Ingredients:
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon coriander seed
2 pounds strip steak
Methods:
1. Preheat barbecue grill.
2. Combine chili powder, salt, oregano, and coriander seed in a small bowl. Rub onto both sides of strip steak.
3. Grill over hot coals for 7 to 10 minutes, or until done.
Ingredients:
2 pounds sirloin steak
1 tablespoon peppercorns
2 garlic cloves, crushed
4 cups coarse salt
3/4 cup water
1 package cheesecloth
Methods:
1. Trim the excess fat from sirloin steak.
2. Crack peppercorns coarsely and press the peppercorns and crushed garlic cloves into both sides of the steak. Let stand at room temperature for 1 hour.
3. After steak has finished standing preheat barbecue grill.
4. Make a thick paste of coarse salt and water; cover the top side of the peppered steak with half the mixture. Cover the salt side with a wet cloth and place salt side down on the grill. Cover the top side with the remaining salt mixture and another piece of wet cloth. Cook for 15 to 25 minutes.
5. Scrape the salt off when the meat is done.
Ingredients:
2 boneless beef chuck shoulder steaks, cut 1-inch thick (about 2 pounds)
4 slices bacon
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 clove garlic, minced
2 (15 to 16-ounce) cans each kidney and pinto beans, drained
1 tablespoon packed brown sugar
Western BBQ Sauce:
1 cup ketchup
1/2 cup each cider vinegar and water
3 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
Methods:
1. Combine sauce ingredients in medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Refrigerate 3/4 cup for beans. Refrigerate 1/4 cup for basting. Cool remaining sauce for marinade.
2. Place beef steaks and cooled sauce in food-safe plastic bag; turn to coat. Close bag; marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
3. Cook bacon in large skillet until crisp; crumble. Discard all but 2 tablespoons drippings. Add onion, bell pepper and garlic; cook and stir over medium heat 5 minutes. Stir in bacon, beans, 3/4 cup sauce and sugar; heat through.
4. Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Brush both sides with 1/4 cup sauce during last 5 to 6 minutes. Carve into thin slices. Serve with beans.
Ingredients:
2 to 4 well-trimmed beef T-Bone or Porterhouse steaks, cut 1-inch thick (about 2 to 4 pounds) or 4 well-trimmed boneless beef top loin (strip) steaks, cut 1-inch thick (about 2 1/2 pounds)
2 teaspoons salt
2 teaspoons dried oregano leaves, crushed
2 teaspoons sweet paprika
2 teaspoons dried thyme leaves, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon ground red pepper
Methods:
1. Combine seasoning ingredients; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill T-Bone or Porterhouse steaks, uncovered, 14 to 16 minutes (top loin steaks 15 to 18 minutes) for medium rare to medium doneness, turning occasionally. Remove bones from T-Bone or Porterhouse steaks and carve into slices.
Ingredients:
1/4 cup peanut oil
1 onion, chopped
4 garlic cloves, minced
2 jalapeños, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound roma tomatoes, seeded and chopped
1/2 cup chopped fresh cilantro
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup orange juice
1/2 cup fresh lime juice
1/4 cup olive oil
3 tablespoons pure maple syrup
3 tablespoons white wine vinegar
3 pounds steak
Methods:
1. Heat peanut oil in a large, heavy skillet over medium-high heat. Saute chopped onion, chopped garlic cloves, and chopped jalapenos, about 3 minutes. Add cumin, coriander, chopped italian tomatoes, chopped cilantro, cinnamon, and cloves. Cook for 5 minutes then stir in orange juice, lime juice, olive oil, maple syrup, and white wine vinegar. Boil until thickened, about 20 minutes. Cool slightly and transfer to a blender and puree until smooth.
2. Place steaks on dish and coat with marinade, refrigerate for 4 hours.
3. Grill the steaks for about 7 minutes on each side, basting often with the marinade.