Fire Up the Grill! 11 Healthy Recipes to Enjoy

1. Combine the marinade ingredients in a small bowl. Rub the marinade over the steak and set aside. Warm up the grill for indirect moderate heat: If using a charcoal grill, bank the coals to one side; if using a gas grill, ignite the burners on one side.
2. Place the steak on the cool side of the grill and cook until it reaches an internal temperature of 110 degrees F, about 25 minutes. As the meat cooks, combine the chimichurri ingredients in a bowl.
3. Move the steak to the hot side of the grill and cook on each side until lightly charred, about two minutes per side. (This technique of cooking first and searing second is called a reverse sear.)
4. Remove steak from the grill and let it rest for 10 minutes before slicing against the grain. Serve with the chimichurri and lemon wedges.

1. Slice the salmon evenly into 4 to 6 smaller fillets.
2. Combine the butter and all of the spices in a bowl. Rub all over both sides of the salmon. Leave at room temperature while the grill heats.
3. Preheat a grill to medium-high heat.
4. Meanwhile, combine the salsa ingredients together in a bowl and store in the refrigerator while the fish cooks.
5. Sear the salmon, skinless side down first. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. (Try not to move them until you are going to flip them over to help keep them in one piece.)
6. Using tongs and a metal spatula in the other hand, carefully turn the fish over, so that the skin side is down, and reduce the heat to medium. For charcoal grills, finish cooking over indirect heat furthest from the coals.
7. Close the grill lid and finish cooking for another 5 minutes, depending on the thickness of the fillets.
8. Salmon should be just barely opaque and will start to flake along the center of the fillet when done.
9. Serve hot with the mango-avocado salsa spooned over it.

1. Using a thin, sharp knife, trim the pork tenderloin of any silver skin (a thin layer of silver-white connective tissue) and surface fat.
2. Combine the salt, fennel seeds, pepper, and coriander. Rub the tenderloin with the olive oil and then the spice mixture.
3. Heat a grill to medium-high.
4. Place the tenderloin over direct heat and close the grill. Cook five to seven minutes per side (turn only once), until the internal temperature reaches 140 to 145 degrees F. Move the pork away from the direct heat if it starts to char.
5. Remove tenderloin from the grill and transfer to a cutting board. Tent with foil and allow the tenderloin to rest for 10 minutes.
6. Thinly slice the tenderloin crosswise and serve with the Blackberry Compote.

Compote

1. Combine all ingredients in a small saucepan over medium heat.
2. Cook, stirring occasionally, for three to four minutes, until the mixture bubbles, pulls away from the sides of the pan, and becomes syrupy.

Tip: Compote is typically made by cooking fruit in a sugar syrup. This recipe relies on the fruit’s natural juices — plus just a bit of maple syrup and orange juice — for sweetness.

1. Place the beef, egg, mushrooms, Worcestershire, and thyme in a large bowl. Use your hands to mix the ingredients gently but thoroughly.
2. Divide the mixture into four equal portions, then shape into 3/4-inch-thick patties. Use your thumb to make an indentation in the center of each burger.
3. Preheat the grill on high heat. Oil the grate, place the burgers on it, and reduce the heat to medium.
4. Cook for three to four minutes per side, until a meat thermometer inserted into the center reads 160 degrees F.

Flavor Ideas

Use this template for these flavoring ideas below.

1 lb. base + ¼ cup veggie + 1 tsp. salt or 1 tbs. salty condiment + 2 tsp. dried (or 2–3 tbs. fresh) herbs or spices + toppings

Taco: Ground beef + diced red onion + sea salt + cumin, chili powder, and fresh cilantro + salsa

California: Ground bison + shredded carrots and chopped spinach + Worcestershire sauce + fresh dill and parsley + avocado, sprouts, and tomato

Hawaiian: Ground turkey + sliced scallions + fish sauce + fresh ginger + grilled pineapple and sriracha mayo

Mediterranean: Ground chicken + diced sun-dried tomatoes + sea salt + dried basil and oregano + basil pesto or olive tapenade

1. In a food-processor bowl, place the garlic, parsley, and tarragon and process until finely minced. With the machine running, gradually drizzle in the lemon juice and then 3 tablespoons of the olive oil. Add the pepper and ½ teaspoon of salt and process until mixed. Pour the dressing into a small bowl.
2. Preheat the grill to medium-high. Trim the base of each romaine heart, leaving the stem intact. Slice each romaine heart in half lengthwise. Place the four halves on a plate, cut side up, and brush with 1 tablespoon of olive oil. Sprinkle with a pinch of salt.
3. When the grill is hot, oil the grate with the remaining olive oil. Place the romaine on the grill, cut side down. Grill for two to three minutes, pressing down lightly with tongs occasionally, until the romaine is marked and softened. Turn the romaine with your tongs and cook for about two minutes longer.
4. Transfer to a plate and top with the tomato halves and olives. Drizzle with dressing and serve.

1. Preheat a grill to medium-low and lightly oil the grate.
2. In a small bowl, combine the marinade ingredients. Brush both sides of the zucchini with the marinade.
3. Cook the zucchini on one side for three to four minutes or until lightly brown. Turn and cook for three minutes more.
4. Transfer to a platter and drizzle with the remainder of the marinade. Garnish with the chopped basil and serve.

1. Make the spicy mayo: In a small bowl, thoroughly mix the mayonnaise, lime juice, and chili powder.
2. Spread a pat of butter on each ear of corn and sprinkle with salt and pepper, then wrap them individually in aluminum foil.
3. Place a grate over the campfire or grill. If making over a campfire, adjust the fire so there are medium flames licking the underside of the grate. Grill the corn for about 15 minutes, rotating several times.
4. Unwrap an ear and check for doneness: Corn is ready when the kernels have a little give to them; you may have to taste test the ear to be sure. It’s OK if you get a few charred spots.
5. Slather the corn with spicy mayo and sprinkle with cilantro. Add an extra dash of chili powder if desired. Serve.

1. Warm the oil in a small saucepan over medium heat. Add the onion, salt, and cayenne; sauté until the onion is soft, five to seven minutes. Add the garlic and sauté until fragrant, two to three minutes.
2. Transfer to a blender. Add the peaches, tomato sauce, water, vinegar, pomegranate molasses, lime juice, tamari, tomato paste, and chipotle chili; process until smooth.
3. Pour the sauce back into the saucepan and simmer over medium-low heat, stirring occasionally, until thick, about 20 minutes. Stir in the sage and simmer for one to two minutes. Taste and season with more salt, if desired.
4. Use immediately or store in a tightly sealed jar in the refrigerator for up to one week.

1. Simmer all ingredients together in a medium saucepan over low heat, stirring occasionally to prevent sticking and spattering.
2. Cook for about 20 to 25 minutes, until the sauce is slightly thickened.
3. Store in the refrigerator until ready to use.

1. Mix all marinade ingredients together, then evenly distribute to coat the meat or fish.
2. Place in the refrigerator and let the flavor soak in for less than 30 minutes for fish, and anywhere from two to 24 hours for meat, based on preference. (The longer it sits, the more flavor the meat will absorb.)

1. Preheat the gas grill to high, or build an indirect fire in the charcoal grill: Pile the coals on one side so you have a hot side for searing and a cool side where you can cook the delicate peaches.
2. In a small pot, bring three cups of water to a boil, then add the almonds. Boil the almonds for five minutes. Drain the almonds in a wire mesh strainer.
3. In a high-speed blender, place the drained almonds, remaining ¼ cup water, maple syrup, coconut oil, and salt. Secure the lid and blend, scraping down the sides as needed, until the mixture is creamy. Add the lemon zest and blend to mix. Pour into a small bowl.
4. When the grill is hot, oil the grate, then place the peaches, cut side down, on the cooler side of the grate. Turn the peaches every two minutes for about six minutes, finishing with the cut side up.
5. When the peach juices are bubbling, spoon a heaping tablespoon of almond cream into each one. Leave the peaches on the grill just long enough to warm the almond cream, about another minute or two.