Steak and chicken are always great for the grill. Anchovy grilled salmon steaks, anticuchos picantes and Asian hot que grill sauce for chicken are 3 delicious recipes that prove this.

Below are the 3 recipes for you to try on your grill:

1. Anchovy-Grilled Salmon Steaks

Yield: 4 Servings

Ingredients:

- 4 salmon steaks
- 1 parsley sprigs

Lemon wedges anchovy butter

- 6 anchovy fillets
- 2 T milk
- 6 T butter
- 1 dr tabasco sauce
- 1 pepper

Directions:

- Pre-heat the grill to high heat.
- Oil the grill rack and place each steak to ensure an even heat.
- Place a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each steak.
- Grill for 4 minutes.

- Turn the steaks with a fish slice and place another quarter of the butter among the steaks.
- Grill on the second side 4 minutes.
- Reduce the heat and allow to cook for a further 3 minutes, less if the steaks are thin.
- Serve with a neatly arranged pat of anchovy butter on top of each steak. Garnish with parsley sprigs and lemon wedges.
- Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl with a wooden spoon until creamy.
- Cream all ingredients together and chill.

Serves 4.

2. Anticuchos Picantes

Yield: 16 Servings

Ingredients:

= Beef Heart =

Marinade

- 8 garlic cloves, ressed
- 2 chiles, rocoto, stemmed, seeded, minced
- 2 T cumin, ground
- 1/2 T oregano, dried
- 1 salt, to taste
- 1 pepper, black, to taste
- 2 c vinegar, wine, red

= Sauce =

- 1/3 c chiles, dried, aji, crushed
- 1 T oil, vegetable
- 1 salt, to taste

Heat Scale Hot

Directions:

- Clean the beef heart thoroughly, removing all nerves and fat.
- Cut into 1" cubes, place in non-reactive bowl, refrigerate and set aside.
- Combine garlic, chiles, cumin, oregan, salt and pepper and 1 1/2 cups vinegar.
- Pour over meat.
- Add more vinegar, if necessary, to cover meat completely. Marinate, refrigerated, 12-24 hours.
- About 1 hour before grilling, remove meat from marinade and thread on skewers.
- Reserve marinade.
- Soak the crushed chile in 1/3 cup warm water for 30 minutes.
- In processor, combine chiles and water with oil and salt.
- Add enough reserved marinade (3/4 cup) to make thick sauce, puree.
- Brush skewered meat with sauce and grill over hot coals or under a broiler, turning and basting to cook quickly on all sides.
- Best cooked medium well, 4-6 minutes on the grill.

Serve with remaining sauce for dipping.

3. Asian Hot-Que Grill Sauce For Chicken

Yield: 1 Servings

Ingredients:

- 1 stephen ceideburg
- 2 T brown sugar
- 2 T red wine vinegar
- 1 c ketchup
- 1/2 to 1 teaspoon chinese hot mustard
- 1 lg garlic clove, minced
- 1 T soy sauce
- 1 to 3 teaspoons asian chile paste with garlic

Directions:

- Combine all ingredients except chile paste in a small saucepan.
- Bring to a boil, then turn off heat.
- Stir in chile paste. Makes 1 1/4 cups.

To use: Brush on chicken, beef or pork while grilling.