Tasty Recipes from Recipe Wizards

With the first day of summer right around the corner, it’s time to get your grilling game on.

This weekend marks the start of the unofficial grilling season, and we’ve lined up some easy recipes to ensure that your holiday gathering sizzles. Our menu includes two side dishes, two main dish options and a lemony cocktail to top it all off.

All are easy, time-effective and won’t break the bank. Not only can you prep them all in advance, you can grill some in advance so you can spend more time with guests. Plus, these dishes easily feed a crowd (those cooking for just a few can grill once and eat for days). Here are tips for our recipes from the Free Press Test Kitchen and Joseph Gilbert, corporate chef for HoMedics, a Commerce Township, Mich.-based manufacturer of relaxation and wellness products:

Marinated Tri-Tip: If you’ve never tried this cut of meat, it’s well worth a try. If your local market doesn’t carry it, request it at the butcher counter. It’s great for a half-dozen guests – it’s about 11/2 to 21/2 pounds of solid meat cut from the bottom sirloin – reasonably priced (average is $6-$8 a pound for a whole roast) and very lean and tender. Look for tri-tip at Hiller’s Markets, Nino Salvaggio International Market Place, Costco and Trader Joe’s stores.

Tips: Don’t overcook it; it’s best cooked medium-rare or medium.

“Marinate with a rub or a flavor that suits you and sear it over medium-high to get good marks on all sides, good color and caramelization and then cook over indirect heat,” says Gilbert. “Let rest on a cutting board or serving platter for 10 minutes and cut against the grain in thin pieces.”

The final internal resting temperature should be 130 degrees for medium-rare.

Chicken leg quarters: They are inexpensive – anywhere from 39 to 59 cents a pound-and one leg quarter (about 10 to 12 ounces) is plenty for one serving. Or you can split them in half at the joint (leg and thigh). These are best marinated. Keep the skin on, score several slices through the skin and marinate overnight. Grill with the skin on and give guests the option of removing it.

Tips: Pat the chicken dry after removing it from the marinade. “Spray it with nonstick spray, giving the chicken a light glaze, and then put it on the hot grill to get char marks on both sides,” says Gilbert. Turn down the heat and watch them, says Gilbert, who cautions grillers not to just shut the lid and walk away: “Don’t crowd chicken pieces on the grill because the high fat content from the skin will cause flare-ups.”

Grilled vegetables: Add a simple drizzle of olive oil, some kosher or sea salt and black pepper, and the veggies are ready for the grill. Serve hot off the grill or toss in mixed greens salads or pasta salads.

Tips: Cut vegetables uniformly (you can do this a day ahead) and large enough so they don’t slip through the grates. Don’t marinate longer than 30 minutes or they will get mushy.

“Put the vegetables on grill grates and grill to get good char marks and then remove to a cookie tray and cook another 3 to 5 minutes,” says Gilbert.

You can cook vegetables before the main course, platter them and lightly cover with foil.

“I want my meat or chicken to be the center stage. The vegetables can stay out 45 minutes to an hour without a problem,” he says.

BOURBON-MARINATED TRI-TIP

Serves: 8 / Preparation time: 15 minutes (plus marinating time) / Total time: 1 hour

You can grill the tri-tip whole or cut the roast into individual thick steaks.

MARINADE

3 tablespoons olive oil

2 tablespoons Dijon

1/4 cup bourbon whiskey

1/3 cup reduced-sodium soy sauce

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

1/4 cup light brown sugar

2 tablespoons minced red onion

1 tablespoon minced garlic

1 tablespoon kosher salt

2 teaspoons black pepper

BEEF

1 tri-tip roast (2 to 21/4 pounds)

Oil for the grill grates

In a glass measuring cup, whisk together all the marinade ingredients. Puncture the beef all over with a fork and place in a sealable plastic bag. Pour about two-thirds of the marinade over the beef; reserve remaining marinade to use as a sauce. Seal bag, squeezing out the air. Massage the outside of the bag to work the marinade in. Refrigerate at least four hours or overnight.

About 30 minutes before grilling, remove the beef from the marinade (discard marinade) to a platter and set aside while the grill is heating.

Preheat the grill to medium-high. Oil the grates and heat another five minutes. Add the tri-tip and sear on all sides to get nice grill marks. Move to indirect heat (no heat source under the beef) and finish cooking to desired degree of doneness, about 35 minutes (depending on the size) for medium-rare or until an internal temperature reaches 125 degrees. Remove from the grill and let it rest. The temperature will continue to rise to about 130 degrees.

Heat the reserved marinade briefly, thinly slice the tri-tip against the grain and drizzle with the sauce.

Adapted from “The Complete Meat Cookbook” by Bruce Aidells and Denis Kelly (Houghton Mifflin, $35).

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis based on about 5 ounces cooked tri-tip.

285 calories (44 percent from fat ), 14 grams fat (5 grams sat. fat ), 3 grams carbohydrates, 34 grams protein, 520 mg sodium, 107 mg cholesterol, 0 grams fiber .

SPICY GARLIC CHICKEN LEG QUARTERS

Serves: 8 / Preparation time: 15 minutes (plus marinating time)

Total time: 50 minutes

8 chicken leg quarters (about 10 ounces each)

Oil for grill grates

MARINADE

3 tablespoons olive oil

1/4 cup orange juice

2 tablespoons brown sugar

2 tablespoons minced sweet onion

3 tablespoons minced garlic

2 teaspoons oregano

2 teaspoons crushed red pepper flakes

2 teaspoons kosher salt

1 teaspoon black pepper

GLAZE (OPTIONAL)

1/3 cup orange juice

2 tablespoons Dijon

1/3 cup orange marmalade or apricot jam

Trim any excess skin from the leg quarters. Using a sharp knife, score several slits on the skin and a little through the flesh of the chicken. Place the leg quarters in a large, plastic, sealable bag.

In a bowl, combine all the marinade ingredients. Taste and adjust seasoning for a flavor balance. It should be a little spicy and garlicky followed by a hint of sweetness. The mixture will be almost paste-like.

Pour the marinade over the chicken in the bag, massaging it into the meat. Seal the bag and refrigerate chicken at least four hours or overnight.

Remove the chicken from the refrigerator at least 30 minutes before grilling. Remove the chicken from the bag and blot dry with paper towel.

If using the glaze, place glaze ingredients in a small saucepan over medium heat and whisk until the marmalade is melted; set aside.

Preheat the grill to medium-high heat. Oil the grill grates and heat another five minutes.

Place the chicken pieces over direct heat on the grill skin -side down first. Do not crowd. Grill until you get nice char marks, about eight minutes. Turn chicken pieces over, reduce the heat to medium and continue to grill until the pieces are thoroughly cooked, 15 to 18 minutes depending on how big the leg quarters are.

If desired, about five minutes before the chicken is done, brush the skin side with the glaze, turn over and grill a few minutes on the skin side. Remove from the grill and serve.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis per 1 leg quarter with skin and glaze.

328 calories (49 percent from fat), 18 grams fat (5 grams sat. fat), 10 grams carbohydrates, 30 grams protein, 220 mg sodium, 105 mg cholesterol, 0 grams fiber .

Grilled Red Skin Potato Salad

Serves: 8 / Preparation time: 15 minutes / Total time: 45 minutes

POTATOES

2 to 21/2 pounds small to medium red skin potatoes

2 tablespoons olive oil

1 tablespoon Dijon

1/2 teaspoon kosher or sea salt

1/4 teaspoon black pepper

SALAD

3 ribs celery, thinly sliced

4 green onions or small bunch chives, chopped

4 hard-cooked eggs, peeled, chopped

11/4 cups reduced-fat mayonnaise

2 tablespoons Dijon

1 teaspoon salt

1/2 teaspoon coarsely ground black pepper

Favorite all-purpose seasoning blend to taste

Preheat the grill to medium-high. Scrub the potatoes and cut them in wedges. Place the wedges in a microwave-safe bowl and microwave on high for two minutes. In a small bowl, whisk together the oil, Dijon, salt and pepper. Pour over the potatoes and toss to coat.

Place the potatoes cut side down on the grill grates and grill about five minutes or until you get nice grill marks. Turn and continue grilling so the potato wedges are grill-marked on all sides, about 15 minutes. Remove from the grill and place in a serving bowl; let cool about five minutes.

Add the celery, green onions and eggs and mix. Add the mayonnaise, Dijon, salt, pepper and, if using, seasoning blend. Mix thoroughly. Taste and adjust seasonings. For a creamier potato salad, add more mayonnaise. Serve immediately or cover and chill before serving.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

322 calories (34 percent from fat ), 12 grams fat (2 grams sat. fat ), 48 grams carbohydrates, 8 grams protein, 478 mg sodium, 114 mg cholesterol, 5 grams fiber .

GRILLED VEGETABLE PLATTER

Serves: 8 / Preparation time: 15 minutes / Total time: 25 minutes

1 package of small mixed bell peppers, washed

2 medium zucchini, washed, sliced 1/2-inch thick on the diagonal

12 asparagus spears, washed

1 medium sweet onion, peeled, cut 1/2-inch thick

1 medium red onion, peeled, cut 1/2-inch thick

1/4 cup olive oil

Favorite all-purpose seasoning, such as Morton’s Nature Seasons Seasoning

Kosher salt and black pepper to taste

Minced fresh herbs such as tarragon, thyme and parsley, for serving; optional

Preheat the grill to medium high.

Prepare all the vegetables and place on a sided baking sheet. Drizzle with olive oil and sprinkle with seasoning blend, salt and pepper.

Place the vegetables on the grill, and grill on each side until you get nice marks on all sides. The asparagus and zucchini take just a few minutes on each side; remove them when they are still crisp-tender to a serving platter while you finishing grilling the peppers and onions.

Remove the peppers and onions to the platter. Sprinkle with fresh herbs, if desired, and serve.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

102 calories (44 percent from fat ), 5 grams fat (1 gram sat. fat ), 14 grams carbohydrates, 3 grams protein, 114 mg sodium, 0 mg cholesterol, 3 grams fiber .

LEMON VODKA COOLERS

Serves: 8 / Preparation time: 10 minutes / Total time: 10 minutes

1/2 cup simple syrup (see note)

1 cup fresh lemon juice

11/2 cups vodka

1 liter chilled club soda

Ice cubes

Lemon slices for garnish

In a pitcher combine the simple syrup, lemon juice, vodka and club soda. Stir to mix. Pour over ice in cocktail glasses and garnish with lemon slices.

Cook’s note: To make simple syrup, combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Bring to a simmer, whisking occasionally until the sugar dissolves and mixture is clear. Cool. Store in the refrigerator for up to one month.

From and tested by Susan M. Selasky for the Free Press Test Kitchen. Nutritional information not available.

If you’ve never eaten pork belly, you might imagine an accompanying soundtrack along the lines of “Dueling Banjos” or conjure up an image of the Clampetts’ dinner table, pre-Beverly Hills mansion.

But these vittles shouldn’t be et only by country folks. Pork belly is an indulgently rich yet homey dish that makes you ache for more.

Increasingly, it is appearing on menus in fine dining restaurants across the nation and on our dinner tables.

At Mason’s Restaurant in downtown Sacramento, Calif., pork belly’s popularity (and let’s face it, deliciousness), earned it a spot on the restaurant’s New Year’s Eve menu. The belly, cured and braised, was crisped up and served with a winter vegetable hash alongside sweetbread-stuffed quail.

“It always takes some shape or form on the menu,” said John Gurnee, Mason’s executive chef. “More people are discovering it and really enjoying eating it.”

So just what is this fabulous cut of meat?

Pork belly is essentially bacon, though to become the bacon we all know and love, it requires hot smoking. It can also be cured, resulting in pancetta, or it can be slow-roasted, braised or confited.

For many, eating pork belly for the first time is a life-changing event.

Michael Ruhlman, author of “Charcuterie: The Craft of Salting, Smoking and Curing” (Norton, W. W. & Company Inc., 416 pages, $35), a cookbook celebrating pork and all its fatty glory, first encountered pork belly at Seattle’s Le Pichet in 2003.

“It was confit pork belly and deep fried,” Ruhlman said. “I almost fell out of my chair it was so good. It’s one of those things where when you eat it, new vistas open up. It’s like coming out of the woods into a beautiful landscape.”

The name, however, throws some diners off.

Michael Symon, acclaimed chef and one of America’s “Iron Chefs,” first tried to serve it in 1998 at Lola, his Cleveland restaurant. No one ordered it.

At the advice of chef Tom Colicchio, Symon started calling it “fresh bacon.”

“He couldn’t take it off the menu after that,” said Ruhlman, who recently co-authored Symon’s “Michael Symon’s Live to Cook” (Clarkson Potter, 255 pages, $35).

Many chefs get inventive with the name of the dish, calling it everything from “braised bacon” to “breast of pork,” said Pajo Bruich, a private chef and owner of Pajo’s Boutique Catering, based in Lincoln, Calif.

“There are times when we just don’t tell people what they’re eating until they’re done,” he said.

Bruich, who brines his pork belly in a sweet and savory elixir of brown sugar, honey, apple cider and spices before braising it for hours, said people still seem to be discovering pork belly.

“It’s something I like to introduce,” he said. “People always love it.”

The demand for pork belly continues to mount, despite its emergence on the food scene during the early part of the past decade.

Preferred Meats Inc., which supplies high-quality meats to fine-dining restaurants such as Boulevard in San Francisco and The Kitchen in Sacramento, has seen a “massive rise” in pork belly orders in recent years, said Corporate Chef John Paul Khoury.

The company now sells about 500 pounds of pork belly each week, a hefty amount for the Oakland, Calif.-based company’s size, he said.

The cut has found popularity among chefs in part due to its economical advantage.

“It’s a secondary cut, so if you know what you’re doing, you can turn something that is $2 to $3 per pound into something that’s worthy of the center of the plate, almost like foie gras,” he said. “It’s a moneymaker.”

Pork belly’s popularity among the diners also speaks to the poor economy’s impact on food — the trend toward comfort food on fine dining menus.

“It resonates at a homier, deeper level,” Khoury said.

He’s right.

I first tasted pork belly last year at Mason’s during the first course of a meal on which my husband and I were splurging.

We ordered the crispy pork belly to share. Never before and never since have we begrudged one another the last bite of a dish.

We’ve talked about that pork belly ever since.

So when I received a copy of Symon’s recent cookbook and noticed an entire section devoted to pork belly, I heeded its siren call.

I found myself lovingly rubbing the belly with the cure seasonings and after about 18 hours in the refrigerator, carefully rinsing and patting it dry before submersing it in the braising liquid and cooking it for seven hours.

No one was allowed to even peek at it, lest they be tempted to pinch a taste, as it cooled and then sat in the refrigerator overnight.

After days of waiting, the big meal was ready. I had made Bruich’s recipe for vanilla puree and an accompanying apple-and-celery salad to serve along with the belly, which I had pan-fried to crispy nirvana.

When my father, who had driven six hours to try the belly (OK, the lure of playing with the grandkids likely was the primary reason for the visit), asked for seconds, I found myself cringing at the thought of giving up what little was left.

The belly had gone to my brain.

Tomatillos are frequently referred to as Mexican green tomatoes. The green orbs have a parchment-paper husk, and once removed, the surface is sticky, requiring the cook to wash well to remove the residue.

The Star’s Beef With Beans and Tomatillos combines lean beef eye of round and reduced-sodium pinto beans in the slow cooker to create a lovely soupy broth with a piquant kick. Typically added to sauces, soups and stews, tomatillos are rich in vitamin A and contain a good amount of vitamin C.

Shopping tip: Bush’s brand reduced-sodium pinto beans contain 220 milligrams of sodium per 1/2 cup serving.

Cooking tips: Beef eye of round is a very lean cut of meat. You may not find any fat collects on the vegetables or liquid.

Serving tip: If a thicker, chili-like dish is preferred, set the cover ajar during the last 15 to 20 minutes on the high setting so it cooks down a little.

BEEF WITH BEANS AND TOMATILLOS

Makes 4 to 6 servings

1 to 1 1/2 pounds lean beef eye of round, cut into 1 to 1 1/2-inch cubes

4 teaspoons Worcestershire sauce

3 to 4 drops hot pepper sauce

2 medium tomatoes, coarsely chopped, plus additional for garnish, optional, divided

9 to10 tomatillos, husks removed, washed and coarsely chopped

1 tablespoon dry minced garlic

2 jalapeno peppers, seeded and chopped

3 tablespoons chopped cilantro plus additional for garnish, divided

1/4 teaspoon pepper

2 (16-ounce) cans reduced sodium pinto beans, rinsed and drained

2 whole wheat pita breads, warmed and sliced into wedges, optional

Chopped onion or green onion, optional, for garnish

Place beef cubes in zip-top plastic food bag; add Worcestershire sauce and hot pepper sauce, seal and toss to coat.

Place 2 chopped tomatoes, tomatillos, garlic, jalapeno peppers, 3 tablespoons cilantro, and pepper into a medium-sized slow cooker. Pour beef, with any collected Worcestershire sauce mixture, over tomato mixture. Cover and cook on low setting 7 to 9 hours, or until beef is done and tender.

Lift beef out of slow cooker, place in bowl, cover and keep warm. If any fat collects over vegetables and liquid, skim fat to remove. Carefully ladle vegetables and liquid into a blender or food processor. (Any time you blend a hot liquid, remove the center from the cover of the blender to vent and allow hot steam to safely escape.) Process or blend until smooth. Pour puree back into slow cooker. Stir in beef and beans. Cover and cook on high setting 30 minutes.

To serve, ladle into bowls and accompany each with wedges of pita bread, if desired. Garnish each serving with a sprinkling of fresh minced cilantro, chopped tomato and chopped onion, if desired.

Per serving, based on 4 ( 1 1/2- cup) servings, with pita bread: 540 calories (30 percent from fat), 18 grams total fat (7 grams saturated), 69 milligrams cholesterol, 58 grams carbohydrates, 38 grams protein, 453 milligrams sodium, 12 grams dietary fiber.

Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.

Cherry pomegranate juice is the base for the dish’s spicy sauce.

If you’re one of those people who eat sweet potatoes only when they’re ringed with marshmallows and paired with turkey, this recipe for grilled tenderloin and sweet potatoes with spicy cherry sauce should be a revelation.

Sweet potatoes are so good for you that there’s no reason not to add them to your meals year-round. Pair the sweet-tart-spicy flavors of cherry and jalapeño with pork tenderloin, a naturally lean cut of meat, and you’ve kicked your grilling repertoire up a notch.

There is no need to peel the sweet potatoes, just scrub, trim away blemishes and slice. If desired, sweet potatoes can be sliced crosswise, but lengthwise slices may be more convenient to arrange on the grill grate.

Grilled pork tenderloin and sweet potatoes with spicy cherry sauce

Prep time: 20 minutes

Cook time: 40 minutes

Serves 4

Recipe developed for the Kansas City Star by professional home economists Kathryn Moore and Roxanne Wyss.

Note: The prep time does not include the 5- to 10-minute standing time after pork is grilled.

INGREDIENTS

1 cup cherry pomegranate juice

1/2 jalapeño pepper, seeded and minced

1 tablespoon red wine vinegar

1 1/2 teaspoons honey

1/4 teaspoon salt, divided use

1/4 teaspoon pepper, divided

1/8 teaspoon crushed red pepper

3 teaspoons olive oil, divided use

1 clove garlic, minced

One (1-pound) pork tenderloin

4 small to medium sweet potatoes (about 1 1/2 pounds sweet potatoes), not peeled, cut lengthwise into slices about 1/2- to 3/4-inch thick

INSTRUCTIONS

Combine juice and jalapeño in a small saucepan. Heat over high heat until mixture boils. Reduce heat to medium and cook, uncovered, about 15 minutes or until mixture reduces to about half its volume. Remove from heat. Stir in vinegar, honey, 1/8 teaspoon salt, 1/8 teaspoon pepper and crushed red pepper. Measure out and reserve about 3 tablespoons juice mixture to serve at the table.

Combine 1/2 teaspoon olive oil, remaining salt and pepper and the garlic. Brush oil mixture evenly over pork loin.

Place sweet potato slices in a zip-top bag and drizzle with remaining 2 1/2 teaspoons olive oil. Seal and toss gently to cover sweet potatoes evenly.

Preheat grill to medium-high heat or allow coals to burn down to white ash. Cook pork over direct heat about 17 to 20 minutes, turning to brown evenly, or until meat thermometer registers 155 degrees for medium doneness. Brush generously and frequently with cherry sauce during last 10 to 15 minutes of cooking.

Meanwhile, arrange sweet potato slices in a single layer on grill grate. Cook about 15 minutes or until crisp-tender, turning to brown evenly. Brush with cherry sauce during last 5 to 10 minutes of cooking.

When pork is done, remove from grill and cover with aluminum foil. Allow to stand 5 to 10 minutes. Slice pork crosswise and arrange on platter with sweet potatoes. Drizzle with reserved cherry sauce.

Per serving, using lean pork tenderloin: 473 cal.; 36 g pro.; 61 g carb.; 9 g fat (3 sat., 5 monounsat., 1 polyunsat.); 90 mg chol.; 631 mg sod.; 5 g fiber; 47 g sugar; 17 percent calories from fat.

If you’re one of those people who eat sweet potatoes only when they’re ringed with marshmallows and paired with turkey, The Star’s Grilled Tenderloin and Sweet Potatoes With Spicy Cherry Sauce should be a revelation.

Sweet potatoes are so good for you that there’s no reason not to add them to your meals year-round. Pair the sweet-tart-spicy flavors of cherry and jalapeno with pork tenderloin, a naturally lean cut of meat, and you’ve kicked your summer grilling repertoire up a notch.

Shopping tip: For testing, we used Naked All Natural Antioxidant 100 percent juice, available in a refrigerated 15.2-ounce bottle.

Cooking tips: One of the easiest ways to make a sauce without the addition of butter or cream is a reduction, which simply means to cook a liquid down by half its volume.

There is no need to peel the sweet potatoes, just scrub, trim away blemishes and slice. If desired, sweet potatoes can be sliced crosswise, but lengthwise slices may be more convenient to arrange on the grill grate.

GRILLED TENDERLOIN AND SWEET POTATOES WITH SPICY CHERRY SAUCE

Makes 4 serving

1 cup cherry pomegranate juice

1/2 jalapeno pepper, seeded and minced

1 tablespoon red wine vinegar

1 1/2 teaspoons honey

1/4 teaspoon salt, divided

1/4 teaspoon pepper, divided

1/8 teaspoon crushed red pepper

3 teaspoons olive oil, divided

1 clove garlic, minced

1 (1-pound) pork tenderloin

4 small to medium sweet potatoes (about 1 1/2 pounds sweet potatoes), not peeled, cut lengthwise into slices about 1/2 to 3/4-inch thick

Combine juice and jalapeno in a small saucepan. Heat over high heat until mixture boils. Reduce heat to medium and cook, uncovered, about 15 minutes or until mixture reduces to about half its volume. Remove from heat. Stir in vinegar, honey, 1/8 teaspoon salt, 1/8 teaspoon pepper and crushed red pepper. Measure out and reserve about 3 tablespoons juice mixture to serve at the table.

Combine 1/2 teaspoon olive oil, remaining salt and pepper and garlic. Brush oil mixture evenly over pork loin.

Place sweet potato slices in a zip-top bag and drizzle with remaining 2 1/2 teaspoons olive oil. Seal and toss gently to cover sweet potatoes evenly.

Preheat grill to medium-high heat or allow coals to burn down to white ash. Cook pork over direct heat about 17 to 20 minutes, turning to brown evenly, or until meat thermometer registers 155 degrees for medium doneness. Brush generously and frequently with cherry sauce during last 10 to 15 minutes of cooking.

Meanwhile, arrange sweet potato slices in a single layer on grill grate. Cook about 15 minutes or until crisp tender, turning to brown evenly. Brush with cherry sauce during last 5 to 10 minutes of cooking.

When pork is done, remove from grill and cover with aluminum foil. Allow to stand 5 to 10 minutes. Slice pork crosswise and arrange on platter with sweet potatoes. Drizzle with reserved cherry sauce.

Per serving (3 ounces cooked pork, 1 sweet potato, about 6 ounces each, and about 2 1/2 tablespoons cherry sauce): 340 calories (20 percent from fat), 8 grams total fat (2 grams saturated), 74 milligrams cholesterol, 41 grams carbohydrates, 26 grams protein, 214 milligrams sodium, 4 grams dietary fiber.

Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.

Beefsteaks are popular grill-fare for summer meals, from juicy rib-eyes to porterhouses to strip steaks. Great cuts of meat often come with great prices. Splurge if you can; after all it’s your dad. But if you’re on a budget, we have the goods on three cuts of meat done three ways that won’t blow the budget.

You will find these cuts at most grocery stores, meat stores and some warehouse club stores. If you don’t see them, ask the meat cutter for them.

FLAT IRON:

This relatively newer cut of meat is cut from the top blade or chuck roast. Meat researchers found that if they cut the gristle away from the center of the roast, they would end up with this tender cut. You may see it labeled as chuck steak or top blade steak. Most area Kroger stores sell flat iron steaks for $5-$5.99 a pound. The whole steak averages 1 1/4 to 1 3/4 pounds. Hiller’s markets also carry flat iron.

Grill flat irons whole or cut into individual steaks. Flat iron steak is best cooked medium-rare, but may be cooked to medium without sacrificing flavor or tenderness.

FLAT IRON STEAK WITH BALSAMIC GLAZE

Serves: 4 (generously) / Preparation time: 15 minutes (plus marinating time)

Total time: 45 minutes

1 flat iron steak (1 1/2 to 1 3/4 pounds)

1 1/2 cups favorite all-purpose marinade such as Mrs. Dash Garlic/Herb marinade

HERB BUTTER (OPTIONAL)

1/4 cup unsalted butter, softened

2 tablespoons minced fresh herbs of choice

BALSAMIC GLAZE

1 cup balsamic vinegar

3/4 to 1 cup fat-free reduced-sodium beef broth

1/4 cup butter, softened

4 teaspoons all-purpose flour

1/4 teaspoon cracked black pepper

Place the flat iron steak in a plastic sealable bag and pour the marinade over. Refrigerate and marinate from 4 to 8 hours.

If making the herb butter, mix together the softened butter with the herbs and shape into a log. Place in plastic wrap and refrigerate until serving time.

At grilling time, remove the steak from the marinade (discard marinade) and let sit at room temperature for 30 minutes. Preheat the grill to medium-high heat.

Meanwhile, bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 10 minutes or until vinegar is reduced to about 1/4 cup. Watch carefully, as it can burn. Stir in the beef broth and heat. Mix butter and flour in small bowl until smooth. Whisk the butter/flour into the vinegar/broth until smooth and bring to a boil. The mixture should be the consistency of a glaze and coat the back of a spoon. If it’s too thick, add broth. Reduce heat; simmer 1 minute, stirring constantly. Season the glaze with black pepper. Set aside to serve with the steak.

Oil the grill grates. Place the flat iron steak on the grill over medium-high heat and grill about 8 minutes on one side. Turn and continue grilling another 6-8 minutes or until medium-rare (or desired degree of doneness).

Remove from the grill and let steak rest 5 minutes before slicing against the grain. Serve with the glaze and a dollop of herb butter.

Adapted from www.beefitswhatsfordinner.com.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis without herb butter.

525 calories (53 percent from fat), 31 grams fat (14 grams sat. fat), 19 grams carbohydrates , 37 grams protein , 320 mg sodium , 146 mg cholesterol , 0 grams fiber .

TRI-TIP

The Santa Maria, Calif., region claims to have discovered this cut of meat along with its style of seasoning used for grilling. Sold whole it looks like a roast that is about 3 inches thick at its thickest end and tapers to a thinner end. It’s cut from the butt portion of the bottom sirloin. Look for it at Trader Joe’s stores, Hiller’s and Costco. You can buy it already cut into steaks or whole as a roast. Either one is super for the grill as tri-tip is tender and flavorful when cooked medium-rare. Trader Joe’s sells Santa Maria style for $5.99 a pound, and unseasoned whole tri-tip for $5.49 a pound.

TRI-TIP STEAKS SOUTHWEST STYLE

Serves: 6 / Preparation time: 10 minutes (plus chilling time)

Total time: 35 minutes

3 tablespoons garlic powder

1 tablespoon salt

2 tablespoons ground black pepper

2 tablespoons light brown sugar

2 tablespoon chili powder

2 teaspoons cumin

1 tri-tip roast (about 2 pounds) cut into thick steaks or left whole

In a small bowl, combine the garlic powder, salt, black pepper, brown sugar, chili powder and cumin. Rub the mixture all over the steaks or whole roast. Cover with plastic wrap and refrigerate 3 hours or up to 8 hours before grilling.

Remove the tri-tip from the refrigerator 30 minutes before grilling.

Preheat the grill to medium-high heat. Oil the grill grates.

Place the steaks on the grill and cook about 5 minutes on one side, depending on the thickness. Rotate the steaks 90 degrees-to get those great crosshatch grill marks-for 2 minutes.

Turn and continue grilling until the steaks are cooked to desired doneness, about 5 minutes more for medium-rare.

From and tested by Susan Selasky for the Free Press Test Kitchen.

Analysis based on 5 ounces of cooked tri-tip.

373 calories (46 percent from fat), 19 grams fat (7 grams sat. fat), 5 grams carbohydrates , 44 grams protein , 698 mg sodium , 94 mg cholesterol , 1 gram fiber .

SKIRT OR HANGER STEAK

This is often a chewier cut but has a great beef flavor. This cut is found in the middle belly side of the animal and at the edge of the loin. It’s sold in long pieces about 1/2-inch thick. Unless you are making fajitas, don’t buy too thin a piece. The thicker and longer pieces are best for the grill. To tenderize and prevent them from being too chewy, skirt steaks need to be marinated at least 8 hours. Because these are thinner, they grill rather quickly. Skirt steak takes well to any seasoning and marinade and runs about $3.99 a pound. Look for them at most grocery stores and Hispanic markets, such as Honey Bee La Colmena in Detroit.

SKIRT STEAK SANDWICHES WITH CHIMICHURRI

Makes: 4 large sandwiches / Preparation time: 15 minutes (plus overnight marinating)

Total time: 35 minutes

You can marinate the skirt steak in a marinade other than the chimichurri if desired.

MARINADE AND SPREAD

3 cloves garlic, peeled

1/4 small red onion, peeled

1/4 cup sherry wine vinegar or red wine vinegar

1 tablespoon lemon juice

1 cup flat-leaf parsley leaves

1/2 cup cilantro leaves

3/4 cup olive oil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper or more to taste

STEAK

1 skirt steak, about 1 1/2 to 1 3/4 pounds

Oil for the grill

Salt and black pepper to taste

1 16-ounce baguette

In the bowl of a food processor, place all the marinade ingredients and pulse to chop them. The mixture should be the consistency of thin pesto; add more oil, vinegar and lemon juice to thin if needed. Remove half of the spread and place in a small bowl; cover and refrigerate.

Place the steak in a large, resealable bag. Pour the remaining marinade from the processor on the steak. Seal bag, pressing the air out and rubbing the sides of the bag so the marinade adheres to the steak. Refrigerate the steak for at least 8 hours or overnight.

Preheat a grill to medium heat and oil the grates.

Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. Remove the reserved chimichurri sauce in the bowl and let it come to room temperature.

Brush off the excess chimichurri, discarding the marinade. Season the steak with salt and black pepper.

Set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 90 degrees, and cook another 3 minutes. Turn the steak over and continue to cook until the steak is done, about 6 minutes for medium-rare.

Meanwhile, slice the baguette horizontally and brush the inside with a little oil. Place on the grill to lightly toast.

Once the steak is done, remove it from the grill and let it rest for 5 minutes.

Brush a couple of tablespoons of the chimichurri on the bottom and inside tops of the baguette.

Place the whole grilled steak on the baguette. Cut into individual sandwich-size servings and serve with any remaining chimichurri.

Adapted from www.foodnetwork.com.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis based on 5 ounces of grilled skirt steak per serving.

665 calories (51 percent from fat), 38 grams fat (10 grams sat. fat), 35 grams carbohydrates , 44 grams protein , 499 mg sodium , 84 mg cholesterol , 2 grams fiber .

A HOT GRILL MEANS PERFECT STEAKS

At Morton’s the Steakhouse in Troy, Mich., steaks sizzle on a grill that reaches a temperature of 800 to 900 degrees. Factor in the radiant broiler, with elements that heat the top and the grill as well, and you get a steak with a nice seared crust and a juicy inside. With a grilling element that hot, executive chef Ed Takacs says, they can get a 2- to 3-inch steak done in less than 15 minutes.

That’s 100 to 200 degrees hotter than most home grills, but Takacs says you can achieve the same results with steaks at home, as long as you do it the correct way.

For starters, choose a good piece of meat.

“It doesn’t have to be pricey; just make sure it has good marbling, especially when grilling outside,” he says. “A bone-in steak will taste better because once the bone gets cooked the marrow releases flavor.”

Check the color of the steaks, too: They should be a nice red – not a dark red – and have creamy white marbling. The steaks should be at least 1 to 11/2 inches thick.

And don’t forget: If you’re going to toss some steaks on the grill, it’s just as easy to grill some vegetables along with them. Toss vegetables that are cut large and thick with some olive oil and season with salt, pepper and garlic.

Here are Takacs’ tips for grilling perfect steaks:

Bring steaks to room temperature before grilling.

Make sure the grill is seasoned well. Oil it down and then preheat the grill.

Heat the grill to 600 to 800 degrees. “The hotter the better for searing the outside of the steak,” he says .

Season the meat a little more than you would normally, because some seasoning will cook away.

Once the grill is heated, put the steaks on. They should sizzle . If you don’t hear the sizzle, the grill is not hot enough. Pull the steaks off immediately and wait for the grill to heat up more.

Use the touch factor to judge doneness. A rare steak should feel spongy and give a little bit of resistance-similar to the feeling of squeezing the pad at the base of your thumb.

For medium-rare, Takacs says, the steak should be less spongy and offer more resistance, as when you press the very bottom of your palm.

For steaks cooked medium, the meat should feel like the middle of your palm on an outstretched hand.

“The steak itself should feel firm yet snap back quickly and give some resistance,” says Takacs. “At Morton’s we don’t recommend anything over medium, because the longer you cook them, the more moisture it will release.”

If you feel resistance when turning the steak and it’s clinging to the grill, don’t turn it. It’s not ready. The steak should easily come away from the grill grates when it’s ready to turn.

Use long tongs or a spatula and never use a fork to pierce or turn the steak.

Keep the grill lid closed – the hotter it stays, the better.

Let the steaks rest 5 to 8 minutes after grilling and before slicing after they come off the grill so the juices settle down in the steak.

MIXED GRILLED SEASONED VEGETABLES

Serves: 6 (generously) / Preparation time: 15 minutes

Total time: 30 minutes

This vegetable mix is a nice, colorful blend to serve with any grilled foods.

2 red bell peppers, cored, cut into quarters

2 medium zucchini, washed, sliced 1/2-inch thick on the diagonal

8 asparagus spears, washed

2 medium onions, peeled, cut 1/2-inch thick

3 tablespoons olive oil

Favorite all-purpose seasoning, such as Morton’s Nature Season Seasoning

Kosher salt and black pepper to taste

Minced fresh herbs for serving such as tarragon, thyme and parsley

Preheat the grill to medium high.

Prepare all the vegetables. Place the peppers, zucchini and asparagus in a large bowl. Place the onions, keeping the rings intact, on a platter. Brush each side of the onions with a little olive oil. Drizzle the remaining oil over the vegetables in the bowl. Season all the vegetables with all-purpose seasoning, salt and pepper to taste.

Place the vegetables on the grill, and grill until crisp-tender on each side. The onions and peppers will take about 8 minutes, and the zucchini and asparagus will take about 5 minutes.

Arrange the grilled vegetables on a platter and garnish with minced fresh herbs.

From and tested by Susan Selasky for the Free Press Test Kitchen.

102 calories (44 percent from fat), 5 grams fat (1 gram sat. fat), 14 grams carbohydrates, 3 grams protein, 114 mg sodium, 0 mg cholesterol, 3 grams fiber.