Any summer day is the perfect day to fire up the grill. Simple or elaborate, gas or charcoal – any type of grill can impart flavours and textures that make home-cooked meals extra special. No need to cook indoors and heat up the kitchen when the outdoor grill is ready to go.
Enjoy outdoor recreation time while preparing some scrumptious meals on the grill. Steak with grapes and Stilton can be ready in under 15 minutes. This easy entrée pairs grilled flank steak with greens, Stilton cheese, grapes and a light vinaigrette dressing and will please diners of all ages.
Keep the grill hot for making grilled grape, strawberry and mango skewers with honey-orange glaze for dessert. Grilling caramelises the natural sugars in fruit to concentrate the natural sweetness and intensify fruit flavours. Serve warm right off the grill or prepare ahead of time for a delicious, guilt-free treat.
Cool, refreshing grapes are an easy anytime snack, so be sure to include them on every summertime grocery list to have handy for snacking and light summer recipes. Store unwashed in the refrigerator for up to two weeks; rinse immediately before eating or cooking.
Grilled Flank Steak with Grapes and Stilton
1 flank steak (800gm)
Kosher salt and freshly ground black pepper
1 1/2tbsp red vinegar
1tbsp chopped shallots
1/4tsp Dijon mustard
1/4 cup extra-virgin olive oil
2 bunches watercress, trimmed (8 cups)
1/2 cup crumbled Stilton or other blue cheese
2 cups red grapes, halved
Preheat a grill to high and oil the grates. Sprinkle the steak with salt and pepper. In a small blender or food processor, combine the vinegar, shallot, mustard and olive oil. Season with salt and pepper and puree until smooth. Grill the steak until it reaches 60º C for medium-rare, about 6-7 minutes per side. Transfer to a cutting board and let rest 5 minutes.
In a large bowl, combine the watercress, salt and pepper and enough dressing to coat. Thinly slice the steak across the grain and transfer to a platter. Top with the watercress, Stilton and grapes and serve with additional dressing.
Grilled Grape, Strawberry and Mango Skewers with Honey-Orange Glaze
8 bamboo skewers, soaked in water
1 cup green grapes
1 cup red or black grapes
1 mango, cut into chunks
12 strawberries, cut in half
1/2 cup honey
1tbsp orange zest
1/4 cup orange juice
1/4 teaspoon salt
1tbsp fresh chopped mint
Prepare grill or broiler. Skewer fruit, alternating grapes with mango and strawberries. Prepare glaze by mixing honey, orange zest, orange juice and salt. Both, fruit skewers and glaze, should be at room temperature before grilling. Grill skewers over hot coals until lightly browned on each side, about 2-4 minutes per side. Brush fruit with glaze and sprinkle with mint. Serve warm.