Mushroom and Onion Topped Sirloin
1 (1-lb.) boneless beef sirloin steak, 1 inch thick
3/4 tsp. garlic-pepper blend
1/2 tsp. salt
1 jar (4.5 oz) sliced mushrooms, drained
1/2 cup chopped green onions
2 Tbsp. chopped drained roasted red bell peppers, from jar
Heat grill. Sprinkle both sides of beef steak with garlic-pepper blend and salt. On 18 x 12-inch sheet of heavy-duty foil, combine mushrooms, onions and roasted peppers. Wrap securely with double-fold seals.
When ready to grill, place mushroom packet and steak on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 15 minutes or until steak is of desired doneness, turning once, and mushroom mixture in packet is thoroughly heated.
To serve, cut steak into serving-sized pieces. Open mushroom packet carefully to allow steam to escape. Top each steak serving with mushroom mixture. Makes 4 servings.
Grilled Lobster Tails
2 Tbsp. lemon juice
1 cup olive oil
2 tsp. salt
2 tsp. paprika
1/4 tsp. white pepper
1/4 tsp. garlic powder
4 (10 oz.) lobster tails
Preheat grill for high heat.
Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 7 to 10 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.