Steak Tips On Grill The Easy Way

Tonight is going to be a meat night. After lots of fish and chicken, sometimes one just enjoys a meat meal. During summer months, what is better than grilling some steak tips? Are you ready for this simple recipe? You will not be disappointed.

Prep: Purchase a good quality cut of meat for steak tips. If not labled at your supermarket, ask the butcher behind the counter to assist you. Have a cutting board used for meat, a sharp knife, a clean plate to bring steak tips to the outdoor grill and another clean plate to bring the cooked steak tips to your dinner table. You should also have a a grill brush, mesh grill rack, oiled or sprayed with olive/canola oil to keep the steak tips from sticking. Suggestion: if your steak tips come in strips, cut them into large cubes for quicker cooking. Don't forget a pair of tongs to turn your pieces of meat. An oven mitt is helpful as well.

Grilling: You do not need to season or marinate good cuts of meat. Do not even salt them first because they will loose their juice. After preheating your grill, using your grill brush to clean the grill, lower temp so meat does not burn. Put the mesh grill with the meat on the heated grill. Turn the pieces of meat when you have them cooked to your liking.

Serving: After the cooked meat is put onto a clean plate, sprinkle some Kosher salt and pepper, let the meat rest on the plate for a few minutes before eating. Cover lightly with foil. This resting time allows for the meat juices to redistribute back into the cooked meat. While the meat is resting, prepare a tossed salad to go along with your steak tips. Additional steamed or grilled veggies is added nutrition to your meal. If you prepare enough steak tips and salad you then have another meal for the next day: cook once, eat twice!

Optional: If you desire to marinate your steak tips before cooking, put the meat cubes in a large plastic food bag and add: olive oil, redwine vinegar, Worcestshire Sauce, Kosher salt and crushed pepper. Some people like to add ketchup also. Dried herbs can be added such as Tarragon and Rosemary. Close the plastic food bag after all ingredients are sealed inside and shake/turn the bag to distribute the marinade. Put the bag into the refrigerator for 15-20 min. Drain and put the cubed steak tips on a plate ready to bring to your grill. Follow grilling instructions above.

You will be amazed at the taste of good cuts of meat grilled in this simple way. No need to dump lots of sauce on them. The true flavor of the grilled steak tips will be pleasing to your palate, I am sure.

Enjoy.

Veggies Grilled, Roasted or Steamed

Think of your favorite veggies in spring,summer,fall and even winter. I like to buy veggies in season for freshness and lower price. Have you ever visited a local Farmer's Market? If not, take a little time to stroll through one. It can be an adventure! Imagine, purchasing veggies directly from the farmer who grew them? No shrink-wrapped packages, no box from a freezer from a supermarket. Hmmm, how much did that packaging cost you? Your veggies from a Farmer's Market did not take an airplane ride for you to spend more money to transport them.

Ok, so here is the prep: Wash, dry, peel if necessary any veggies of choice. Examples for grilling: Vidalia Onions (peeled,sliced); Zucchini (sliced lengthwise in thick strips); Peppers (cut into wide strips); Eggplant (unpeeled, sliced in wide, thick strips); Asparagus (cut off bottom tough ends.)

If grilling: use a mesh rack, place veggies on the rack. Brush with olive oil and sprinkle with Kosher salt. Have tongs ready to turn the veggies so they do not burn.

If roasting: Use a large baking sheet with rim (lined with parchment paper)or baking dish to serve in that can go into the oven. Brush the veggies with olive oil and sprinkle with Kosher salt. Preheat the oven to 400 degrees. Roast until veggies are soft and a little browned. The delicious smell will tell you when they are ready. Cooking time is about 20 minutes depending on your oven. Roasting brings out sweetness in veggies.

If steaming: Use a large pot with some water in the bottom. Use a steaming basket to put inside the pot. Cut your veggies of choice to fit in the steaming basket. Cover the pot when filled with veggies and turn heat first to a medium high, then when steaming begins, turn the heat down to low. Veggies take about five minutes to steam. The should not be soggy, but they should not be hard either. You will know when they are done with just a taste test.

Always make extra veggies as these make great leftovers to put into tomato sauces, egg scrambles, added to a sandwich, and even turned into a pureed soup with added broth.

Enjoy your veggies!

Grilled Chicken Made Easy

Platter of Grilled Chicken over fresh Garden Salad

It is amazing how a few ingredients make plain chicken tasty. It is summertime so get your grill fired up, oil the rack or use a mesh grid sprayed with Olive Oil or Canola Spray and get ready to grill some chicken breasts (boneless skinned) or bone in. Make extra chicken for lunch the next day. Cook once, eat twice!

Rinse your chicken pieces and pat dry. (Be sure to wash hands after touching raw chicken.) Put on mesh grid or a plate to bring to your grill. Brush chicken pieces with a little olive oil or drizzle a bit on each piece before placing on your grill. Sprinkle the chicken with a bit of salt. (Pepper after chicken is cooked, as pepper can burn at high heat.) That's it. Grill on medium heat and turn over once.

Serve: Prepare a side salad just before you put the chicken on the grill, but do not put dressing on the salad until you are ready to eat. This is a very healthy meal if you are cutting back on carbs. (You can always have a treat later after this kind of meal and not feel too guilty.)

Enjoy