Sunday, August 15, 2010

Pork tenderloin and flank steak to soothe your grilled-meat cravings

Spice-Crusted Grilled Pork Tenderloin is just as its title implies: Pork tenderloins are coated with a combination of cracked mustard seeds, coriander seeds and black peppercorns, then grilled.
   The recipe’s secret ingredient, though, is demerara or turbinado sugar, which adds sweetness to counterbalance the spices.
   I’ve seen both of these types of sugars available in supermarkets, but dark brown sugar can be substituted.
   The spices and sugar are combined with cornmeal. The tenderloins are coated lightly with cornstarch, dipped in egg whites and coated with the spice and sugar mixture.
   After grilling, the tenderloins are sliced and served.

Grilled Flank Steak with Charred Sweet Onion Relish is a quick-to-make weeknight meal.
   The relish, which becomes sweet because the red onions, once grilled, lose their punch, is the perfect counterpoint to the steak.
   The tip to put a skewer through the onions rounds is a good one. My husband found the technique held the onions together nicely while grilling.
   One flank steak and one red onion sliced into rounds are grilled.
   When cool enough to handle, the onion rounds are chopped coarsely, then cooked over medium heat with red wine vinegar, brown sugar and cayenne pepper. Off heat, fresh parsley is stirred in.
   Serve the sliced steak smothered in the relish.

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