
Recipes
Shopping list
- Prepare salad recipe through step 3 and begin to grill (10 minutes)
- Prepare steaks and begin to grill (10 minutes)
- While steaks finish grilling, complete salad recipe; slice steaks and serve (20 minutes)
Coffee-Ginger Steaks
Ingredients
- ⅔ cup gingersnap cookies
- ⅓ cup whole coffee beans
- 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or sirloin)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Steps
- Preheat grill pan (or grill) on medium-high. Place cookies and coffee beans in food processor bowl (or blender); pulse until finely ground. Place mixture on plate.
- Season steaks with salt and pepper. Coat both sides of steaks with coffee-gingersnap mixture, pressing with fingertips to adhere (wash hands).
- Place steaks in pan; cook 3–5 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Cut into 4 portions and serve.
Grilled Vegetable Salad
Ingredients
- 4 ears yellow corn
- 1 large yellow squash
- 1 medium zucchini squash
- 1 red bell pepper
- 6 oz fresh portabella mushroom caps
- 3 tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 3 green onions
- ¼ cup balsamic glaze
Steps
- Preheat grill pan (or grill) on medium-high. Remove husks and silks from corn. Microwave corn on HIGH 5 minutes or until it begins to get hot.
- Meanwhile, cut squash and zucchini lengthwise into ¼-inch-thick slices and place in large bowl. Cut bell pepper into quarters and add to bowl. Remove stems and gills (dark brown layers) from mushrooms; add mushrooms to bowl. Add corn, oil, salt, and pepper; toss until evenly coated.
- Place all vegetables on grill; grill 6–8 minutes, turning occasionally, until softened and grill-marked. Cut corn kernels from cob; place in salad bowl. Chop remaining grilled vegetables into small pieces and slice green onions thinly; add to bowl. Stir in glaze; serve.
Serving Suggestions
- Complete your meal with fresh salad blend, crusty bread, and chocolate cake for dessert.
- The secret to juicy steaks is to allow up to ten minutes for steaks to rest after cooking. The natural juices will be lost if you cut the meat too soon.
Coffee-Ginger Steaks
Amount per ¼ recipe serving: Calories 460, Total Fat 19g, Sat Fat 7g, Trans Fat 0g, Chol 155mg, Sodium 300mg, Total Carb 18g, Fiber 2g, Total Sugar 5g, (Incl. 5g Added Sugars), Protein 51g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 15%
Grilled Vegetable Salad
Amount per ¼ recipe serving: Calories 220, Total Fat 12g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 130mg, Total Carb 30g, Fiber 4g, Total Sugar 14g, (Incl. 0g Added Sugars), Protein 4g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 10%