Make some extra steak and you can whip up another salad for lunch the next day.

Grilled Sirloin Steak Salad

Prep Time: 10 minutes + marinating
Grill Time: 8-16 minutes
Amount: 4 servings

Ingredients:

1 ¼ pounds Stockman & Dakota™ Boneless Sirloin Steak
1 medium sweet onion, sliced ½-inch thick
¾ cup zesty Italian dressing, divided
1 avocado, pit and skin removed, quartered
2 medium tomatoes, cut into wedges
1 (5 ounce) package spring mix salad
½ cup crumbled blue cheese

Directions:

1. Place steak, onion slices and ½ cup dressing in a recloseable food storage bag; seal. Refrigerate and marinate several hours or overnight.
2. Preheat grill to medium heat. Remove steak and onion slices from bag; discard marinade. Place steak and onions on grill. Grill steak, turning once, 8-16 minutes (depending on thickness) or until desired doneness is reached (145°F for medium-rare; 160°F for medium). Grill onions until softened and slightly charred (about 10 minutes), turning once. Grill avocado quarters until slightly charred (about 3-4 minutes), turning once.
3. Thinly slice steak; set aside. Toss salad greens with remaining dressing; divide among 4 large salad plates. Top with steak, avocados, tomatoes and blue cheese crumbles.

Visit Stockman and Dakota for more recipes.

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Grilled Sirloin Steak Salad

Short Ribs with Bourbon Barbecue Sauce

The key to this recipe is rendering enough of the fat from the short ribs during the oven-roasting process. Finish them on the grill with a lick of flame for caramelization. Serves 8

1/2 cup (125 mL) smoked paprika
2 tablespoons (25 mL) garlic salt
2 tablespoons (25 mL) lemon pepper
4 pounds (2 kg) beef short ribs, trimmed and membrane removed

Bourbon Barbecue Sauce
1-1/2 cups (375 mL) ketchup
1-1/2 cups (375 mL) chili sauce
1/2 cup (125 mL) packed dark brown sugar
1/2 cup (125 mL) apple- or fig-flavored balsamic vinegar
1/4 cup (50 mL) dry mustard
1/4 cup (50 mL) bourbon
1/4 cup (50 mL) water
1 tablespoon (15 mL) celery salt
1 tablespoon (15 mL) liquid smoke

In a bowl, combine paprika, garlic salt and lemon pepper. Sprinkle evenly over both sides of ribs. Place ribs on baking racks set on baking sheet. Bake in preheated 350-degree oven for about 2-1/2 hours, or until meat pulls away from the ends of the bones.

Meanwhile, prepare the sauce:
In a large saucepan, combine ketchup, chili sauce, brown sugar, vinegar, mustard, bourbon, water, celery salt and liquid smoke; bring to a simmer over medium-low heat. Simmer for 45 to 60 minutes, stirring occasionally, until slightly thickened.

Prepare a medium-hot fire in your grill.

Place ribs meaty side down on the grill. Grill for 7 to 10 minutes, or until meat is a nice burnished color. Turn ribs and slather the meaty side with sauce. Grill for 7 to 10 minutes, or until sauce is caramelized.

Tips
For maximum flavor, the ribs can be sprinkled with the paprika, garlic salt and lemon pepper up to 1 day before. Wrap well and store in the refrigerator.

After step 1, the ribs can be cooled, wrapped in foil and refrigerated for up to 2 days. Let stand at room temperature for 30 minutes before grilling.

The sauce can be stored in an airtight container in the refrigerator for up to 3 months.

Read our review of “300 Big and Bold BBQ and Grill Recipes.”

(recipe and image courtesy of the Lisa Ekus Group)

Post from: Blisstree

Short Ribs with Bourbon Sauce

This recipe sounds like it would make a delicious summer dinner on the grill, without a ton of effort.

Chicken Involtini with Prosciutto and Basil

Serves: 4
Prep time: 20 minutes

WAY TO GRILL: direct medium heat (350° to 450°F)
GRILLING TIME: about 12 minutes
SPECIAL EQUIPMENT: butcher’s twine

4 boneless, skinless chicken breast halves, about 8 ounces each, tenders removed
1 teaspoon kosher salt
1 teaspoon granulated garlic
½ teaspoon freshly ground black pepper
4 very thin slices prosciutto
4 thin slices provolone cheese, halved
8 large basil leaves, plus more for garnish
Extra-virgin olive oil
2 cups good-quality tomato sauce

1. Prepare the grill for direct cooking over medium heat.

2. For each piece of chicken, use about 12 inches of plastic wrap. Place the chicken, smooth side down, to one side of the plastic, about 2 inches from the edge. Fold the remaining plastic over the chicken leaving an inch or so from the folded edge. This will allow the chicken to spread out as it gets thinner. Starting from the thick side, gently pound the chicken with the flat side of a tenderizer or the bottom of a small, heavy skillet, moving to different areas with every stroke until it is about ¼ inch thick and just about doubles in size. Do not pound too hard or the chicken might break apart.

3. Season each piece of chicken on both sides with the salt, granulated garlic, and pepper. Arrange the chicken with the smooth side down on a work surface.

4. Lay a slice of prosciutto on each piece of chicken. Then lay down 2 halves of the provolone and then 2 basil leaves. Carefully roll up the chicken, keeping it snug as you work. Tie 2 pieces of butcher’s twine around each piece to keep it together. Trim the loose ends of twine. Lightly brush each rolled piece of chicken with oil.

5. Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until golden on all sides, about 12 minutes, turning a quarter turn every 3 minutes. Remove from the grill and let rest for 3 to 5 minutes. Meanwhile, in a small saucepan over medium-high heat, warm the tomato sauce.

6. Remove the twine from the chicken pieces, cut into slices, and serve warm on a pool of sauce. Garnish with torn pieces of basil.

©2008 Weber-Stephen Products Co. Recipe and image from Weber’s Way to Grill™ by Jamie Purviance. Used with permission.

Post from: Blisstree

Chicken Involtini with Prosciutto and Basil

Usually there’s less mess to clean up, and you can enjoy the great outdoors, friends and family instead of being cooped up in the kitchen.

Kingsford Charcoal has a new Competition Charcoal debuting this summer, and to celebrate they’re sharing some delicious grilling recipes. Here’s one of my favorites:

Charcoal-Grilled Turkey with Fresh Herb Butter

Makes: 10 servings
Prep time: 20 minutes
Cook time: 3 hours, 45 minutes

Ingredients:
1 whole turkey (12 pounds)
extra virgin olive oil
kosher salt
coarse ground black pepper

Fresh Herb Butter
1 cup (2 sticks) butter
⅓ cup chopped Italian parsley
⅓ cup chopped green onion tops
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh basil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1½ teaspoon garlic salt
1½ teaspoon celery salt
1 teaspoon black pepper

Gravy
2 cups turkey stock (as directed)
2 tablespoons water
4 teaspoons cornstarch

Place the whole turkey breast side down on a cutting board. Remove the neck and giblets and set aside to make the turkey stock. With a sharp knife or a pair of kitchen shears, cut the turkey down each side of the backbone, removing it completely. Open the turkey and press it flat on the cutting board. Using a sharp knife, loosen the breast bone from between the turkey breasts and remove it with your fingers. It is a dark colored bone that is often called a “keel bone” because of its shape. This will enable the turkey to open completely flat. Apply a light coat of olive oil to the turkey skin and liberally season the skin with kosher salt and black pepper.

Build a charcoal fire for direct grilling. The heat over the coals should be hot, (approximately 450 to 500 degrees Fahrenheit).

Melt the butter in a medium sauce pan. Add the remaining fresh herb butter ingredients, mix well, and keep warm until needed.

To make turkey stock, add 3½ cups water, 1¾ teaspoons salt, turkey neck and giblets to a medium sauce pan. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1½ hours.

Place the butterflied turkey directly over the coals, skin side down, and baste with the fresh herb butter. Grill the turkey for 5 to 7 minutes or until the skin starts to turn golden brown and begins to crisp.

Transfer the turkey to a 10”x10” baking dish skin side up, place it back on the grill, and baste with fresh herb butter. Cover the grill and close the air dampers reducing the cooking temperature to 350 degrees Fahrenheit.

Cook for 2½ hours basting every hour with the remaining fresh herb butter. The internal temperature of turkey thigh should reach 175 to 180 degrees Fahrenheit while the breast meat should reach 160 to 165 degrees Fahrenheit. Remove the turkey from the grill, cover it with foil, and let it rest for 15 minutes prior to carving.

To make the gravy, scarp all of the drippings and liquid from the bottom of the roasting pan into a small bowl. Skim the grease from the top of the liquid. Pour the seasoned liquid, about ¾ cup, into a small sauce pan.

In a small bowl, whisk the two tablespoons water with the cornstarch until smooth. Add the cornstarch slurry and two cups of the pre-made turkey broth to the sauce pan and heat. Serve drizzled over the turkey or on the side as table gravy.

Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal

Makes me ready to fire up the grill! We do grill during the winter too, but it’s just not the same as summertime grilling!

Image via Kingsford®

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Charcoal-Grilled Turkey with Fresh Herbs

Grilled shrimp is one of my favorite summer dishes. The people at Cabot Creamery, the Vermont cheese co-op and maker of the “World’s Best Cheddar,” are kind enough to share this recipe for Grilled Shrimp Salad. It’s a refreshing and light summertime dish.

Grilled Shrimp Salad with Orange-Mint Dressing

1 1/4 pounds large fresh shrimp, peeled and deveined
1 tablespoon plus 3 tablespoons olive oil
4-5 (10-inch) metal or bamboo skewers (soak the bamboo for at least an hour before using)
3 tablespoons fresh orange juice
1 teaspoon grated orange zest
3 tablespoons sherry vinegar
3 tablespoons honey
3 tablespoons chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups mesclun mix, baby arugula, torn frisee (French curly endive) or
other greens
2 large vine-ripened tomatoes, cored and diced
1 cup garlic-flavored croutons
1 cup grated Cabot Monterey Jack or Mild Cheddar

1. Prepare hot fire in charcoal grill or preheat gas grill to high.
2. In medium bowl, toss shrimp with 1 tablespoon oil. Thread shrimp on
skewers. Place directly over heat and cook until pink, about 2 minutes
per side. Remove from heat; slide shrimp off skewers onto plate.
3. In small bowl, whisk together orange juice and zest, vinegar, remaining
3 tablespoons oil, honey, mint, salt and pepper.
4. Divide greens among 4 plates. Top with tomatoes, croutons and shrimp.
Drizzle each with one fourth of dressing. Top with cheese.

Makes 4 servings

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Grilled Shrimp Salad with Orange-Mint Dressing