Be the King of the Grill

Have you always wanted to be the king (or queen) of the grill but not sure where to start? Then look no further! The Grilling and Hunting chapter of Holly Clegg’s Guy’s Guide to Eating Well cookbook is full of tricks that can help you be less intimidated by Summer’s favorite cooking method. The grill adds so much flavor to whatever you are cooking – from steaks, to salmon, even pizza – so it’s definitely worth a try for these recipes!

Quick Meat Marinade Will Be Your Go-To

Often when it comes to seasoning, salt and pepper is all you made need on a high-quality cut of meat, but if marinades are more your style, this one cannot be beat! Quick Meat Marinade will be your go-to for easy out-of-this-world flavor in just a few ingredients. Balsamic vinegar tenderizes the meat, while soy sauce, Worcestershire, Dijon mustard and molasses add a touch of sweet and full-bodied seasoning. Don’t limit this marinade to just steak, it is great for pork tenderloins and chicken too!

Quick Meat Marinade

This is the “bomb” when it comes to meat marinades. Flank steak, tenderloins or whatever your favorite meat, this quick marinade perks up the taste!

Servings

Ingredients

1/4 cup balsamic vinegar
1/4 cup reduced sodium soy sauce
1 cup worcestershire sauce
1 tablespoon dijon mustard
1 tablespoon molasses

Servings

Ingredients

1/4 cup balsamic vinegar
1/4 cup reduced sodium soy sauce
1 cup worcestershire sauce
1 tablespoon dijon mustard
1 tablespoon molasses

Instructions

In bowl or plastic zip-top bag combine all ingredients.
Add meat and let sit until ready to grill.

Nutritional Info

Terrific Tip: Along with vinegar, lemon juice and wine are other popular acidic marinade ingredients that adds to the flavor and tenderizes tough meat by breaking down tissue for a moister, juicy meat.

Tips to Grill the Perfect Steak

Ever wondered how to grill the perfect steak? Start with grabbing a good quality cut of steak. The most popular cuts of meat are Ribeye, New York Strip and Sirloin. The Ribeye is the most popular of the three because the marbling of the fat adds juicy, tender flavor. The New York Strip is known for buttery flavor and texture with less fat that the ribeye. The Sirloin is the leanest cut of these three steaks. ‘Loin’ or ‘round’ in the name is often a clue for your leanest cut of any meat.

Terrific Tips:

Keep food in refrigerator until ready to grill.
Preheat your grill to start with a hot grill.
Turn food with tongs and don’t stab food as it lets out the juices.
Let food rest on plate about 5 minutes before serving to let juices redistribute.
Boneless chicken does fine over direct heat but bone-in pieces need indirect heat as they take longer to grill.
Use a meat thermometer to check for doneness.
Never pierce a steak with a fork because that can release the juices and dry out the steak.
When the steak is done, let it sit at least 5 minutes before cutting (this is a tough one because I never can wait!)