Beef Recipes |

Ingredients:

1 beef flank steak or top round steak cut 1-inch thick (about 1 1/2 pounds)
3 red, yellow or green bell peppers, quartered

Marinade:
1/2 cup prepared Italian dressing
1/4 cup fresh lime juice
1 tablespoon honey
1 1/2 teaspoons ground cumin (optional)

Methods:

1. Combine marinade ingredients in small bowl. Place beef steak and 1/3 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade.
2. Remove steak; discard marinade. Brush bell peppers with some of remaining marinade. Place steak and peppers on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare), turning occasionally. Grill peppers 12 to 15 minutes or until tender, turning occasionally. Brush steak and peppers occasionally with remaining marinade; do not brush during last 5 minutes.
3. Carve steak across the grain into thin slices. Season with salt. Serve with peppers.

Ingredients:

1 beef top round steak, cut 1 1/2-inches thick (about 3 pounds)

Marinade:
1/2 cup fresh lime juice
3 tablespoons minced green onions
3 tablespoons water
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger (optional)
3 large cloves garlic, minced
1/2 teaspoon salt

Methods:

1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steak discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 25 to 28 minutes for medium rare doneness, turning occasionally. Remove; let stand 10 minutes. Carve into thin slices.

Ingredients:

4 boneless beef chuck eye steaks, cut 3/4 to 1-inch thick (about 1 3/4 pounds)

Marinade:
1/4 cup steak sauce
2 tablespoons packed brown sugar
2 tablespoons fresh lime juice
1/4 teaspoon ground red pepper

Methods:

1. Combine marinade ingredients in small bowl; remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn to coat. Refrigerate 10 minutes.
2. 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 reserved marinade during last 2 minutes. Season with salt.

Ingredients:

4 beef T-bone or Porterhouse steaks, cut 1-inch thick (about 4 pounds) or boneless beef top loin steaks, cut 1-inch thick (about 2 1/2 pounds)
4 ears sweet corn, in husks
3 tablespoons butter

Chili Glaze:
1/2 cup Heinz 57 sauce
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin

Methods:

1. Peel corn, leaving husks attached at base; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes. Combine glaze ingredients; remove and reserve 1/4 cup.
2. Drain corn. Place on grid over medium, ash-covered coals. Grill, uncovered, 20 to 30 minutes, turning frequently.
3. After 5 or 10 minutes, place beef steaks on grid with corn. 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 and brushing with glaze during last 5 minutes.
4. Combine reserved 1/4 cup glaze and butter in 1-cup glass measure. Microwave on HIGH 1 1/2 to 2 minutes, stirring once. Carefully peel corn; brush with chili butter. Serve with steaks and remaining chili butter.

Ingredients:

1/3 cup tomato-based salsa
2 tablespoons fresh lime juice
1 garlic clove, crushed
1 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
1 1/4 pounds chuck steak

Methods:

1. Combine salsa, lime juice, crushed garlic clove, oregano, and cumin; reserve 1/4 cup. Place chuck steak in a plastic bag with the remaining marinade. Close the bag securely and marinate in the refrigerator overnight, turning occasionally.
2. Grill the chuck steak over medium coals for 18 to 24 minutes, turning once. Brush with the reserved marinade during the last 5 minutes of cooking.