Grilling tips from Food Lion

Grilling tips from Food Lion

Print
Email
|

by Charlotte Today

WCNC.com

Posted on June 18, 2013 at 11:55 AM

Updated Wednesday, Jun 19 at 9:16 AM

www.foodlion.com

facebook.com/foodlion

Balsamic Grilled Pork Tenderloin

Chef Micah Martello
Ingredients:
2 Pieces Pork Tenderloin
Two bottles Taste of Inspirations Balsamic Glaze
One bottle Food Lion Steak Marinade
6 cloves fresh minced garlic
2 teaspoons ground black pepper

Method:
Marinate pork tenderloin in plastic bag with garlic, black pepper and steak marinade for at least one hour. Place on medium-high heat grill and cook to internal temperature of 160 degrees. About halfway through the cooking process, start brushing pork with Taste of Inspirations Balsamic Glaze. Keep turning and basting until pork is done to caramelize. Remove from grill and let rest for 5 minutes before slicing. Slice against the grain of the meat and drizzle with balsamic glaze before serving.


Butchers Brand Flat Iron Chimichurri Steak
Chef Micah Martello
Ingredients:
1.5-2 lbs Butchers Brand Flat Iron Steak
1 bottle Food Lion Steakhouse Marinade
1 bunch fresh parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper

Method:
Marinate flat iron steak in a resealable bag at least one hour or up to overnight.
In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree. Set aside.
Grill steak over high heat to desired doneness. Let rest for 5 minutes before slicing. Slice in ¼” slices against the grain of the meat. Top with room temperature chimichurri just before serving.

Chili-Cumin Grilled Salmon with Grilled Pineapple ginger basil Salsa

Chef Micah Martello

Ingredients:
6 pieces fresh salmon
2 Tablespoons cumin
2 Teaspoons Chile powder
1 Teaspoon salt
Olive oil
One fresh pineapple, sliced into ½” slices
One medium sized tomato, diced
One small Vidalia onion, diced
2 to 4 jalapeno peppers, diced
Juice of one lime
One bunch fresh basil, chopped
2 ounces fresh ginger, minced

Method:
Coat salmon pieces with olive oil. Mix cumin, chili powder and salt. Sprinkle salmon with seasoning mixture and set aside. Grill pineapple until it gets charred and soft. Dice into ¼” pieces and put in medium bowl with jalapeno, tomato, onion, lime juice, basil and ginger. Salt to taste and mix well. Grill salmon to desired doneness and serve topped with salsa.


 

 

Print
Email
|