Great grilling for summer!

June 6, 2008 5:05:12 PM PDT
Grilling with Sunset Magazine! Make memorable meals for a quick weeknight cookout or a festive backyard BBQ. Cheryl and Bill Jamison, authors of "The Sunset Grill," share their recipe ideas.

Flank Steak Tortitas with Chipotle Crema
Prep and cook time: About 1 1/4 hours

1. Prepare the Chipotle Crema: Wearing kitchen gloves, pull out and discard the seeds and veins from the chiles, reserving the adobo sauce, then mince the chiles. In a small bowl, mix the chiles, adobo sauce, and the crema. Set aside for serving.

2. Rinse the flank steak and pat it dry. In a blender or food processor, mix the garlic, green onions, jalapeño chiles, cumin, oregano, and vinegar until coarsely puréed. Rub over the meat.

3. Peel the red onion and cut into slices ½ inch thick. Rub the slices lightly with the olive oil. Cut the rolls almost in half horizontally, leaving them attached on one side.

4. Prepare a grill for cooking over very high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of very hot coals. If using a gas grill, preheat to the highest heat (you can hold your hand 1 to 2 inches above grill level only 1 to 2 seconds).

5. Lay the steak and onion slices on the grill rack. If using a gas grill, close the lid. Cook the meat, turning once, until done to your liking (cut to test), 6 to 7 minutes on each side for medium-rare, and about 8 minutes on each side for medium. Meanwhile, grill the onion slices, turning once, until lightly browned, about 7 minutes on each side. Transfer the meat and onions to a carving board and let meat stand at least 5 minutes before carving.

6. The beef can be served hot, warm, or at room temperature. To serve, cut the beef across the grain into thin slices. Tuck the slices of meat and pieces of red onion into the rolls. Spoon a dollop of the Chipotle Crema on top and add the tomatillo slices. Pile the sandwiches in a basket or on a platter and serve.

Makes 8 servings

Notes from The Sunset Grill: Look for Mexican crema in Latino grocery stores or substitute crème fraîche or sour cream.

Ingredients

  • 1 1/2 to 1 3/4 pounds beef flank steak
  • 1/4 cup chopped garlic
  • 1/2 cup chopped green onions, including tops
  • 2 tablespoons minced fresh jalapeño chiles
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh oregano leaves or
  • 1 teaspoon dried oregano
  • 2 tablespoons balsamic vinegar
  • 1 red onion
  • About 2 teaspoons olive oil
  • 16 small round rolls
  • 6 fresh tomatillos, papery skin removed, thinly sliced
  • Chipotle Crema
  • 2 canned chipotle chiles in adobo sauce
  • 1 1/2 cups Mexican crema (see Notes)

Garlic Butterflied Shrimp
Prep and cook time: About 45 minutes

1. Prepare the Salsa Cruda and set aside. Cut each shrimp down the back, from neck to tail, almost all the way through. Rinse the shrimp and lay it open, cut side down, pressing gently to flatten. For easier handling and to hold the shrimp flat, run thin metal skewers, in parallel pairs, crosswise through shrimp, filling the skewers.

2. In a 6- to 8-inch frying pan over low heat, stir the butter and garlic occasionally until the butter melts, about 4 minutes. Remove from the heat. Mix or brush the shrimp with 2/3 cup of the butter mixture.

3. Prepare a grill for cooking over high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of hot coals. If using a gas grill, preheat to high (you can hold your hand 1 to 2 inches above grill level only 2 to 3 seconds). Lay the skewered shrimp on the grill rack. If using a gas grill, close the lid. Cook, turning once, until the shrimp are opaque but still moist-looking in the thickest part (cut to test), 5 to 7 minutes. Transfer the cooked shrimp to a plate. While the shrimp are cooling, warm the flour tortillas on the grill.

4. Warm the remaining garlic butter and spoon over the shrimp. Season with salt, pepper, and lime to taste. Wrap the shrimp in the tortillas and serve with the Salsa Cruda.

Makes 6 to 8 servings

Ingredients

  • Salsa Cruda for Fish and Poultry ( page 25)
  • 2 1/2 to 3 pounds (12 to 15 per pound) shrimp, peeled and deveined
  • 1 cup butter
  • 3 to 4 tablespoons minced garlic
  • 6 to 8 flour tortillas (6-inch)
  • Salt and freshly ground black pepper
  • Lime wedges

Buy the book: The Sunset Grill

For more grilling recipes, visit myrecipes.com

Sunset's Celebration Weekend
June 7th & 8th
10am - 5pm

Location:
Sunset Headquarters
80 Willow Road
Menlo Park, CA 94025

Ticket information:
General admission: $12 Seniors (60+): $10 Children (12 & under): Free

A portion of the proceeds will benefit the Children's Health Council. Thank you to the City of Menlo Park. No pets, please.

Box office opens at 9:30 am on event days.

Parking:
There is ample free parking in nearby lots. Take the free bus from the Sun Microsystems parking lot (1601 Willow Rd., east of Hwy. 101) and receive $1 off your admission. Box office opens at 8:30 am in the Sun Microsystems parking lot. Take free shuttle from the Menlo Park Caltrain station.

Miscellaneous Questions Call 800-786-7375 or send an email to celebration@sunset.com

Sunset makes every effort to maximize recycling and composting at Celebration Weekend and encourages visitors to help by using the appropriate containers provided throughout the event

For more information, visit: www.sunset.com


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