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Top Round Tuscan Steak Recipe
Calories467 Kcal
Protein43 g
Fat20 g
Carbs18 g

Top Round Tuscan Steak Recipe

Italian cuisineNon-vegetarian1500 min

Take these inexpensive top round steaks and turn them into a fantastic feast. The tomato based marinade is packed with rich flavors that will make this steak te...

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Ingredients
  1. 2 top round steaks 1 inch thick
  2. 1 cup/240 mL red wine
  3. 1 cup/240 mL sun-dried tomatoes packed in oil, drained​
  4. 1/3 cup/80 mL fresh basil leaves
  5. 3 tablespoons/45 mL olive oil
  6. 2-4 cloves garlic, roughly chopped
  7. 2 teaspoons/10 mL fresh ground black pepper
  8. 2 teaspoon/10 mL salt
Directions
  1. Gather the ingredients.
  2. Place steaks in a resealable plastic bag. Place remaining ingredients in blender or food processor. Blend mixture until smooth.
  3. Pour half of mixture into bag with steaks. Make sure meat is well coated.
  4. Release air from the bag, seal, and place steaks into a refrigerator for 6-24 hours. Store remaining half of marinade in an airtight plastic container in a refrigerator.
  5. Preheat grill. Remove steaks from bag and discard marinade. Grill steaks on medium- heat until they reach the desired doneness. Once cooked, remove heat and let rest.
  6. Meanwhile, place reserved marinade in a small saucepan. Bring mixture to a boil, then reduce heat to medium-low and let simmer for 5-6 minutes, stirring often.
  7. Remove from heat and serve sauce with steaks.
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Tandoori Paneer Tikka
Calories302 Kcal
Protein9 g
Fat24 g
Carbs16 g

Tandoori Paneer Tikka

Indian cuisineVegan9900 min

Soft, juicy chunks of paneer marinated in tandoori masala and then grilled with veggies! This is a great dish to serve.

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Ingredients
  1. 3 tablespoons tandoori masala (homemade or store-bought, divided)
  2. 1/4 cup yogurt
  3. 5 to 6 tablespoons vegetable oil (or canola or sunflower cooking oil, divided)
  4. Kosher salt (to taste)
  5. 1/2 pound paneer (homemade or store-bought, cut into 30 (2-inch) cubes)
  6. 1 large onion (cut into 1-inch square pieces)
  7. 1 red bell pepper (deseeded and cut into 2-inch cubes)
  8. 1 green bell pepper (deseeded and cut into 2-inch cubes)
  9. 2 tablespoons chaat masala (available at Indian grocery stores)
  10. Lemon juice (to taste)
  11. Garnish: lemon wedges
Directions
  1. Gather the ingredients.
  2. Mix 2 1/2 tablespoons of tandoori masala with the yogurt, 2 tablespoons cooking oil, and salt to taste, and make a smooth paste.
  3. Put the paneer chunks in a bowl and pour the tandoori paste over it. Mix gently to coat the paneer. Cover and marinate in the refrigerator for two hours.
  4. Mix the remaining 1/2 tablespoon of tandoori masala with the onions to coat them well.
  5. Thread the marinated paneer, onion, and green and red bell pepper pieces onto bamboo skewers.
  6. Preheat your grill on medium.
  7. Place the paneer skewers on the hot grill and brush with a little cooking oil.
  8. Grill until the paneer is light golden and the onions are soft. Do not overcook, or the paneer will become rubbery.
  9. Remove onto a plate and sprinkle with chaat masala.
  10. Squeeze some lemon juice over the paneer skewers, garnish with lemon wedges, and serve hot.
  11. Enjoy!
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Ground Lamb on Skewers
Calories480 Kcal
Protein29 g
Fat37 g
Carbs8 g

Ground Lamb on Skewers

OtherNon-vegetarian2400 min

This is a very old and traditional Middle Eastern recipe also known as kofta. The trick is getting the meat to hold onto the skewers. Be gentle with them. The m...

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Ingredients
  1. 1 pound ground lamb (or ground beef)
  2. 1 green chili (finely chopped)
  3. 1 large onion (finely chopped)
  4. 2 teaspoon fresh coriander
  5. 2 cloves garlic (minced)
  6. 1 teaspoon chili powder
  7. 1 teaspoon garam masala
  8. 1/2 teaspoon ground cumin
  9. 2 teaspoons ground almonds
  10. 1/2 teaspoon turmeric
  11. 1/4 cup vegetable oil
Directions
  1. Gather the ingredients.
  2. Drain lamb on a paper towel for 15 minutes.
  3. Preheat grill.
  4. Mix all ingredients together.
  5. Mold mixture around long skewers.
  6. Or, form the mixture into long thin sausages and thread onto skewers. The latter option is a bit more difficult for most people, but you select the option that best works for you. Note: only the ends of the skewers should be visible.
  7. Place on grill and brush with oil and cook until done. The safe temperature for ground lamb is 165 F or 75 C.
  8. Remove kofta from the skewers and serve.
  9. Enjoy!
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Egyptian-Style Chicken Kebabs
Calories261 Kcal
Protein27 g
Fat14 g
Carbs4 g

Egyptian-Style Chicken Kebabs

OtherNon-vegetarian1620 min

These kebabs are marinated in classic Middle Eastern style spices. The use of yogurt in the marinade creates a thick sauce that sticks to the meat and holds the...

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Ingredients
  1. 2 tablespoons/30 mL plain yogurt
  2. 2 teaspoon/10 mL sea salt
  3. Dash black pepper
  4. 1/2 teaspoon/2 1/2 mL turmeric
  5. 1/2 teaspoon/2 1/2 mL dry mustard
  6. 1 teaspoon/5 mL curry powder
  7. 1/2 teaspoon/2 1/2 mL ground​ cardamom
  8. 2 teaspoons/10 mL lemon juice
  9. 2 teaspoons/10 mL vinegar
  10. 2 large skinless boneless chicken breasts (cut into 1-inch cubes)
  11. 1 onion (cut into 8 thin slices)
  12. Garnish: tomato slices and green pepper rings
  13. 4 mint leaves (thinly sliced), or a handful of chopped parsley
Directions
  1. Combine the yogurt, salt, black pepper, turmeric, mustard, curry powder, cardamom, lemon juice, and vinegar in a large glass or plastic bowl.
  2. Add the cubed chicken into the bowl, toss to combine, cover with plastic wrap, and place in the refrigerator for 1 to 4 hours.
  3. Preheat the grill to medium-high heat.
  4. Remove the chicken pieces and thread onto skewers, alternating with the sliced onion, using about 5 pieces of chicken per skewer.
  5. Place the kebabs on the grill and cook for 10 to 12 minutes, turning occasionally, until cooked through and the internal temperature reaches 165 F.
  6. Remove from the heat and garnish with tomato slices, green pepper rings, and fresh mint or parsley.
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Easy Grilled Veal Chops
Calories544 Kcal
Protein63 g
Fat31 g
Carbs0 g

Easy Grilled Veal Chops

OtherNon-vegetarian1440 min

This veal recipe is simple, yet delicious. Serve these chops with a side of grilled vegetables for the perfect meal. This recipe is ideal for special occasions ...

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Ingredients
  1. 6 veal chops (about 1 1/2-inch thick)
  2. 3 tablespoons extra-virgin olive oil
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon black pepper
  5. 2 teaspoons fresh thyme (chopped)
Directions
  1. Gather the ingredients.
  2. Preheat grill for medium-high heat.
  3. Coat chops with oil, salt, pepper, and thyme.
  4. Place veal on the grill and cook for about 7 to 8 minutes on each side, or until it reaches desired doneness.
  5. Remove chops from grill and allow them rest for 5 or so minutes covered with aluminum foil.
  6. Serve with your favorite side dishes.
  7. Enjoy!
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Easy Grilled Skirt Steak Fajitas
Calories330 Kcal
Protein24 g
Fat17 g
Carbs21 g

Easy Grilled Skirt Steak Fajitas

MexicanVegan1800 min

This grilled skirt steak fajitas recipe is easy enough to make at home and tastes like those you get at your favorite Mexican restaurant. For a busy weeknight, ...

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Ingredients
  1. 4 garlic cloves (minced and mashed to a paste with 1 teaspoon salt)
  2. 1/4 cup lime juice (fresh)
  3. 1 1/2 teaspoons cumin (ground)
  4. 2 tablespoons olive oil
  5. 2 pounds skirt steak (trimmed and cut into large pieces to fit on a grill or in a ridged grill pan)
  6. 3 bell peppers (assorted colors, sliced thin)
  7. 1 large red onion (or sweet onion, sliced thin)
  8. 1/4 cup fresh cilantro sprigs
  9. 12 (7- to 8-inch) flour tortillas (warmed)
Directions
  1. Gather the ingredients.
  2. In a large, heavy-duty freezer bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine.
  3. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag. Squeeze out the air, and turn to coat the meat, distributing vegetables evenly.
  4. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.
  5. Heat the gas or charcoal grill to high heat. While the grill is heating, remove skirt steak from the marinade and place on a platter, shaking off the liquid and reserving marinade with the vegetables.
  6. Heat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm.
  7. Grill the skirt steak over high heat until medium-rare—about 2 minutes per side.
  8. Slice meat into strips against the grain.
  9. Serve immediately with warm tortillas (2 per serving), the seared vegetables, and the toppings of your choice.
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