2
3
RECIPES
ASIAN FLAvORED GRILLED STEAKS
¼ cup chopped onion
tbsp. finely diced fresh ginger
¼ cup low sodium soy sauce
¼ cup rice wine vinegar
tbsp. sesame oil
2 New York strip (shell) steaks, about 6 to 8 oz., each
¼ tsp. kosher salt
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8
tsp. garlic pepper
¼ cup sliced green onion
2 tbsp. minced red pepper
Preheat grill at highest setting for at least 8 minutes.
In small bowl, combine first 5 ingredients; stir to blend. Cover and set aside.
Season steaks with kosher salt and garlic pepper. Place on preheated grill.
Close grill and cook to desired doneness.
Remove steaks to serving platter. Sprinkle green onion and red pepper. Drizzle with
reserved ginger sauce.
Makes 2 servings.
GRILLED LAMB ChOPS WITh PINAPPLE MANGO SALSA
½ cup cubed fresh mango
½ cup cubed fresh pineapple
¼ cup diced shallots
¼ cup diced red pepper
2 tbsp. chopped Italian parsley
tsp. sugar
½ tsp. garlic pepper
¼ tsp. ground cumin
¼ cup fresh lime juice
4 lamb chops, cut ¼ inch thick (about lb.)
Olive oil
¼ tsp. kosher salt
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8
tsp. garlic pepper
Preheat grill at highest setting for at least 8 minutes.
In small bowl, combine first 9 ingredients; stir to blend. Cover and set aside.
Brush chops with olive oil and season with kosher salt and garlic pepper. Place chops on
preheated grill.
Close grill and cook lamb chops for 2 minutes or to desired doneness.
Remove lamb chops to serving platter. Serve with prepared salsa.
Makes 4 servings.
ChURRASCO
tsp. Adobo seasoning mix
tsp. instant minced onion
½ tsp. dried pepper flakes
½ tsp. garlic pepper
¾ lb. skirt steak
In small bowl, combine seasonings. Sprinkle evenly on both sides of steak. Refrigerate
while preheating grill.
Grill 3 to 5 minutes, to desired doneness.
Slice into strips to serve.
Makes 2 servings.
