Get Grilling

With summer on the way, it's time to fire up the grill. In addition to burgers and T-bone steaks, try grilling different cuts of meat, such as beef flank steak or pork tenderloin, vegetables, fish and even bread. For the best results, remember to oil your grill rack sufficiently. And, for small vegetables or fish, you may want to invest in a grill basket, which makes turning fragile, flaky foods easier.

Linda Bier of Hannibal, Mo., sent us the recipe for Grilled Chili Flank Steak. "I found a recipe similar to this one and decided to change it. I added the chili sauce and a dash of allspice. It's fork-tender when ready to eat, and our family of farmers loves it," she says.

The recipe for Red, White and Bleu Potatoes is not just for the 4th of July, says reader Rita Courson of Seneca, Pa., who grills the delicious side dish—a mixture of red-skinned potatoes, onions, mushrooms and bleu cheese—wrapped in aluminum foil. If you like, you can wrap individual servings in foil packets and grill them together.

As always, American Profile looks forward to receiving—and publishing—your favorite recipes each week and sharing them with our millions of readers across the nation.

Grilled Chili Flank Steak - Linda Bier, Hannibal, Mo

• 2/3 cup firmly packed brown sugar
• 2/3 cup V-8 juice or other brand vegetable juice
• 2/3 cup lower-sodium soy sauce
• 1/2 cup olive oil
• 4 cloves garlic, chopped
• 2 tablespoons chili powder
• 1/4 teaspoon ground cumin
• 1/2 cup chili sauce
• 1/4 teaspoon ground allspice
• 1 3-pound beef flank steak

In a large bowl, combine brown sugar, V-8 juice, soy sauce, oil, garlic, chili powder, cumin, chili sauce and allspice. Whisk together until blended. Pour half into a large zip-top plastic bag. Add steak, seal bag and turn to coat well. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade. Remove steak and discard marinade in bag. Heat grill to 400 to 500 degrees. Grill steak about 8 minutes on each side. Slice steak very thin. Heat reserved marinade to serve with steak. Serves 4 to 6.

Tips From Our Test Kitchen: Avoid overcooking to retain the meat's tenderness.

Red, White and Bleu Potatoes - Rita Courson, Seneca, Pa.

• 4 medium to large red-skinned potatoes, thinly sliced
• 1 small Vidalia onion, sliced
• 4 to 6 mushrooms, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 1/4 cup bleu cheese or gorgonzola

Place potatoes, onions and mushrooms on a sheet of aluminum foil. Sprinkle with salt and pepper and dot with butter. Crumble cheese on top. Fold packet to seal and cook either on a medium grill or in a 375-degree oven for 45 minutes or until potatoes are soft.

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