• By gb0iL-admin
• In Grilling, Recipes
• Tags grilling, Grills, recipes

February Grilling Recipes

PEPPER-STUFFED GRILLED FLANK STEAK

Ingredients

• 1 (2-lb.) flank steak (3/4 inch thick), excess fat trimmed
• 1 Tbsp. minced garlic (from 4 garlic cloves)
• 2 1/2 tsp. kosher salt, divided
• 1 tsp. black pepper, divided
• 1/2 cup chopped fresh basil
• 1 (12-oz.) jar roasted red bell peppers, drained, patted dry, and chopped (about 1 cup, such as Mt. Olive)
• 1/2 cup seeded and chopped pickled hot or sweet cherry bell peppers
• 4 sharp provolone cheese slices
• 1 Tbsp. olive oil

Instructions

1. Preheat a gas grill to high (450°F to 500°F) on 1 side, or push hot coals to 1 side of a charcoal grill.
2. To butterfly the steak, place steak on a cutting board with 1 long side facing you. Trim short edges as needed to form a rough rectangle. Press 1 hand flat on steak to steady it. Holding knife parallel to cutting board and starting on one short side, slice horizontally to within 3/4 inch of the opposite side. Open cut steak like a book.
3. Sprinkle cut sides of steak evenly with garlic, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the black pepper. Top with basil, leaving a 1-inch border on all sides. Arrange bell peppers and cherry bell peppers evenly over basil, leaving a 1-inch border on all sides. Overlap cheese slices on top of peppers, leaving a 1-inch border on all sides.
4. Roll up steak away from you into a tight cylinder. Tie cylinder crosswise at about 1 1/2-inch intervals starting from center and working out toward the ends using kitchen twine. Rub with oil. Sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
5. Place steak on oiled grates over lit side of grill. Cook, uncovered, turning occasionally, until grill marks appear all over, about 10 minutes. Transfer to unlit side. Grill, covered, turning occasionally, until a thermometer inserted into thickest portion of steak registers 130°F to 135°F (medium-rare), 30 to 40 minutes, or to desired degree of doneness.
6. Transfer steak to a clean cutting board. Let rest 10 minutes. Remove and discard kitchen twine. Cut crosswise into 8 slices.

Recipe adapted from Southern Living

GRILLED SHRIMP LETTUCE WRAPS

Ingredients

• 1 pound medium peeled, deveined raw shrimp
• 2 tablespoons canola oil
• 2 tablespoons rice vinegar
• 1 garlic clove, grated (about 1 tsp.)
• 1 (1-inch) piece fresh ginger, peeled and grated (about 1 tsp.)
• 1 tablespoon plus ½ tsp. lower-sodium soy sauce, divided
• 1/2 cup thinly sliced radishes
• 1/2 cup thinly sliced matchstick carrots
• 1/2 teaspoon kosher salt
• 1/2 teaspoon granulated sugar
• 1/3 cup mayonnaise
• 1 tablespoon finely chopped fresh cilantro leaves, plus leaves for garnish
• 2 teaspoons grated lime zest plus 1 tsp. fresh juice (from 1 lime)
• 16 large butter lettuce leaves or Bibb lettuce leaves

Instructions

1. Prepare the grill: Preheat grill to medium-high (400°F to 450°F).
2. Prepare elements of the wraps: Stir together shrimp, oil, vinegar, garlic, ginger, and 1 tablespoon of the soy sauce in a medium bowl until combined.
3. Toss together radishes, carrots, salt, and sugar in a small bowl until combined; set aside.
4. Stir together mayonnaise, cilantro, lime zest, lime juice, and remaining 1/2 teaspoon soy sauce in a separate small bowl until combined; set aside.
5. Grill shrimp: Place shrimp on oiled grates. Grill, uncovered, until lightly charred and cooked through, about 2 minutes per side, and transfer shrimp to a plate to rest.
6. Prepare each wrap: To assemble each wrap, stack 2 lettuce leaves together; spread ½ generous tablespoon of the mayonnaise mixture on top lettuce leaf. Top with some of the shrimp and some of the vegetable mixture; garnish with cilantro. Repeat with remaining lettuce, mayonnaise mixture, shrimp, vegetable mixture, and cilantro; serve immediately.

Recipe adapted from Southern Living

MAPLE ROSEMARY GRILLED CHICKEN

Ingredients

• ½ cup maple syrup
• ¼ cup reduced sodium soy sauce
• 3 tablespoons olive oil, divided
• 1 shallot, diced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon Dijon
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 6 boneless, skinless chicken breasts
• 2 sprigs fresh rosemary

Instructions

1. In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, shallot, rosemary, lemon juice, Dijon and garlic; season with salt and pepper, to taste.
2. In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Preheat grill to medium high heat.
4. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
5. Serve immediately, garnished with rosemary, if desired.

Recipe adapted from Damn Delicious

GRILLED SAUSAGES, PEPPERS AND POTATOES

Ingredients 

• 1 pound baby potatoes (1 to 1 1/2-inches in diameter)
• 4 andouille sausage
• 4 chicken & apple sausage
• 4 bratwurst sausage
• 2 linguica sausage
• 1 kielbasa sausage
• 1 pound mini bell peppers
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat grill to medium high heat.
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well.
3. Brush potatoes, sausages, and bell peppers with olive oil; season with salt and pepper, to taste.
4. Add to grill, and cook, turning occasionally, until completely cooked through, 4-5 minutes for the potatoes, 8-12 minutes for the sausages, and 7-10 minutes for the bell peppers.
5. Serve immediately.

Recipe adapted from Damn Delicious