Skrit Steak with Blue Cheese Butter

1 1/2 to 2 lbs skirt steak (tenderized flank steak)
evoo (extra virgin olive oil) for drizzling
steak seasoning blend
4 Tbspn butter, softened
1/2 cup blue cheese crumbles
2 Tbspn chopped chives

Heat a grill pan over high heat. (Matt used a regular non-stick skillet pan) Drizzle meat with evoo and steak or grill seasoning blend. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute.

Mix butter with cheese crumbles and chives.

Slice meat very thin on a heavy angle. Place the meat on a plate and top with small scoops of blue cheese butter. Butter gets all oozie-melty. So yummy.

Courtesy of Rachael Ray - 30 minute meals.

We made up a box of wild rice and sauteed some spinach for sides. Made for a quick and yummy dinner.

Chimichurri Rojo

This is from an epicurious.com recipe here. It is intended to be used as a sauce, which we enjoyed, but our favorite use for it is as a marinade for grilled chicken fajitas. It is DANG SPICY so if you aren't a fan of heat, consider yourself warned. I love to put a sweet salsa with this, like something with pineapple.

4 T olive oil
1/2 c red wine vinegar
1 1/2 T hot paprika
2 T cayenne
4 cloves garlic, minced
1 T fresh ground black pepper
1 T cumin, toasted if you can
1 bay leaf, broken in half
1/2 t kosher salt

Mix well. For a marinade, let meat marinate at least 30 min.

Grilled Greek Chicken Kabobs

I found this recipe in the Summer 2007 issue of Kraft's Food & Family magazine. David grilled it up and it's delicious. We have it whenever he feels like grilling something and we want a light meal.

• 1/2 cup KRAFT Greek Vinaigrette Dressing
• 2 Tbsp. KRAFT Real Mayo Mayonnaise
• 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1 red onion, cut into small wedges (we use sweet onion, Mmmm when it gets a little burnt!)
  
• 1 lemon, halved

COMBINE dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 20 min. or up to 2 hours to marinate.

PREHEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto 16 wooden skewers. (Soak the skewers for about 30 min in water to keep them from burning/catching fire when they go on the grill.)

GRILL 8 to 10 min. or until chicken is cooked through, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.