Although it may not seem like it from this past week’s weather, spring is in full bloom and it’s time to fire up the bbqs for cookouts, beach parties, and get-togethers with friends and family. Below are two recipes I plan on T&E’ing this weekend and I wanted to share it with you guys:

Grilled Skirt Steak with Chimichurri Sauce

(courtesy of Jillian Michaels, “Master your Metabolism Cookbook”)

INGREDIENTS
• 1/4 cup chopped red onion
• 3 garlic cloves
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup packed flat leaf parsley leaves
• 2 tablespoons packed fresh oregano leaves
• 1/4 cup extra- virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound skirt steak
• Olive oil spray, for the grill

In a food processor, pulse the onion, garlic, and red pepper flakes until finely chopped. Add the parsley and oregano leaves, and pulse until coarsely chopped. Add the olive oil, vinegar, and salt and pepper.

Place the skirt steak in a shallow pan and pour 1/3 cup of the chimichurri sauce over it. Turn to coat well. Cover and refrigerate at least four hours (up to overnight). Cover and refrigerate the remaining sauce.

If using a gas or charcoal grill, spray the grill with olive oil and prepare a medium-hot grill. If using a grill pan, spray it with olive oil and heat over medium-high heat. Grill the steak for 4-5 min per side for medium-rare. Let stand on a cutting board for 5 to 10 minutes. Thinly slice the steak and divide among four plates. Top each serving with a generous teaspoon of chimichurri sauce and serve. (Serves 4)

Pear Sorbet

(also courtesy of Jillian Michaels, “Master your Metabolism Cookbook”)

INGREDIENTS
• 1/2 cup plus 2 tablespoons honey
• 4 large organic pears (about 2 pounds), peeled, cored, and coarsely chopped (about 4 cups)
• 1 tablespoon fresh lemon juice
• 3/4 cup ruby port wine
• 2 tablespoons balsamic vinegar
• 1 (3-inch) cinnamon stick
• 1 star anise
• Thinly sliced pear, for serving (optional)

In a small saucepan, place 1/2 cup of the honey and 1/2 cup water and heat over medium heat to a boil. Reduce the heat and simmer for one minute. Remove from the heat and let cool completely.

In a food processor, pulse the pears and lemon juice until finely chopped. Add the cooled honey mixture and process until smooth. Chill until very cold, at least four hours.

Meanwhile, make the sauce. In a small saucepan, place the port, vinegar, remaining two tablespoons honey, the cinnamon stick, and the star anise. Bring to a boil. Reduce the heat to low and simmer until the syrup has thickened and reduced to about 1/3 cup, about 30 minutes. Watch the pan carefully during the last five to 10 minutes of cooking; it can very quickly go from perfect to burned and bitter. Remove from the heat and let cool to room temperature before serving; remove and discard the cinnamon stick and star anise.

When the pear puree is cold, freeze it in an ice cream maker according to the manufacturer’s directions. The sorbet is best served at once, but it may be transferred to a freezer-safe container and frozen until ready to serve. Let stand at room temperature for 15 minutes before serving.

To serve, scoop the sorbet into individual serving bowls and drizzle the room temperature syrup over each. Garnish with pear slices. (makes 5 cups)

WOD 04.24.10