Fire Up the Grill Tonight

Here's a flavorful menu that your family will love.

Enjoy Southwestern flair with these recipes. They're perfect for a weeknight supper or casual entertaining (especially when you round them out with a ready-to-serve rice pouch). For a truly laid-back approach, serve the menu family style, and pile everything into warm tortillas for hearty burritos. -SCOTT JONES

Grilled Flank Steak With Guacamole Sauce

MAKES 8 SERVINGS

PREP: 10 MIN., GRILL: 20 MIN., STAND: 5 MIN.

Dried chipotle powder may be found on the spice aisle of your supermarket. If you serve the flank steak without the Guacamole Sauce, reduce the chipotle powder to 1 tsp. to moderate the heat.

1 (2-lb.) flank steak, trimmed

2 tsp. dried chipotle powder

½ tsp. salt

2 tsp. minced fresh garlic

16 (8-inch) flour tortillas (optional)

Guacamole Sauce

1. Sprinkle steak evenly with chipotle powder and salt; rub with garlic.

2. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Cover loosely with aluminum foil, and let stand 5 minutes.

3. Cut steak diagonally across the grain into thin strips. Serve with tortillas, if desired, and Guacamole Sauce.

Note: For testing purposes only, we used McCormick Gourmet Collection Chipotle Chile Pepper for dried chipotle powder.

Guacamole Sauce:

MAKES ABOUT 1 ½ CUPS

PREP: 15 MIN.

Prepare this sauce up to 1 day ahead. Cover tightly with plastic wrap, and store in the refrigerator. Let stand at room temperature at least 30 minutes before serving.

2 small ripe avocados, peeled and cut into quarters

1 small jalapeño pepper, seeded and minced

1 green onion, sliced

½ cup fat-free sour cream

½ tsp. grated lime rind

¼ cup fresh lime juice

½ tsp. salt

½ tsp. sugar

¼ tsp. minced fresh garlic

Garnish: chopped green onions

1. Process first 9 ingredients in a blender or food processor 30 seconds or until smooth. Garnish, if desired.

Easy Grilled Vegetables

MAKES 8 SERVINGS

PREP: 30 MIN., CHILL: 30 MIN., GRILL: 14 MIN.

If you don't have a grill wok or metal basket, feel free to place the tomatoes on skewers (remember to soak wooden skewers in water for at least 30 minutes before using on the grill).

2 green bell peppers

2 yellow squash

2 zucchini

10 large fresh mushrooms

¾ cup balsamic vinaigrette

1 Tbsp. lemon pepper

¾ tsp. salt

12 cherry tomatoes

1. Cut bell peppers in half, and remove seeds. Slice squash and zucchini into ¼-inch-thick rounds. Place peppers, squash, zucchini, and mushrooms in a large shallow dish or large zip-top plastic bag.

2. Whisk together vinaigrette, lemon pepper, and salt until blended. Pour over vegetables. Cover and chill at least 30 minutes. Remove vegetables from marinade, reserving marinade.

3. Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°), basting with reserved marinade. Grill peppers 7 minutes on each side or until tender; grill squash and zucchini 3 minutes on each side or until tender. Grill mushrooms 5 minutes or until tender. Grill tomatoes in a grill wok or metal basket 2 to 3 minutes or until skins begin to split.

ALEXANDRA JANNUZZI

DANIEL ISLAND, SOUTH CAROLINA

Copyright Southern Progress Corporation Apr 2006
Provided by ProQuest Information and Learning Company. All rights Reserved