Orange Thai Beef Skewers

• 1 Orange
• ¼ Cup Soy Sauce
• ¼ Cup Seasoned Rice Wine Vinegar
• 1 T. Honey
• 1 T. Sesame Seed Oil
• 1 tsp. Ground Ginger
• 1 tsp. Coriander
• 4 Cloves Garlic
• 2-4 tsp. Sriracha Chili Sauce
• 1 ½ Pound Flank Steak

Bamboo Skewers soaked in water for at least 30 minutes 

Zest the entire orange into a bowl.  Cut the orange in half and juice the orange; add the orange juice to the zest.

Whisk the soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic into the orange juice and zest.  Add Sriracha to taste.  

Slice the steak against the grain into ¼ inch slices.  Place the steak slices into a zip-top bag and pour the marinade over the steak.  Refrigerate for 4-8 hours.

Preheat grill.  Thread the pieces of steak onto skewers. Grill over medium-high heat for 3-4 minutes and serve immediately because these cool quickly.

Pinwheel Steaks

Filling:
1 (3-ounce) jar pine nuts, 1/3 cup
2 cups fresh baby spinach leaves
1 cup basil leaves
2 cloves cracked garlic
3/4 cup grated Parmigiano-Reggiano cheese
Salt and pepper
1/4 cup extra-virgin olive oil

Steaks:
6 thin cut New York strip steaks
Coarse salt and black pepper
1 tall jar, 18 to 20 ounces, roasted red peppers, well drained, about 3 peppers
Extra-virgin olive oil, for drizzling
Metal skewers

Directions
Preheat oven to 500 degrees F.
Toast pine nuts in a small pan over medium heat until golden. Place spinach, arugula, garlic, cheese, 2 pinches salt, a few grinds black pepper, and toasted nuts in a food processor. Pulse grind the filling into a paste. Taste and adjust seasonings. Remove 1/2 cup of filling paste to a bowl and stir in extra-virgin olive oil to loosen it. Reserve remaining filling in processor bowl.
Place steaks between layers of waxed paper several inches apart. Pound steaks with a heavy bottomed pan to 1/2 their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of filling and top with roasted red peppers. Roll steaks tightly. Secure pinwheels with a carefully placed skewer and set 6 pinwheels on a baking sheet. Drizzle with extra-virgin oil and roast 12 to 15 minutes. Remove skewers and transfer pinwheels to dinner plates. Top each with a generous portion of reserved sauce made from filling and extra-virgin olive oil, combined.

Seared Tri-Tip

• 1 large trip tip roast (I like ‘Morton’s Brand from Costco-it is already marinated)

Turn grill on High and sear each side of Tri tip until almost black. Doing this keeps all of the juices on the inside making the roast very moist. Once you sear each side, turn the grill off and let the roast sit for ½ hour until it reaches medium rare.

Mixed Grill with Cilantro Pesto

• 4 (1 1/2-inch-thick) center-cut bone-in pork chops
• 4 (6-oz.) beef tenderloin fillets (about 2 inches thick)
• Kosher salt
• Pepper
• Cilantro Pesto

Garnishes: fresh cilantro sprigs, rosemary sprigs, chives

Sprinkle pork chops and beef fillets evenly with desired amount of salt and pepper. Grill chops and fillets, covered with grill lid, over medium-high heat (350° to 400°). Grill chops 8 to 10 minutes on each side or until done. Grill fillets 8 to 10 minutes. Turn fillets over, and cook 5 more minutes or to desired degree of doneness. Remove chops and fillets from grill, and let stand 5 minutes. Serve with Cilantro Pesto. Garnish, if desired.

Cilantro Pesto

• 1/2 cup loosely packed fresh cilantro leaves
• 1/2 cup loosely packed fresh flat-leaf parsley
• 2 garlic cloves
• 1/4 cup (1 oz.) freshly grated Parmesan cheese
• 2 tablespoons pine nuts, toasted
• 1/4 teaspoon salt
• 1/4 cup olive oil

Pulse first 6 ingredients in a food processor 10 times or just until chopped. Drizzle olive oil over mixture, and pulse 6 more times or until a coarse mixture forms. Cover and chill until ready to serve.