VINEGAR-MARINATED LAMB CHOPS


SKIRT STEAK WITH SALSA


Owensboro, Kentucky is famous for its vinegar-marinated lamb. This recipe brings all that classic flavor to your table in just 30 min.


PREP TIME 15 MIN. – COOK TIME 15 MIN. READY IN 30 MIN. – SERVINGS 4


2 cups apple cider vinegar ½ cup Worcestershire sauce


½ tbsp coarse sea salt ¼ cup lemon juice 2 tsp garlic powder 3 tbsp brown sugar 2 tsp onion powder 2 lbs lamb rib chops


STEP 1 In a large bowl, whisk together apple cider vinegar, Worcestershire sauce, salt, lemon juice, garlic powder, brown sugar, and onion powder. Place half the marinade in a large resealable plastic bag with the lamb chops and set in the refrigerator for 5 min. or overnight. STEP 2 Set grill to medium-high heat. Use tongs to remove lamb chops from marinade and arrange on grill. Pour marinade from the resealable bag back into the large bowl with reserved marinade. Cook lamb for 12–15 min., flipping every 2 min. until charred on all sides and the internal temperature reaches 145°F for medium rare. For best results set lamb on a plate, loosely covered with foil, to rest for 5–10 min. STEP 3 While lamb cooks, pour marinade into a small saucepan and set directly on the grill or the stovetop. Bring to a boil. Reduce to a rapid simmer, stirring occasionally, until liquid reduces and a thick sauce forms. Serve lamb chops with sauce.


Per serving: 293 calories, 6g fat, 3g saturated fat, 121mg cholesterol, 1145mg sodium, 17g carbohydrate, 0g fiber, 11g sugar, 35g protein


Refreshing roots


The savory notes of root beer make a


refreshing partner for any style of barbecue.


Hickory


These wood chunks burn longer and have a cured bacon-like flavor.


Use them with large cuts of meat, rib racks, and bone-in chicken.


This distinctive style of barbecue from the Golden State is usually made with a dry- rubbed tri-tip roast (also called bottom sirloin tip) and served with salsa. This easy take uses quick-cooking skirt steak instead, which is best when it’s charred on the outside and pink on the inside.


PREP TIME 10 MIN. – COOK TIME 10 MIN. READY IN 20 MIN. – SERVINGS 4


1.5 lbs skirt steak 1 tbsp McCormick Grill Mates roasted garlic and herb seasoning


1 tsp canola oil 1 cup fresh salsa


Mesquite These flavor-packed chips are perfect with brisket. Be sure to soak


them in water for 30 min. before use.


STEP 1 Sprinkle steak with seasoning and oil and massage to coat. (For best results, cover and refrigerate for 1 hour.) STEP 2 Preheat grill to high heat. Set steak on hot grill and sear for 4–5 min., rotating once or until charred. Flip and cook the other side for another 3–4 min. Remove when an internal temperature reaches 135°F. Temperature will rise to achieve medium rare. Transfer steak to a plate and leave to rest, loosely covered with foil, for 5 min. STEP 3 Slice meat into thin strips against the grain and serve with salsa.


Per serving: 435 calories, 32g fat, 13g saturated fat, 120mg cholesterol, 618mg sodium, 6g carbohydrate, 2g fiber, 3g sugar, 31g protein


JUNE/JULY 2017 39


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