BBQ Revivers
Marinated Grilled Steak
courtesy of Cully's Kitchen
Ingredients
1. 2 tablespoons chopped fresh garlic (I use 6 large cloves)
2. 2 tablespoons Worcestershire sauce
3. 2 tablespoons balsamic vinegar
4. 2 teaspoons Dijon mustard
5. 2 tablespoons soy sauce
6. 1/4-1/3 cup olive oil (can use vegetable oil)
7. 1/2 teaspoon fresh ground black pepper (or to taste)
Directions
1. Mix all the marinade ingredients together in a bowl.
2. Pour over steaks.
3. Cover tightly and place the steaks in the refrigerator for minimum 4
hours or even better for 24 hours.
4. Remove the steaks from the fridge.
5. Bring the steaks down to almost room temperature before grilling.
6. Season steaks with steak seasoning or seasoning of choice if desired
Grill to your liking.
Ingredients
1. 2 tablespoons chopped fresh garlic (I use 6 large cloves)
2. 2 tablespoons Worcestershire sauce
3. 2 tablespoons balsamic vinegar
4. 2 teaspoons Dijon mustard
5. 2 tablespoons soy sauce
6. 1/4-1/3 cup olive oil (can use vegetable oil)
7. 1/2 teaspoon fresh ground black pepper (or to taste)
Directions
1. Mix all the marinade ingredients together in a bowl.
2. Pour over steaks.
3. Cover tightly and place the steaks in the refrigerator for minimum 4
hours or even better for 24 hours.
4. Remove the steaks from the fridge.
5. Bring the steaks down to almost room temperature before grilling.
6. Season steaks with steak seasoning or seasoning of choice if desired
Grill to your liking.
Grilled Asparagus
courtesy of Elizabeth Karmel
Grilling asparagus miraculously transforms it from the kind of vegetable you hated as a kid to a sweet, meaty, lip-smackin’ treat that you can’t get enough of as an adult. This is the least amount of work you will ever have to do to be considered the Queen of the Grill. Contrary to popular belief, look for the fatter stalks when buying asparagus, they are much better suited to grilling and actually have better flavor.
Ingredients
Serves 4
1 pound fresh asparagus
4 tablespoons olive oil
1 teaspoon Kosher salt (use salt according to taste)
Methods/steps
Grilling Method: Direct/ Medium Heat
Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness—usually two-thirds of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Alternatively, you can cut the ends off with a knife. Using a vegetable peeler, peel off the outer skin of the lower half of the remaining stalk.
Coat each spear with olive oil by placing clean, dry spears in a reclosable plastic bag, pour in the oil and massage spears to coat each one. Sprinkle with salt and massage again. Leave the asparagus in the bag until ready to cook.
Place on the cooking grate crosswise so it won’t fall through. Grill for 10-15 minutes, turning occasionally to expose all sides to the heat. Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char.
Remove from grill and serve immediately--eating spears with your fingers enhances the experience.
Tip: Look for fat firm stalks with deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long.
© 2002 Girls at the Grill™
Grilling asparagus miraculously transforms it from the kind of vegetable you hated as a kid to a sweet, meaty, lip-smackin’ treat that you can’t get enough of as an adult. This is the least amount of work you will ever have to do to be considered the Queen of the Grill. Contrary to popular belief, look for the fatter stalks when buying asparagus, they are much better suited to grilling and actually have better flavor.
Ingredients
Serves 4
1 pound fresh asparagus
4 tablespoons olive oil
1 teaspoon Kosher salt (use salt according to taste)
Methods/steps
Grilling Method: Direct/ Medium Heat
Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness—usually two-thirds of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Alternatively, you can cut the ends off with a knife. Using a vegetable peeler, peel off the outer skin of the lower half of the remaining stalk.
Coat each spear with olive oil by placing clean, dry spears in a reclosable plastic bag, pour in the oil and massage spears to coat each one. Sprinkle with salt and massage again. Leave the asparagus in the bag until ready to cook.
Place on the cooking grate crosswise so it won’t fall through. Grill for 10-15 minutes, turning occasionally to expose all sides to the heat. Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char.
Remove from grill and serve immediately--eating spears with your fingers enhances the experience.
Tip: Look for fat firm stalks with deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long.
© 2002 Girls at the Grill™
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© 2017 BBQ Revivers
© 2017 BBQ Revivers
