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HONEY- S R IRACHA GRI LLE D STEAK
Hands-on time: 20 minutes Makes: 4 to 6 servings Honey-sriracha butter is a versatile grilling sauce with a balance of sweet, savoury and spicy. Even better, it comes together in less than a minute! 700 g top sirloin grilling steak (1 inch thick) ½ tsp salt ⅓ cup butter, melted ⅓ cup liquid honey ⅓ cup Asian chili sauce (such as sriracha) 1 tbsp unseasoned rice vinegar 450 g Broccolini (about 2 bunches) 1 sweet onion, sliced in ½-inch thick rounds
Sprinkle steak with salt. In liquid measure, whisk together butter, honey, chili sauce and vinegar. Place steak, Broccolini and onion on greased grill over medium-high heat; brush with 2 to 3 tbsp of the honey mixture. Close lid and grill, turning once and brushing with some of the remaining honey mixture, until instantread thermometer inserted in centre of steak reads 140°F, Broccolini is charred but tender-crisp and onion is softened, about 8 minutes. Transfer steak to cutting board; let rest for 5 minutes before slicing. Serve steak and vegetables drizzled with remaining honey mixture. PER EACH OF 6 SERVINGS: about 351 cal, 27 g pro, 15 g total fat (9 g sat. fat), 28 g carb (2 g dietary fibre, 23 g sugar), 81 mg chol, 495 mg sodium, 598 mg potassium. % RDI: 7% calcium, 22% iron, 21% vit A, 85% vit C, 23% folate.
Feel free to add other seasonal vegetables to the grill with this recipe. We love zucchini, sweet peppers and cauliflower.
GR I L L E D POR K AN D P LUMS WITH STIC K Y F IVE - SP I C E SAUC E Hands-on time: 10 minutes Makes: 4 servings Plums might not be the first fruit you think to grill, but their gorgeous burgundy skin gets even prettier as the natural sugars caramelize. The sweetness pairs well with grilled pork and this aromatic sauce full of warming spices.
Sauce:
2 tsp five-spice powder ¼ cup ketchup 2 tbsp fancy molasses 1 tbsp white vinegar 1 clove garlic, finely grated or pressed 1 tsp finely grated or pressed fresh ginger or ½ tsp ground ginger Pork Chops: 4 bone-in pork loin chops, 1 inch thick (about 750 g total)
2 tsp vegetable oil ½ tsp salt 2 large red plums, pitted and quartered 2 green onions, thinly sliced
Sauce: In dry skillet, toast five-spice powder over medium heat, stirring constantly, until fragrant, about 30 seconds. Stir in ¼ cup water, ketchup, molasses, vinegar, garlic and ginger, stirring frequently, until thickened, about 3 minutes. Pork Chops: In large bowl, combine pork, 1 tsp of the oil and the salt. In separate bowl, toss plums with remaining oil. Place pork and plums on grill over medium-high heat; close lid and grill, turning pork once, until instant-read thermometer inserted sideways in centre of pork reads 155°F and plums are grillmarked on all sides, about 8 minutes. Drizzle pork and plums with sauce; garnish with green onions. Serve with brown rice. PER SERVING: about 327 cal, 27 g pro, 14 g total fat (4 g sat. fat), 24 g carb (3 g dietary fibre, 19 g sugar), 85 mg chol, 516 mg sodium, 741 mg potassium. % RDI: 7% calcium, 14% iron, 5% vit A, 18% vit C, 4% folate.
If you don’t have a grill, sear the pork chops and plums in a cast-iron skillet, pressing down on the pork to develop an even crust.