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It’s Grillin’ Time


Flank Steak Pinwheels


2 (1- to 1¼-lb.) flank steaks 2 cups chopped onion 1 cup vegetable oil ⅔ cup vinegar


4 cloves garlic, minced 2 tsp. salt ½ tsp. dried whole thyme ½ tsp. dried whole marjoram Dash of pepper


Cut flank steaks diagonally across grain into ¼-inch-thick slices; roll up slices, and secure with wooden picks. Place pinwheels in a 13- x 9- x 2-inch baking dish; sprinkle onion over pin- wheels. Combine remaining ingredi- ents; stir well. Pour over onion and pinwheels; cover and chill 8 hours. Remove pinwheels from mari- nade; grill over medium-hot coals 14 to 16 minutes or until desired degree of doneness, turning often. YIELD: 8 to 10 servings.


Patio Steak


½ cup dry red wine ¼ cup vegetable oil 3 Tbsp. lime juice 2 Tbsp. vinegar


2 Tbsp. instant minced onion 1 bay leaf, crushed 2 tsp. dried whole thyme 1 tsp. dried whole marjoram 1 (3-lb.) boneless chuck roast (2 inches thick)


Combine wine, oil, lime juice, vin-


egar, minced onion, bay leaf, thyme, and marjoram in a shallow dish, and mix well. Place roast in dish, turning once in marinade. Cover and refriger- ate 8 hours, occasionally turning the meat.


Remove roast from refrigera-


tor, and let stand 1 hour. Drain roast, reserving marinade. Grill roast about 6 inches from medium-hot coals for 30 minutes on each side or until a meat thermometer registers 140° (rare) or 150° (medium-rare); baste frequently with reserved marinade. YIELD: 6 to 8 servings.


Brazilian Grilled Pineapple


1 cup brown sugar 2 tsp. ground cinnamon 1 pineapple, peeled, cored, & cut into 6 wedges


Preheat an outdoor grill for medi- um-high heat and lightly oil the grate. Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture


into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge. YIELD: 6 servings.


Chicken Kabobs


8 bacon slices, cut in half 4 chicken breast halves, skinned and boned


1 (15¼-oz.) can unsweetened pine- apple chunks


1 lg. onion, cut into 16 pieces 2 lg. green peppers, cut into 16 pieces


16 cherry tomatoes ½ cup white wine 3 Tbsp. Worcestershire sauce ⅛ tsp. pepper


Cook bacon for 1 to 3 minutes or until transparent; drain and set aside. Cut each chicken breast into 4 strips. Drain pineapple, reserving juice. Combine chicken, pineapple chunks, bacon, onion, green pepper, and cherry tomatoes in a shallow dish. Combine ½ cup reserved pine- apple juice and remaining ingredients, and stir well. Pour the marinade over chicken mixture; cover and chill for 8 hours, stirring occasionally. Drain and reserve marinade. Wrap a piece of bacon around each piece of chicken; alternate with vegetables on skewers. Grill about 6 inches from medium-hot coals for 20 minutes or until done, turning and basting often with reserved marinade. YIELD: 4 servings.


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