Grilled South Of The Border Steak

Yield: 6 Servings

2 lb Beef round steak, 1/2 inch thick
1 envelope Instant meat
: marinade, (4/5 ounce)
1/4 c Catsup
1 TB Worcestershire sauce
1/8 ts Red pepper sauce
1 cn Refried beans (15 1/2
: ounces)
1/4 c Cheddar cheese, shredded
: Chili peppers
: Potato chips

Score each side of meat 1/8 inch deep in diamond pattern. Prepare
instant meat marinade as directed on envelope except stir in catsup,
Worcestershire sauce, and red pepper sauce. Marinate meat as
directed on envelope. Remove meat from marinade; reserve marinade.

Heat beans in foilware pan 15 to 20 minutes on side of grill. About 5 minutes
before serving, sprinkle cheese on beans. Place meat on grill 2 inches from hot coals. Cook 5 minutes on each side, brushing frequently with reserved marinade. Cut steak into serving pieces;
serve with spoonfuls of beans, chili peppers, and potato chips.

Grilled Smoked Sausage With Marinated Grilled Vegetables

Yield: 4 Servings

HERB MARINADE ==================
1 qt chicken broth (swanson's)
3/4 oz corn starch
1/2 qt red wine vinegar
1/2 qt extra virgin olive oil
1/2 t salt
1 t fresh basil,Chopped
1 t fresh oregano,Chopped
1/2 t fresh garlic,Chopped
1 t fresh thyme,Chopped

VEGETABLES =====================
1 leek,Cut In Quarters
1 zucchini 1/8 thick,Sliced
1 yellow squash 1/8 thick
1 onion 1/8 thick,Sliced
1 tomato 1/8 thick,Sliced
4 smoked sausages

Bring stock (broth) to boil. Dilute corn starch in a little cold
water or stock (broth). Gradually incorporate the diluted corn
starch. Stir until the stock is thick enough to lightly coat back of
spoon.

Allow stock to cool. When cool, incorporate the vinegar and oil along
with herbs into food processor. Add salt to taste.

Heat grill. Lightly toss vegetables in marinade, just enough to coat.
Place on grill and cook until tender, approximately 3-5 minutes
(depending on size of vegetables).

Grill smoked sausage alongside vegetables. Serve smoked sausage
with arrangement of vegetables.

Garnish with basil.

Grill Broiled Sirloin Steak

Yield: 1 Servings

1 beef sirloin steak,cut
1 1-inch thick
1 salt
1 pepper

Place steak on grill over ash-covered coals so the surface of steak
is 2 to 3 inches from the heat. Broil at moderate temperature. When
one side is browned, turn, season and finish cooking on the second
side. Turn and season.

A steak cut 1 inch thick requires 18 to 20
minutes for rare and 20 to 25 minutes for medium.

Glazed Grilled Trout

Yield: 6 Servings

6 trout (8 to 10 oz. each) -
-dressed
1/2 c teriyaki baste & glaze -
-(kikkoman)
4 t fresh lime juice
1 T finely dill weed -,Chopped
-(fresh)
1 non-stick cooking spray
3 limes,cut into wedges

Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch
apart. Combine next 3 ingredients; brush trout, including cavities,
thoroughly with mixture. Let stand 30 minutes.

Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on rack 5 minutes on each side, or until fish flakes easily with fork. Brush occasionally with baste & glaze mixture; serve with lime wedges. (Or, broil trout on rack of broiler pan 5 minutes on each side, brushing occasionally with baste & glaze mixture.)

Foiled Fish On The Grill

Yield: 4 Servings

1 lb fish fillets
2 T margarine -- not diet
1/4 c lemon juice
1 T fresh parsley --,Chopped
1 t fresh dill weed
1 t salt
1/4 t black pepper
1/4 t paprika
1 onion -- thinly,Sliced

Use heavy aluminum foil cut into large squares. Place equal portions
of the fish fillets on each piece of foil. In a saucepan, melt
margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to
blend well.

Pour this mixture over the fish, sprinkle with paprika,
and top with the onion slices which have been separated into rings.

Fold the foil around the mixture and seal using a drugstore fold or
other method of sealing tightly. Leave a little space for thefood to
expand while cooking.

Place on hot grill and grill for 5-7 minutes
per side. Fish should flake easily when done.