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of marinade in a resealable container and refrigerate for use at a later time.
Marinade will keep for 2 weeks refrigerated.
Preheat the Grill side to Med-High heat. Drain excess marinade from flank
steak. Grill for 5 to 8 minutes per side, depending on preferences. When tested
with an instant read thermometer, meat will register 120
-
125°F
(49 - 52°C)
for
rare, 125
-
140° F (52
-
60°C) for medium rare, 145
-
155° F (63
-
68°C) for
medium, and 160° F+ (71°C+) for well-done. Do not move steak while on grill,
except to turn. Remove meat to a cutting board or platter and let rest for 10 to 15
minutes before slicing.
While steak is resting, grill the Portobello slices. Arrange the mushroom slices
in a single layer on the grill and grill for 2 to 3 minutes on each side, until
tender with nice grill markings – do not move mushrooms while grilling.
Remove and transfer to a bowl, with any remaining marinade from the mushrooms.
To serve, slice the flank steak into thin slices on a slight diagonal against the
grain. Arrange meat on platter and surround with grilled Portobellos. Pour
accumulated juices from meat and Portobellos over the meat. Serve.
Nutritional information per serving:
Calories 221 (39% from fat) • carb. 10g • pro. 19g • fat 10g • sat. fat 3g
• chol. 40mg • sod. 913mg • calc. 58mg • fiber 0g
Spicy Grilled Pork Chops
Makes 8 servings
1 tablespoon (15ml) kosher salt
1 tablespoon (15ml) sweet paprika
1 tablespoon (15ml) thyme
1-1/2 teaspoons (7ml) granulated garlic
1-1/2 teaspoons (7ml) dried powdered onion
1 teaspoon (5ml) freshly ground (coarse) black pepper
3/4 teaspoon (3ml) cayenne pepper
1/2 teaspoon (2ml) white pepper
8 boneless pork loin chops, 5 ounces (150g) each, about 3/4 inch
(1.88cm) thick
Place the salt, paprika, thyme, garlic, onion, black pepper, cayenne, and white
pepper in a bowl and mix together. Makes about 1/4 cup (50ml) Spicy Rub.
Sprinkle each pork chop with 1/2 teaspoon (2ml) of the Spicy Rub. Rub in to
distribute evenly over both sides of the chops. Let stand 15 minutes or longer.
Preheat the Grill side to High. When hot, arrange the pork chops on the grill,
spacing them evenly - they should not be crowded together. Grill for 9 to 12
minutes per side, moving them only to turn, until the internal temperature of
the pork chops reads 160°F (71°C) when tested with an instant read
thermometer. Let pork chops rest for 5 minutes before serving.
Nutritional information per serving:
Calories 178 (35% from fat) • carb 1g • pro. 27g • fat 7g • sat. fat 2g
• chol. 81mg • sod. 210mg • calc. 18mg • fiber 0g
Turkey Burgers with Cranberry Mustard
Makes 6 servings
1/2 cup (125ml) dried cranberries
2 tablespoons (30ml) boiling water
1/2 cup (125ml) Dijon-style mustard
1-1/2 pounds (680g) lean ground turkey
1 cup (250ml) (5-oz. / 150g) finely chopped mushrooms
1/4 cup (50ml) fresh breadcrumbs
1 teaspoon (5ml) thyme
1/2 teaspoon (2ml) kosher salt
1/2 teaspoon (2ml) freshly ground pepper
Place cranberries in a small bowl and add boiling water; cover and let stand
until softened and cooled, about 20 to 30 minutes. Place softened cranberries
in a blender. Blend until smooth – mixture will resemble “grainy” type mustard.
Reserve. Makes about 3/4 cup (175ml) Cranberry Mustard.
Place turkey, mushrooms, breadcrumbs, thyme, salt, and pepper in a large
bowl. Mix gently to combine (do not overwork mixture). Form into six burgers
of equal size. Cover and refrigerate if not grilling immediately.
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