Barbecued Steak in Lemon Marinade

Difficulty: **

Ingredients:
1-2 lbs of top round steak, 1/ 1/2 inch thick
2 medium onions, diced
1/2 cup lemon juice
1/2 cup oil
3 tablespoons honey
2 tablespoons Worcestershire sauce
1/2 teaspoon basil
1.2 teaspoon thyme
1/2 teaspoon ground pepper
1/4 teaspoon garlic powder
2 tablespoons butter

Place steak and onion in a plastic cooking bag or a non-metal baking dish. In small bowl, combine remaining ingredients except butter to make marinade. Pour over steak, turning to coat. Seal bag or cover dish; marinate at least 2 hours at room temperature or overnight in the refrigerator, turning once or twice.

Remove steak and onions from marinade. When ready to barbeque, place steak on grill. Cook for 15 to 25 minutes or until desired doneness, turning once and brushing occasionally with marinade. While steak is cooking, heat butter in small skillet. Add onions and cook until tender.

To serve, cut steak on the diagonal, across grain, into very thin slices and top with onions.

Peppered Green Beans

Difficulty: *

Ingredients:

• 2 Large Handfuls of fresh green beans (about 1/2 pound)
  
• 1/2 teaspoon garlic salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 4 Tablespoons of Extra Virgin Olive Oil

Method:

1. From the grocery store produce aisle, select two large handfuls of fresh green beans. I guess-timate that's about 1/2 lb.
2. At home, use a knife to trim off the ends of each bean.
3. Drop into a pan of boiling water and let cook until just tender, but still crisp. Drain.
4. In a frying pan, pour 4 Tablespoons Extra Virgin Olive Oil (EVOO) in the bottom of the pan. Make sure bottom of your frying pan is covered. Turn heat to medium.
5. Add cooked green beans.
6. Sprinkle with: 1/2 tsp each of garlic salt, white pepper, black pepper. (Adjust seasoning to suit your family after tasting)
7. Stir to coat with the oil and pepper. Cook on medium for 3-5 minutes. They should maintain their crispness and not get soggy or mushy.

Serves 4-6.

Tilapia with Cucumber Salad

Difficulty: **

Ingredients:

Fish:
4 tilapia or other white fish fillets (6 oz. each)
2 tablespoons all purpose flour
1 teaspoon lemon-pepper seasoning
1 cup bread crumbs
1 egg
4 tablespoon vegetable oil

Salad:
1/2 medium cucumber, cut in half lengthwise and thinly sliced
1/4 red bell pepper, diced
1/4 cup shredded carrots
3 green onions, thinly sliced
1 teaspoon chopped fresh cilantro

Dressing:
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons grated gingerroot
1/2 teaspoon salt

In a medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.

On a plate, mix flour and lemon-pepper seasoning. On second plate, place bread crumbs. In medium bowl, beat egg with fork. Coat top and sides of fish with flour mixture. Dip fish into egg; drain over bowl; Coat well with bread crumbs.

In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minute slonger until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.