Grilled Steak Fajita Salad

Simplicity and goodness, I love this one!  Once again I get to use my BBQ and the salad is a nice light twist!

1 cup Diana Sauce, original flavour (or your favourite BBQ Sauce)
2 tbsp each lime juice and chopped fresh coriander
1 tsp cumin
1/2 tsp hot pepper sauce
500 g Sirloin Steak
1/4 tsp each salt and pepper
4 corn tortillas or small flour tortillas
1 tbsp vegetable oil
6 cups shredded romaine lettuce
1/2 cup sliced red onion
1 red or yellow pepper, sliced
1 avocado, sliced (love this addition!)
1 cup shredded cheddar cheese (use mozzarella or get creative with goat cheese)
1/2 cup sour cream ( I skipped this)

1. Preheat the grill to medium high and grease lightly.  Stir the sauce with the lime juice, coriander, cumin and hot pepper sauce.  Brush 1/4 cup of the mixture over the steak and sprinkle evenly with salt and pepper (I omitted the salt).  Brush the tortillas with the oil.
2. Set the steak and the tortillas on the grate.  Grill the tortillas for 2 minutes, turning as needed or until well marked.  Remove from the grill, cool slightly and break or tear into strips.  Grill the steak for 8 to 10 minutes, turning once.  Rest the steak for 5 minutes before slicing thinly.
3. Layer the lettuce, red onion, peppers and avocado onto four serving plates.  Top with the steak and the tortilla strips.  Drizzle with the remaining sauce mixture and garnish with the cheese and the sour cream.  Makes 4 servings.

Sweet and Sour Fish Barbecue Sauce

The original recipe came from Food & Drink Summer 2011 - but I tweaked it a bit.  It works great on fish (I used it on Salmon) but could also be used for chicken.

1 cup hoisin sauce (I used 3/4 cup hoisin and 1/4 cup garlic marinade)
1/2 cup rice wine vinegar or balsamic vinegar (I used 1/4 cup each)
1/4 cup soy sauce
1/4 cup tomato paste
1 tbsp freshly grated ginger (do not substitute powder unless you absolutely have to)
2 garlic cloves, minced

1. Place ingredients in a small saucepan and stir to mix.  Bring to a gentle boil over medium.  Simmer, stirring occasionally until flavours infuse and sauce thickens slightly, from 15 to 20 minutes.  If making ahead, cover and refrigerate until ready to use.  Sauce will keep well for up to 1 week.

Makes 2 cups - enough for 8 to 12 fish fillets

GRILLING INSTRUCTIONS

Brush barbecue sauce over fish.  Barbecue over medium heat until knife inserted into thickest part of fish comes warm, about 12 minutes.  Carefully turn halfway through.

Spicy Espresso Steak Barbecue Sauce

Love the flavour of Espresso in this sauce.  Kick up the BBQ a notch and try this out on steak or chicken.

1 bottle (700 ml) strained tomatoes or passata
1 onion, finely chopped
1/2 cup brown sugar
2 tbsp espresso powder
1/4 cup tomato paste
1/4 cup Worcestershire sauce
1/4 cup cider vinegar
2 garlic cloves, minced
2 chipotles in adobo sauce, finely chopped
1 tbsp mustard powder

1. Place ingredients in a small saucepan and stir to mix.  Bring to a gentle boil over medium heat.  Simmer, stirring occasionally, until flavours infuse and sauce thickens slightly, about 20 minutes.  
2. If making ahead, cover and refrigerate until ready to use.  

Use for a marinade or to coat and bbq.  Also great on the side for dipping.