Easy Grilled Dinners

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Fall classes are back in session, Labor Day is just around the corner, and football games or on the calendar; all of which means that easy grilled dinners are on the menu.

Us Texans know that there is no better time to enjoy the grill station than the fall when the days are still long and the evening temperatures are ideal. Grilling is one of easiest, tastiest, and most enjoyable ways to enjoy a sociable dinner outdoors. Just check out these easy grilled dinners that will have you using and reusing the Junction’s grill stations this fall:

Marinated Steak Tacos Topped with Charred Tomato and Avocado Salsa

You will want to begin this recipe in the morning by simply marinating an 8 oz flank stank with a mixture of:

  • 2 tablespoons pineapple juice
  • 1 tablespoon canola oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • Lime juice from 1/2 lime

In the evening, heat your grill so that one side is hot and the other side warm. Grab 2 wooden skewers and thread them full of cherry tomatoes. Lay those skewers and a halved bell pepper (skin side up) in the middle of grill with scallions on the warm side. Cover and grill for 5 minutes.

Next, throw the marinated steak on the grill’s hot side and flip the bell peppers, tomato skewers, and scallions. Cook for 3 minutes, flip and repeat for another 3 minutes, flip and repeat until the steak is your desired temperature. Remove everything and replace with corn tortillas, grilling for a minute per side.

Mash the vegetables together with avocado, season with salt and pepper, dice up the steak, and combine it all together for a delicious grilled dinner.

Grilled Portobello, Tomato, and Feta Sandwiches

You’re going to love this mushroom-starring feast whether or not you eat meat. There’s no pre-work involved with this one. Simply begin by heating the grill similarly to the above.

Combine one large portobello mushroom, 1 cup of cherry tomatoes, and 2 tablespoons canola oil into a mixing bowl; toss to coat and season with salt and pepper.

Throw the portobello stem-side-up on the grill for two minutes. Then add the cherry tomatoes (on skewers) also on the hot side for 5 minutes and then flip everything.

Once they’ve been grilled to your ideal taste, take them off and enjoy on a baguette with thinly sliced feta cheese and light mayonnaise.

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