Grilled Steaks with Rosemary Garlic Onion Marinade
Tuna Burgers
Grilled Burgers with Lemon Margarine
Pacific Northwest Grilled Cedar Planked Salmon from the chef at Eden Tours

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Serves 4

Another good one from our friend and reader Stacy Moses

2 tablespoons chopped fresh rosemary

4 medium cloves garlic, chopped

1 medium onion, chopped

1½ cups dry red wine
 (use a good one)
¼ cup olive oil

1 tablespoon Dijon mustard

Freshly ground black pepper
4 New York strip steaks, about 1-inch thick, 8 ounces each (see Kitchen Notes)

Sea salt or kosher salt
Marinate the steaks. Combine the first 7 ingredients in a 1-gallon zippered plastic food storage bag (or a glass baking dish large enough to hold steaks in a single layer). Add steaks, taking care to coat them with marinade on all sides. Seal bag and marinate steaks in the refrigerator for 8 hours, turning once.
Grill the steaks. Prepare grill. About 30 to 45 minutes before you’re ready to cook, remove steaks from marinade, pat dry with paper towels and let them come to room temperature. Discard marinade. When you’re ready to grill steaks, season them on both sides with salt and additional black pepper. Brush grill with oil and sear steaks over direct heat for about 4 minutes. You can rotate them a quarter turn halfway through if you want crosshatch grill marks—or not. Flip the steaks, using tongs (never pierce with a fork!) and grill on the second side for about 3 minutes, or until they reach desired doneness.
Transfer steaks to platter and tent with foil. Let steaks rest for about 5 minutes or so. Plate and serve.

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1 tablespoon unseasoned rice-wine vinegar
Pinch of sugar
¼ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound sushi-grade tuna, very finely chopped
2 scallions, white and pale-green parts only, trimmed and minced
1 tablespoon soy sauce
1 teaspoon lemon zest
Canola oil, for cooking
½ bunch arugula
Wasabi Mayonnaise (recipe follows)

Place vinegar and sugar in a small bowl. Slowly whisk in 2 tablespoons olive oil until emulsified; season with salt and pepper. Set aside.

Place tuna, scallions, soy sauce, 2 tablespoons olive oil, the sesame oil, and lemon zest in a large bowl; season with salt and pepper. Using your hands, mix well. Form into six ½- inch thick patties.

Place a large nonstick skillet over medium heat. Add enough canola oil to coat. Add patties, and cook until medium-rare, 2 to 3 minutes per side.

Toss arugula with reserved dressing, divide among plates, and top each with a burger. Serve with wasabi mayonnaise.

Wasabi Mayonnaise

1 large egg, room temperature
2 teaspoons unseasoned rice-wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon fresh lime juice
1 piece (1-inch) ginger, peeled and grated
1 tablespoon wasabi paste
½ teaspoon soy sauce
¾ cup canola oil
Coarse salt

Pulse egg, vinegar, lemon and limejuices, ginger, wasabi, and soy sauce in a food processor to combine. With a machine running, slowly add oil until mixture is emulsified. Season with salt.

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6 tablespoons (¾ stick margarine), room temperature
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon finely grated lemon peel
1 teaspoon fresh lemon juice
1½ pounds ground beef (15% fat)
Vegetable oil (for brushing)
4 sesame seed hamburger buns
1 large tomato, thinly sliced crosswise
1 bunch arugula

Mix margarine, all herbs, lemon peel, and lemon juice in small bowl. Season with salt and pepper. Measure 1/3 cup herb margarine; transfer to sheet of plastic wrap (reserve remaining margarine in bowl for spreading on buns). Using plastic wrap as aid, form margarine into 3-inch long log; wrap plastic around to seal. Freeze until firm, about 30 minutes. Cut crosswise into 4 rounds. Flatten rounds into 2-inch diameter disks.

Divide meat into 4 equal pieces. Using damp hands, form each piece into a bowl. Using thumb, make deep wide indentation in center of each ball. Press 1 lemon-margarine round flatly into indentation, then press meat securely over butter to enclose.

Flatten each burger into 3½-inch diameter patty, leaving margarine rounds horizontally in center of each burger.

Do ahead: Herb margarine and burgers can be made 6 hours ahead. Place burgers on baking sheet, cover with plastic wrap, and chill. Cover and chill herb butter in bowl; bring to room temperature before continuing.

Brush barbecue rack with oil. Prepare barbecue (high heat). Sprinkle both sides of burgers with salt and pepper. Spread remaining margarine over cut sides of buns. Grill burgers until cooked through, 4 to 6 minutes per side. Grill buns until slightly charred, about 1 minute per side.

Place burgers on bun bottoms. Top with tomato slices and arugula leaves. Cover with bun tops and serve.

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From the chef at Eden Tours

1- ⅜” X 7″ x 15″ cedar plank
2 – 4 pound salmon filet
Juice of 1 large lemon
1 clove of garlic, chopped
1 tablespoon butter
½ cup brown sugar
¼ to ½ teaspoon coarsely ground black pepper

Brush plank with olive oil. Melt the butter and add lemon juice garlic and pepper. Put salmon filet on plank brush with butter lemon juice mixture. Put cedar plank on hot grill on low heat or adjust for smoke, sprinkle with brown sugar. Baste every 5 to 10 minutes with lemon juice mixure and brown sugar. Cook about 20 minutes or until fish flakes.

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