Grilled Green Beans

Grilled Green Beans

Grilled Green Beans

Sometimes I wish there was a kind of Willy Wonka-style candy factory that produced chocolate covered vegetables instead of candy ūüôā ¬† ¬†OK, call me crazy, but don’t you think that sort of factory would be totally AMAZING? ¬† Be honest now‚Ķ.you want it. ¬† There’s no shame in that.

Since there’s no fantasy-land vegetable candy factory (not yet, anyway), I’ve had to settle for roasting a big ole batch of green beans with shallots and garlic and then tossing them with some soy sauce and sesame oil. ¬†They weren’t chocolate covered, but we ate them like candy. ¬†What’s with me going on about candy?—-enough, already.

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Haven’t you ever considered grilling green beans? ¬† This is a fantastic approach, giving the vegetables a little smoky char. ¬†A grill basket or similar grill-top devise exposes all the surfaces to the flame, but if you don’t have a grill basket, ¬†grill them on a piece of heavy-duty foil. ¬†Be sure you don’t skip the step of covering them and letting the mixture stand, so it all steams to perfect doneness during that time.

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The flavor of these beans is extraordinary. Kind of like something you expect to get in a fine restaurant.   We loved them and I think you will too. So while fresh green beans are still available at the market, give them a try.

GRILLED GREAN BEANS

Yield:   Serves 6

Ingredients:IMG_8096

  • 3 large shallots or 1 small red onion, vertically sliced
  • 2 garlic cloves, minced
  • 1 pound green beans, trimmed ( I used a mixture of green beans and wax beans)
  • 2 tablespoons canola oil
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

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Directions:

1.  Preheat grill to medium-high heat.

2.  Place a grill basket on hot grill; preheat for 5 minutes.

3.  Place shallots, garlic, and green beans in a large bowl.  Drizzle with canola oil; toss well to coat.

Toss vegetables with olive oil.

Toss vegetables with canola oil.

Arrange mixture in hot grill basket; cover grill, and cook 7 minutes or until beans are lightly charred, tossing occasionally.

Toss occasionally for even cooking and browning.

Toss occasionally for even cooking and browning.

Place bean mixture in a large bowl; cover and let stand 5 minutes.  Add soy sauce and remaining ingredients; toss to combine.  Serve hot.

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SOURCE:   COOKING LIGHT

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Grilled Steak with Chimichurri Sauce

Chimichurri Sauce

Chimichurri Sauce

Although I like a good steak, I’m not a total carnivore. ¬† Whenever I do eat meat, I like a good topping or spice rub to season it up. ¬†Especially if I’m going to be grilling it.

Steak topped with too much A-1 sauce or blue cheese, ¬† hamburgers with waaay too much cheddar cheese. ¬†Yes and yes! ¬†It’s the melted butter that makes the lobster better, the barbecue sauce on ribs, and salsa on tacos. ¬†Please join me in saucing just about anything and everything.

In my refrigerator, you will find a number of little jars filled with sweet, sour, and spicy sauce concoctions.   Butter too…..obviously lots of butter.

Steaks are not regular visitors to my refrigerator. ¬† The good ones are a bit too pricy, but when they are marked down because of “sale date expiration”, that’s when I grab them for the freezer. ¬† So, because it’s the end of summer, ¬†and I want to grill out a few more times, and because I made a “fancy-pants” chimichurri sauce, it’s a special occasion calling for STEAK!

Steak on the grill!!

Steak on the grill!!

In Argentina, a beef-raising country, where everyone loves their beef, chimichurri sauce is a household staple.  Made with fresh and dried herbs, garlic, red wine vinegar and a good quality olive oil,  it brings out the best in meats.  Brush it on both sides of the steak before grilling to lock in moisture and add a depth of flavor to an already flavorful cut of beef.  Then save the remainder of the sauce to serve at the table with the steaks.

Serving suggestion:   grilled steak with chimichurri sauce, grilled green beans, and orzo with tomatoes and shallots.  A glass of Merlot would be a nice  accompaniment this mighty fine meal.

The perfect meal.

The perfect meal.

GRILLED STEAK WITH CHIMICHURRI SAUCE

Yield:   Serves 4

Ingredients:

  • 4 small steaks, such as sirloin, rib-eyes, strip, or T-bones
  • For the sauce:
  • 1/4 cup mixed chopped fresh Italian flat-leaf parsley and cilantro leaves
  • 1 teaspoon dried oregano
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup virgin olive oil
  • 1/4 cup red wine vinegar

Directions:

1.  Make the sauce:  In a medium bowl, whisk together the sauce ingredients.  Brush some sauce on both sides of the steaks. Set the remaining mixture aside to serve with the steaks.

2   Prepare the grill:  preheat to medium-high.

3.  Place the steaks on the grill grates, and grill for 5 minutes per side for medium-rare  and 6 minutes per side for medium.  Remove from the grill and serve, or cover with foil to keep warm while any other items finish cooking.

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SOURCE:  Week Night Grilling with the BBQ Queens.