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Summer BBQ recipes that will please the meat eater or veggie lover

Published Thursday, 17-Jun-2010 in issue 1173

Grilled Tofu with Chimichurri Sauce

Chimichurri sauce is one of those simple foods that is just ridiculously delicious. This pairing of a cumin-spiced grilled tofu with chimichurri sauce is a barbecued meal that will have all the omnivores at your vegetarian barbeque sneaking a taste.

Ingredients:

2 cups lightly packed chopped parsley

4 garlic cloves, halved

1 tsp salt

1/2 tsp freshly ground pepper

1/2 tsp chili pepper flakes

2 tbsp shallot or onion, minced

1/4 cup of vegetable or olive oil

3 tbsp sherry wine vinegar or red wine vinegar

3 tbsp lemon juice

1 tsp granulated garlic

1/2 tsp smoked paprika or Hungarian paprika

1/2 tsp ground cumin

1 pound extra-firm tofu

Olive oil

Preparation:

To prepare the chimichurri sauce, place the parsley, garlic cloves, salt, pepper, chili, shallot or onion, 1/4 cup olive oil, sherry vinegar and lemon juice ingredients in a blender or food processor and pulse until well chopped, but not pureed. Set aside.

To prepare the rub, combine the garlic, paprika and cumin; mix well. Set aside.

Cut the tofu in half lengthwise to make two “steaks” abut 3/4-inch thick. Brush lightly with olive oil. Press the rub into both sides of the tofu steaks.

Place tofu in a grill pan coated with oil or directly on the cooking grate over direct heat. Cook for 3-4 minutes. Turn the tofu steak with a pair of tongs and a flat spatula, if necessary. Sear the second side and continue grilling until done, about 3-5 minutes.

Cut each tofu steak in half to form 2 triangles. Serve topped with chimichurri sauce.

It makes four servings.

Mediterranean Eye Round Steaks

Round steaks are great for the grill. Not only are they inexpensive, but grilling gives them the flavor they need to make them delicious. These steaks are marinated in a mixture of Dijon mustard and the liquid from a can of artichoke hearts.

Prep Time: 30 minutes

Cook Time: 23 minutes

Total Time: 53 minutes

Ingredients:

2 beef eye round steaks (about 8 ounces each)

1 jar (6 ounces) marinated quartered artichoke hearts

1/4 cup chopped roasted red pepper

1 tablespoon chopped fresh basil

3 tablespoons Dijon-style mustard

Salt and pepper

Preparation:

Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate. Combine reserved artichoke liquid and Dijon mustard in small bowl. Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator for 6 hours, or as long as overnight. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices.

Season with salt and pepper to taste. Serve with artichoke mixture. It makes 2 to 4 servings.