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On the grill.

Ingredients

Prep

Steps

Nutritional Information

Steaks with Charred Pepper Relish

Preheat grill (or grill pan) on medium-high. Cut peppers in half lengthwise and remove stems and membranes.

Cut cheese into 4 (1/2-inch-thick) slices.

Chipotle-Balsamic Ribs

Preheat grill to 350°F. Place ribs on foil in single layer; brush with 2 tablespoons pepper sauce and sprinkle with seasoning on both sides (wash hands). Bring up ends of foil and double fold both sides to completely seal pouch.

Place foil pouch on grill over indirect heat; close lid and cook 2 hours until ribs are tender and 185°F.

Combine ketchup, vinegar, and remaining 2 tablespoons pepper sauce. Remove ribs from foil pouch; brush with sauce and grill 3–4 minutes on each side until sauce has caramelized on ribs. Serve remaining sauce on the side for dipping.

<strong>Note</strong>: Ribs can be baked at 350°F for 2 hours and served with sauce on the side.

Grilled Flank Steak and Summer Vegetables

Preheat grill (or grill pan) on medium-high. Halve tomatoes. Cut onion into 1/2-inch-thick slices. Season steak with 1 teaspoon salt and pepper (wash hands).

Place steak on grill and close lid (or cover loosely with foil); grill 4–5 minutes on each side until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.

Chop parsley, mint, cilantro, and oregano. Zest lemon (1 teaspoon) and juice (2 tablespoons). Combine in medium bowl: parsley, mint, cilantro, oregano, zest, juice, green onions, garlic, 1/2 cup oil, and 1/2 teaspoon salt; set chimichurri sauce aside.

Combine zucchini and squash, tomatoes, asparagus, red onions, and remaining 1/4 cup oil and 1/2 teaspoon salt. Place vegetables on grill; grill 2–3 minutes on each side until tender and grill-marked.

Slice steak against the grain into 1/8-inch-thick slices. Arrange vegetables on serving platter; top with sliced steak and drizzle with chimichurri sauce. Serve.

<strong>NOTE</strong>: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

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