(FOX 25 / MyFoxBoston.com) – Chef Will Gilson joined us in studio this morning to bring us some quick summer BBQ recipes, perfect for the 4th that can make every night grill night.
Grilled Swordfish Steaks or Kabobs
4 swordfish steaks 6-8 oz each
extra virgin olive oil
Preheat grill. Brush steaks with olive oil and season with salt and pepper to taste. Cook steaks on the grill for 5 minutes on each side or until cooked through
For Kabobs, cut each steak into 4 equal pieces and place the pieces on wooden or metal skewers. Repeat the same process with the seasoning and olive oil. Cook for 4 minutes on each side or until cooked through
Grilled sirloin tip steaks with cilantro and green onion marinade
4 sirloin tip steaks 8-10 oz each
1 bunch cilantro
1 bunch green onions
2 cloves garlic
2 teaspoons ground cumin
½ cup olive oil
Place the cilantro, green onions, garlic cumin and olive oil in a blender and puree until the mixture is smooth. Place the steaks in a large Ziploc bag and cover with the marinade. Allow steaks to sit in the marinade for at least 1 hour or overnight. Remove steaks from the marinade,brush off excess and season with salt and pepper. Grill on medium heat for 6-7 minutes on each side for medium rare.
Grilled vegetable salad
1 summer squash
1 red onion
1 red bell pepper
1 ear of corn, shucked
2 tablespoons chopped fresh basil
2 tablespoons extra virgin olive oil
2 teaspoons sweet paprika
salt and pepper
Slice the zucchini and summer squash into ½ inch slices. Slice the onion into ¼ inch rings. Cut the red pepper into 4 equal flat pieces. Season all the vegetables with salt and pepper and place them on the grill for 2-4 minutes on each side or until soft and cooked through. Dice the squashes, onion and pepper into ¼ inch pieces, then place in a mixing bowl. Using a knife, cut the kernals off of the corn cob and place them in the same bowl as the other veggies. Add the olive oil, basil and paprika to the bowl. Toss all the ingredients together and adjust seasoning to taste.