The secret to moist and juicy meat and fish is in the cut. Have your butcher give you 15 to 20 percent fat ground beef for juicy burgers and 1 to 1 1/2-inch thick fish fillets. P
Never turn your meat with a fork. Perforations in the meat cause the natural juices to drip out, which can lead to chewy meat. On a similar note, turn meats only once when grilling. If you are grilling to more than medium, cover the meat with an appropriate lid to help it cook all the way through. If you're going to baste your meat with a tomato or sugar-based sauce, do this toward the end of grilling, as these kinds of sauces tend to burn more easily.
Really, this depends on your preference and needs. Gas is fast and easier to regulate the temperature. It also tends to be a cleaner endeavor. Charcoal adds that lovely smoky flavor, but also requires more prep time, finesse with lighter fluid, and a sense for temperature.
Now that you know some grill basics, let's get to the good stuff. A twist to steak and burgers is the fajita. Thinner cuts of beef, chicken breasts, or fish fillets can be use to create this spicy dish. Your butcher can advise you on which cuts are best.
8 Mission® 96% Fat Free Heart Healthy 8 inch Soft Taco Tortillas, warmed
1/2 cup chunky salsa, medium
2 tablespoons lime juice
1 pound flank steak thinly sliced (across the grain)
1/2 teaspoon olive oil
1/2 cup red bell pepper sliced into thin strips
1/2 cup green bell pepper sliced into thin strips
1/2 cup onion sliced into thin strips
1 teaspoon red pepper crushed
1 teaspoon chili powder
1/2 cup fat free sour cream
Slices of fresh avocado
1. Either sauté the following ingredients in a skillet for 4 minutes or grill: green and red bell peppers, onion, crushed red pepper and chili powder.
2. Combine lime juice and flank steak. Grill until done.
3. Evenly spoon cooked steak and vegetable mix into each of the 8 warmed flour tortillas.
4. Serve 2 fajitas per person, with salsa, dollops of sour cream and fresh slices of avocado. For extra spice, add sliced nacho jalapeno peppers.
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