger
  • 3 tablespoons hoisin sauce
  • 1 teaspoon olive oil
  • 1 teaspoon lower-sodium soy sauce
  • 8 skinless, boneless chicken thighs (about 1 1/2 pounds) 
  • Preheat grill to medium-high heat.
  • Combine first 4 ingredients in a medium bowl; stir well. Add chicken; toss to coat.
  • Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill; cover.

Herbs de Provence Lamb Chops

Herbs de Provence Lamb Chops with mashed potatoes and roasted carrots
 Never tried lamb on the grill before? This is the one to try. Lamb chops can be pricey, but the flavor is worth every penny.

Sides: Roasted carrots and roasted or mashed potatoes with chopped fresh chives
Make Ahead Notes
  • Combine the first five ingredients (all but the lamb chops) and refrigerate until ready to use
  • 1 tablespoon dried herbes de Provence
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 8 (4-ounce) lamb loin chops, trimmed
  • Cooking spray
  • Prepare grill.
  • Combine first 5 ingredients; rub evenly over both sides of lamb.
  • Place lamb on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
Recipe from Cooking Light

Hoisin Marinated Pork Chops

Hoisin Marinated, Grilled Pork Chops
Remember, a little pink inside means a juicy pork chop!

Sides: Vegetable pot stickers (I like Trader Joe's) and sauteed sugar snap peas

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup honey
  • 1 teaspoon crushed red pepper (optional)
  • 2 garlic cloves, minced
  • 4 bone-in  pork loin chops (about 3/4 inch thick) 
  • Cooking spray
  • Combine first 5 ingredients in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight.
  • Prepare grill.
  • Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until done.

Recipe from MyRecipes

1 comment:

  1. Mmm. All the meat. I love flank steak. I've never tried with honey. I'll totally be doing this recipe!