Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Tuesday, Jul 3 2012 

Serves 6

Pepper sauce:
4 red bell peppers
1/2 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon caraway seeds
1/2 teaspoon crushed red pepper

Couscous:
1 cup water
1 cup fat-free, lower-sodium chicken broth
1 bay leaf
2 cups uncooked couscous
8 ounces eggplant, cut lengthwise into 1/2-inch-thick slices
8 ounces squash, cut lengthwise into 1/2-inch-thick slices
8 ounces zucchini, cut lengthwise into 1/2-inch-thick slices
4 green onions, trimmed
Cooking spray

Skewers:
1 1/2 pounds top sirloin steak, cut into 1-inch cubes
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

Preheat broiler.

To prepare pepper sauce, cut the bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 12 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 20 minutes. Peel. Place peppers and the next 8 ingredients (through red pepper) in a blender, and process until smooth.

Preheat grill to medium-high heat.

To prepare couscous, combine 1 cup water, broth, and bay leaf in a medium saucepan; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 10 minutes. Fluff with a fork; discard bay leaf.

Arrange eggplant and the next 3 ingredients (though green onions) on grill rack coated with cooking spray; grill 3 minutes on each side or until vegetables are tender and well marked. Remove from heat; coarsely chop vegetables. Combine 1/2 cup pepper sauce, couscous, and chopped vegetables in a large bowl; toss gently. Keep warm.

To prepare skewers, thread beef onto 12 (7-inch) skewers. Lightly coat beef with cooking spray, and sprinkle with black pepper and 1/2 teaspoon salt. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once. Serve with couscous mixture and remaining sauce.

Nutritional Information Amount per serving Calories 526, Fat 15.4g (Sat 3.3g, Mono 9.3g, Poly 1.4g), Protein 36.7g, Carbohydrate 58.5g, Fiber 8.2g, Cholesterol 49mg, Iron 3.7mg, Sodium 461mg, Calcium 75mg

Cooking Light, July 2011, Page 113

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Grill-Roasted Beef Wednesday, Jul 13 2011 

SERVES 8

NOTE: A pair of kitchen shears works well for punching the holes in the aluminum pan. Start this recipe the day before you plan to grill so the salt rub has time to flavor and tenderize the meat. We prefer this roast cooked to medium-rare, but if you prefer your meat more or less done, adjust the cooking time accordingly. Open the grill lid as little as possible in step 4.

6 garlic cloves, minced
2 tablespoons minced fresh rosemary
4 teaspoons kosher salt
1 tablespoon pepper
1 (3-pound) top sirloin roast, trimmed of all visible fat
1 (13 by 9-inch) disposable aluminum roasting pan

1. Combine the garlic, rosemary, salt, and pepper in a bowl. Pat the roast dry with paper towels and sprinkle evenly with the salt mixture. Wrap the roast with plastic wrap and refrigerate for 18 to 24 hours. Punch fifteen 1/4-inch holes in the center of the roasting pan, which should be about the size of the roast, and set aside.

2A. FOR A CHARCOAL GRILL: Open the bottom grill vents completely. Light a large chimney starter half filled with charcoal briquettes (50 briquettes; 3 quarts).When the coals are hot, spread them in an even layer over one-third of the grill. Set the cooking grate in place, cover, and open the lid vents halfway. Heat the grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all the burners to high, cover, and heat the grill until hot, about 15 nainutes.Turn the primary burner to medium and turn off the other burner(s). (Adjust the primary burner as needed to maintain the grill temperature around 325 degrees.)

3. Clean and oil the cooking grate. Place the roast on the hotter part of the grill and cook (covered if using gas) until well browned on all sides, about 10 minutes, turning as needed. Place the roast in the pan over the holes and transfer the pan to the cooler part of the grill.

4. Cover (positioning the lid vents over the meat if using charcoal) and cook until the roast registers 125 degrees on an instant-read thermometer (for medium-rare), 40 to 60 minutes, rotating the pan halfway through.

5. Transfer the roast to a wire rack set over a rimmed baking sheet, tent loosely with foil, and let rest for 20 minutes. Transfer the roast to a carving board and cut across the grain into thin slices. Serve.

PER SERVING: Cal 230; Fat 7g; Sat fat 2.5g; Chol 70mg; Carb lg; Protein 38g; Fiber Og; Sodium 660mg

LIGHT & HEALTHY 2011, PAGE 16

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