Grilled South Of The Border Steak Recipe
Yield: 6 Servings
1 no ingredients
2 lb Beef round steak, 1/2 inch
: thick
1 envelope Instant meat
: marinade, (4/5 ounce)
1/4 c Catsup
1 TB Worcestershire sauce
1/8 ts Red pepper sauce
1 cn Refried beans (15 1/2
: ounces)
1/4 c Cheddar cheese, shredded
: Chili peppers
: Potato chips
Score each side of meat 1/8 inch deep in diamond pattern. Prepare
instant meat marinade as directed on envelope except stir in catsup,
Worcestershire sauce, and red pepper sauce. Marinate meat as directed
on envelope. Remove meat from marinade; reserve marinade. Heat beans
in foilware pan 15 to 20 minutes on side of grill. About 5 minutes
before serving, sprinkle cheese on beans. Place meat on grill 2
inches from hot coals. Cook 5 minutes on each side, brushing
frequently with reserved marinade. Cut steak into serving pieces;
serve with spoonfuls of beans, chili peppers, and potato chips.
Makes 6 servings.
Grilled Spiced "Chips"
Yield: 1 Servings
1 lb potatoes,sliced into fries
-- & par,boiled
SPICE MIX ======================
3 T olive oil
3 T vegetable oil
2 garlic cloves,minced
1 pn cayenne
1 salt & pepper
1 1/2 t chili powder
Mix together the spice mix. When the potatoes have been parboiled,
drain them & plunge immediately into the prepared spice mix. Toss
gently & remove to a prepared grill. Kebob baskets are very helpful
here. Grill over hot coals until the chips are done to their desired
consistency. Any left over spice mix can be used to baste as the
potatoes continue to cook.
Grilled Spiced Fish
Yield: 4 Servings
4 oz sole,skinned
1 salt and pepper,To Taste
2/3 c plain yogurt
2 t garam masala
1 t coriander,Ground
2 garlic cloves,crushed
1/2 t chile powder
1 T lemon juice
1 lemon wedges,For Garnish
Rinse fish, pat dry with paper towels and place in a shallow non-
metal
dish. Sprinkle with salt and pepper.
Mix together yogurt, coriander, chile powder, garlic, and lemon
juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow
fish to absorb flavors.
Preheat broiler. Transfer fish to a broiler rack; cook about 8
minutes, until fish just begins to flake, basting with cooking juices
and turning over halfway through cooking. Serve hot, garnished with
lemon wedges.
Grilled Spring Onions & Asparagus With Lime
Yield: 4 Servings
4 lg spring onions
4 asparagus spears
1 olive (or sunflower oil)
1 wedges of lime
1 coarse sea salt
1. Brush the spring onions and asparagus with the oil and grill,
turning,
until patched with brown. Serve immediately with wedges of lime
and sea
salt.
Grilled Spring Onions And Asparagus With Lime
Yield: 4 Servings
4 lg spring onions
4 asparagus spears
1 olive (or sunflower oil)
1 wedges of lime
1 coarse sea salt
1. Brush the spring onions and asparagus with the oil and grill,
turning,
until patched with brown. Serve immediately with wedges of lime and sea
salt.
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