1. Asian Marinated Flank Steak
Mix ½ cup soy sauce, ¼ cup sesame seed oil, 2 cloves of minced gar lic, 1 tsp sesame seeds, ¼ tsp dry mustard, ¼ tsp ground ginger, 2 tsp balsamic vinegar, 2 tbsp sugar and 2 tbsp sliced green onions. Pour into a zip-lock bag wi th 2 lbs flank steak. Let marinate in the fridge overnight. Grill on medium-hig h heat for 6 minutes per side. Let sit for 10 minutes; slice diagonally across the gr ain. Serves 6.
2. Swordfish Skewers
In a bowl, mix 2 tbsp olive oil, 1½ tsp herbs de Provence, ½ tsp k osher salt, and ½ tsp pepper. Cube 1½ lb swordfish into 1-inch pieces and toss in bowl to coat. Thread swordfish cubes alternately with one slice of bacon onto skewer (simply wrap the bacon around the fish as you go in an “s” formation.) Grill the skewers over medium high, turning often, for about 8 minutes, or until the bacon is crisp. Makes 6 skewers.
3. Grilled Rosemary Chicken with Lemon
Pound 4 chicken breasts to ¼- to ½-inch thickness. Place chicken i n baking dish and pour ½ cup Italian dressing over chicken. Sprinkle with 2 tbsp ch opped, fresh rosemary, turning to coat on both sides. Let marinate 10 minutes to 2 hours. Slice lemon into 1/8-inch thick rounds and brush with a little extra dressing. Remove chicken from marinade and place on grill rack. Place lemon rounds on the edge of the rack. Grill chicken until cooked through (5 to 7 minutes per sid e) and grill lemon until slightly charred. Serve chicken topped with lemon rounds.
4. Grilled Vegetable Fajitas
Peel and slice two sweet potatoes in 1/4 inch flat slices. Cut the zuc chini in half and then into ½-inch flat slices or wedges. Slice the red onio n into ¼-inch rounds. Slice two red peppers in half and remove seeds. Remove black gil ls from Portobello caps. Brush prepared veggies with 1 tbsp olive oil. Seas on with some kosher salt and sprinkle generously with chili powder. Grill veggies over medium heat for about 10 minutes. Remove from grill and slice red pepper and Portobellos. Warm tortillas on grill. Serve veggies with cheese, salsa and sour cream. Serves 6.
5. Grilled Balsamic Pork Tenderloin
Combine ¼ cup balsamic vinegar, 2 tbsp honey, 2 cloves minced garlic, and ½ tsp crushed red pepper in a small bowl. Place 2 lbs pork tenderloin in a zip -lock bag or shallow dish and pour marinade over it. Chill for at least 8 hours (if possible). Remove pork and discard marinade. Sprinkle pork with kosher salt and pepper. Grill, covered with lid, over med-high heat for 8 to 12 minutes on each side or until 155°F. Remove from grill and let stand 5 to 10 minutes. Slice and serve. Serves 6.
