Tag: Mains
Grilled Turkey Tenderloins
Turkey tenderloins are basically the chicken tender of a turkey breast
It is a strip of meat that is cut away from the breast that doesn’t get that much of a workout and remains very tender
Besides being tender they also work real well with a marinade (which means tasty!)
They are sometimes tricky to find in the meat section of your local supermarket so be sure to ask the butcher about them as they are really quite delicious
So let’s get started with the marinade
We will need 1/4 cup of balsamic vinegar, 1/8 cup of olive oil, 2 tablespoons of honey, 1 tablespoon of dijon mustard, 2 grated garlic cloves, 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder, 2 fresh sprigs of oregano and 1 fresh sprig of rosemary
Remove the rosemary and oregano leaves from the stems (discard stems) and give the leaves a rough chop
Combine all of the ingredients in a bowl
Whisk and set aside
Next, we have 2 turkey breast tenderloins which are roughly 1.5 pounds together
These were very well trimmed but if you have any excess fat or sinews then go ahead and remove them and discard
Add the turkey to a large resealable baggie one tenderloin at a time
Add half the marinade
Add in the other tenderloin and the rest of the marinade
Force the air out of the bag and seal
Squish the turkey and marinade around to ensure maximum coverage
Refrigerate at least 2 hours or overnight (even better)
Remove the tenderloins from the baggie and allow the turkey to come up to room temperature
Heat your grill to 400 F
I’m cooking over direct heat but not at a super hi temp so I have my 3 burners set to MLM which is Medium, Low, Medium
Place the turkey in the middle over the low heat
Cook for 4-5 minutes then turn (not flip)
Cook another 4-5 minutes then flip
Cook 4 minutes then turn and cook another 4 minutes or until a thermometer inserted into the thickest part registers 170 F
Remove to a cutting board and allow to rest at least 10 minutes before slicing
Once rested, slice thinly
Dig in!
We know you won’t be disappointed!!!
Enjoy!!!
Simply Sundays! ~ Grilled Turkey Tenderloins
Ingredients
2 turkey tenderloins (around 1.5 pounds together)
1/4 cup of balsamic vinegar
1/8 cup of olive oil
2 tablespoons of honey
1 tablespoon of dijon mustard
2 grated garlic cloves
1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
2 sprigs of fresh oregano
1 sprig of fresh rosemary
Directions
In a bowl whisk together 1/4 cup of balsamic vinegar, 1/8 cup of olive oil, 2 tablespoons of honey, 1 tablespoon of dijon mustard, 2 grated garlic cloves, 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder. Remove the leaves from 2 fresh sprigs of chopped oregano and 1 fresh sprig of rosemary (discard the stems). Give the herbs a chop and whisk into the rest of the marinade
Trim any excess fat and sinews from two turkey tenderloins. Add one into a large resealable baggie and pour in half the marinade. Add the second tenderloin and the rest of the marinade
Force the air out of the bag and seal. Squish the turkey and marinade around to ensure maximum coverage. Refrigerate at least 2 hours or overnight (even better). Remove the tenderloins from the baggie and allow the turkey to come up to room temperature
Heat your grill to 400 F. Cook over direct heat but not at a super hi temp, so set the burners to MLM which is Medium, Low, Medium. Place the turkey in the middle over the low heat. Cook for 4-5 minutes then turn (not flip). Cook another 4-5 minutes then flip. Cook 4 minutes then turn and cook another 4 minutes or until a thermometer inserted into the thickest part registers 170 F
Remove to a cutting board and allow to rest at least 10 minutes before slicing. Once rested slice thinly. Serve and enjoy
Architec Carving Board, Gripperwood
Wilton 3 Piece Cookie Sheet Set
© Simply Sundays 2018
All rights reserved
Chinese Roast Pork
Grilled Steak with Chimichurri
No, Chimichurri isn’t some mythological creature that no ones seems to be able to photograph
In fact, it’s a tasty sauce with Argentinian origins that happens to go great with grilled meat, chicken and fish
Although there are variations, traditionally the main staples are parsley, garlic, chili flakes, vinegar and olive oil
We are adding a little honey and cumin to ours and we are serving this with steak
We have a 2 pound london broil
We like to score the meat on both sides to allow the marinade to really penetrate
Try not to cut to deeply
Now for a little marinade
You will need 1/2 cup of olive oil, 2 grated garlic cloves, 2 tablespoons of paprika and 1 teaspoon each of kosher salt and ground black pepper
Add the ingredients to a bowl
Whisk until combined
Place the meat in a resealable baggie, pour in the marinade
Force all the air out of the bag, seal and rub the meat around to evenly coat
Refrigerate for an hour, or overnight
Let’s work on the Chimichurri so we can refrigerate it, which will help the flavors to meld
We will need 1 packed cup of fresh parsley, 1/2 cup of extra virgin olive oil, 1/3 cup of apple cider vinegar, 1 tablespoon of honey (more if needed), 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon each of cumin and crushed red pepper flakes
Place all of these ingredients into a food processor and give it a whirl
Taste and adjust the seasoning as needed
I like to add in additional chopped fresh parsley for more body in the Chimichurri
Place in the refrigerator while you grill the meat to allow the flavors to meld
Take the meat out and let it rest on the counter for at least 15 minutes before grilling
I’m grilling this at around 350 F over direct heat
Place the meat on the grill at an angle and cook for 5 minutes
Turn (not flip) and cook another 4 minutes
Flip the meat, cook 4 minutes, then turn and cook about 3 minutes more or until an instant read thermometer registers 150 F for medium (the meat will cook a few degrees more as it rests)
Remove from the heat and let rest at least 10 minutes before slicing
Once rested, slice the meat against the grain
Looking real good!
We served this with topped with our delicious Chimichurri!
Enjoy!!!
Simply Sundays! ~ Grilled Steak with Chimichurri
Ingredients
2 pound london broil
For the marinade
1/2 cup olive oil
2 garlic cloves
2 tablespoons of paprika
1 teaspoons each of kosher salt and ground black pepper
For the Chimichurri
1 packed cup of fresh parsley (plus more)
2 garlic cloves
1/2 cup of olive oil
1/3 cup of apple cider vinegar
1 tablespoon of honey (more as needed)
1 teaspoon each of kosher salt and ground black pepper
1/2 teaspoon each of cumin and crushed red pepper flakes
Directions
For the marinade
In a bowl, whisk 1/2 cup of olive oil, 2 garlic cloves (grated), 2 tablespoons of paprika and 1 1/2 teaspoons each of kosher salt and ground black pepper
Score the london broil on both sides. Place into a resealable baggie. Pour in the marinade, squeeze the air out and seal. Rub the meat around to coat evenly. Marinate for at least an hour or overnight
Take the meat out and let it rest on the counter for at least 15 minutes before grilling. Grill this over indirect heat at around 350 F. Place the meat on the grill at an angle and cook for 5 minutes, turn (not flip) and cook another 4 minutes. Flip the meat, cook 4 minutes, then turn and cook about 3 minutes more or until an instant read thermometer registers 150 F for medium (the meat will cook a couple degrees more as it rests)
Remove from the heat and let rest at least 10 minutes before slicing. Once rested, slice the meat against the grain
For the Chimichurri
Place 1 packed cup of fresh parsley, 1/2 cup of extra virgin olive oil, 1/3 cup of apple cider vinegar, 1 tablespoon of honey (more if needed), 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon each of cumin and crushed red pepper flakes into a food processor and blend
Taste and adjust the seasoning as needed. Add in another bunch of fresh chopped parsley for body. Place in the refrigerator so the flavors meld
Tools used to make this recipe
ZELITE INFINITY Chef Knife 8 inch
Architec Carving Board, Gripperwood
KitchenAid 3-Speed Hand Blender
Wilton 3 Piece Cookie Sheet Set
All rights reserved
Grilled & Stuffed Mini Meat Loaves
I’m a huge fan of meat loaf
I mean it is so versatile that you could almost eat it everyday and never have two that are the same
Once you try this version I know your going to love it
Not only are we making it a personal sized meat loaf, we are going to stuff it with cheese and grill it
We are going to use 3 pounds of ground turkey
Feel free to use ground beef or pork or even a mix
Lets start with 5 slices of bacon and 1 onion
Peel and chop the onion and chop the bacon
Place the onion and bacon in a pan over medium heat
Cook 6-8 minutes stirring occasionally until the bacon has rendered down and the onions start to caramelize
Using a slotted spoon remove to a bowl and set aside
Allow to cool
Next we will need 3 eggs whisked, 1 cup of bread crumb (plus more if needed), 1/4 cup of ketchup, 2 tablespoons of dijon mustard, 1 tablespoon of Worcestershire Sauce and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
Add all the ingredients to the ground meat
Add in the cooked onion and bacon
Using your hands gently mix together until well combined
Now for the best part
We are going to add cheese
We used mozzarella because it is going to melt nicely and become gooey and delicious
Cut an 8 ounce block into 1/2 inch slices
I’m using a 1 cup measure for each meatloaf
Dump the meat mixture into one hand
Flatten the meat mixture out into and oval pattie
Push a slice of cheese into the pattie lengthwise and fold the sides up around the cheese
Ensure that all the cheese is covered by meat
Line a sheet pan with parchment paper that has been sprayed with cooking oil
Place the formed loaves (this yielded 8) on the parchment paper and spray the tops with some more cooking oil
Sprinkle the loaves with kosher salt and ground black pepper
Cover and refrigerate for at least 30 minutes
This will help them stay together on the grill
You can also do this a day ahead
While the meat loaves are chilling out lets make a glaze
We will need 1 cup of ketchup, 2 tablespoons of brown sugar, 1 tablespoon of dijon mustard, 1 tablespoon of Worcestershire Sauce and 1/2 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
Place all the ingredients in a bowl
Whisk until combined
Preheat your grill to around 350 F
Place the loaves over indirect heat and cook 10 minutes
After the first 10 minutes are up, turn (not flip) your loaves to produce those nice hash marks and cook another 6 minutes
Next, flip them
Apply the glaze and cook another 6-8 minutes or until cooked through
Allow them to rest a few minutes before serving and watch them disappear!
Enjoy!!!
Simply Sundays! ~ Grilled & Stuffed Mini Meat Loaves
Ingredients
3 pounds of ground turkey
5 slices of bacon
1 onion
3 large eggs, whisked
1 cup of bread crumb (more if needed)
1/4 cup of ketchup
2 tablespoons of dijon mustard
1 tablespoon of Worcestershire Sauce
1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
For the Glaze
1 cup of ketchup
2 tablespoons of brown sugar
1 tablespoon of dijon mustard
1 tablespoon of Worcestershire Sauce
1/2 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
Directions
Place the ground turkey in a large bowl. Peel and chop 1 onion and chop 5 slices of bacon. Add the bacon and onions to a pan over medium heat. Cook 6-8 minutes stirring occasionally until the bacon has rendered down and the onions start to caramelize. Using a slotted spoon remove to a bowl and set aside. Allow to cool
To the meat add in 3 large eggs whisked, 1 cup of bread crumb (plus more if needed), 1/4 cup of ketchup, 2 tablespoons of dijon mustard, 1 tablespoon of Worcestershire Sauce and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder. Add in the cooked onions and bacon
Using your hands gently mix together until well combined. If the meat doesn’t bind, you can add a little more bread crumbs
Slice an 8 ounce block of mozzarella into 1/2 inch thick slices. Take 1 cup of the meat mixture into your hand. Flatten the meat mixture out into and oval pattie. Push a slice of cheese into the pattie lengthwise and fold the sides up around the cheese. Ensure that all the cheese is covered by meat
Line a sheet pan with parchment paper that has been sprayed with cooking oil. Place the formed loaves (this yielded 8) on the parchment paper and spray the tops with some more cooking oil. Sprinkle the loaves with kosher salt and ground black pepper. Cover and refrigerate for at least 30 minutes. This will help them stay together on the grill. You can also do this a day ahead
In a bowl combine 1 cup of ketchup, 2 tablespoons of brown sugar, 1 tablespoon of dijon mustard, 1 tablespoon of Worcestershire Sauce and 1/2 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder. Whisk together
Preheat your grill to around 350 F. Place the loaves over indirect heat and cook 10 minutes. After the first 10 minutes are up, turn (not flip) your loaves to produce those nice hash marks and cook another 6 minutes. Next flip them. Apply the glaze and cook another 6-8 minutes or until cooked through
Allow them to rest a few minutes before serving
Tool used to make this recipe
Architec Carving Board, Gripperwood
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
© Simply Sundays 2018
All rights reserved