Memorial Day Main Dish Grilling Recipes
|Balsamic Glazed Steak Rolls|
Via Tablespoon - Darling Gourmet
Balsamic Glazed Steak Rolls
8 thin slices sirloin or flank steak (length and width according to personal preference)
Extra virgin olive oil
Salt and freshly ground black pepper
Fresh rosemary, chopped
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1 medium yellow onion, halved and then thinly sliced
A few white button or cremini mushrooms, cut into thin strips
For the Rosemary Balsamic Glaze:
1 teaspoon extra virgin olive oil
1 large clove garlic, minced
1/4 cup dark balsamic vinegar
2 tablespoons dry red wine
2 teaspoons brown sugar
2 sprigs fresh rosemary
1/4 cup Progresso™ beef flavored broth
Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.
|Apple Cider Glazed Pork Chops|
Via Delightful E Made
Apple Cider Glazed Pork Chops
Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
1 1/2 lbs (one package) Bone-in Pork Chops
2 Tbsp. brown sugar
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
½ tsp. pepper
1 Tbsp. olive oil
Apple Cider Glaze:
1 1/2 c. apple cider
1/4 c. maple syrup
1 Tbsp. Dijon mustard
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
Light your gas or charcoal grill and heat to medium high heat.
In a small saucepan, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes, and salt. Bring to a simmer. While the cider comes to a simmer, prepare the pork rub. In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix thoroughly with a fork. Add the oil to the spice mixture. It will be the consistency of a crumbly paste. Pat the pork chops dry with paper towels, and then cover the chops on all sides with the spice rub.
Put the spice covered pork chops on the heated grill, and thoroughly brush with the cider glaze. Grill for about 6 minutes. Flip the chops and thoroughly brush with the glaze on the other side. Grill for about 2 more minutes, flip and brush again. Repeat this process until the chops cook for 10-12 minutes total, and reach an internal temperature of 145 degrees. Its okay for pork to have a little pink in the middle.
If you're also grilling apples, brush the halved apples with glaze and grill for about 5-6 minutes. No need to flip. Serve along with the chops.
|Chipotle Lime Grilled Chicken|
Via Rasa Malaysia
Chipotle Lime Grilled Chicken Recipe
Prep Time: 15 Minutes
Marinating Time: 2 hours
Cook Time: 10 Minutes
2 – 2.5 lbs skin on chicken thighs, deboned
1/2 cup fresh lime juice
1 teaspoon fresh lime zest
1/4 cup olive oil
3 tablespoons fresh cilantro leaves, roughly chopped
1 jalapeño, chopped finely
2 teaspoons chipotle chili powder, or more to taste
5 garlic cloves, minced
1 1/2 tablespoons honey
2 teaspoons salt, or to taste
Lime wedges, for serving
Leave the skin on the chicken thighs but remove the bones by cutting two slits along the sides of the bone. Rinse the chicken with cold water and pat dry with paper towels. Set aside.
In a big bowl, whisk all the Marinade ingredients until well combined. Save some of the Marinade for basting. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for at least 2 hours.
Fire up the grill, brush a little bit of the Marinade plus the garlic, cilantro and jalapeno on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately with some fresh lime wedges.
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