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Grilled Steak and vegetables

T-Bone Steak with Chimichurri Sauce

Steak and vegetables on a grill

As Summer is winding down, take advantage of all the grilling weather you have left to make the king of all steak, the T-bone.

Check out the video recipe here!

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Grilled T-Bone Steaks with Chimichurri Sauce

Prep: 15 minutes plus standing • Grill: 10 minutes • Serves: 6

Chimichurri Sauce

4          garlic cloves

2          green onions, coarsely chopped

¼         cup packed fresh cilantro leaves

¼         cup packed fresh Italian parsley leaves

¼         cup white wine vinegar

1          teaspoon dried oregano leaves

¾         teaspoon kosher salt

½         teaspoon freshly ground black pepper

¼         teaspoon ground red pepper

¾         cup extra virgin olive oil

Steaks

2          T-Bone steaks (about 1 pound each)

1          tablespoon olive oil

1½       teaspoons favorite steak seasoning

1. Prepare Chimichurri Sauce: In food processor with knife blade attached or blender, purée garlic, onions, cilantro, parsley, vinegar, oregano, salt, black pepper and red pepper; with processor running, slowly pour oil through feed tube and purée until emulsified.

2. Prepare Steaks: Prepare outdoor charcoal grill for direct grilling. Let steaks stand 30 minutes at room temperature. Brush steaks with oil and sprinkle with steak seasoning.

3. Once grill temperature reaches 450°, place steaks on hot grill rack; cook, uncovered, 10 minutes or until internal temperature of steaks reaches 135°, turning once.

4. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes before slicing. (Internal temperature of steak will rise to 145° upon standing for medium-rare.) Slice steaks across the grain and serve with Chimichurri Sauce.

Approximate nutritional values per serving: 548 Calories, 50g Fat (12g Saturated), 79mg Cholesterol, 611mg Sodium, 2g Carbohydrates, 1g Fiber, 24g Protein

Chef Tips

Letting the steaks stand at room temperature up to 1 hour before cooking results in even cooking, and tender, juicier steaks.

To prepare a charcoal grill for direct grilling, remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash. Spread the coals onto the bottom grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.

To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side of steaks during first 8 minutes.

Cedar wood grilled salmon with corn salsa

Cedar Planked Salmon

This Cedar Planked Salmon is an inventive way to use your grill! Grilling with the cedar plank is also a great way to add a delicious smoky flavor to your salmon!

Check out the weekly ad here!

Check out the whole recipe video here!

Cedar Planked Salmon with Jalapeño-Corn Salsa

Prep: 15 minutes plus soaking

Grill: 20 minutes • Serves: 4

1            cedar grilling plank

2            ears of corn, silks and husks removed

2            jalapeño peppers

4            teaspoons extra virgin olive oil

3            tablespoons finely chopped red onion

2            tablespoons coarsely chopped fresh cilantro leaves

2            tablespoons fresh lime juice

¾           teaspoon salt

¼           teaspoon ground chipotle powder

1½        pounds fresh salmon fillet

1            tablespoon brown sugar

1            tablespoon fresh lemon juice

1. Immerse plank in warm water as label directs. Prepare outdoor grill for direct grilling over medium-high heat.

2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.

3. In medium bowl, toss onion, cilantro, lime juice, ½ teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.

4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt and brown sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.

Approximate nutritional values per serving: 376 Calories, 18g Fat (3g Saturated), 107mg Cholesterol, 534mg Sodium, 14g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 40g Protein

Cedar wood grilled salmon with corn salsa

Cedar Planked Salmon

This Cedar Planked Salmon is an inventive way to use your grill! Grilling with the cedar plank is also a great way to add a delicious smoky flavor to your salmon!

Check out the weekly ad here!

Check out the whole recipe video here!

Cedar Planked Salmon with Jalapeño-Corn Salsa

Prep: 15 minutes plus soaking

Grill: 20 minutes • Serves: 4

1            cedar grilling plank

2            ears of corn, silks and husks removed

2            jalapeño peppers

4            teaspoons extra virgin olive oil

3            tablespoons finely chopped red onion

2            tablespoons coarsely chopped fresh cilantro leaves

2            tablespoons fresh lime juice

¾           teaspoon salt

¼           teaspoon ground chipotle powder

1½        pounds fresh salmon fillet

1            tablespoon brown sugar

1            tablespoon fresh lemon juice

1. Immerse plank in warm water as label directs. Prepare outdoor grill for direct grilling over medium-high heat.

2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.

3. In medium bowl, toss onion, cilantro, lime juice, ½ teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.

4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt and brown sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.

Approximate nutritional values per serving: 376 Calories, 18g Fat (3g Saturated), 107mg Cholesterol, 534mg Sodium, 14g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 40g Protein

Cedar wood grilled salmon with corn salsa

Cedar Planked Salmon

This Cedar Planked Salmon is an inventive way to use your grill! Grilling with the cedar plank is also a great way to add a delicious smoky flavor to your salmon!

Check out the weekly ad here!

Check out the whole recipe video here!

Cedar Planked Salmon with Jalapeño-Corn Salsa

Prep: 15 minutes plus soaking

Grill: 20 minutes • Serves: 4

1            cedar grilling plank

2            ears of corn, silks and husks removed

2            jalapeño peppers

4            teaspoons extra virgin olive oil

3            tablespoons finely chopped red onion

2            tablespoons coarsely chopped fresh cilantro leaves

2            tablespoons fresh lime juice

¾           teaspoon salt

¼           teaspoon ground chipotle powder

1½        pounds fresh salmon fillet

1            tablespoon brown sugar

1            tablespoon fresh lemon juice

1. Immerse plank in warm water as label directs. Prepare outdoor grill for direct grilling over medium-high heat.

2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.

3. In medium bowl, toss onion, cilantro, lime juice, ½ teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.

4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt and brown sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.

Approximate nutritional values per serving: 376 Calories, 18g Fat (3g Saturated), 107mg Cholesterol, 534mg Sodium, 14g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 40g Protein

Cedar wood grilled salmon with corn salsa

Cedar Planked Salmon

This Cedar Planked Salmon is an inventive way to use your grill! Grilling with the cedar plank is also a great way to add a delicious smoky flavor to your salmon!

Check out the weekly ad here!

Check out the whole recipe video here!

Cedar Planked Salmon with Jalapeño-Corn Salsa

Prep: 15 minutes plus soaking

Grill: 20 minutes • Serves: 4

1            cedar grilling plank

2            ears of corn, silks and husks removed

2            jalapeño peppers

4            teaspoons extra virgin olive oil

3            tablespoons finely chopped red onion

2            tablespoons coarsely chopped fresh cilantro leaves

2            tablespoons fresh lime juice

¾           teaspoon salt

¼           teaspoon ground chipotle powder

1½        pounds fresh salmon fillet

1            tablespoon brown sugar

1            tablespoon fresh lemon juice

1. Immerse plank in warm water as label directs. Prepare outdoor grill for direct grilling over medium-high heat.

2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.

3. In medium bowl, toss onion, cilantro, lime juice, ½ teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.

4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt and brown sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.

Approximate nutritional values per serving: 376 Calories, 18g Fat (3g Saturated), 107mg Cholesterol, 534mg Sodium, 14g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 40g Protein

Cedar wood grilled salmon with corn salsa

Cedar Planked Salmon

This Cedar Planked Salmon is an inventive way to use your grill! Grilling with the cedar plank is also a great way to add a delicious smoky flavor to your salmon!

Check out the weekly ad here!

Check out the whole recipe video here!

Cedar Planked Salmon with Jalapeño-Corn Salsa

Prep: 15 minutes plus soaking

Grill: 20 minutes • Serves: 4

1            cedar grilling plank

2            ears of corn, silks and husks removed

2            jalapeño peppers

4            teaspoons extra virgin olive oil

3            tablespoons finely chopped red onion

2            tablespoons coarsely chopped fresh cilantro leaves

2            tablespoons fresh lime juice

¾           teaspoon salt

¼           teaspoon ground chipotle powder

1½        pounds fresh salmon fillet

1            tablespoon brown sugar

1            tablespoon fresh lemon juice

1. Immerse plank in warm water as label directs. Prepare outdoor grill for direct grilling over medium-high heat.

2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.

3. In medium bowl, toss onion, cilantro, lime juice, ½ teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.

4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt and brown sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.

Approximate nutritional values per serving: 376 Calories, 18g Fat (3g Saturated), 107mg Cholesterol, 534mg Sodium, 14g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 40g Protein