Rock’s T-Bone Steaks

4 tsp. salt, or to taste

2 tsp. paprika

1-1/2 tsp. ground black pepper

3/4 tsp. onion powder

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3/4 tsp. garlic powder, or to taste

3/4 tsp. cayenne pepper, or to taste

3/4 tsp. ground coriander, or to taste

3/4 tsp. ground turmeric, or to taste

4 (16-oz.) T-bone steaks, at room temperature

Preheat an outdoor grill for high heat, and lightly oil the grate. Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.

Rub the steaks on all sides with the seasoning mixture. Cook on the preheated grill to your desired degree of doneness, 3 to 3-1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees.

Garlic Grilled Shrimp

4 skewers

4 cloves garlic

kosher salt to taste

1/4 cup olive oil

1 pound large shrimp, peeled and deveined

1/4 tsp. ground black pepper, or to taste

Soak wooden skewers in water for at least 15 minutes. Preheat the grill for medium heat and lightly oil the grate.

Chop garlic on a cutting board. Sprinkle kosher salt over salt and with the back of a large knife, smash the garlic on the cutting board to form a paste.

Heat garlic paste and olive oil in a skillet over medium-low heat until garlic begins to brown, about 5 minutes. Remove from heat.

Skewer about 5 shrimp on each wooden skewer by piercing shrimp through the tail and the upper body. Season shrimp with kosher salt and pepper. Brush one side of the shrimp with garlic-infused olive oil.

Place shrimp oil-side down on the preheated grill and brush with more olive oil; cook until shrimp begins to turn pink and curl, about 4 minutes. Turn shrimp over and brush with olive oil again. Continue grilling until shrimp is opaque and pink all over, about 4 minutes more.

Simple Grilled Vegetables

2 zucchinis, cut into 1/2-inch slices

2 green bell peppers, cut into chunks

1/2 lb. whole button mushrooms

1/2 lb. cherry tomatoes

1 red onion, cut into 1/2-inch-thick slices

1/2 cup extra-virgin olive oil

kosher salt to taste

freshly ground black pepper to taste

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine zucchinis, green bell peppers, mushrooms, tomatoes, and onion in a large bowl. Pour olive oil over vegetables and toss to evenly coat. Season with salt and pepper.

Grill vegetables on a preheated grill until lightly charred, 3 to 5 minutes per side.

Chipotle Grilled Chicken

7-oz. can chipotle peppers in adobo sauce

1 small onion, chopped

2 cloves garlic, peeled

3 Tbsp. olive oil

2 limes, juiced, divided

1 tsp. ground cumin (optional)

1 tsp. dried Mexican oregano (optional)

1 tsp. salt, or to taste

1/8 cup water, or as needed

4 boneless, skinless chicken breast halves, butterflied

1 bunch fresh cilantro, chopped

Combine 1 to 5 chipotle peppers with their sauce, onion, garlic, olive oil, juice of 1 lime, cumin, oregano, and salt in a food processor. Blend until smooth, adding water as needed if too thick. Reserve a small amount of marinade mixture to serve with grilled chicken.

Combine chicken with marinade in a plastic storage bag. Refrigerate for 30 minutes to 1 hour.

Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and discard excess.

Place chicken breasts on the preheated grill and cook until no longer pink in the center and juices run clear, about 8 minutes per side, being careful not to overcook.

Remove chicken from the grill and transfer to a plate. Squeeze juice of remaining lime onto chicken and garnish with cilantro. Serve with reserved marinade mixture.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to and they may appear in a future issue.