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Argentine Steak With Chimichurri

This recipe uses cuts of grassfed beef such as tri-tip. The cilantro and rosemary give it a new twist.

argentine steak recipe

Makes 4 to 6 servings •  Prep time 10 minutes, plus time to heat the grill •  Cook time 30 minutes, plus 10 minutes resting time

Steak and Marinade

  • 1 tbs. kosher salt
  • ½ tbs. black pepper
  • ½ tbs. paprika
  • 2 tbs. olive oil
  • 2– to 4–lb. beef tri-tip or sirloin steak (look for 2– to 3–inch-thick cuts)

Chimichurri

  • 3 cloves garlic, minced
  • 1 cup chopped fresh cilantro (about 3/4 bunch), stems included
  • 1 tbs. chopped fresh oregano or rosemary leaves (from about 2 sprigs)
  • 2 tbs. red-wine vinegar
  • ⅓ cup olive oil, or more to taste
  • Salt to taste
  • 2 pinches black pepper
  • 2 pinches crushed red-pepper flakes
  • Lemon wedges

This recipe originally appeared in “Heritage Food: 5 Recipes From Russ Crandall.” Photography by: Russ Crandall.

  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.

Blackened Salmon With Mango-Avocado Salsa

Enjoy this delicious salmon and salsa recipe from Danielle Walker.

Blackened-Fish-With-Mango-Salsa

Makes 4 to 6 servings •  Prep time 20 minutes •  Cook time 20 minutes

  • 1 ½ to 2 pounds wild salmon fillets, boneless and skin on
  • 3 teaspoons melted grassfed butter
  • 1 garlic clove, crushed
  • 1 ½ tsp paprika
  • 1 tsp sea salt
  • ½ tsp onion powder
  • ½ tsp oregano
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp cracked pepper
  • ¼ tsp thyme
  • ¼ tsp cayenne

Mango Salsa

  • 1 large ripe mango, seeded, peeled and diced
  • 1 large avocado, seeded and diced
  • ¼ cup diced grape tomatoes
  • 2 tablespoons diced red onion
  • 1 teaspoon fresh lime juice
  • ½ teaspoon sea salt

This recipe and image were reposted with permission from Danielle Walker. It originally appeared in “Cooking Against the Grain: Danielle Walker.”

  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.

Pork Tenderloin With Blackberry Compote

Grilled pork is livened up with a blackberry compote made with frozen or fresh blackberries, orange juice and zest, ground ginger, and a touch of maple syrup.

grilled pork with blackberry sauce

Makes 4 servings •  Prep time 25 minutes •  Cook time 15 to 20 minutes, plus 10 minutes resting time

  • 1 pork tenderloin (1 to 1½ lb.)
  • 1 tsp. sea salt
  • 1 tsp. fennel seeds, crushed
  • ½ tsp. ground pepper
  • ½ tsp. ground coriander
  • 1 tbs. olive oil
  • ½ cup Blackberry Compote

Blackberry Compote

  • 1 ½ cups blackberries (frozen or fresh)
  • 1 tsp. freshly squeezed orange or lemon juice
  • 1 tsp. grated orange or lemon zest
  • 1 tsp. maple syrup
  • ¼ tsp. ground ginger

This recipe originally appeared in “How to Cook With Summer Berries.” Recipe developed by: Rebeccas Katz. Photo by: Andrea D’Agosto.

  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.

A Better Burger

Transform your burger into a delicious taco, California, Hawaiian, or Mediterranean version.

Basic better burger

Makes 4 servings •  Prep time 10 minutes •  Cook time 10 minutes

  • 1 lb. grassfed ground beef
  • 1 large egg
  • ¼ cup diced mushrooms
  • 1 tbs. Worcestershire sauce
  • 2 tbs. fresh thyme
  • 1 tbs. ghee or highheat oil

This recipe originally appeared in “The Better Burger.”  Recipe developed by: Robin Asbell. Photo by: Andrea D’Agosto.

  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

Charred Romaine With Lemony Goddess Dressing

Romaine becomes heartier and earthier in just a few minutes on the grill. Serve each diner one romaine half on a plate, with a steak knife for carving.

grilled romaine lettuce with lemony dressing

Makes 4 servings •  Prep time 10 minutes •  Cook time 15 minutes

  • 1 clove garlic, chopped
  • ½ cup packed fresh parsley
  • 1 tsp. dried tarragon
  • 2 tbs. lemon juice
  • 5 tbs. extra-virgin olive oil, divided
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. sea salt, plus one pinch, divided
  • 2 romaine hearts
  • 1 cup grape tomatoes, halved
  • ¼ cup pitted kalamata olives, halved

This recipe originally appeared in “Vegan Grill Recipes.” Recipe developed by: Robin Asbell. Photo by: Andrea D’Agosto.

  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.

Balsamic Zucchini

Sliced zucchini are brushed with garlicky, balsamic-vinegar dressing, grilled, and topped with chopped basil.

Grilled Balsamic Zucchini

Makes 4 servings •  Prep time 10 minutes •  Cook time 7 to 10 minutes

Marinade

Zucchini

  • 3 zucchini, cut lengthwise into four planks of roughly equal thickness
  • 2 tbs. chopped fresh basil

This recipe originally appeared in “How to Cook Zucchini: 5 Recipes from Rebecca Katz.” Photo by: Andrea D’Agosto.

  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.

Corn With Ancho-Lime Mayo and Cilantro

This take on Mexican street corn pairs a spicy mayo with grilled corn.

Cobs of grilled corn with ancho-lime mayo and cilantro.

Makes 6 ears •  Prep time 10 minutes •  Cook time 15 to 20 minutes

Spicy Mayo

  • ½ cup mayonnaise
  • 1 tbs. lime juice
  • 1 tsp. ancho chili powder

Corn

  • 6 ears corn, shucked
  • 2 tbs. butter, cut into 6 pats
  • 1 tsp. sea salt
  • ½ tsp. freshly ground black pepper

This recipe first appeared in “Campfire Cuisine” and is excerpted from Dirty Gourmet: Food for Your Outdoor Adventures. Copyright April 2018 by Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan. Published April 1, 2018, by Skipstone, an imprint of Mountaineers Books. Reprinted with permission. Photo by: Dirty Gourmet.

  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.

Pomegranate-Peach Barbecue Sauce

Enjoy this sauce over grilled or roasted vegetables, or add it to beans or black-eyed peas for a new take on baked beans.

Pomegranate Peach BBQ Sauce

Makes 2 ½ cups •  Prep time 15 minutes •  Cook time 25 minutes

  • 3 tbs. extra-virgin olive oil
  • ½ cup finely chopped red onion
  • ¼ tsp. coarse sea salt
  • 1⁄8 tsp. cayenne pepper
  • 1 large clove garlic, minced
  • 1 cup diced peeled peaches
  • 1 cup tomato sauce
  • ¼ cup water
  • ¼ cup red-wine vinegar
  • ¼ cup pomegranate molasses (available in most grocery stores)
  • 3 tbs. freshly squeezed lime juice
  • 2 tbs. tamari
  • 2 tsp. tomato paste
  • 1 to 3 tbs. chopped chipotle chili in adobo sauce (look in the Hispanic foods section)
  • 2 tsp. minced fresh sage

This recipe originally appeared in “Old Flavors, New Soul: 4 Vegan Recipes From Bryant Terry“. Photo by: © 2014 Paige Green.

  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.

Raspberry-Ginger Barbecue Sauce

This sweet, tangy, smoky sauce is terrific brushed on grilled meat or vegetables.

steak with raspberry bbq sauce

Makes 1 ½ cups •  Prep time 5 minutes •  Cook time 20 to 25 minutes

  •   2 cups fresh raspberries
  •   2 tbs. chopped fresh gingerroot
  •   ½ cup apple cider vinegar
  •   2 tbs. adobo sauce
  •   2 tbs. honey
  •   3 tbs. molasses
  •   ¼ cup minced onion

This recipe originally appeared in “The Health Benefits of Raspberries.” Recipe developed by: Betsy Nelson. Photo by: Terry Brennan.

  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.

Maple-Dijon Marinade

A delicious blend of sweet and tangy flavors that is perfect for adding a touch of excitement to your favorite meat dish.

A close-up of someone cooking ribs on the grill.

Makes 1 ½ cups •  Prep time 5 minutes •  Cook time 20 to 25 minutes

  • ¼ cup extra-virgin olive oil or avocado oil
  • 2 tbs. Dijon mustard
  • 1 tbs. pure maple syrup
  • 2 tbs. coconut aminos
  • ¼ tsp. garlic powder
  • Pinch of cayenne pepper (optional)

This recipe originally appeared in “Flavoring Grilled Proteins: 6 Rubs and Marinades to Try.” 

  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.)

Peaches With Almond Cream

Peaches and cream — vegan cream! — is the perfect sweet end to a BBQ.

grilled peaches with cream

Makes 8 servings •  Prep time 10 minutes •  Cook time 15 minutes

  • 3 ¼ cups water, divided
  • 1 cup slivered almonds
  • ¼ cup maple syrup
  • 2 tbs. refined coconut oil
  • 1 pinch sea salt
  • 1 tsp. lemon zest
  • 4 large peaches, halved and pitted
  • Avocado oil for the grill
  • Ground cinnamon to taste
  • Fresh mint sprigs, for garnish


This recipe originally appeared in “Vegan Grill Recipes.”  Recipe developed by: Robin Asbell. Photo by: Andrea D’Agosto.

  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.
Experience Life magazine
Experience Life Staff

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