|Strip Steaks with Chipotle-Peach Glaze|
|1/2 cup peach preserves
1/4 cup lime juice
1 chipotle in adobo, seeded, chopped
1 teaspoon adobo sauce (from can)
2 tablespoons chopped fresh cilantro
8 boneless beef strip steaks, 1 inch thick (about 3 lb)
|1 teaspoon garlic-pepper blend
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 peaches, halved, pitted, if desired
Cilantro sprigs, if desired
|Heat coals or gas grill for direct heat. In 1-quart saucepan, heat preserves, lime juice, chile and adobo sauce over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside.
Sprinkle each beef steak with garlic-pepper blend, cumin and salt. Cover and grill beef over medium heat 15 to 18 minutes for medium doneness, turning once or twice and brushing top of beef with preserves mixture during last 2 minutes of grilling. Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.
Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with beef and peaches. Garnish with cilantro sprigs.
|Zesty Grilled Shrimp|
|1 large clove of garlic
1 Tbs. coarse salt
1 tsp. paprika
1/2 tsp cayenne pepper
|2 Tbs. olive oil
2 tsp. lemon juice
1.5 – 2 lbs. of shrimp
|In a small bowl, crush the garlic with the salt. Mix in the pepper and paprika. Stir in olive oil and lemon juice. Mix well (will be the consistency of paste). Toss with the shrimp and let sit for 2-4 hours. Grill over medium high heat.|