June 19, 2009 President Obama taking grilling advice from celebrity chef Bobby Flay

Obama: “how much spice should I put on here?”
Bobby: “Oh, you want to be pretty liberal..”

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Popularity: 7%

Weight Watchers: 4 WW points

Serves 6.

1 1/2 pounds beef boneless top sirloin steak, about 1 inch thick
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 clove garlic, finely chopped

Pierce beef with fork several times on both sides. Mix remaining ingredients in shallow nonmetal dish or heavy-duty resealable plastic bag. Add beef, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 6 hours but no longer than 24 hours.

Heat coals or gas grill. Remove beef from marinade; discard marinade. Cover and grill beef 4 to 6 inches from medium heat 15 to 18 minutes for medium doneness, turning once. Cut beef cross grain into 1/2-inch slices.

Per serving: 188 Calories (kcal); 8 g Total Fat; (39% calories from fat); 26 g Protein; 2 g Carbohydrate; 66 mg Cholesterol; 755 mg Sodium

Food Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Written on August 13th, 2009 by Recipe Lady. Continued here:


Weight Watcher Recipes Blog Archive Southwestern Grilled Sirloin

Popularity: 2%

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Popularity: 2%

Oh my lord I just cant get enough of this bourbon steak! If you dont want to use actual bourbon whiskey in the recipe you can substitute it with Worcestershire sauce or a bit of your favorite barbecue sauce. Any way you cook it, this recipe will have you smacking your lips for sure!

Ingredients

1 and a 1/2 pounds steak
1 teaspoon sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips

Preparation and cooking

Mix all ingredients (except chips) together, place in sealable plastics bag and marinate steak 4 hours or over night.

Soak wood chips in water for 30 minutes, and add to hot coals just before commencing to grill. Grill steak to desired doneness.

Popularity: 8%

This has to be the greatest grilled steak Marinade ever. My son said he could eat this everyday of the week. It is good for any cut of steak. During this cook out we grilled New York Strip. I Marinated it for 24 hours. I doubled the recipe and the marinade covered 6, 8 oz steaks.

Bring the steaks to room temperature before grilling which will help to relax the meat grain, helping create a tender and juicy steak. The recipe recommends if you double the recipe to keep the garlic at eh same measurement. I did not. I love the garlic flavor so I did double it. It was great!

Enjoy

Ingredients

1. 2 tablespoons chopped fresh garlic (I use 6 large cloves)

2. 2 tablespoons Worcestershire sauce

3. 2 tablespoons balsamic vinegar

4. 2 teaspoons Dijon mustard

5. 2 tablespoons soy sauce

6. 1/4-1/3 cup olive oil (can use vegetable oil)

7. 1/2 teaspoon fresh ground black pepper (or to taste)

Directions

3. Cover tightly and place the steaks in the refrigerator for minimum 4

hours or even better for 24 hours.

4. Remove the steaks from the fridge.

5. Bring the steaks down to almost room temperature before grilling.

6. Season steaks with steak seasoning or seasoning of choice if desired

Grill to your likening

Popularity: 4%

Popularity: 4%

Source: www.sizzleonthegrill.com

Hiya CB

Our long time friend Dori wanted steak and lobster for a special meal. Apparently this year that is an abundance of lobster on the market and they tell me its cheaper less expensive than it has been for years. Hey its still an extravagance for us regular folk and she didnt want to mess it up! She said she did not have a way to fix it like she wanted. Her proposition was to bring enough for all of us to share if Patti and I would prepare it. That works for me and my new motto is: You bring it, Ill grill it!

I think the readers of Sizzle on the Grill are going to like this. By the way, you can easily substitute gulf prawns for lobster in this meal.

~ Ken & Patti

Date Night Doins

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Grilled rock lobster tails with herb butter & smokey ribeye steaks.

Grilled Ribeye Steaks & Lobster Tails

Steak

Prep Time: 5 minutes (plus about 30 minutes to warm to room temperature)

Cook Time: 8 minutes (plus about 8 minutes resting time)

Grill: Direct High Heat

Lobster

Prep Time: 10 minutes

Cook Time: 8 minutes

Grill: Direct High Heat

Remove steaks from packaging and pat dry a wet steak wont sear or brown. Season the steaks to taste, cover lightly with a paper towel and let them sit until they reach room temperature. I believe steaks cook more evenly at room temperature because there are no cold spots inside.

Lobster tails skewered to prevent ‘curling’ when cooking.

Butterfly the lobster using kitchen shears and a paring knife. Use the shears to cut the shell away from the soft bottom of the tail and with a sharp knife make a cut in the center of the tail about halfway through the entire length of the tail. Now, gently open them up a little. When the lobster tails cook they will curl, to prevent this I skewer the tail all the way through, as you can see in the photo. I use 2 skewers so when you turn them they dont spin. You can use either wooden or metal skewers. Just remember to soak wooden ones for at least 30 minutes before using them this will inhibit burning of the skewer. If you use metal skewers remember THEY GET HOT on the grill!

Patti made up garlic herb butter for the lobster:

Pattis Herb Butter

Ingredients:

1 stick of butter at room temperature

4 Tbsp. chopped chives

4 Tbsp. chopped tarragon leaves

2 Tsp. garlic, minced (you can tell Patti did the garlic)

Splash hot sauce (hot sauce, too)

Tsp. white pepper

Directions:

Put all the ingredients in a bowl with the soft butter and blend with a fork. Cover and set aside.

Preparing Grill: Direct Heat (400F 450F degrees).

I used hickory chips for smoke but you can use other wood smoke you prefer. You can add wood chips to the charcoal fire or on the grates using a smoker box. Or you can make a foil smoke packet: 2 handfuls of damp wood chips and one dry, place in center of square piece of double aluminum foil and fold into a packet, poke holes in several spots with a fork and place on the fire or on the grates above the burner or flames.

OK, lets hit the grill.

The steaks will take about 4 minutes on each side at this temperature. I use a kitchen timer. After you turn the steaks the first time put the lobster on the grates cut side down. They should be turning bright orange about the time to turn the steaks the second time.

After you turn the lobster – remove it from the grill and add herb butter. This prevents spills and flare-ups.

When you turn the lobster, remove it from the grates to add the herb butter (prevent flare-ups!) and return to grates to grill about another 4 minutes. The shell will turn bright orange and the meat will be white when they are ready. If you want to test internal temperature with an instant read thermometer the temp should be at least 135F degrees.

I like my steaks seared on the outside and rare in the middle. Thats why I use a timer and my eyes. The steaks I find in most grocery stores are generally about one-inch thick and my guideline of 4 minutes per side pretty much works. If your steak is thinner or thicker and/or you like it prepared to a different level of done they you will need to adjust cooking times to suit your own tastes.

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Popularity: 2%