Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

Servings: 4 | Preparation time: 15 minutes | Grilling time: 14 to 18 minutes | Special equipment:  perforated grill pan

Ingredients

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  • 4 beef tenderloin steaks, each about 6 ounces and 1-¼ inches thick;
  • Extra-virgin olive oil;
  • 3 thick slices bacon, cut into ¼-inch dice (2 ounces);
  • 8 ounces cremini mushrooms, stems removed, each cut into quarters;
  • ⅓ cup finely diced red onion;
  • 2 tablespoons finely chopped fresh chives;
  • Kosher salt;
  • Freshly ground black pepper;

Vinaigrette

  • 2 teaspoons Dijon mustard;
  • 3 tablespoons red wine vinegar;
  • 2 garlic cloves, minced;

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Instructions

  1. Brush the steaks on both sides with oil and season generously with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F) and medium heat (350° to 450°F) and preheat a perforated grill pan over medium heat.
  3. In a skillet over medium-low heat, cook the bacon and onion until the bacon is crispy, 6 to 8 minutes, stirring occasionally. Remove from the heat.
  4. Combine the vinaigrette ingredients, including ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper; whisk until smooth. Put the mushrooms in a medium bowl and add ¼ cup of the vinaigrette. Mix well. Reserve the remaining vinaigrette.
  5. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
  6. Spread the mushrooms in a single layer on the grill pan and cook over direct medium heat, with the lid closed, until golden brown and tender, 6 to 8 minutes, turning once or twice. Don’t move the mushrooms until the bottom sides are nicely browned. Transfer the mushrooms to the skillet with the bacon and onions and warm over medium heat for about 1 minute, stirring often. Add the chives and mix well. Serve the steaks warm with the mushroom mixture spooned on top. If desired, whisk the reserved vinaigrette and drizzle some over each steak.

Bon appetit!

[Recipe source: Weber’s New Real Grilling™ by Jamie Purviance]

Family Fajita Bar

Servings: 8 to 10 | Preparation time: 30 minutes | Grilling time: 18 to 23 minutes

Ingredients

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  • 1-½ pounds flank steak, about ¾ inch thick;
  • 1-½ pounds boneless, skinless chicken thighs;
  • 4 medium green bell peppers, seeded and cut into flat sections;
  • 2 medium red onions, cut crosswise into ⅓-inch slices;
  • Extra-virgin olive oil;
  • 10 flour tortillas (9 to 10 inches);
  • 2 cups good-quality, store-bought chunky salsa;
  • Tabasco® sauce;

Marinade

  • 3 large garlic cloves;
  • ½ cup loosely packed fresh cilantro or basil leaves;
  • ¼ cup fresh orange juice;
  • 3 tablespoons extra-virgin olive oil;
  • 1 tablespoon fresh lime juice;
  • 2 teaspoons pure chile powder;
  • 1 teaspoon mustard powder;
  • 1 teaspoon dried oregano;
  • 1 teaspoon kosher salt;
  • 1 teaspoon ground cumin;
  • ½ teaspoon ground coriander;

Guacamole

  • 4 Hass avocados, mashed;
  • 2 tablespoons finely chopped fresh cilantro or basil;
  • 1-½ tablespoons fresh lime juice;
  • 1 teaspoon kosher salt;
  • ¼ teaspoon ground black pepper;

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Instructions

  1. In a medium bowl combine the guacamole ingredients and stir with a fork until thoroughly combined. Cover the surface with plastic wrap until ready to use.
  2. In a blender or food processor finely chop the garlic and cilantro. Add the remaining marinade ingredients. Process until smooth.
  3. Put the flank steak in one medium bowl and the chicken thighs in another. Add half the marinade to the steak and half to the chicken and turn to coat all sides evenly. Cover and refrigerate for 1 to 2 hours.
  4. Prepare the grill for direct cooking over for medium heat (350° to 450°F).
  5. Lightly coat the bell peppers and onions on both sides with oil. Brush the cooking grates clean. Grill them over direct medium heat, with the lid closed as much as possible, until tender, turning once and swapping their positions as needed for even cooking. The bell peppers will take 6 to 8 minutes, and the onions will take 8 to 10 minutes. Cut the bell peppers and onions into ⅓-inch strips.
  6. Remove the steak and chicken from their bowls and discard the marinade. Grill them over direct medium heat, with the lid closed as much as possible, until the steak is medium rare and the chicken is brown on the surface and no longer pink in the middle, 8 to 10 minutes, turning once and swapping their positions as needed for even cooking. Let the steak rest for 2 to 3 minutes. Evenly divide the tortillas into two foil packets and grill over direct medium heat to warm them, 2 to 3 minutes, turning once.
  7. Cut the steak in half lengthwise and then cut crosswise into ¼-inch slices. Cut the chicken into ¼-inch slices. Place the tortillas, steak, chicken, peppers, onions, guacamole, and salsa in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco® sauce. Serve warm.

Bon appetit!

 

[Recipe source: Weber’s Charcoal Grilling™ by Jamie Purviance]

Blue Cheese and Bacon Burgers with Red Onion

Servings: 4 | Preparation time: 25 minutes | Grilling time:  8 to 10 minutes

Ingredients

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  • 4 slices bacon;
  • 1½ pounds ground chuck (80% lean);
  • ½ teaspoon garlic powder;
  • 1 medium red onion, cut crosswise into 4 slices, each about ⅓-inch thick;
  • Extra-virgin olive oil;
  • 4 tablespoons crumbled blue cheese, such as Gorgonzola;
  • 1 teaspoon kosher salt;
  • ¾ teaspoon freshly ground black pepper;
  • 4 hamburger buns, split;
  • Dijon mustard;
  • 4 leaves Boston lettuce;

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Instructions

  1. In a large skillet over medium heat, cook the bacon until crisp, about 10 minutes, turning occasionally. Drain the bacon on a plate lined with a paper towel.
  2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  3. In a large bowl mix the ground chuck, salt, pepper, and garlic powder, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  4. Brush the cooking grates clean. Brush the onion slices on both sides with oil, and then grill over direct medium-high heat, with the lid closed, until charred and caramelized on both sides, 6 to 8 minutes, turning once or twice. At the same time, grill the patties over direct medium-high heat until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat.
  5. To assemble the burgers, spread the tops and bottoms of the rolls lightly with mustard and then top each with lettuce, cheese, a patty, a strip of bacon, and an onion slice. Serve warm.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]

Corned Beef and Cabbage on the Grill

Servings: 4 | Preparation Time: 15 minutes | Grilling Time:  aprox. 3 hours |  Special equipment: 9-by-13-inch heavy duty foil pan

Ingredients

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  • 2.5 pounds corned beef (with spice packet);
  • 1 carrot, peeled, cut into 1/2-inch diagonal slices;
  • 1 rib celery, trimmed, cut into 1/2-inch diagonal slices;
  • 2 garlic cloves, crushed with the side of a knife;
  • 1 small yellow onion, cut into thin wedges;
  • 1/2 head (1 pound) green cabbage, cut into 4 wedges, cores slightly trimmed;
  • 1 can (28 ounces) italian plum tomatoes in juice;
  • 10 small red potatoes, each cut in half;
  • 2 teaspoons whole-grain mustard;

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Instructions

  1. Unwrap the corned beef and pat dry with paper towels. Allow the beef to stand at room temperature for 15 to 30 minutes before grilling;
  2. Prepare the grill for indirect cooking over medium heat (350 to 450 Fahrenheit degrees).
  3. Arrange the celery, carrot, onion and garlic in a 9-by-13-inch heavy-duty foil pan. Place the corned beef on top of the vegetables. Sprinkle the contents of the spice packet over the corned beef and rub into the surface of the meat. Add the tomatoes; fill the empty tomato can with water and add to the pan. Cut the tomatoes into 1-inch chunks.
  4. Brush the cooking grates clean. Tightly cover the pan with heavy-duty aluminum foil and grill over indirect medium heat, with the lid closed, for about 2 hours. Remove the pan from the grill. Add the cabbage wedges and potatoes around the corned beef and spoon the cooking juices on top. Cover the pan withfoil and continue grilling over indirect medium heat, with the lid closed, until the corned potatoes and cabbage are tender, about 1 hour more. Transfer the corned beef to a cutting boar and spread the mustard on top. Let stand 5 minutes before carving the meat across the grain into 1/2-inch slices. Serve corned beef slices with the cabbage and potatoes, with juices spooned over all, along with grilled rye bread, if desired.

Bon appetit!

 

[Recipe source: weber.com]