grilling

Grilled Flank Steak with Onions

From Weight Watchers

Prep time: 10min
Cook time: 25min
Serves: 6
Value: 5 PointsPlus® Value

Ingredients

3 Tbsp red wine vinegar
1 Tbsp olive oil
2 tsp dried oregano
2 tsp minced garlic
1/4 tsp black pepper, freshly ground
1 1/2 pound(s) uncooked lean flank steak
3/4 tsp table salt, divided
1 large uncooked red onion(s), cut into 1/4-inch-thick slices
2 spray(s) cooking spray

Instructions

In a shallow glass dish (or sealable food storage bag), mix vinegar, oil, oregano, garlic and pepper. Add steak; turn to coat, making sure steak is coated with vinegar mixture. Cover dish (or seal bag); marinate in refrigerator for at least 30 minutes.
Heat outdoor grill.

Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Coat onions with cooking spray; sprinkle with remaining 1/4 teaspoon salt.

Grill steak, turning once, until medium rare, about 15 minutes, or longer for desired degree of doneness. Let steak rest for 10 minutes.

While steak is resting, grill onions, turning occasionally, until lightly charred and tender, about 7 to 9 minutes.

To serve, thinly slice steak against the grain and place on a serving platter; scatter onions over top. Yields about 3 1/2 ounces steak and 1/3 cup onions per serving.

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Grilled Pork Tenderloin

We grilled pork tenderloin and mini potatoes on the grill today. Stephanie made a simple marinade of lemon juice and rosemary for the pork, and it came out delicious, and I seem to be getting the timing of grilling down better because it wasn’t dry or undercooked; just juicy and tender. Soooo good. I cut up the potatoes and doused them in olive oil, garlic, onion and fresh dill from our CSA (thank you Big City Farms). I wrapped them in foil and put them on the grill, and they also came out well; nice and soft. Stephanie cooked some sweet corn her dad brought down, which was also nummy.

I like this grilling outside thing. It’s fun.

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Southwestern Pork Tenderloin

Weight Watchers

  • 1 T. chili powder
  • 1 1/2 t. sugar
  • 1 t. pepper
  • 1 t. salt
  • 1/4 t. onion powder
  • 1/8 t. garlic powder
  • 1/8 t. ground cumin
  • 1/8 t. cayenne
  • 1 (1 1/4 pound) pork tenderloin trimmed
  • 1 t. canola oil

Make the rub by combining all the spices in a large ziplock bag. Add the pork and rub the spices on it while in the bag. Leave in the bag in the refrigerator for 1-24 hours.

On the Grill:
Place the pork on the grill preheated grill rack. Turn occasionally until center reads 160 degrees for medium. 18-22 minutes.

In the oven:
Heat oven to 425 degrees F. Place tenderloin in shallow pan and roast for 20-27 minutes, until internal temperature reads 145F.

Transfer the pork to a platter and cover loosely with foil. Let stand about 10 minutes. Cut into 12 slices.

Serving size – about 3 slices
208 calories
7 grams of fat
663 mg sodium
1 gram fiber
32 grams of protein

Weight Watchers Points value-5 From the Savoring Summer cookbook

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All-Seasoned Grilled Chicken

From the kitchen of: Easy Everyday Cooking

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Perfect Partner: Baked Beans

  • 1 1/2 cups chili sauce
  • 3/4 cup red wine vinegar
  • 1 1/2 tablespoons prepared horseradish
  • 2 samll cloves garlic, halved
  • 1 teaspoon salt
  • 4 bone-in breasts of chicken (6 ounces each)

Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes.

Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on the broiler pan.

Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes.

Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.

Variations

Precooking the chicken in the microwave will save time. Cover chicken with plastic wrap; microwave on HIGH for about 5 minutes.

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Grilled Rib Eye Steaks With Dipping Sauce

From the kitchen of: Unknown

  • 1 pound beef rib eye

Marinade:

  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar

Dipping Sauce:

  • 5 small dried red chiles
  • 1/4 cup Thai fish sauce
  • Juice of 2 limes
  • 1 teaspoon palm or brown sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon roasted rice powder
  • 2 scallions, finely chopped

Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.

Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside.

Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for mediumrare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.

Yield: 4 servings

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