5 grilled steak and stacks Recipes

olive oil, balsamic vinegar, soy sauce, pepper, olive tapenade, chopped flat-leaf parsley, beef tenderloin steaks (each 6 oz. and about 1 1/2 in. thick ), in.-wide) portabella mushroom caps, red bell pepper, stemmed, seeded, and quartered, sweet onion, torn watercress

olive oil, divided, herbes de provence, beef tenderloin roast (1-1/4 lb), portobello mushrooms, balsamic vinegar, onion, halved and thinly sliced, sugar, salt, pepper, olive oil, balsamic vinegar, sour cream, prepared horseradish, worcestershire sauce, white bread, butter, melted, spring mix salad greens, red wine vinaigrette, julienned roasted sweet red peppers

flank steak, grill seasoning, a palm full and a half, dark mexican chili powder , a palm full, lime , zested, cooking spray or oil to coat grill or grill pan, butter, white rice, onion, chopped, red bell pepper, chopped, jalapeno pepper, seeded and chopped, garlic, chopped, chicken stock, tomato paste, hot sauce , eyeball it, shrimp, peeled and deveined, chopped cilantro leaves or flat-leaf parsley, salt, ripe beefsteak tomatoes, sliced, hass avocados, halved , scooped from skin and sliced, lemon, red onion, thinly sliced, crumbled queso asadero

couscous, pumpkin, sliced, zucchini , long slices, lamb steaks, ground cumin, onion, reduced-fat feta cheese, lettuce leaf, carrot, cucumber, tomato