3 Great Labor Day Recipes
Sirloin Steak with Garlic Butter
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steak
salt and pepper to taste
- Preheat an outdoor grill for high heat.
- In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
- Sprinkle both sides of each steak with salt and pepper.
- Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Fruity Grilled Pork Tenderloin
1 pound pork tenderloin
6 ounces black cherry soda
1/3 cup packed brown sugar
1/4 cup soy sauce
1/3 cup plum jam
Combine soy sauce, brown sugar and jam in saucepan over low heat; cook until well combined. Set aside 1/4 cup of mixture to use as a baste (to thicken add more jam) place remaining sauce in a zippered plastic bag with the soda and pork tenderloin. Marinade in the refrigerator for at least 4 hours or overnight.
Prepare grill for medium heat.
Oil grate, and place tenderloin on grill . Cook for 15 to 20 minutes, until caramelized, basting with the reserved sauce. Let meat rest for 5 minutes and then slice into 1/4 inch thick medallions and serve!
Chili Pepper Burgers with Pickled Green Tomatoes
1/2 cup chopped green onion or finely chopped white onion
2 tablespoons fine dry bread crumbs
2 red serrano peppers, seeded and finely chopped*
3 canned chipotle peppers in adobe sauce, chopped
1/2 teaspoon salt
1 pound lean ground beef
8 1-inch-thick slices bread or 4 whole wheat hamburger buns, split
Roasted red pepper catsup, roasted garlic catsup, or other purchased flavored catsup (optional)
4 slices Pickled Green Tomatoes (see recipe below)
Sliced red onion (optional)
Red serrano peppers (optional)
In a large mixing bowl combine green onion or white onion, bread crumbs, serrano peppers, chipotle peppers, and salt. Add beef; mix well. Shape meat mixture into four 3/4-inch-thick patties.
Grill hamburger patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degree F.), turning once. Grill or toast bread or buns. Serve burgers on grilled or toasted bread or buns with desired catsup, green tomato slices, red onion slices, and serrano peppers, if desired.
Makes 4 servings.
Pickled Green Tomatoes: For pickling liquid, in a small saucepan combine 3/4 cup vinegar, 2/3 cup water, 2 tablespoons sugar, and 1/4 teaspoon salt. Bring to boiling; reduce heat and boil gently, uncovered, for 5 minutes.
Cut 1 pound green tomatoes into 1/4-inch-thick slices. In a large saucepan cook tomatoes and 1 teaspoon salt, covered, in a small amount of boiling water for 1 minute. Drain; rinse with cold water. Drain well; transfer to three hot, clean half-pint jars. In each jar, place 1 teaspoon dill seed and, if desired, 1 or 2 small serrano peppers, halved. Pour hot pickling liquid over tomatoes, leaving a 1/4-inch head space. Seal and refrigerate overnight or up to 2 weeks. Makes 3 half-pint jars.