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3 Recipe Favorites for Summer Grilling

Cook up some lean meat with big flavor to kick off the barbecue season

Sweet-Sour-Smoky Marinated-Grilled London Broil

Serves 6

Accompany this dish with grilled asparagus. Just drizzle the spears with a little oil and season them with salt and pepper. When you turn the steak, add the spears to the grill, perpendicular to the grill rack. They should be done at the same time as the steak.

  • 2 tablespoons each olive oil, balsamic vinegar, Worcestershire sauce and soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 London broil steak, 1 1/4 to 1 1/2 pounds, pricked multiple times with a fork

Mix oil, vinegar, Worcestershire and soy sauces, mustard and garlic powder in a small bowl; pour into a gallon-size zipper-lock bag. Add steak; marinate for 30 minutes to 2 hours at room temperature or up to 2 days in the refrigerator. (Return to room temperature before cooking.)

Heat gas grill, igniting all burners on high for at least 10 minutes, or build a hot charcoal fire. Clean grate with a wire brush and then lubricate well with an oil-soaked rag. Add steak, close lid and grill, turning only once, to desired doneness, about 4 minutes per side for medium-rare and about 4 1/2 minutes per side for medium. Remove steak from grill and let rest 5 minutes. Slice thin and serve.

Grilled Five-Spice Chicken Breasts With Soy Dipping Sauce

Serves 4 to 6

I love grilled bok choy with this recipe. To grill bok choy, quarter the heads lengthwise and give them a thorough rinse, shaking off excess water. Drizzle them with a little oil and season with salt and pepper. Add the bok choy wedges to the grill with the chicken, also turning them and removing them at the same time as the chicken. For a flavor boost, drizzle them lightly with sesame oil.

  • 4 teaspoons Chinese five-spice powder
  • 1 tablespoon plus 1 teaspoon dark brown sugar
  • 1 teaspoon garlic powder
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon Asian sesame oil
  • 1/4 teaspoons crushed red pepper flakes
  • 4 large boneless, skinless chicken breasts (about 2 pounds) split crosswise to form 8 thin cutlets
  • 2 tablespoons vegetable oil; more for the grill
  • 3 tablespoons chopped cilantro

Mix the five-spice powder, 1 tablespoon of the sugar, the garlic powder and a sprinkling of salt in a small bowl. In another bowl, mix the soy sauce, vinegar, sesame oil, red pepper flakes and remaining 1 teaspoon of sugar.

Put the chicken in a shallow pan, drizzle with the vegetable oil, and toss to coat evenly. Sprinkle the spice mixture over the chicken; toss and rub to coat thoroughly.

Heat a gas grill with all burners on medium-high for 10 minutes or build a hot charcoal fire. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked rag. Put the chicken on the grate and grill until one side has dark grill marks, 2 to 3 minutes. Turn and continue to grill until well marked on the other sides and cooked through, 2 to 3 minutes longer.

Transfer chicken to a serving dish. Drizzle with about half of the soy mixture, sprinkle with cilantro, and toss to coat. Let rest 4 to 5 minutes, tossing once or twice. Serve hot, warm or at room temperature, with the remaining soy mixture passed at the table.

Pam Anderson, AARP food expert, is a New York Times bestselling cookbook author who blogs at

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