D) Main Course
There are many course meals to consider so I chose to go with these.
7. Grilled Flank Steak with Mushrooms
To prepare Grilled Flank Steak with Mushrooms, start by marinating the flank steak. In a bowl, mix soy sauce, balsamic vinegar, olive oil, minced garlic, ground ginger, black pepper, salt, and lemon juice.
Place the steak in a resealable bag, pour the marinade over it, seal, and refrigerate for at least 2 hours or overnight for enhanced flavor. When ready to cook, preheat your grill to medium-high heat.
Remove the steak from the marinade and grill for about 5-7 minutes per side, depending on your desired level of doneness. After grilling, let the steak rest for 5 minutes before slicing against the grain
For the mushroom sauce, while the steak rests, heat butter in a skillet over medium heat. Add sliced baby bella mushrooms and cook until tender, approximately 5 minutes. Stir in minced garlic and chopped fresh rosemary, cooking until fragrant, about 30 seconds. Pour in beef broth, reserving a small amount to mix with cornstarch. Bring the mixture to a simmer.
Combine the reserved broth with cornstarch to create a slurry, then stir it into the mushroom mixture to thicken the sauce. Season with salt and pepper to taste. Serve the sliced flank steak topped with the mushroom sauce
8. Honey Garlic Korean BBQ Grilled Shrimp
To make Honey Garlic Korean BBQ Grilled Shrimp, begin by preparing the marinade. In a bowl, whisk together low-sodium soy sauce, honey, gochujang (Korean chili paste), toasted sesame oil, fresh orange juice, lemon juice, minced garlic, and softened butter until well combined.
Add peeled and deveined shrimp to the marinade, ensuring they’re evenly coated, and let them sit for about 15-30 minutes to absorb the flavors. Preheat your grill to medium-high heat.
Thread the marinated shrimp onto skewers and grill for approximately 2-3 minutes per side, or until they turn pink and slightly charred. Once cooked, garnish with freshly chopped cilantro and sliced Fresno peppers for an added kick
9. Cilantro Lime Grilled Chicken
For Cilantro Lime Grilled Chicken, start by preparing the marinade. In a bowl, combine freshly squeezed lime juice, chopped fresh cilantro, olive oil, minced garlic, ground cumin, salt, and pepper.
Place boneless, skinless chicken breasts or thighs into a resealable plastic bag and pour the marinade over them, ensuring each piece is well coated. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor. Preheat your grill to medium-high heat.
Remove the chicken from the marinade and grill for about 6-8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
This dish pairs excellently with a fresh salad or grilled vegetables for a light and flavorful meal. What dessert options do i recommend? Click on the button below
