Grilled Tequila Garlic Lime Steak

Verdict:win

Top sirloin steak was also on sale last week...I have a hard time resisting meats on sale at the grocery. Limes have become affordable again, and I had a bunch of limes to finish up last week. This recipe was great, but the trick with using less expensive cuts of steak of top sirloin is to let the steak marinate for at least overnight, to grill the steak of medium rare (more on the rare side), to let the steak sit, and to slice the steak very, very thinly against the grain. It's just difficult to create a more tender steak from a naturally chewy cut. I found that the steak was also better the day after cooking - for some reason it become more tender. For convenience, I slice it all at once prior to the first serving or prior to storing the leftovers.

Mojo-Marinated Pork Kebabs with Mango

Verdict: win

I bookmarked this recipe as soon as it was posted on Serious Eats. Definitely a win with the tart/savory pork and grilled sweet mango combo. The recipe requires little active time, too boot!

I'm tempted to just make a batch of the marinade and keep it in the freezer. It's pretty bomb. For the record, lime juice + OJ is a great alternative to fresh sour orange juice, and if you're in a pinch you can use orange mango Naked Juice (just had some in the fridge - I'm not a big OJ drinker) or some other juice variation of that sort. Next time I would just grill pork chops with the mojo marinade instead of making kebabs, because it's so difficult to not overcook the kebabs.

Grilled Mustard-Marinated Pork Chops with Caramelized Onions

Verdict: win

I'm a bargain shopper. Always have been, always will be - it's in my genes (thanks, mom!). So when 1/2-inch pork chops are on sale for BOGO at Market District, I have to buy them. DY and I were in the mood for mustard-laden pork with caramelized onions, so I did a quick Google search, found this Food Network recipe, and then adapted it to my needs. The marinade is so quick and so easy. If you like mustard like I do, feel free to slather on more mustard while grilling the pork chops, or serve it on the side. The real surprise winner was the dash of balsamic vinegar added to the onions - it adds a umami and complex quality that I adored (if you like onions, double the recipe!). Served with a side of rice and a glass of Belgian-style ale - I was a happy camper.

Marinated Grilled London Broil

Verdict: win

This was my second time grilling, and first time grilling without supervision :) This recipe is great if you're looking for an easy marinade when you don't feel like chopping up a bunch of stuff (ie, ginger and garlic). It also uses a relatively inexpensive cut of beef: top round (BOGO at Giant Eagle Market District when I bought it = $8 total for 2.5 lbs of steak!). It should be noted that London Broil isn't actually a type of cut, but a method of preparation. In the stores, these steaks could still be labeled as "London Broil" or "steaks for marinating"; however, the cut itself is usually top round or flank.

At first, I wasn't won over because the final dish is rather sweet for my taste (I like my hunks of beef mouth-wateringly savory). Served cold and sliced thinly against the grain the next day over salad, however, was delightful. Dipping it in hot, leftover sauce made it even better.

Some general notes to myself: I should have marinated the steak longer (>8 hours) because it was not as tender as I would have liked after resting a few minutes right off the grill. Serving the steak with the sauce is optional, but makes the dish juicier. And always, always, always cut thin slices against the grain for London Broil.

I've also become obsessed with grilling vegetables right now. I've learned that I need to grill them to almost the point of looking charred. I love how sweet grilled Vidalia onions and red bell peppers are, and grilled zucchini almost tastes like french fries. The vegetables taste great cold too. Swoon.

(Also, please excuse the poor-quality phone photos...)