First published: May 16, 2011 in RecipesLast Updated: May 16, 2011 10:44 am Tough to read? Print this! Email This
Finally – it’s time to fire up the good old grill and cook outdoors! ersonally, I love cooking – and eating – outdoors – there is just something special about it that makes the food taste extra good.I like grilling just about anything – but the favourites are always steaks and ribs. Here are my favourite recipes – hope you enjoy them as much as me and my family:
Grilled Sirloin Steak:
- 2 tablespoons of chopped fresh rosemary or thyme
- 2 tablespoons of vegetable oil
- 2 tablespoons of wine vinegar
- 4 cloves of garlic, smashed
- 2 teaspoons of Worcestershire sauce
- 1/4 teaspoon each salt and pepper
- 1 top sirloin grilling steak, 2 inches thick
- In large shallow dish, whisk together rosemary, oil, vinegar, garlic, Worcestershire sauce, salt and pepper.
- Trim fat around edge of steak to 1/8 inch thickness.
- Slash fat just through to flesh at 1-inch intervals.
- Add to marinade, turning to coat; marinate for 20 minutes.
You can make the marinade ahead and refrigerate for up to 24 hours.
Ribeye Steak with Ginger Butter
- 2 tablespoons of rice or cider vinegar
- 2 tablespoon of soy sauce
- 1 tablespoon of vegetable oil
- 4 cloves of garlic, mashed
- 4 rib eye steaks (about 6 oz. each)
- 1/3 cup of minced fresh coriander, parsley or green onion
- 1/4 cup of butter, softened
- 2 teaspoons of grated ginger root
- 1 teaspoon of hot pepper sauce
- In small bowl, stir together coriander, butter, ginger and hot pepper sauce until smooth.
- Spoon onto plastic wrap, shape into log and wrap tightly. Refrigerate until firm.
- To make this ahead, refrigerate or freeze for up to 2 weeks.
- In large shallow glass dish, whisk together vinegar, soy sauce oil and garlic.
- Add steaks, turning to coat; marinate for 20 minutes.
- Reserving marinade, place steak on greased grill over medium-high heat, brush generously with marinade.
- Close lid and grill until desired doneness – about 4 minutes per side for medium-rare.
- Transfer to warm plates, tent with foil and let stand 3-5 minutes.
- Slice butter into rounds and place on steaks.
- Depending on size, choose number of steaks to satisfy number of people you will serving.
- Choose steaks that are about 1-1/2 inches thick.
- Sprinkle both sides of the steaks with smoked sea salt and coarsely ground pepper.
- Place on the grill over medium-high heat; close lid a grill, turning once for about 15 minutes for medium-rare or check for desired doneness.
- Transfer to cutting board, tent with foil and let stand for about 5 minutes, before cutting or serving.
- Arrange on a platter and drizzle with extra-virgin olive oil and serve with lemon wedges.
- 4 lbs. of bone-in country-style pork ribs
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/4 cup of canola oil
- 1 cup of ketchup
- 1/4 cup of packed brown sugar
- 1/4 cup of cider vinegar
- 1/4 cup of hot pepper sauce
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of prepared mustard
- Place ribs in a greased 13 x 9 inches baking pan.
- Cover and bake at 325F for at least 2 hours- until no longer pink.
- Meanwhile, in a large saucepan, sauté the onion and garlic in oil until tender.
- Stir in the remaining ingredients, bring to a boil.
- Reduce heat, simmer uncovered for 15 minutes, stirring occasionally. Set aside.
- Drain ribs.
- Grill, covered, over indirect low heat for 45 minutes.
- Baste with barbecue sauce. Grill 15 minutes longer or until meat is tender, turning and basting frequently.