ach steak with seasoned salt on both sides and rub into
Preheat the grill on medium heat. Cook the corn in boiling salted water for 5 mins, or until just tender. Drain and cut each cob into 3 pieces.
Place on the grill and cook, turning, until golden all over. Drizzle with the butter.
b>the cob.
Remove the silk from the corn cob and re-cover the
our before before putting food on them. I like to put
rn, before soaking, peel back the husk enough to remove most
ixture.
Cook steaks on heated oiled grill pan (or on the grill) until cooked to
Season the steaks on all sides with the grill seasoning, garlic powder, salt and
In the work bowl of a blender or food processor, combine all the ingredients except the fish.
Blend until a fine paste is formed.
Scrape into a bowl.
Add the salmon steaks and mix well to coat the steaks on both sides.
Cover and refrigerate for at least 2 hours.
Heat the barbecue or broiler to high.
Place the salmon steaks on the grill or 4 inches (10 cm) away from the broiler element and grill 3-4 minutes on each side for medium, brushing with the marinade.
Serve immediately.
Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder.
Press the mixture evenly on both sides of the steaks.
Brush the grill grate with vegetable oil.
Place the steaks on the grill directly over high heat; grill for about 8-10 minutes, turning once (or cook until desired doneness).
Remove steaks from the grill; season both sides with salt.
Let the steaks rest 2-3 minutes before serving; serve warm.
Mix the balsamic vinegar, olive oil, greek
b>the beef.
Prepare grill on med. high heat.
Drain the marinade from the
>the brine over the steaks then seal the bag.
Toss bag to coat the steaks
Combine the olive oil, Worcestershire sauce, soy
Preheat grill to medium-low heat.
Season the pork steaks on both sides with seasoned salt and seasoned pepper. In a large bowl, stir together the vinegar and water, and season with seasoned salt and seasoned pepper to taste.
Lightly oil the grill grate. Place pork steaks on the grill. Baste steaks with the vinegar mixture on both sides during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. Discard remaining vinegar mixture.
Preheat the BBQ to 160\u00b0C.
Cut each minute steak across the grain.
Divide the spices evenly among the five pieces on one side of the steaks. Or adjust amounts to your tastes.
Turn the steaks over and brush one tablespoon of sauce on each of the steaks.
Put the steaks on the grill, spicy side down, for eight minutes.
Turn over and let it grill for another eight minutes. It should be medium well.
You can put it on for longer or shorter depending on how you like your minute steaks.
Combine all the ingredients, except the swordfish and salsa, in
ntil the steaks are covered. Refrigerate for 1 hour.
Spray your grill
In large glass bowl, combine dressing, lemon juice, Worcestershire sauce, dill weed, chives and lemon pepper.
Add steaks and turn to coat evenly.
Cover with plastic wrap and refrigerate 1 hour.
Drain steaks, reserving liquid.
Place steaks in oiled grill basket and grill 4 to 5 minutes per side or until fish flakes easily when tested with a fork.
Brush steaks with marinade during grilling.
Mix the ingredients. Blend in blender for best results.
Place steaks in glass dish; cover steaks with the sauce.
Marinate for 4 to 6 hours and steaks are ready to grill!
crape browned bits off of the pan to create a roux