Grilled Citrus Sirloin Steak

This is a great summer dish to serve on a hot summer night for something unique and it’s great when you have guests. The citrus-y-ness of it is perfect for summer! Don’t forget to prepare the marinade and let it sit in the fridge for at least an hour (overnight is great).

Ingredients:

1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons vegetable oil
2 tablespoons steak seasoning
1 1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
4 1 1/2 lb sirloin steaks, trimmed

To Marinate:

Place the orange juice, lime juice and vegetable oil in a large zip lock bag. In a small bowl combine the steak seasoning, oregano and cumin. Rub seasoning mixture on both side of the steak. Any remaining seasoning can be added to the juice mixture in the zip lock bag. Place the steaks in the bag and seal. Refrigerate 1 hour. Be sure to turn the bag a few times to marinate all sides of the steaks well.

To Grill:
Remove the steaks and discard the marinade. Heat grill to medium high. Grill steaks 6-8 minutes on each side or until desired preparation is reached. Can be served with some grilled lemon, lime or oranges slices as a garnish.

Beef, Apples & Onions

Looking for a new dish to serve that’s still a great hot day recipe? I know that our family tends to eat an awful lot of hamburgers and hot dogs and I often find myself standing in front of the refrigerator trying to find something just a little different to serve. This is a great recipe for that…

Ingredients:

1 1/2 cup apple butter, divided
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 pound ground chuck
1 large Granny Smith apple, sliced into 1/2 inch rings
1 large sweet onion, sliced into 1/4 inch rings
Butter flavor no stick cooking spray
4 slices processed cheese
4 onion rolls

Directions:

In a large bowl stir 1/2 cup of the apple butter, Worcestershire sauce, salt and pepper together well. Crumble the uncooked ground chuck into the bowl with the apple butter mixture.
Coat the meat well.
Make 4 patties.
Brush the apple and onion slices with the remaining apple butter.
Spray the grill grate with the butter non stick cooking spray.
Heat the grill to medium high heat.
Place the patties, apples and onions on the grill and cover.
Grill about 5 minutes per side.
When done the meat will no longer be pink and the apples and onions should be tender.
Remove the apples and onions.
Place a slice of cheese on the top of each patty.
Recover and cook an additional 1 minute.
Remove the patties.
Lightly coat the inside of the onion rolls with the cooking spray.
Place on the grill for about 1 minute to toast.
Remove the rolls.
Place a patty on each roll and top with the apple and onion slices.

Grilled Vegetable Medley

Looking to add new veggies into your family’s diet? If you are, this is a great recipe to have as a side dish…especially when you have company and it’s all done on the grill!

Ingredients:

4 medium sized fresh beets
2 large red bell peppers
2 2mall zucchini
1 small eggplant
1 large red onion
1/4 cup canola oil
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

Whisk the oil and the balsamic vinegar together in a large bowl. Add the salt and pepper and whisk until completely combined. Cut the beets and onion into 1/2 inch rounds. Cut the peppers into 1 inch strips. Cut the zucchini and eggplant into 1 inch slices. Place all the cut vegetables into the oil mixture and toss to coat generously. Heat grill to medium high heat. Place vegetables on the grill and cover. Grill 5 to 7 minutes on each side or until vegetables reach desired tenderness. Serve hot.

Beef Apples and Onions

Ok, so this may seem like an incredibly odd combination, but hey, it’s fun to try out new things once in a while.

If you don’t have very adventurous kiddos, I encourage you to still try out at least one new recipe per week, just to teach them the value of variety. When trying out a new recipe, make sure you prepare side dishes that are familiar to your children, so that although you will serve them a little bit of everything offered they will have foods they know and love to eat as well.

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Beef Patties with Apples and Onions

Ingredients:

1 1/2 cup apple butter, divided
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 pound ground chuck
1 large Granny Smith apple, sliced into 1/2 inch rings
1 large sweet onion, sliced into 1/4 inch rings
Butter flavor no stick cooking spray
4 slices processed cheese
4 onion rolls

Directions:

In a large bowl stir 1/2 cup of the apple butter, Worcestershire sauce, salt and pepper together well.
Crumble the uncooked ground beef into the bowl with the apple butter mixture.
Coat the meat well.
Make 4 patties.
Brush the apple and onion slices with the remaining apple butter.
Spray the grill grate with the butter non stick cooking spray.
Heat the grill to medium high heat.
Place the patties, apples and onions on the grill and cover.
Grill about 5 minutes per side.
When done the meat will no longer be pink and the apples and onions should be tender.
Remove the apples and onions.
Place a slice of cheese on the top of each patty.
Recover and cook an additional 1 minute.
Remove the patties.
Lightly coat the inside of the onion rolls with the cooking spray.
Place on the grill for about 1 minute to toast.
Remove the rolls.
Place a patty on each roll and top with the apple and onion slices.

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This is the PERFECT recipe to try out on a warm summer’s eve!!!

Father’s Day Burgers

Ingredients:
1 lb lean ground beef
2 tsp peppercorns
1 tbsp vegetable oil
1 tbsp green onions, finely chopped
1 tbsp red wine vinegar
1/4 cup yogurt or sour cream
1 tbsp parsley, minced

Directions:
Heat up your BBQ.

Shape your ground beef into 4 hamburger patties and set aside.

Place the peppercorns on a large piece of foil or waxed paper. With a heavy object (bottom of pan) crush and crack peppercorns coarsely. Spread the cracked peppercorns evenly on the paper and place the four patties on top of them. Press down so that the peppercorns stick to the meat and turn around. Repeat until all peppercorns are used up. Put the peppercorn patties onto the BBQ.

In the meantime, heat vegetable oil in a pan and add the green onions and wine vinegar. Cook over medium heat until green onions are just done. Remove the pan from the heat and stir in the yogurt/sour cream and parsley.

Spoon the sauce over the burger. Perfect for a Father’s Day BBQ!