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Recipes: Surf and turf on grill for Father's Day

Given that it's summertime and most every dad loves a meal cooked over an open flame, taking your Father's Day feast to the grill is a natural. This surf-and-turf menu needs only your favorite side dish to complete it. Whether you can get dad to relinquish control of the grill is up to you.

GINGER-SOY MARINATED FLANK STEAK SANDWICHES

This flank steak can be enjoyed on its own or turned into an Asian-inspired sandwich with crunchy toast, sweet and spicy mayo and a generous handful of peppery, fresh watercress.

Servings: 4

For the marinade:

2 tablespoons rice vinegar

2 tablespoons light brown sugar

2 tablespoons reduced-sodium soy sauce

2 tablespoons canola oil

1/4 cup grated fresh ginger

2 teaspoons chili-garlic sauce, or more to taste

4 scallions, ends trimmed and thinly sliced

1 1/4 pounds flank steak

For the sandwich spread:

1/4 cup reduced-fat mayonnaise

1 tablespoon honey

2 teaspoons chili-garlic sauce

For the sandwiches:

Eight 3/4-inch-thick slices crusty country-style bread

1 tablespoon extra-virgin oil

3 cups loosely packed watercress or arugula

In a small bowl, whisk together the vinegar, brown sugar and soy sauce until the sugar is dissolved. Whisk in the oil, ginger, chili-garlic sauce and scallions.

Place the steak in a shallow glass dish. Add the marinade and turn to coat the meat well on both sides. Cover and refrigerate for at least 2 hours and up to 24 hours, turning once.

Heat a gas grill to medium-high or light a charcoal fire.

Meanwhile, in a small bowl, stir together the mayonnaise, honey and chili-garlic sauce. Set aside.

Brush both sides of the bread slices lightly with olive oil.

Grill the steak until the underside is well browned, about 5 minutes. Turn the steak over and grill about 4 minutes longer for medium-rare. While the steak is grilling, place the bread slices around it to toast, about 1 minute per side.

Let the steak stand for 5 minutes, then cut it across the grain into thin slices. Spread a thin layer of the chili-garlic mayonnaise on each toasted bread slice. Arrange the steak over 4 of the slices. Top with watercress or arugula and the remaining bread slices.

Nutritional information per serving: 520 calories (174 calories from fat), 19g fat (6g saturated, 0g trans fats), 58mg cholesterol, 47g carbohydrates, 37g protein, 2g fiber, 780mg sodium.

SOURCE: Associated Press

GRILLED LEMON-BAY SHRIMP

These shrimp skewers got top ratings from the readers of Cooking Light. If you can't find fresh bay leaves, substitute good-quality dried bay leaves soaked overnight in water.

Servings: 4

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

1/2 teaspoon freshly ground black pepper

2 garlic cloves, minced

32 large shrimp, peeled and deveined (about 1 1/2 pounds)

32 fresh bay leaves

4 large lemons, each cut into 8 wedges

Cooking spray

Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 10 minutes.

Place bay leaves and lemon wedges in a large bowl. Coat with cooking spray; toss to coat.

Thread 4 lemon wedges, 4 shrimp, and 4 bay leaves alternately onto each of eight (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.

Nutritional information per serving: 217 calories, 6.4g fat (1g saturated), 259mg cholesterol, 3.1g carbohydrates, 35 protein, 0g fiber, 545mg sodium.

SOURCE: Cooking Light, August 2004

RUM-SPIKED GRILLED PINEAPPLE WITH TOASTED COCONUT

Think of this caramelized treat as a pina colada in a dessert dish, but with most of the alcohol cooked off.

Servings: 6

1/4 cup packed light brown sugar

1/4 cup dark spiced rum (such as Captain Morgan)

1 pineapple, peeled, cored, halved lengthwise and sliced lengthwise into 12 wedges (about 1 1/2 pounds)

1 tablespoon butter

2 tablespoons sweetened coconut, toasted

Low-fat vanilla ice cream (optional)

Combine the sugar and rum in a microwave-safe bowl. Microwave at high 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.

Heat butter in a grill pan over medium-high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Garnish with ice cream, if desired.

Nutritional information per serving (without ice cream): 136 calories, 2.5g fat (1.4g saturated), 5mg cholesterol, 24g carbohydrates, 22mg sodium, 1.7g fiber, 1g protein.

SOURCE: Cooking Light, January 2006

Recipes: Surf and turf on grill for Father's Day 06/18/10 [Last modified: Thursday, June 17, 2010 5:51pm]
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