Fire Up the Grill! 11 Healthy Recipes to Enjoy


Meat & Essential

Argentine Steak With Chimichurri  ⋅  Blackened Salmon With Mango-Avocado Salsa  ⋅  Pork Tenderloin With Blackberry Compote  ⋅  A Higher Burger 

Vegetarian & Sides

Charred Romaine With Lemony Goddess Dressing  ⋅  Balsamic Zucchini  ⋅  Corn With Ancho-Lime Mayo and Cilantro

Sauces & Marinades

Pomegranate-Peach Barbecue Sauce  ⋅  Raspberry-Ginger Barbecue Sauce  ⋅  Maple-Dijon Marinade
Dessert Peaches and Almond Cream

Argentine Steak With Chimichurri

This recipe makes use of cuts of grassfed beef equivalent to tri-tip. The cilantro and rosemary give it a brand new twist.

argentine steak recipe

Makes 4 to six servings •  Prep time 10 minutes, plus time to warmth the grill •  Cook dinner time half-hour, plus 10 minutes resting time

  • Components
  • Instructions


Steak and Marinade

  • 1 tbs. kosher salt
  • ½ tbs. black pepper
  • ½ tbs. paprika
  • 2 tbs. olive oil
  • 2– to 4–lb. beef tri-tip or sirloin steak (search for 2– to three–inch-thick cuts)


  • 3 cloves garlic, minced
  • 1 cup chopped contemporary cilantro (about 3/4 bunch), stems included
  • 1 tbs. chopped contemporary oregano or rosemary leaves (from about 2 sprigs)
  • 2 tbs. red-wine vinegar
  • ⅓ cup olive oil, or extra to style
  • Salt to style
  • 2 pinches black pepper
  • 2 pinches crushed red-pepper flakes
  • Lemon wedges

This recipe initially appeared in “Heritage Meals: 5 Recipes From Russ Crandall.” Pictures by: Russ Crandall.


  1. Mix the marinade components in a small bowl. Rub the marinade over the steak and put aside. Heat up the grill for oblique average warmth: If utilizing a charcoal grill, financial institution the coals to 1 aspect; if utilizing a gasoline grill, ignite the burners on one aspect.
  2. Place the steak on the cool aspect of the grill and cook dinner till it reaches an inside temperature of 110 levels F, about 25 minutes. Because the meat cooks, mix the chimichurri components in a bowl.
  3. Transfer the steak to the new aspect of the grill and cook dinner on either side till flippantly charred, about two minutes per aspect. (This method of cooking first and searing second is named a reverse sear.)
  4. Take away steak from the grill and let it relaxation for 10 minutes earlier than slicing towards the grain. Serve with the chimichurri and lemon wedges.

Blackened Salmon With Mango-Avocado Salsa

Take pleasure in this scrumptious salmon and salsa recipe from Danielle Walker.


Makes 4 to six servings •  Prep time 20 minutes •  Cook dinner time 20 minutes

  • Components
  • Instructions


  • 1 ½ to 2 kilos wild salmon fillets, boneless and pores and skin on
  • 3 teaspoons melted grassfed butter
  • 1 garlic clove, crushed
  • 1 ½ tsp paprika
  • 1 tsp sea salt
  • ½ tsp onion powder
  • ½ tsp oregano
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp cracked pepper
  • ¼ tsp thyme
  • ¼ tsp cayenne

Mango Salsa

  • 1 giant ripe mango, seeded, peeled and diced
  • 1 giant avocado, seeded and diced
  • ¼ cup diced grape tomatoes
  • 2 tablespoons diced purple onion
  • 1 teaspoon contemporary lime juice
  • ½ teaspoon sea salt

This recipe and picture have been reposted with permission from Danielle Walker. It initially appeared in “Cooking Towards the Grain: Danielle Walker.”


  1. Slice the salmon evenly into 4 to six smaller fillets.
  2. Mix the butter and the entire spices in a bowl. Rub throughout each side of the salmon. Depart at room temperature whereas the grill heats.
  3. Preheat a grill to medium-high warmth.
  4. In the meantime, mix the salsa components collectively in a bowl and retailer within the fridge whereas the fish cooks.
  5. Sear the salmon, skinless aspect down first. Shut the grill lid. Cook dinner 1-3 minutes on the primary aspect, relying on how thick the fillets are. (Strive to not transfer them till you’re going to flip them over to assist preserve them in a single piece.)
  6. Utilizing tongs and a metallic spatula within the different hand, rigorously flip the fish over, in order that the pores and skin aspect is down, and cut back the warmth to medium. For charcoal grills, end cooking over oblique warmth furthest from the coals.
  7. Shut the grill lid and end cooking for an additional 5 minutes, relying on the thickness of the fillets.
  8. Salmon ought to be simply barely opaque and can begin to flake alongside the middle of the fillet when performed.
  9. Serve sizzling with the mango-avocado salsa spooned over it.

Pork Tenderloin With Blackberry Compote

Grilled pork is livened up with a blackberry compote made with frozen or contemporary blackberries, orange juice and zest, floor ginger, and a contact of maple syrup.

grilled pork with blackberry sauce

Makes 4 servings •  Prep time 25 minutes •  Cook dinner time 15 to twenty minutes, plus 10 minutes resting time

  • Components
  • Instructions


  • 1 pork tenderloin (1 to 1½ lb.)
  • 1 tsp. sea salt
  • 1 tsp. fennel seeds, crushed
  • ½ tsp. floor pepper
  • ½ tsp. floor coriander
  • 1 tbs. olive oil
  • ½ cup Blackberry Compote

Blackberry Compote

  • 1 ½ cups blackberries (frozen or contemporary)
  • 1 tsp. freshly squeezed orange or lemon juice
  • 1 tsp. grated orange or lemon zest
  • 1 tsp. maple syrup
  • ¼ tsp. floor ginger

This recipe initially appeared in “The way to Cook dinner With Summer season Berries.” Recipe developed by: Rebeccas Katz. Photograph by: Andrea D’Agosto.


  1. Utilizing a skinny, sharp knife, trim the pork tenderloin of any silver pores and skin (a skinny layer of silver-white connective tissue) and floor fats.
  2. Mix the salt, fennel seeds, pepper, and coriander. Rub the tenderloin with the olive oil after which the spice combination.
  3. Warmth a grill to medium-high.
  4. Place the tenderloin over direct warmth and shut the grill. Cook dinner 5 to seven minutes per aspect (flip solely as soon as), till the inner temperature reaches 140 to 145 levels F. Transfer the pork away from the direct warmth if it begins to char.
  5. Take away tenderloin from the grill and switch to a slicing board. Tent with foil and permit the tenderloin to relaxation for 10 minutes.
  6. Thinly slice the tenderloin crosswise and serve with the Blackberry Compote.


  1. Mix all components in a small saucepan over medium warmth.
  2. Cook dinner, stirring sometimes, for 3 to 4 minutes, till the combination bubbles, pulls away from the edges of the pan, and turns into syrupy.

Tip: Compote is often made by cooking fruit in a sugar syrup. This recipe depends on the fruit’s pure juices — plus only a little bit of maple syrup and orange juice — for sweetness.

A Higher Burger

Remodel your burger right into a scrumptious taco, California, Hawaiian, or Mediterranean model.

Basic better burger

Makes 4 servings •  Prep time 10 minutes •  Cook dinner time 10 minutes

  • Components
  • Instructions


  • 1 lb. grassfed floor beef
  • 1 giant egg
  • ¼ cup diced mushrooms
  • 1 tbs. Worcestershire sauce
  • 2 tbs. contemporary thyme
  • 1 tbs. ghee or highheat oil

This recipe initially appeared in “The Higher Burger.”  Recipe developed by: Robin Asbell. Photograph by: Andrea D’Agosto.


  1. Place the meat, egg, mushrooms, Worcestershire, and thyme in a big bowl. Use your palms to combine the components gently however completely.
  2. Divide the combination into 4 equal parts, then form into 3/4-inch-thick patties. Use your thumb to make an indentation within the heart of every burger.
  3. Preheat the grill on excessive warmth. Oil the grate, place the burgers on it, and cut back the warmth to medium.
  4. Cook dinner for 3 to 4 minutes per aspect, till a meat thermometer inserted into the middle reads 160 levels F.

Taste Concepts

Use this template for these flavoring concepts beneath.

1 lb. base + ¼ cup veggie + 1 tsp. salt or 1 tbs. salty condiment + 2 tsp. dried (or 2–3 tbs. contemporary) herbs or spices + toppings

Taco: Floor beef + diced purple onion + sea salt + cumin, chili powder, and contemporary cilantro + salsa

California: Floor bison + shredded carrots and chopped spinach + Worcestershire sauce + contemporary dill and parsley + avocado, sprouts, and tomato

Hawaiian: Floor turkey + sliced scallions + fish sauce + contemporary ginger + grilled pineapple and sriracha mayo

Mediterranean: Floor hen + diced sun-dried tomatoes + sea salt + dried basil and oregano + basil pesto or olive tapenade

Charred Romaine With Lemony Goddess Dressing

Romaine turns into heartier and earthier in only a few minutes on the grill. Serve every diner one romaine half on a plate, with a steak knife for carving.

grilled romaine lettuce with lemony dressing

Makes 4 servings •  Prep time 10 minutes •  Cook dinner time quarter-hour

  • Components
  • Instructions


  • 1 clove garlic, chopped
  • ½ cup packed contemporary parsley
  • 1 tsp. dried tarragon
  • 2 tbs. lemon juice
  • 5 tbs. extra-virgin olive oil, divided
  • ¼ tsp. freshly floor black pepper
  • ½ tsp. sea salt, plus one pinch, divided
  • 2 romaine hearts
  • 1 cup grape tomatoes, halved
  • ¼ cup pitted kalamata olives, halved

This recipe initially appeared in “Vegan Grill Recipes.” Recipe developed by: Robin Asbell. Photograph by: Andrea D’Agosto.


  1. In a food-processor bowl, place the garlic, parsley, and tarragon and course of till finely minced. With the machine operating, steadily drizzle within the lemon juice after which 3 tablespoons of the olive oil. Add the pepper and ½ teaspoon of salt and course of till blended. Pour the dressing right into a small bowl.
  2. Preheat the grill to medium-high. Trim the bottom of every romaine coronary heart, leaving the stem intact. Slice every romaine coronary heart in half lengthwise. Place the 4 halves on a plate, reduce aspect up, and brush with 1 tablespoon of olive oil. Sprinkle with a pinch of salt.
  3. When the grill is sizzling, oil the grate with the remaining olive oil. Place the romaine on the grill, reduce aspect down. Grill for 2 to 3 minutes, urgent down flippantly with tongs sometimes, till the romaine is marked and softened. Flip the romaine along with your tongs and cook dinner for about two minutes longer.
  4. Switch to a plate and prime with the tomato halves and olives. Drizzle with dressing and serve.

Balsamic Zucchini

Sliced zucchini are brushed with garlicky, balsamic-vinegar dressing, grilled, and topped with chopped basil.

Grilled Balsamic Zucchini

Makes 4 servings •  Prep time 10 minutes •  Cook dinner time 7 to 10 minutes

  • Components
  • Instructions



  • 1 tbs. balsamic vinegar
  • 2 tbs. extra-virgin olive oil
  • 1 tbs. freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • ½ tsp. sea salt
  • Pinch red-pepper flakes
  • ½ tsp. dried oregano


  • 3 zucchini, reduce lengthwise into 4 planks of roughly equal thickness
  • 2 tbs. chopped contemporary basil

This recipe initially appeared in “The way to Cook dinner Zucchini: 5 Recipes from Rebecca Katz.” Photograph by: Andrea D’Agosto.


  1. Preheat a grill to medium-low and flippantly oil the grate.
  2. In a small bowl, mix the marinade components. Brush each side of the zucchini with the marinade.
  3. Cook dinner the zucchini on one aspect for 3 to 4 minutes or till flippantly brown. Flip and cook dinner for 3 minutes extra.
  4. Switch to a platter and drizzle with the rest of the marinade. Garnish with the chopped basil and serve.

Corn With Ancho-Lime Mayo and Cilantro

This tackle Mexican avenue corn pairs a spicy mayo with grilled corn.

Cobs of grilled corn with ancho-lime mayo and cilantro.

Makes 6 ears •  Prep time 10 minutes •  Cook dinner time 15 to twenty minutes

  • Components
  • Instructions


Spicy Mayo

  • ½ cup mayonnaise
  • 1 tbs. lime juice
  • 1 tsp. ancho chili powder


  • 6 ears corn, shucked
  • 2 tbs. butter, reduce into 6 pats
  • 1 tsp. sea salt
  • ½ tsp. freshly floor black pepper

This recipe first appeared in “Campfire Delicacies” and is excerpted from Soiled Gourmand: Meals for Your Out of doors Adventures. Copyright April 2018 by Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan. Revealed April 1, 2018, by Skipstone, an imprint of Mountaineers Books. Reprinted with permission. Photograph by: Soiled Gourmand.


  1. Make the spicy mayo: In a small bowl, completely combine the mayonnaise, lime juice, and chili powder.
  2. Unfold a pat of butter on every ear of corn and sprinkle with salt and pepper, then wrap them individually in aluminum foil.
  3. Place a grate over the campfire or grill. If making over a campfire, modify the fireplace so there are medium flames licking the underside of the grate. Grill the corn for about quarter-hour, rotating a number of instances.
  4. Unwrap an ear and verify for doneness: Corn is prepared when the kernels have somewhat give to them; you will have to style check the ear to make sure. It’s OK for those who get a number of charred spots.
  5. Slather the corn with spicy mayo and sprinkle with cilantro. Add an additional sprint of chili powder if desired. Serve.

Pomegranate-Peach Barbecue Sauce

Take pleasure in this sauce over grilled or roasted greens, or add it to beans or black-eyed peas for a brand new tackle baked beans.

Pomegranate Peach BBQ Sauce

Makes 2 ½ cups •  Prep time quarter-hour •  Cook dinner time 25 minutes

  • Components
  • Instructions


  • 3 tbs. extra-virgin olive oil
  • ½ cup finely chopped purple onion
  • ¼ tsp. coarse sea salt
  • 1⁄8 tsp. cayenne pepper
  • 1 giant clove garlic, minced
  • 1 cup diced peeled peaches
  • 1 cup tomato sauce
  • ¼ cup water
  • ¼ cup red-wine vinegar
  • ¼ cup pomegranate molasses (out there in most grocery shops)
  • 3 tbs. freshly squeezed lime juice
  • 2 tbs. tamari
  • 2 tsp. tomato paste
  • 1 to three tbs. chopped chipotle chili in adobo sauce (look within the Hispanic meals part)
  • 2 tsp. minced contemporary sage

This recipe initially appeared in “Outdated Flavors, New Soul: 4 Vegan Recipes From Bryant Terry“. Photograph by: © 2014 Paige Inexperienced.


  1. Heat the oil in a small saucepan over medium warmth. Add the onion, salt, and cayenne; sauté till the onion is delicate, 5 to seven minutes. Add the garlic and sauté till aromatic, two to 3 minutes.
  2. Switch to a blender. Add the peaches, tomato sauce, water, vinegar, pomegranate molasses, lime juice, tamari, tomato paste, and chipotle chili; course of till easy.
  3. Pour the sauce again into the saucepan and simmer over medium-low warmth, stirring sometimes, till thick, about 20 minutes. Stir within the sage and simmer for one to 2 minutes. Style and season with extra salt, if desired.
  4. Use instantly or retailer in a tightly sealed jar within the fridge for as much as one week.

Raspberry-Ginger Barbecue Sauce

This candy, tangy, smoky sauce is terrific brushed on grilled meat or greens.

steak with raspberry bbq sauce

Makes 1 ½ cups •  Prep time 5 minutes •  Cook dinner time 20 to 25 minutes

  • Components
  • Instructions


  •   2 cups contemporary raspberries
  •   2 tbs. chopped contemporary gingerroot
  •   ½ cup apple cider vinegar
  •   2 tbs. adobo sauce
  •   2 tbs. honey
  •   3 tbs. molasses
  •   ¼ cup minced onion

This recipe initially appeared in “The Well being Advantages of Raspberries.” Recipe developed by: Betsy Nelson. Photograph by: Terry Brennan.


  1. Simmer all components collectively in a medium saucepan over low warmth, stirring sometimes to forestall sticking and spattering.
  2. Cook dinner for about 20 to 25 minutes, till the sauce is barely thickened.
  3. Retailer within the fridge till prepared to make use of.

Maple-Dijon Marinade

A scrumptious mix of candy and tangy flavors that’s excellent for including a contact of pleasure to your favourite meat dish.

A close-up of someone cooking ribs on the grill.

Makes 1 ½ cups •  Prep time 5 minutes •  Cook dinner time 20 to 25 minutes

  • Components
  • Instructions


  • ¼ cup extra-virgin olive oil or avocado oil
  • 2 tbs. Dijon mustard
  • 1 tbs. pure maple syrup
  • 2 tbs. coconut aminos
  • ¼ tsp. garlic powder
  • Pinch of cayenne pepper (non-compulsory)

This recipe initially appeared in “Flavoring Grilled Proteins: 6 Rubs and Marinades to Strive.” 


  1. Combine all marinade components collectively, then evenly distribute to coat the meat or fish.
  2. Place within the fridge and let the flavour soak in for lower than half-hour for fish, and anyplace from two to 24 hours for meat, based mostly on desire. (The longer it sits, the extra taste the meat will take in.)

Peaches With Almond Cream

Peaches and cream — vegan cream! — is the proper candy finish to a BBQ.

grilled peaches with cream

Makes 8 servings •  Prep time 10 minutes •  Cook dinner time quarter-hour

  • Components
  • Instructions


  • 3 ¼ cups water, divided
  • 1 cup slivered almonds
  • ¼ cup maple syrup
  • 2 tbs. refined coconut oil
  • 1 pinch sea salt
  • 1 tsp. lemon zest
  • 4 giant peaches, halved and pitted
  • Avocado oil for the grill
  • Floor cinnamon to style
  • Contemporary mint sprigs, for garnish

This recipe initially appeared in “Vegan Grill Recipes.”  Recipe developed by: Robin Asbell. Photograph by: Andrea D’Agosto.


  1. Preheat the gasoline grill to excessive, or construct an oblique fireplace within the charcoal grill: Pile the coals on one aspect so you’ve got a sizzling aspect for searing and a cool aspect the place you’ll be able to cook dinner the fragile peaches.
  2. In a small pot, deliver three cups of water to a boil, then add the almonds. Boil the almonds for 5 minutes. Drain the almonds in a wire mesh strainer.
  3. In a high-speed blender, place the drained almonds, remaining ¼ cup water, maple syrup, coconut oil, and salt. Safe the lid and mix, scraping down the edges as wanted, till the combination is creamy. Add the lemon zest and mix to combine. Pour right into a small bowl.
  4. When the grill is sizzling, oil the grate, then place the peaches, reduce aspect down, on the cooler aspect of the grate. Flip the peaches each two minutes for about six minutes, ending with the reduce aspect up.
  5. When the peach juices are effervescent, spoon a heaping tablespoon of almond cream into every one. Depart the peaches on the grill simply lengthy sufficient to heat the almond cream, about one other minute or two.

↑ Again to Prime

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