- 4 (5-ounce) beef tenderloins filets
- Coarsely ground black pepper
- Dried oregano
- Chili powder
- 2 tablespoons olive oil plus more for brushing
- 1 small onion, halved, thinly sliced
- 2 garlic cloves, minced
- 4 small gluten-free baguettes, halved lengthwise
- 4 thin slices provolone cheese
- Fresh basil leaves
- Preheat grill to medium-high.
- Rub both sides of filets with salt, pepper, oregano, and chili powder. Set aside.
- In a grill-safe skillet, heat olive oil on grill (you can do this on the stovetop, if preferred). Add onion and cook, stirring often, until onions are softened and lightly browning. Stir in garlic and cook for 1 minute. Remove from heat but keep warm.
- Place steaks on grill. Grill steaks for 3 minutes per side or until desired doneness. Transfer steaks to a cutting board to rest for 5 minutes. Reduce heat to medium. Thinly slice steaks.
- Place baguettes on grill cut side down to lightly toast. Flip baguettes and arrange steak on bottom halves of baguettes. Top with onions and cheese. Close grill and let cook until cheese melts.
- Transfer sandwiches to a serving platter and cover steak with two basil leaves. Place top halves of baguettes in place and serve.
A little fresh tarragon goes a long way in these grill-fired potatoes.
- 6 red potatoes, cut lengthwise into wedges
- 1/2 cup olive oil
- Zest and juice of 1 lemon
- 2 teaspoons finely chopped fresh tarragon
- Salt and freshly ground black pepper
Preheat grill to medium-high.
- In a large bowl, combine potatoes, oil, lemon zest and juice, and tarragon. Toss to coat. Season with salt and pepper.
- Remove potatoes from bowl, reserving bowl and remaining marinade. Place potatoes in a grill basket and grill, turning occasionally, for 10 to 15 minutes or until tender.
- Transfer potatoes back to the bowl and toss to coat. Serve warm.
- Grilling fresh corn in its husk steams the kernels, charring them ever so slightly. This sweet and tangy side dish is perfect for a backyard picnic or dinner party.
- 1 cup butter or dairy-free Earth Balance
Organic Buttery Spread, room temperature
- 1 teaspoon honey
- 1 lime, zested and juiced
- 1 garlic clove
- 1 dash hot sauce
– Salt, to taste
– Freshly ground pepper, to taste
- 6 ears corn, silks removed, husks left on and tied
¼ cup chopped cilantro leaves
– Butcher’s twine, as needed
- In a food processor, blend together butter (or dairy-free buttery spread), honey, lime zest and juice, garlic and hot sauce. Season to taste with salt and pepper.
- Heat the grill to medium high.
- Peel the outer husks away from the corn without removing them. Remove the silk from inside the husk and then fold the husks back around the corn, tying the top with butcher’s twine. Soak ears of corn in cold water for 10 minutes.
- Place the corn on preheated grill. Close the lid and cook the corn 15 to 20 minutes, turning every 5 minutes. Remove corn from grill, cool slightly and peel off husks. Brush generously with buttery mixture and sprinkle with cilantro.
– Posted by VMPcares.com