This recipe was excellent.Low in fat and it can be mixed up with other spices or herbs or garlic dressing
1 ½ lb flank steak,
1 tbsp olive oil
freshly ground pepper
4 heirloom tomatoes, sliced ½” thick
Prepare grill for medium-high heat. Rub steak with oil; season with salt and pepper. Grill about 4 minutes per side for medium rare. Let cool 5 minutes before slicing against the grain. Serve steak on top of tomatoes with vinaigrette spooned over.
1 tsp coriander seeds
1 tsp cumin seeds
¼ cup olive oil
2 tbsps white wine vinegar
1 tsp Dijon mustard
freshly ground black pepper
Toast coriander, cumin, in a dry small skillet over medium heat, tossing, until fragrant, about 3 min. Let cool, then grind in food processor or using mortar and pestle.
Blend with oil, vinegar, and mustard in food processor ; season with salt and pepper. Vinaigrette can be made 4 days ahead. Cover and chill
5 lb Boneless top sirloin roast
salt and pepper
Remove roast from oven at least 1 hour ahead of time and leave on counter
Start BBQ 10 minutes beforehand and put all burners on so that it reaches 400 degrees
Truss the roast to ensure it does not flop about. Then skewer the roast on your rotisserie stick.
Put the spit on the rotisserie, and cook with the lid closed. The best way to determine if the roast is done is to check the temperature . You want the thickest part to register of 115F for rare, 120 for medium-rare, Start checking the temperature every half hour before you expect the roast to be done, and check every 10-15 minutes thereafter, depending on how close you’re getting to done. I would assume about 15 minutes a pound of cooking time, up to about eight pounds. A five pound roast is done in about an hour and 20 minutes; start checking the temperature after 45 minutes
Remove the spit from the grill, remove the roast from the spit, and remove the trussing twine from the roast. Cover the roast with foil, and let rest for 30 minutes and serve.
8 to 10 red potatoes -rinsed and quartered, 1 bunch of chives -rinsed and chopped, 1 pkg bacon – cooked and crumbled, Dijon mustard 1/3 cup, Mayo ( I used smart balance) 1/4 cup, Rice vinegar 1 Tablespoon (NOT rice wine vinegar), Salt, pepper, splenda, olive oil -Toss potatoes with oil, salt, pepper and roast till brown -Mix mayo, dijon, rice vinegar, and a dash of salt, pepper, and Splenda together in a bowl. – once potatoes are done mix with chives, bacon and dijon sauce.
For the Potato Salad
- Put potatoes in a 4-quart pot and cover with cold water. Add salt and bring to a simmer. Cook until potatoes are tender and easily pierced with a knife. Drain and cut into chunks.
- Meanwhile brown the bacon until it is golden and crispy. Drain the bacon fat reserving a few tablespoons for the dressing.
- Place potatoes, bacon, celery and green onions into a large salad bowl. Add the dressing and season with salt and pepper. Toss well.
For the Dressing
- Whisk together the mayonnaise, Dijon, vinegar, bacon fat and relish.