Join “Jayni’s Kitchen” this week for “Sizzle! Steaks and Vegetables on the Grill.”

Host Jayni Carey and her guest will prepare the following recipes: Grilled Flank Steak with Mexican Flavors, Tomatoes and Avocado, Grilled Cajun Rib-Eyes, Grilled Beef Tenderloin Steaks with with Shallot and Herb Steak Butter, and Grilled Vegetables.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Grilled flank steak with Mexican flavors

1 to 1 1/3 pounds flank steak, trimmed

Marinade:

2 tablespoon lime juice

2 chipotle peppers (from 7-ounce can chipotle peppers in adobo sauce), seeds removed and finely chopped

2 tablespoons adobo sauce

1 teaspoon cumin seed, coarsely ground

1 teaspoon coriander seed, coarsely ground

1 teaspoon salt

1 teaspoon black pepper

2 garlic cloves, minced

1 tablespoon olive oil

2 small tomatoes

Salt and black pepper

Olive oil

1 corn tortilla

1 cup peanut or vegetable oil

2 ripe avocados

2 limes, cut in half

Cilantro springs

Trim the fat from the flank steak if needed. Place the steak in a shallow baking dish.

Marinade: In a small bowl, combine all ingredients for the mar nade.

Pour the marinade over the steak and turn to coat. Cover and refrigerate for up to 8 hours.

To grill: Remove the flank steak from the marinade. Place the steak on the grill, cover and grill over high heat on a gas grill, or over hot charcoals, until browned on the bottom, 4 to 5 minutes. Turn the steak over and place it over indirect heat. Cover and grill for 4 to 6 minutes more for medium rare, or until desired doneness is achieved. Transfer the steak to a platter and tent with aluminum foil. Let rest for 10 minutes before carving.

Cut the tomatoes in half, sprinkle with salt and pepper, and drizzle with olive oil. Place the tomatoes on a hot grill, cut-side down for 2 to 3 minutes, until lightly charred. Turn the tomatoes over and grill for about 15 seconds more. (Do not leave the tomatoes on the grill for too long or they will collapse.)

Cut the tortilla into very thin strips. Heat the peanut or vegetable oil in a saucepan over high heat. When hot, fry the tortilla strips until crisp; drain on paper towels. Cut the avocados in half lengthwise and remove the pits. Scoop the flesh from the shells and place it in a mixing bowl. Using two table knives, rough cut the avocados into pieces (do not mash) and season with salt and pepper.

To assemble, slice the flank steak across the grain on the bias into thin slices and arrange on four dinner plates. Mound some of the avocado on each plate and arrange the grilled tomato halves along side. Squeeze lime juice (1 to 2 tablespoons each) over the avocado, tomato and steak and drizzle with olive oil. Garnish each plate with cilantro sprigs and tuck a few fried tortilla strips into the mound of avocado. Serves 4.

Tom Hodge’s beverage recommendation: Negra Modelo Mexican Beer.

Grilled cajun rib-eyes

4 6 to 8-ounce rib-eye steaks

Cajun Rub:

1 teaspoon dried thyme

1 teaspoon dried oregano

2 teaspoon garlic powder

2 teaspoon onion powder

1/2 teaspoon cayenne pepper

1 tablespoon smoked Spanish paprika

1 teaspoon salt

1 teaspoon black pepper

Olive oil

Trim the excess fat from the steaks, if desired.

Cajun Rub: In a small bowl, combine all ingredients for the rub, mixing well.

Brush the steak with olive oil on each side. Sprinkle about 1 teaspoon of the Cajun Rub on each side and rub into the meat.

To grill: Place the rib-eye steaks on the grill, cover and grill over high heat on a gas grill, or over hot charcoals, until they are nicely browned on the bottoms, 3 to 4 minutes. Turn the steaks over and place them over indirect heat. Cover and grill for 3 to 4 minutes more, or until an inserted thermometer reaches 125 to 130 degrees for medium rare, or until desired doneness is achieved. Transfer the steaks to a platter and tent with aluminum foil. Let rest for 5 to 10 minutes before serving. Serves 4.

Tom Hodge’s wine recommendation: 2005 Rivola, Estate Grown, Sardon De Duero.

Grilled beef tenderloin steaks

4 6 to 7-ounce beef tenderloin steaks

Olive oil

Salt and black pepper, to taste

Shallot and Herb Butter:

3 tablespoons butter, softened

2 tablespoons finely chopped shallot

1 teaspoon finely chopped Italian (flat-leaf) parsley

1 teaspoon finely chopped thyme

1 teaspoon finely chopped rosemary

If the steaks are uneven, tie them around the sides with kitchen twine and pat them into shape. Rub the steaks with olive oil and season them with salt and pepper.

Shallot and Herb Butter: Combine all ingredients for the butter. If made ahead, cover and refrigerate. Set out to soften about 30 minutes before using.

To grill: Place the steaks on the grill, cover and grill over high heat on a gas grill, or over hot charcoals, until they are nicely browned on the bottoms, 4 to 5 minutes. Working quickly, transfer the steaks to a baking sheet or platter, cooked side up. Spread about 1 tablespoon of the steak butter on the top of each steak. Return the steaks to the grill immediately, placing them over indirect heat. Cover and grill for 3 to 5 minutes more, or until an inserted thermometer reaches 125 to 130 degrees for medium rare, or until desired doneness is achieved. Transfer the steaks to a warm platter and tent with aluminum foil. Let rest for 5 to 10 minutes, and remove twine before serving. Serves 4.

Tom Hodge’s wine recommendation: 2005 Joullian Zinfandel, Carmel Valley.

Grilled vegetables

Grilled Tomatoes: Cut the tomatoes in half, season with salt and pepper and drizzle with olive oil. Place the tomatoes directly on the grill bars, cut side down. Cover and grill them over high heat on a gas grill, or over hot charcoals for 2 to 3 minutes, until lightly browned. Turn the tomatoes over and grill for about 15 seconds more.

Grilled New Potatoes: Choose small new potatoes. Pierce the potatoes on all sides and place them in a microwave-proof baking dish. Microwave the potatoes on full power until tender, turning once or twice. Drizzle the potatoes with olive oil, season with salt and black pepper and toss to coat. Place a basket on the grill and heat over high heat on a gas grill, or over hot charcoals. Pour the potatoes onto the grill tray. Cover and grill until lightly browned for 3 to 5 minutes, turning once or twice.

Grilled Sweet Corn: Shuck the corn, remove the silks and cook in a pot of boiling water just until tender-crisp, 4 to 5 minutes. Drain well. Brush the ears with melted butter or olive oil and season with salt and pepper. Place the ears of corn directly on the grill bars. Cover and grill them over medium-high heat on a gas grill, or over medium-hot charcoals for 3 to 4 minutes, turning frequently, just until the kernels begin to turn golden.

Grilled Asparagus: Rinse the asparagus spears and snap off the tough ends. Drizzle the spears with olive and season with salt and pepper. Place a grill tray on the grill over high heat on a gas grill, or over hot charcoals. When hot, place the asparagus on the grill tray. Cover and cook for 3 to 5 minutes (depending on the thickness of the spears), until tender crisp, turning once or twice.