Grilled Chicken & Steak

Remove the honey from the refrigerator. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut off any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Halve the cabbage lengthwise; keep the core intact. Peel the onion; cut into 1-inch rounds. Cut off the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Halve the baguettes. In a large bowl, whisk together the honey (kneading before opening), red wine vinegar, and as much of the red pepper flakes as you’d like. Halve the tomatoes; transfer to the bowl. Season with salt and pepper. 

Place a large piece of foil on a work surface. Medium dice the potatoes; place on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt, pepper, and weeknight hero spice blend; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Transfer to a large bowl; add the spreadable butter. Season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired.

Meanwhile, pat the chicken dry with paper towels; drizzle with olive oil. Season 2 chicken breasts on both sides with salt, pepper, and enough of the barbecue spice blend to coat. Season the remaining chicken breasts with salt, pepper, and enough of the Mexican spice blend to coat. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Pat the steaks dry with paper towels; drizzle with olive oil. Season 2 steaks on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Season the remaining steaks with salt, pepper, and Italian seasoning. Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks. Slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

Place a large piece of foil on a work surface. Place the green beans and chopped garlic on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 2 tablespoons of water. Fold the foil in half over the green beans. Fold the three open edges inwards to completely seal the packet. Grill 6 to 8 minutes, or until the water has cooked off and the green beans are tender. Remove from the grill and carefully open the foil packet; transfer to the bowl of dressed potatoes. Season with salt and pepper; toss to combine.

Place the onion rounds, halved peppers, and halved cabbage in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Drizzle the cut sides of the halved baguettes with olive oil; season with salt and pepper. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the seasoned peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Place a piece of foil on the grill; place the seasoned cabbage on top of the foil. Grill 7 to 8 minutes per side, or until lightly charred. Grill the seasoned baguettes 2 to 3 minutes per side, or until lightly toasted. Transfer to a cutting board.

Roughly chop the grilled onion. Thinly slice the grilled bell peppers crosswise. Transfer to the bowl of dressed tomatoes. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Add to the bowl of lemon juice. Whisk to combine. Thinly slice the grilled cabbage; transfer to the bowl of lemon-garlic mixture. Drizzle with olive oil and toss to combine. Halve the grilled baguettes crosswise.

Combine the labneh and balsamic vinegar. Taste, then season with salt and pepper if desired.

Combine the salsa verde and mayonnaise. Taste, then season with salt and pepper if desired.

Combine the barbecue sauce and mustard. Taste, then season with salt and pepper if desired.

Combine the guacamole and ranch. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1/4 finished cabbage

• 1 sliced weeknight hero-spiced steak

Transfer the creamy balsamic sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished peppers and tomatoes

• 1 sliced Italian-seasoned steak

Transfer 2 halved baguettes to resealable bags.

Transfer the herb mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1/4 finished cabbage

• 1 sliced barbecue-spiced chicken breast

Transfer the BBQ mustard to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished peppers and tomatoes

• 1 sliced Mexican-spiced chicken breast

Transfer 2 halved baguettes to resealable bags.

Transfer the guacamole ranch to 2 small containers.

Makes 2 servings:

Heat the finished steak, potatoes, and cabbage in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy balsamic sauce and crispy onions.

Makes 2 servings:

Wash and dry half the arugula. Roughly chop the goathorn peppers. Assemble each sandwich using the grilled baguettes, harb mayo, sliced steak, chopped goathorn peppers, and half the prepared arugula. Combine the finished peppers and tomatoes with the remaining prepared arugula. Serve the sandwiches with the salad on the side. 

Makes 2 servings:

Heat the finished chicken, potatoes, and cabbage in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the BBQ mustard and sweety drop peppers.

Makes 2 servings:

Wash and dry the remaining arugula. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Assemble each sandwich using the halved baguettes, guacamole ranch, sliced chicken, half the prepared arugula, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Combine the finished peppers and tomatoes with the remaining prepared arugula. Serve the sandwiches with the salad on the side.