Saturday, July 2, 2011

Grilled Perfection. Rosemary Steaks. Mushrooms with Artichokes.

The grill has not typically been my domain, but I’ve recently decided to make it so. Two new favorites, both twists on recipes from Whole Foods Market, have made me the new grilling diva around my house. Simple, fresh, and so full of flavor. These two combined with some fresh bread make a perfect dinner.
Rosemary Grilled Steaks
  • 1/4 c rosemary leaves
  • 1/2 c olive oil
  • 2 T balsamic vinegar
  • 4 to 6 petite sirloin steaks
Whirl the rosemary, oil & vinegar in a blender until smooth. Place steaks in a shallow container and pour most of marinade over them, reserving a couple of tablespoons for basting. Turn meat to coat; refrigerate for 2 or more hours. When ready, grill 6 to 8 minutes per side, basting once or twice with reserved marinade.
Grilled Mushrooms Stuffed with Artichokes
Tastes elaborate but is super easy and has less than five ingredients.
  • 1 can artichoke hearts - whole or halved
  • equal amounts of olive oil and vinegar (rice, white wine, balsamic all work well)
  • salt & pepper to taste
  • 16-20 large mushrooms, stems removed
Cut artichoke in half and put cut side up in a container. Stacking is just fine.  Mix oil & vinegar so there is enough to cover the artichokes. About 1/2-1/3 cup of each works well, depending on the size of your container. Salt & pepper the artichokes. Pour oil & vinegar over the artichokes and let marinate for at least 30 minutes.
Just before grilling, brush marinade on the outside of the mushrooms.  Stuff an artichoke heart in each mushroom cap. Grill artichoke side up for 8-10 minutes.  Continue to brush with marinade while grilling. Yum!  Another simple and tasty treat!

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