RECIPES FROM THE WEEK OF APRIL 26

When the weather gets hot, the kitchen gets hotter….Keep cool with these hot grilling recipes from Chefmama.com

Grilled Flank Steak

Prep. Time 20 min marinate time 4 -6 hours Cook time 20 min.

Ingredients:1 (1-1 ½ lb. flank steak)
1-tablespoon oil
2 tablespoons honey
2 tablespoons soy sauce
Fresh squeezed juice of one orange
¼ teaspoon ground ginger
Brown rice

Directions: Trim fat from flank steak and place in a resalable Ziploc bag. Combine remaining ingredients in a small mixing bowl and pour into the bag. Seal and place in dish to prevent leaks. Turn to coat and refrigerate for 4-6 hours turning occasionally. Remove meat from marinate and cook on hot grill 4-6 minutes on each side or to desired doneness. Thinly slice across the grin and serve with brown rice and veggie of choice.

BBQ Stuffed Burgers

Prep. Time 10 minutes Cook time 20 minutes

Ingredients:1 1/2 pound lean ground beef
Seasoning salt
1 cup shredded cheddar cheese
4 tablespoons BBQ sauce
4 hamburger buns
2 medium sweet potatoes (sliced)
1-tablespoon olive oil
4 ears corn on the cob
Aluminum foil

Directions: Divide meat into 8 equal portions and shape into thin patties. Sprinkle cheese in center of half of the patties. Press remaining patties on top and press together to seal. Place on grill and cook to 160 degrees F. turning once (about 15-20 minutes). Brush with BBQ sauce the final minute of cooking. Place on buns and top with condiments of choice. Meanwhile, place sweet potato slices on aluminum foil and top with olive oil. Fold foil into packet and grill along with corn for about 15 minutes. Serve burgers with corn and sweet potatoes.

Grilled pork tenderloin and Asparagus

Prep time 30 min. cook time 20 minutes

Ingredients:1-pound whole pork tenderloin
1 pound fresh asparagus rinsed and trimmed
½ cup peanut putter
½ cup soy sauce
½ cup rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons honey
1-teaspoon ground ginger
2 garlic cloves, minced
½ teaspoon pepper

Directions: Make marinade by whisking together soy sauce, vinegar, sesame oil, honey, ginger, garlic and pepper in a mixing bowl. Reserve ½ mixture in separate container. Place asparagus in a Ziploc bag and pour ¼ cup of marinade from mixing bowl into bag, turning to coat. Do the same with tenderloin using another Ziploc bag and the rest of the marinade. Let the meat and asparagus marinate for 30 minutes at room temperature. While marinating, prepare a charcoal fire or heat a gas grill to medium high and oil the grill grates. Add peanut putter to reserved marinate and Wisk until smooth to create a dipping sauce for the pork and asparagus. (This is a great step to let the kids do). Grill tenderloin for 3-4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature reaches 145 degrees in the center. Remove meat from grill and let rest for 5 minutes as the internal temperature rises. While meat is resting grill asparagus for about two minutes on each side, or until done. Slice pork in 1-2 inch slices and serve with asparagus and dipping sauce.