Grilled Skirt Steak with CitrusA Chef Tim Love recipe1 cup Hellmann's or Best Foods Mayonnaise Dressing with Olive Oil4 (8-ounce) outside skirt steaks1/2 cup peanut oil Kosher salt and cracked black pepper (to taste)2 tablespoons Chef Tim Love Steak Rub*2 limes, cut in half2 lemons, cut in half1 tangerine, cut in half
Heat grill on high with lid closed for 30 minutes or light charcoal and let burn to white coals. Rub the steak with oil and season with salt and pepper, then the rub. Place the steak on the hot grill for 3 minutes on each side. Squeeze a lime half on each steak. Remove and rest for at least 3 minutes. Squeeze all citrus into a mixing bowl. Whip the dressing into citrus mixture and place in a squirt bottle. Cut steak against the grain and drizzle the citrus mayonnaise mixture over top. Serve immediately.
*Tip: Any good chili powder based rub can be used.
Grilled Asparagus with Citrus GremolataA Chef Tim Love recipe1/2 cup Hellmann's or Best Foods Mayonnaise Dressing with Olive Oil1 tablespoon olive oil1 teaspoon finely chopped garlic2 tablespoons minced shallot Grated peel of 1 lemon1/4 cup white wine1/4 cup lemon juice1 cup bread crumbs12 medium asparagus spears, trimmed2 tablespoons peanut oil Kosher salt and cracked black pepper to taste
Preheat grill to 450 degrees F. Heat olive oil in a small sauté pan on the grill. Just before the oil smokes add garlic, shallot, and lemon peel. Sauté slightly. Add white wine and lemon juice and simmer for 1 minute. Add bread crumbs and dressing and sauté until golden brown. Mix asparagus, peanut oil, salt and pepper. Grill for 3 minutes, turning fairly frequently. Place asparagus on a serving platter. Sprinkle bread crumb mixture over the grilled asparagus and serve.
Texas Potato SaladA Chef Tim Love recipe1/2 cup Hellmann's or Best Foods Mayonnaise Dressing with Olive Oil1/2 cup pickled jalapeños, diced1/2 cup sweet pickles, diced1/4 cup whole grain mustard1/2 cup fresh chives4 warm baked potatoes Salt and pepper (to taste)1/4 cup toasted pepitas (pumpkin seeds)
Mix dressing, jalapeños, sweet pickles, mustard, and chives in large bowl. Burst the potatoes and crumble apart. Add them to the mayonnaise mixture. Mix well and season with salt and pepper. Top with the toasted pepitas and serve.
About Family Features Editorial Syndicate
This and other food and lifestyle content can be found at www.editors.familyfeatures.com. Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.
Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=2346543
Add to Digg Bookmark with del.icio.us Add to Newsvine