|
Yum Yum Veggie Foils
3 white onions, sliced to 1/4 inch thickness
9 frozen small corn cobs
1/2 lb. snow peas
3 T. butter
seasoning salt to taste
2 cubes ice
Lightly oil grill and preheat to high.
Place onion slices on a large sheet of aluminum foil; bring up edges of foil a
bit to form a foil 'package'. Add corn and snow peas to onions. Place butter on
top, spread out. Season with seasoned salt to taste, then lay ice cubes on top
of the whole thing. Seal well in a foil 'packet'.
Place foil packet on top shelf of preheated grill while cooking your favorite
meats; grill until corn is firm but tender. Open foil packet and serve!
|
|
Grilled Steak Argentinean-Style
For the steak:
2 20-ounce New York strip steaks, 1 3/4 to 2 inches thick
Olive oil
Coarse salt and freshly ground black pepper to taste
For the chimichurri sauce:
3 bunches flat-leaf parsley
5 large garlic cloves
3/4 C. extra-virgin olive oil
1/2 C. white-wine vinegar
1/2 t. crushed red chili pepper
Coarse salt and freshly ground black pepper to taste
Prepare the grill (brush grate clean, oil grate, then light grill). Grill steaks
on a hot charcoal fire for 6 to 8 minutes per side for medium-rare. Transfer
steaks to a platter; brush with olive oil and season with coarse salt and
freshly ground black pepper. Let the steaks stand for 10 minutes.
To make the sauce, combine all the sauce ingredients in a food processor and
pulse until smooth.
Slice the steaks in half and serve with the chimichurri sauce and any juices
that have accumulated on the platter.
Makes 4 servings.
|
|
