grilling smarter

Southern Living, Apr 2005 by Perry, Mary Allen

Kick up the flavor, and keep down the costs with tender and juicy cuts of beef, pork, and chicken.

Even with today's high meat prices, grilling is an affordable luxury. If you haven't discovered the new cuts of bargain steaks, start with Grilled Steaks Balsamico. We used boneless beef chuck-eye steaks, a distant cousin of the rib-eye.

Marinated London Broil, an extra-thick cut of boneless top round steak, serves six to eight people for just under $ 12. Keep a close watch for buy-one-get-one-free sales, and you'll slice that price in half.

Instead of splurging on beef filets, pick up pork tenderloin. It's every bit as tender and flavorful and can be grilled whole or cut into quick-cooking medallions for a fresh presentation.

To learn more about these moderately priced cuts of meat, see "From Our Kitchen" on page 186.

MARINATED LONDON BROIL

MAKES 6 TO 8 SERVINGS

PREP: 5 MIN., CHILL: 24 HRS., GRILL: 30 MIN., STAND: 10 MIN.

For the juiciest flavor, pull this hearty cut of beef off the grill before it reaches medium (155°). It will continue to cook as it stands.

1 (12-ounce) can cola soft drink

1 (10-ounce) bottle teriyaki sauce

1 (2 ½- to 3-pound) London broil

COMBINE cola and teriyaki sauce in a shallow dish or large zip-top plastic freezer bag; add London broil. Cover or seal, and chill 24 hours, turning occasionally.

REMOVE London broil from marinade, discarding marinade.

GRILL, covered with grill lid, over medium heat (300° to 350°) 12 to 15 minutes on each side or to desired degree of doneness. Let stand 10 minutes; cut diagonally into thin slices across the grain.

ANNETTE PACETTI

BRENTWOOD, TENNESSEE

GRILLED STEAKS BALSAMICO

MAKES 4 SERVINGS

PREP: 15 MIN., CHILL: 2 HRS., GRILL: 14 MIN., COOK: 4 MIN.

These delicious steaks won top honors at the National Beef Cook-Off. We served the cheese sauce in hollowed-out lemon halves.

2/3 cup balsamic vinaigrette

¼ cup fig preserves

4 (6- to 8-ounce) boneless beef chuck-eye steaks

1 teaspoon salt

1 teaspoon freshly ground pepper

1 (6.5-ounce) container buttery garlic-and-herb spreadable cheese

PROCESS vinaigrette and preserves in a blender until smooth. Place steaks and vinaigrette mixture in a shallow dish or a large zip-top plastic freezer bag. Cover or seal, and chill at least 2 hours. Remove steaks from marinade, discarding marinade.

GRILL, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or until desired degree of doneness. Remove to a serving platter, and sprinkle evenly with salt and pepper; keep warm.

HEAT cheese in a small saucepan over low heat, stirring often, 2 to 4 minutes or until melted. Serve cheese sauce with steaks.

LORI WELANDER

RICHMOND, VIRGINIA

NOTE: For testing purposes only, we used Alouette Garlic + Herbs Spreadable Cheese.

THAI PORK CHOPS WITH CARAMELIZED ONIONS

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 17 MIN., GRILL: 10 MIN.

Thick-cut boneless pork chops can be pricey, but not if you slice them yourself from a boneless pork loin. Frequently on sale for $1.99 a pound, this lean and tender cut of pork is easily sliced into thick or thin chops that can be frozen in zip-top plastic freezer bags for up to 3 months.

3 tablespoons brown sugar

3 tablespoons peanut butter

2 tablespoons soy sauce

2 teaspoons grated fresh ginger

1 garlic clove, minced

¼ to ½ teaspoon dried crushed red pepper

1 large sweet onion, sliced

1/3 cup orange juice

4 (1-inch-thick) boneless pork chops

½ teaspoon salt

COOK first 6 ingredients in a small saucepan over medium-high heat, stirring constantly, 1 to 2 minutes or until thoroughly heated. Add sliced onion, and sauté 15 minutes or until onion is caramelized. Remove and reserve onion with a slotted spoon, reserving liquid. Stir orange juice into reserved liquid in pan. Brush mixture evenly over pork chops, and sprinkle evenly with salt.

GRILL pork, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done. Remove to a serving platter; top with caramelized onion.

JONI HILTON

ROCKLIN, CALIFORNIA

MARGARITA PORK TENDERLOIN

MAKES 6 SERVINGS

PREP: 15 MIN., CHILL: 1 HR., GRILL: 8 MIN.

3 garlic cloves, minced

1 green onion, minced

½ jalapeño pepper, minced

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 ½ tablespoons tequila

1 tablespoon fresh orange juice

1 teaspoon salt

1 teaspoon ground cumin

½ teaspoon chili powder

2 (1-pound) pork tenderloins

COMBINE first 10 ingredients in a shallow dish or large zip-top plastic freezer bag. Cut pork diagonally into 1-inch-thick slices, and add to tequila mixture. Cover or seal, and chill 1 hour, turning occasionally.

REMOVE pork from marinade, discarding marinade.

GRILL, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until done.

ANNE HOLLENBECK

AZLE, TEXAS

MOLASSES-GLAZED CHICKEN THIGHS

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN., CHILL: 8 HRS., GRILL: 12 MIN.

Skinned and boned chicken thighs are available in the fresh poultry section of most supermarkets.

¾ cup molasses

1/3 cup soy sauce

¼ cup fresh lemon juice

¼ cup olive oil

3 garlic cloves, minced