Grilled Hoisin-Glazed Steak with Vegetables

Hoisin-Glazed steak with grilled vegetables and salad.

Hoisin-Glazed steak with grilled vegetables and salad.

I imagine many families will be gathering around the outdoor grill this weekend to celebrate Father’s Day.  Whether Dad is the one doing the grilling or you’re the one grilling a meal for him, this quick and easy way of cooking steak results in a piece of meat that is tender, juicy and full of flavor.  Along side it on the grill lay some of your, or his, favorite vegetables and you will have most of the meal at your fingertips.  While the grilling is taking place, have someone on kitchen duty making a salad to go with it, and before you know it everyone will be sitting down together to celebrate Dad in the best possible way.

The glaze on the steak calls for hoisin sauce, ginger, and fish sauce, giving it an Asian flair, so I kept that theme going in the meal I prepared by using green and yellow squash, brushed with a little sesame salad dressing as they cooked.  For a salad I made cucumbers and radishes dressed with rice vinegar, sesame oil, and soy sauce.  The recipes for making this complete meal are given below.Whether you make all of it or only part of it, I think you will enjoy it as much as we did.



Yield:   Serves 4

For the steak:

  • 3 Tablespoons hoisin sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon grated, fresh peeled ginger
  • 1 teaspoon fish sauce  (This adds a rich, savory flavor to the glaze, but it’s OK to omit it if you don’t have it on hand.)
  • 1/4 teaspoon crushed red pepper
  • 1  (1-pound) flank steak, trimmed; or any other tender cut of steak  (I used boneless rib eye steaks)

1.  Preheat the grill to high heat.

2.  Combine hoisin and remaning ingredients ( except steak) in a small bowl.  Brush half this mixture on one side of the steak(s).  Place steak glaze-side down on the hot grill rack and grill about 5-7 minutes.

Lay steak on the grill glazed-side down.

Lay steak on the grill glazed-side down.

Brush top side of steak with remaining glaze mixture and turn steak over.  Grill another 5 -7 minutes or until desired degree of doneness.

Brush top side of steak(s) and turn over.

Brush top side of steak(s) and turn over.

For the Vegetables:

  • 1 medium size zucchini squash
  • 1 medium size yellow squash
  • 1 bottle commercially made sesame salad dressing

1.  Slice the squash lengthwise into 1/4-inch thick slices.  Brush both sides of the squash with the salad dressing.

Squash slices on the grill.

Squash slices on the grill.

2.  Place squash slices directly on hot grill rack or use a fine mesh cooking screen if squash is in danger of falling through the grates.  Cook squash, turning over several times, until nicely marked and just fork tender.

Squash cooked on the grill gets lovely grill marks on it.

Squash cooked on the grill gets lovely grill marks on it.

For the Salad:

  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon lower-sodium soy sauce
  • 1 cup cucumber, sliced finely on the diagonal
  • 1 cup finely sliced radishes
  • 1/4 cup fresh chopped parsley, or cilantro leaves
  • 1/8 teaspoon salt

1.  Combine vinegar, sesame oil, and soy sauce in a medium bowl;  add cucumber and radishes.  Sprinkle with parsley or cilantro and salt.  Toss gently to coat.


SOURCE:  Adapted from  Weeknight Grilling with the BBQ Queens


Turkey Burgers with the Works

Happy Father’s Day to all you fathers out there!  I imagine many families will be out by  the grille this weekend, so here’s a little recipe that can be cooked on the grille, but is not the usual beef burgers.

Turkeys are available all year long, but for some reason I only roast one and prepare a turkey dinner at Thanksgiving and maybe Christmas.  However, at our house, we really like turkey and all the fixings, so when I found this recipe for turkey burgers that include elements of a full turkey dinner I was hooked.

Especially at this time of year when cooking beef burgers on the grill is so popular, I  suggest you try turkey burgers instead.  They are moist and tasty; reminiscent of turkey, stuffing, and cranberry sauce.  Not exactly lo-cal, they certainly are more nutritionally dense than a plain ole beef burger on a white bun with catsup.



. Ingredients

  • 3 tablespoons unsalted butter
  • 1 McIntosh apple–peeled,cored, quartered, and finely chopped
  • 1 small onion, finely chopped
  • 2 smallish ribs celery, finely chopped
  • 1 teaspoon poultry seasoning
  • 1/4 cup stuffing mix, crushed into crumbs
  • salt and pepper
  • 1 1/4 pounds ground turkey
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1 tablespoon olive oil
  • 1 can whole-berry cranberry sauce
  • 4 whole-grain rolls, or sandwich-size English muffins
  • 8 leaves lettuce
  1. In a non-stick skillet, melt 2 tablespoons butter over medium heat.  Add the apple, onion and celery; season with the poultry seasoning , and salt and pepper to taste.  Cook, stirring occasionally  until the onion is tender, 5-6 minutes.  Transfer to a bowl to cool a little.  Wipe the skillet clean and return to the stove.
  2. Add the turkey and parsley to the apple mixture. season with more salt and pepper as desired, and combine with a fork;  divide into fourths and form into 4 patties.  Poke each patty with your finger to make a depression in the center.  This keeps them flat as they cook, and not puff up in the center.

3.  In the skillet, heat the olive oil over medium heat.  Cook the patties for about 6 minutes on each side, lowering the heat the last 3 minutes so they don’t get over-browned.

4.  While the burgers cook, open the cranberry  sauce, and slice into rounds;  lightly toast rolls or English muffins and spread with remaining tablespoon butter.

5.  To serve, place burgers on buttered roll bottoms, top with lettuce,  cranberry sauce and buttered tops.

These burgers may also be cooked on a grill, but use a fine grate so pieces of the burgers do not fall into the fire.

SOURCE:  Adapted from a recipe by Rachael Ray