Lemon Grilled Top Sirloin W Portabellas Cherry Tomatoes Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
• Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
• Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

Steps:

• In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
• Preheat grill for high heat.
• Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Steps:

• In a large, heavy self-sealing plastic bag combine lemon juice, oil, oregano, pepper, and garlic.
• Shake to blend well.
• Place steak in bag and seal it.
• Let it marinate for at least 3 to 24 hrs.
• About 15 to 20 minutes before cooking steak, remove it from bag and set aside: reserve the marinade.
• Preheat an 11inch square or 12inch round grill pan over medium heat until the pan is hot to the touch.
• Then rub with 1 teaspoon of butter to prevent sticking.
• Place steak in pan and cook until well browned on the bottom (about 6 minutes); turn steak over, then reduce to medium heat.
• Continue to cook until steak is well browned on second side and cooked to your liking.
• Meanwhile, heat a 10 inch pan or 3 quart sauté pan over medium high heat until rim of pan is hot to the touch.
• Add remaining 5 teaspoons of butter.
• Add mushrooms and cook, stirring often, until the mushrooms are tender and lightly browned (about 5 minutes).
• Add reserved marinade and cook until almost all the liquid has evaporated.
• Place steak on a serving board or platter; cut across the grain into thin slanting pieces.
• Spoon mushrooms over servings of steak; season to taste with salt.
• Garnish the dish with the tomato mixture.