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Kicking off spring with grill-worthy dishes

Grilled flank steak with mushroom sauce.
Grilled flank steak with mushroom sauce.

Dear Lynn: I love different kinds of wraps but don’t have many recipes. Please see if everyone will send in their favorite recipes. — Jan from North Adams

Joe from La Salle says when he makes Flank Steak with Mushroom Sauce on the grill it is officially springtime. Virginia from Jennings sent in her recipe for Lime Tuna Steaks. It is her favorite dish to make on the grill. Dale from Battle Creek got his recipe for Onion Barbequed Chicken from his dad who was a great cook.


1 1/2 lbs flank steak

1 medium onion, sliced

1 T butter

1-10 1/2 oz can golden mushroom soup

1/3 c chopped canned tomatoes

1/3 c juice from tomatoes

1 T parsley flakes

1 T Dijon mustard

DIRECTIONS: Before grilling, sauté onion in butter until tender. Add mushroom soup, canned tomatoes, juice, parsley and Dijon mustard. Stir and heat until well blended. Turn heat down to low and keep sauce warm. Place flank steak on grill about 4 inches above hot coals. Cook for 5 minutes on each side for medium rare or longer for more doneness. Slice meat thinly on the diagonal across the grain. Serve with warm sauce.


1 1/2 lbs tuna steaks, cut 1 inch thick

1/4 c lime juice

2 T olive oil

1 t finely chopped gingerroot

1/4 t salt

Dash of cayenne pepper

1 clove garlic, crushed

DIRECTIONS: Cut tuna steaks into 6 serving pieces. Mix lime juice, olive oil, gingerroot, salt, cayenne pepper and garlic clove in a gallon size zip-style plastic bag. Add tuna and turn to coat with marinade. Refrigerate for at least 1 hour, turning once. To cook, heat coals or grill. Place fish on grill (saving the marinade). Cover and cook for 15 to 20 minutes, basting with marinade 2 or 3 times, turning one time. Fish will flake easily when done.


1 whole chicken, quartered

Salt and pepper to taste

1 envelope dry onion soup mix

1/2 c cooking oil

1/2 c apple juice

1 T lemon juice

1 T Worcestershire sauce

DIRECTIONS: Place chicken in a shallow baking dish. Season with salt and pepper. Place in the oven and roast at 350 degrees for 45 minutes. Combine onion soup mix, cooking oil, apple juice, lemon juice and Worcestershire sauce in a small bowl. Mix well. Place chicken on a heated grill about 5 inches above the heat. Cook for 30 minutes, basting often with sauce and turning every 5 minutes. Pour any remaining sauce over chicken before serving.

• LYNN ECKERLE is author of the weekly food column The Recipe Exchange along with a weekly blog, Fun, Food and More at She has published the cookbooks “Farmhouse Cooking” and “Country Cooking." She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads. Send recipes and requests to The Recipe Exchange at

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