Grilled Marinated Tempeh Steak With Avocado Radicchio Orange Dressing And Tahini Recipes

GRILLED MARINATED TEMPEH STEAK WITH AVOCADO, RADICCHIO, ORANGE DRESSING, AND TAHINI

Steps:

• Make tahini sauce:
• In blender on high, blend tahini and garlic until smooth, about 30 seconds. With motor running, add 1/2 cup water, lemon juice, olive oil, salt, and pepper and blend until incorporated, about 30 seconds. (Tahini sauce can be prepared ahead and refrigerated, in airtight container, up to 2 days. If sauce is too thick after storage, whisk in several drops of water to thin.)
• Marinate tempeh:
• Reserve 1/2 cup tahini sauce for serving. Brush remainder in thick layer over both sides of tempeh pieces. Transfer to airtight container and refrigerate at least 4 hours and up to 8 hours.
• Make dressing:
• In a 2-quart pot over moderately high heat, bring orange juice to a boil. Lower heat to moderate and simmer, uncovered, until reduced by half, 6 to 8 minutes. Transfer to large bowl and let cool to room temperature, about 15 minutes. Whisk in vinegar, then gradually whisk in olive oil, orange oil, salt, and pepper. (Dressing can be prepared ahead and refrigerated, in airtight container, up to 2 days. Whisk to reemulsify before using.)
• Grill tempeh and radicchio:
• If using charcoal grill, open vents on bottom, then light charcoal and preheat grill to moderately high. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high. Brush grill rack with oil.
• Grill tempeh, turning once, until golden brown, about 3 minutes per side. Grill radicchio, turning once, until beginning to wilt, about 2 minutes perside.
• Assemble and serve:
• Cut each piece of tempeh into 4 slices. In large bowl, toss together radicchio, parsley, and orange dressing. Divide salad among 4 plates and top with tempeh and avocado slices. Drizzle with lemon juice and reserved tahini sauce. Serve immediately.

PERFECTLY GRILLED RADICCHIO

Steps:

• Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
• In a medium bowl, combine all ingredients except the mozzarella. Mix well.
• Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
• Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
• Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
• When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.
• If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.

GRILLED TEMPEH STEAK

Steps:

• Score tempeh on both sides, making shallow diagonal cuts about 1/4-inch apart. Cut tempeh into 6 portions and spread out in one layer in a baking dish.
• Combine marinade ingredients in a bowl, and pour over tempeh, turning to coat both sides. Marinate in refrigerator for at least 24 hours, turning pieces several times.
• Preheat barbecue and grill 5 to 7 minutes on each side. Remove to a serving platter and garnish with the slivered green onion. Save leftover marinade to use as a dipping sauce for a future recipe. Serves 6.

GRILLED STEAK SALAD WITH TOMATOES & AVOCADO

Steps:

• Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.

GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA

Steps:

• Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
• Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
• Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
• Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
• Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
• Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
• To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!

GRILLED STEAK SALAD WITH ASIAN DRESSING

Steps:

• Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
• Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.