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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.


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


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


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 4:51pm]
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