This week’s challenge comes from the incredible Brenda Margriet:
Summer is almost here, and with it barbecuing season. Let’s share grilling recipes!
The thing I like best is that grilling is so easy and there is virtually no clean up. The other thing I like best is that my husband does the grilling so I don’t have to cook. Which leaves me more time to write.
Here’s one of my favorites: (Ingredients are in bold)
First take a flank steak and lay it in a flat pan. Cover with bottled Italian dressing (may take two bottles) and refrigerate at least one day and up to three days.
When it’s time to make dinner, cut up some peppers and onions. Put on a skewer with whole mushrooms and cherry tomatoes. Brush the vegetables with olive oil.
Place vegetables at the edges of the fire so they will cook more slowly.
Drain the dressing and discard. Place the steak in the middle of the grill. Sear the meat on both sides for a few minutes until it’s dark on the outside and pink in the middle. The vegetables can cook a bit longer if necessary while you slice the meat. Slice the steak against the grain into inch pieces. Serve with the vegetables.
Rub olive oil on a skinless, boneless piece of Salmon. Add some pepper to taste. Place lengthwise slices of zucchini (also brushed with a bit of olive oil and pepper) directly on the grill around one side. On the other side of the grill, put ears of corn (wrapped individually in foil). The corn can remain in the husk or you can strip the husks and brush with butter, salt and pepper before wrapping in the foil. Let vegetables cook for about ten minutes before adding the fish in the middle. Cook the salmon slowly and turn once. The fish should be pale pink in the center and flaky.
Let’s hop over to the fabulous Kathryn Renard and see what she’s cooking…