Lemon Grilled Top Sirloin W Portabellas Cherry Tomatoes Recipes

GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA

Steps:

• Prepare the barbecue (medium-high heat).
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
• Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

LEMON GRILLED CHEESE

Steps:

• Cut each slice of lemon into 6 wedges. Sprinkle with the sugar and set aside.
• Lay out 4 slices of bread. Top each with 2 thin slices of mozzarella, then a few wedges of lemon, then one more piece of mozzarella. Top with the remaining slices of bread. Spread half of the butter on the top slices of bread and sprinkle each sandwich with 1 tablespoon of Parmesan cheese.
• Heat a large skillet over medium heat. Place the sandwiches Parmesan-side down in the skillet. Spread the remaining butter on the bare slices of bread and sprinkle each one with 1 tablespoon of Parmesan cheese. Cover the skillet and cook until the bread and Parmesan are golden brown, about 2 minutes. Flip the sandwiches and cook until golden brown and the cheese inside is melted. Serve warm.

LEMON AND GARLIC CHICKEN WITH CHERRY TOMATOES

Steps:

• Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
• Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
• Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.
• Turn heat on burner down to medium-high. Add wine to pan and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.

LEMON GARLIC SIRLOIN TIPS

Steps:

• Bring meat to room temperature and pat dry. Heat the extra-virgin olive oil in large, heavy skillet or cast iron skillet over medium-high to high heat. When the oil smokes, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season liberally with salt and pepper, add the garlic and toss with the meat for 2 minutes. Stir in the parsley and a little lemon zest and cook for another minute. Add the white vermouth and deglaze the pan. Turn off the heat, add the lemon juice and toss to coat. Transfer to a serving platter and serve immediately.

SIRLOIN AND PORTABELLA STEW MMMMM

Steps:

• Place steak in a large bowl and sprinkle with flour; turn to coat.
• Heat oil in a large saucepan over medium-high heat.
• Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 4 minutes.
• Transfer steak to a plate and tent with foil to keep warm.
• Add mushrooms, garlic, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 4 minutes.
• Sprinkle the reserved flour over the vegetables; stir to coat.
• Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.
• Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.
• Add the steak and any accumulated juices and cook, stirring often, until heated through, about 3 minutes.

GRILLED PORTABELLA MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA

Steps:

• Prepare the barbecue (medium-high heat).
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
• Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

GRILLED CHERRY TOMATOES

Steps:

• Place tomatoes on a double thickness of heavy-duty foil (about 24 in. x 12 in.). In a small skillet, saute garlic and oregano in butter for 2 minutes. Pour over tomatoes. Fold foil around tomatoes and seal tightly., Grill, covered, over medium heat for 4-5 minutes on each side or until tomatoes are heated through. Open foil carefully to allow steam to escape.

GRILLED CHERRY TOMATOES WITH GARLIC

Steps:

• Remove stems from tomatoes. With the tip of a sharp knife, pierce tomatoes. Carefully insert a sliver of garlic into each tomato.
• Place tomatoes in the center of a 18x12 sheet of foil. Drizzle tomatoes with the olive oil; sprinkle with rosemary, parsley, sugar and salt. Bring the two long sides of the foil together and seal with a double fold. Fold remaining edges together to completely enclose tomatoes.
• Grill tomatoes on the rack of a grill directly over coals or gas burners for 4 to 5 minutes or until heated through. Or bake in a preheated 350*F. oven for 4 to 5 minute or until heated through.
• To serve, carefully open foil packet(watch out for hot steam!). Move tomatoes to a serving platter. Sprinkle with salt and serve immediately.

GRILLED SHRIMP WITH PORTABELLAS

Steps:

• Soak wooden skewers in water for at least 30 minutes.
• Prepare grill or preheat broiler.
• Thread shrimp onto skewers.
• Brush shrimp and portabellas with 2 tablespoons olive oil.
• In a small bowl whisk together the remaining oil (3 tablespoons) with lemon juice, salt and pepper.
• Add tomatoes and basil to dressing and set aside.
• Place portabellas and shrimp onto grill (or on broiler rack) and grill until shrimp is cooked, turning once ( 3-5 minutes). Remove shrimp from skewers and add to dressing.
• Continue cooking portabellas until softened (3-5 minutes longer).
• Place portabellas, smooth side down, on serving plates (or platter) and spoon shrimp/tomato mixture onto caps. Garnish with basil, if desired.

LEMON GRILLED TOP SIRLOIN W/ PORTABELLAS & CHERRY TOMATOES

Steps:

• In a large, heavy self-sealing plastic bag combine lemon juice, oil, oregano, pepper, and garlic.
• Shake to blend well.
• Place steak in bag and seal it.
• Let it marinate for at least 3 to 24 hrs.
• About 15 to 20 minutes before cooking steak, remove it from bag and set aside: reserve the marinade.
• Preheat an 11inch square or 12inch round grill pan over medium heat until the pan is hot to the touch.
• Then rub with 1 teaspoon of butter to prevent sticking.
• Place steak in pan and cook until well browned on the bottom (about 6 minutes); turn steak over, then reduce to medium heat.
• Continue to cook until steak is well browned on second side and cooked to your liking.
• Meanwhile, heat a 10 inch pan or 3 quart sauté pan over medium high heat until rim of pan is hot to the touch.
• Add remaining 5 teaspoons of butter.
• Add mushrooms and cook, stirring often, until the mushrooms are tender and lightly browned (about 5 minutes).
• Add reserved marinade and cook until almost all the liquid has evaporated.
• Place steak on a serving board or platter; cut across the grain into thin slanting pieces.
• Spoon mushrooms over servings of steak; season to taste with salt.
• Garnish the dish with the tomato mixture.