Three simple grilled steaks

Marinated grilled porterhouse Marinated grilled porterhouse Photo Credit: Marge Perry

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Tip: Discard the marinade after it has been in contact with raw meat to avoid contamination.

GRILLED PORTERHOUSE FOR TWO

1/4 cup chopped scallions

3 cloves garlic, chopped

1 tablespoon olive oil

1-pound porterhouse steak

1/2 teaspoon salt

1/4 teaspoon black pepper

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1. Combine the scallions, garlic and olive oil in a baking dish just large enough to hold the steak. Season the steak with salt and pepper on both sides. Let the meat marinate in the baking dish for at least 20 minutes, turning once.

2. Set the grill for direct-heat cooking. Grill the steak 5 minutes on each side, or until it is at the desired degree of doneness. Makes 2 servings.

Nutritional analysis for each serving: 293 calories, 27 g protein, 3 g carbohydrates, 0 g fiber, 19 g fat, 5 g saturated fat, 655 mg sodium

TERIYAKI LONDON BROIL

1/2 cup chopped scallions

3 cloves garlic, chopped

2 tablespoons minced fresh ginger

1/4 cup light soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 pound London broil (top round) steak

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1. Combine the scallions, garlic, ginger, soy sauce, honey and rice vinegar in a baking dish large enough to just hold the steak. Whisk until the honey is dissolved and add the steak, turning once to coat it in the marinade. Let it sit at room temperature for up to 30 minutes, or marinate overnight in the refrigerator.

2. Prepare the grill for direct- heat grilling. Add the steak and cook 5 to 7 minutes on each side, or until desired degree of doneness. (London broil can get chewy if cooked beyond medium.)

3. Remove from grill and let sit 5 minutes before slicing thinly across the grain to serve. Makes 4 servings.

Nutritional analysis for each serving: 224 calories, 27 g protein, 12 g carbohydrates, 0 g fiber, 8 g fat, 3 g saturated fat, 716 mg sodium

CHIPOTLE-LIME SKIRT STEAK

2 tablespoons orange juice

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1/4 cup lime juice

1 tablespoon honey

1 tablespoon minced canned chipotle in adobo sauce

3 cloves garlic, chopped

1 pound skirt steak

1 teaspoon ground cumin

1/2 teaspoon salt

1. Combine the orange juice, lime juice, honey, chipotle and garlic in a baking dish just large enough to hold the meat. Whisk until the honey is dissolved.

2. Season the meat on both sides with the cumin and salt. Place it in the marinade, turning once to coat. Let sit at room temperature 20 to 25 minutes.

3. Prepare the grill for direct- heat grilling. Grill the steak 3 minutes on each side, or until cooked to the desired degree of doneness. To serve, cut across in thin slices. Makes 4 servings.

Nutritional analysis for each serving: 231 calories, 22 g protein, 8 g carbohydrates, 0 g fiber, 12 g fat, 5 g saturated fat, 425 mg sodium

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