Asian Flavored Grilled Steaks

RECIPES

¼ cup chopped onion

1 tbsp. finely diced fresh ginger

¼cup low sodium soy sauce

¼cup rice wine vinegar

1 tbsp. sesame oil

2 New York strip (shell) steaks, about 6 to 8 oz., each ¼ tsp. kosher salt

¹/8 tsp. garlic pepper

¼cup sliced green onion

2 tbsp. minced red pepper

Preheat grill at highest setting for at least 8 minutes.

In small bowl, combine first 5 ingredients; stir to blend. Cover and set aside. Season steaks with kosher salt and garlic pepper. Place on preheated grill. Close grill and cook to desired doneness.

Remove steaks to serving platter. Sprinkle green onion and red pepper. Drizzle with reserved ginger sauce.

Makes 2 servings.

GRILLED LAMB CHOPS WITH PINAPPLE MANGO SALSA

½cup cubed fresh mango

½cup cubed fresh pineapple ¼ cup diced shallots

¼ cup diced red pepper

2 tbsp. chopped Italian parsley

1 tsp. sugar

½tsp. garlic pepper

¼tsp. ground cumin

¼cup fresh lime juice

4 lamb chops, cut 1¼-inch thick (about 1 lb.) Olive oil

¼ tsp. kosher salt

¹/8 tsp. garlic pepper

Preheat grill at highest setting for at least 8 minutes.

In small bowl, combine first 9 ingredients; stir to blend. Cover and set aside.

Brush chops with olive oil and season with kosher salt and garlic pepper. Place chops on preheated grill.

Close grill and cook lamb chops for 12 minutes or to desired doneness. Remove lamb chops to serving platter. Serve with prepared salsa. Makes 4 servings.

CHURRASCO

1 tsp. Adobo seasoning mix

1 tsp. instant minced onion

½tsp. dried pepper flakes

½tsp. garlic pepper

¾ lb. skirt steak

In small bowl, combine seasonings. Sprinkle evenly on both sides of steak. Refrigerate while preheating grill.

Grill 3 to 5 minutes, to desired doneness. Slice into strips to serve.

Makes 2 servings.

CROQUE MONSIEUR A LA GEORGE FOREMAN®

¼cup Egg Beaters

¼cup milk

¼tsp. salt

4 slices white bread

1 tbsp. honey mustard

4 oz. sliced ham

4 oz. sliced low-fat Swiss cheese

4 oz. sliced turkey

In glass pie plate or shallow dish, combine egg beaters, milk and salt; blend well.

Place 2 slices of bread on cutting board, spread honey mustard on bread. Top each slice of bread with ham, cheese and turkey. Cover with remaining slices of bread.

Dip sandwiches into egg mixture and turn to coat both sides.

Place on preheated grill and close cover. Grill 3 minutes or until sandwich is golden and cheese is melted.

Makes 2 sandwiches.

HAM AND PINEAPPLE GRILLED SANDWICH

¼cup pineapple preserves

¼cup chopped canned peaches

1 tbsp. finely diced candied ginger

4 slices sour dough bread

4 oz. thinly sliced ham

4 oz. brie, sliced

2 tbsp. melted butter

In small bowl, combine preserves, peaches and ginger; set aside. Spread melted butter on one side of each slice of bread.

Place 2 slices of bread buttered side down on cutting board, spread pineapple mixture on bread. Top each slice of bread with ham and cheese. Cover with remaining slices of bread with buttered side up.