Barbeque-Spiced Grilled Tenderloin Steaks
Yield: 1 Servings
1 T brown sugar
1 T sweet paprika
1 t dry mustard
1 t allspice,Ground
1/4 t pepper
2 6 oz 1 thick tenderloin-steaks
Combine first 6 ingredietns in small bowl. (Can be prepared 1 week ahead. Store in airtight container.)
Prepare barbeque (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot.
Amy’s Grilled Chicken Breasts
Yield: 4 Servings
4 chicken breast halves
1 without skin
2 t dijon mustard
3 1/2 T white wine vinegar
2 t garlic –,Minced
2 t honey
1 1/3 T fresh thyme,or 2 teaspoons
1 — minced,Dried
1/3 t coarse salt
1 1/3 ds red pepper flakes
1 T olive oil
4 sprigs fresh thyme
Place the chicken breasts within a folded piece of plastic wrap; sligtly flatten upper portion of each breast with the broad side of achef’s knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme,salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator,turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender,
approximately 5 to 6 minutes on each side.
