Summer Meals On The Grill In Minutes

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"Steak" your claim to the best backyard barbecue ever! Go beyond basic hamburgers and hot dogs or traditional steak and potatoes, and venture into the mouthwatering world of garden-fresh asparagus and zucchini, tender and juicy filet mignon or well-marbled ribeye, even succulent peaches or pineapple on the grill. With a little sizzle, smoke and spice -- and a few easy grilling tips and recipes -- you can become the resident grill gourmet.

First, the signature steak.

For the best taste and texture, start off with grain-fed Midwestern beef that is well-marbled, hand-trimmed and aged to perfection. Next, enhance the natural goodness of the beef with a select seasoning. Create a little culinary magic by sprinkling a savory blend of herbs and spices on the steak itself. Or serve fabulous dips, sauces, marinades or salad dressings to complement whatever you grill.

Grill trimmed spears of asparagus or lengthwise strips of zucchini, brushed with a little olive oil and sprinkled with a seasoning blend, right along with your steak. While the grill is still hot, brush peeled peach halves or fresh pineapple rings with melted butter and sizzle on both sides until warmed through. Serve the grilled fruit with a scoop of ice cream as a grand finale to your sensational summer meal.

Sensational Steak Strips with Creamy Garlic Dip

Makes 4 servings

Creamy Garlic Dip (recipe follows)

2 tablespoons Chef Paul Prudhomme's Meat Magic

4, 8-ounce Omaha Steaks boneless strip sirloin steaks, cut into narrow strips

Make Creamy Garlic Dip; cover and refrigerate.

In mixing bowl, combine seasoning and steak strips. Mix well until seasoning is evenly distributed. Reserve.

Prepare grill and preheat until coals are very hot. Grilling surface should be about 5 inches from coals.

Lay steak strips on grill. Cook, turning once, until meat is seared outside but still rare inside, about 1-1/2 to 2 minutes per side.

Serve immediately with Creamy Garlic Dip.

Creamy Garlic Dip

Makes about 1 cup

2 teaspoons Chef Paul Prudhomme's Meat Magic

2 teaspoons minced garlic

1 tablespoon cider vinegar

1 cup mayonnaise

Mash together seasoning and garlic to form paste. Add vinegar and whisk until blended. Whisk in mayonnaise. Cover and refrigerate until ready to use.

Magic Grilled Steak with Orange Magnolia Sauce

Makes 4 servings

Orange Magnolia Sauce (recipe follows)

4, 10-ounce Omaha Steaks ribeye steaks

2 tablespoons Chef Paul Prudhomme's Blackened Steak Magic

Season steaks evenly with 3/4 teaspoon steak seasoning per side.

Prepare grill and preheat until coals are very hot. Grilling surface should be about 5 inches from coals.

Lay steaks on grill. Cook, turning once, until meat is seared outside but still rare inside, about 4 minutes per side. Serve immediately with Orange Magnolia Sauce.

Orange Magnolia Sauce

Makes 1 cup

3 tablespoons unsalted butter

1 tablespoon Chef Paul Prudhomme's Seafood Magic

6 tablespoons ketchup

1/2 cup heavy cream

Melt butter in nonstick skillet over medium-high heat. Whisk in seasoning, then ketchup, then cream. Bring to boil, whisking frequently. Remove from heat.

Steak and Potato, Knife and Fork Salad with Southwest Chipotle Dressing

Makes 4 servings

4, 7-ounce Omaha Steaks Flat Iron Steaks

4 teaspoons Chef Paul Prudhomme's Barbecue Magic Seasoning

1 head iceberg lettuce

1 pound Roasted Baby Red Potatoes (recipe follows)

1 cup tomatoes, diced

1 each corn on the cob, grilled

Crumbled blue cheese

3 tablespoons Southwest Chipotle Salad Dressing (recipe follows)

Prepare Southwest Chipotle Salad Dressing and Roasted Baby Red Potatoes (recipes below).

Season each side of thawed steaks with 1/2 teaspoon barbecue seasoning. Grill steaks to desired doneness.

Grill corn until lightly browned on outside.

Remove steaks and corn from grill. Cut kernels off cobs.

Remove core and wilted leaves from iceberg lettuce. Wash lettuce and cut 4 cross-sectioned slices about 1 inch thick. Place cross-sectioned slice of lettuce on each plate.

Slice steaks against grain and fan across each lettuce slice. Sprinkle each salad with diced tomatoes, grilled corn and crumbled blue cheese.

Divide potatoes evenly and place around edge of lettuce slices.

Drizzle each salad with Southwest Chipotle Salad Dressing. Serve with knives and forks.

Southwest Chipotle Salad Dressing

Makes 1-1/2 cups

1/4 cup Chef Paul Prudhomme's Southwest Chipotle Sauce and Marinade

1/2 cup mayonnaise

2 tablespoons honey

1/2 teaspoon salt

1/2 cup olive oil

Combine chipotle sauce, mayonnaise, honey and salt in blender on lowest setting. Slowly add olive oil. Refrigerate dressing before using.

Roasted Baby Red Potatoes

1 pound red potatoes (B size), washed and quartered

2 tablespoons olive oil

1 tablespoon Chef Paul Prudhomme's Barbecue Magic Seasoning

Preheat oven to 400 degrees. In small mixing bowl, toss potatoes with olive oil and seasoning. Place on baking sheet and bake 40 minutes, stirring once halfway through baking.

For a free "Good Life Guide and Cookbook" filled with mouthwatering steak recipes, call (800) 228-9055 or visit www.omahasteaks.com.

For Chef Paul Prudhomme's tips, recipes and online catalog, visit Magic Seasonings' Web site at www.chefpaul.com or call (800) 457-2857 for a free brochure with recipes.

Propane Safety

Before the grilling begins, however, here are some important safe grilling tips that will help ensure that you and your family have a healthy and enjoyable grilling experience this summer:

  • Always follow grill manufacturer's instructions on lighting the grill and make sure the grill top is open.
  • Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
  • When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
  • Before connecting or lighting a propane gas grill, use a leak-detection solution to check connections for tightness. Do not use matches or lighters to check for leaks.
  • After filling or exchanging, take the cylinder home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
  • If you suspect a gas leak, call the fire department immediately.
  • Do not allow children to tamper or play with the cylinder or grill.
  • Do not smoke while handling a propane cylinder.
  • Never pour an accelerant on the grill.
  • When not in use, turn off and close cylinder valve.

For additional safety tips, visit www.usepropane.com.

From Family Features Editorial Syndicate

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