Tequila Marinated London Broil
For this recipe, you will need three pounds of London broil, a jalapeno pepper, garlic cloves, tequila, teriyaki sauce, sesame oil, Worcestershire sauce, kosher salt, ground black pepper, and cilantro leaves.
In the blender, combine the jalapeno (seeded), one clove of garlic, 1 cup of tequila, 1 cup of teriyaki sauce, 1/4 cup of sesame oil, 1/4 cup of Worcestershire sauce, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper. Process all the ingredients until smooth. Put the London broil in a plastic container with a lid and pour the mixture on top. Turn the meat to coat it well on all sides. Seal and let this marinate in the refrigerator for at least 4 to 6 hours.
Once the meat is through marinating, preheat your grill to high. Put the London broil on the grill and let it cook for 4 to 5 minutes on one side. Turn it over and let it cook 4 to 5 minutes on the other side. Depending on how thick the broil is, let it cook like this about three or four times on each side until done.
Remove the London broil from the grill and let it sit for 10 minutes. Slice it and garnish with fresh cilantro leaves.
Grilled Summer Vegetables
For this recipe, you will need a medium yellow squash, a medium zucchini, a medium eggplant, one red onion, two roma tomatoes, green onions, one red bell pepper, one yellow bell pepper, two portabello mushroom caps, kosher salt, ground black pepper, extra virgin olive oil, and garlic cloves.
To prep for this recipe, you will need to slice the yellow squash, zucchini, eggplant, and two tomatoes in half. Cut the red onion in 1/2 inch slices. Remove the seeds from the peppers and quarter them.
Preheat your grill to high. In a shallow roasting pan, combine 1/2 cup of extra virgin olive oil and four minced cloves of garlic. Add all the vegetables then salt and pepper to taste. Mix well. Place the vegetables on the grill and let them cook for a couple of minutes on each side until tender. Serve immediately after removing from the grill.