4 well-trimmed boneless beef top loin steaks; cut 1 inch thick, about 2 pounds
1/4 t salt
1/4 t pepper
Peach Salsa:
1/2 c peach preserves
1/4 c sliced green onions
1 T fresh lemon juice
1 t freshly grated lemon peel
1 large clove garlic, crushed
1/4 t grated fresh ginger
1/8 t salt
Sprinkle both sides of beef steaks with salt and pepper. Place steaks on grid over medium ash-covered coals. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning once.
In small saucepan, combine salsa ingredients. Place on grid near edge of grill to heat until warm. About 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks. Serve remaining salsa on top of steaks. Makes 4 servings.
Showing posts with label grill food. Show all posts
Showing posts with label grill food. Show all posts
Camp Apple Dessert
1 apple, sliced, cored, keep skins on
2 T coconut
2 to 3 dates, chopped
2 T chopped walnuts
2 T brown sugar
2 T butter
A few mini marshmallows
Combine all in foil packages, set around coals of camp fire and cook 30 to 40
minutes turning every so often, let cool 15 minutes before eating.
2 T coconut
2 to 3 dates, chopped
2 T chopped walnuts
2 T brown sugar
2 T butter
A few mini marshmallows
Combine all in foil packages, set around coals of camp fire and cook 30 to 40
minutes turning every so often, let cool 15 minutes before eating.
Grilled Mushroom Salad
1 lb large white mushrooms, such as shiitake or portabello
5 T extra virgin olive oil
1 T balsamic vinegar
Salt and freshly ground black pepper, to taste
2 T freshly grated Parmesan cheese
2 T finely chopped fresh parsley
Light the grill.
Remove and discard a slice from the bottom of each mushroom stem.
If the caps are sandy, wipe them with a clean cloth.
Brush the mushrooms with 3 tablespoons of the olive oil.
When the coals turn gray, set the mushrooms, rounded sides down, on the
grill and cook them for 8 to 10 minutes, turning them often.
The mushrooms are done when they start to release some of their liquid and
collapse a little. Remove them from the grill and cut some of the largest mushrooms in half. If the mushrooms are very large, you can slice them. Let the mushrooms cool slightly.
In a small bowl, whisk together the balsamic vinegar, salt, and pepper. Drizzle in the remaining 2 tablespoons of oil, whisking constantly until it is all
combined.
Pour the dressing over the mushrooms, then cover them tightly with plastic wrap.
Refrigerate them for 1 hour.
Sprinkle the mushrooms with Parmesan, parsley, more salt and pepper if you like,
and serve with grilled bread.
Serves 4.
5 T extra virgin olive oil
1 T balsamic vinegar
Salt and freshly ground black pepper, to taste
2 T freshly grated Parmesan cheese
2 T finely chopped fresh parsley
Light the grill.
Remove and discard a slice from the bottom of each mushroom stem.
If the caps are sandy, wipe them with a clean cloth.
Brush the mushrooms with 3 tablespoons of the olive oil.
When the coals turn gray, set the mushrooms, rounded sides down, on the
grill and cook them for 8 to 10 minutes, turning them often.
The mushrooms are done when they start to release some of their liquid and
collapse a little. Remove them from the grill and cut some of the largest mushrooms in half. If the mushrooms are very large, you can slice them. Let the mushrooms cool slightly.
In a small bowl, whisk together the balsamic vinegar, salt, and pepper. Drizzle in the remaining 2 tablespoons of oil, whisking constantly until it is all
combined.
Pour the dressing over the mushrooms, then cover them tightly with plastic wrap.
Refrigerate them for 1 hour.
Sprinkle the mushrooms with Parmesan, parsley, more salt and pepper if you like,
and serve with grilled bread.
Serves 4.
Easy Camp Granola
2 c quick oatmeal
2 c walnuts
2/3 c brown sugar
1/3 c extra virgin olive oil
1/3 c butter
1 t vanilla
1/2 t almond extract
Heat olive oil, butter and brown sugar together in large skillet on the grill. Add vanilla, almond extract, walnuts and oatmeal. Mix until oatmeal is well coated with the sugar and oil mixture. Cool. Store in tight can.
2 c walnuts
2/3 c brown sugar
1/3 c extra virgin olive oil
1/3 c butter
1 t vanilla
1/2 t almond extract
Heat olive oil, butter and brown sugar together in large skillet on the grill. Add vanilla, almond extract, walnuts and oatmeal. Mix until oatmeal is well coated with the sugar and oil mixture. Cool. Store in tight can.
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