Beef Recipes |

Ingredients:

1 beef top round steak, cut 1-inch thick (about 1 3/4 pounds)

Marinade:
2/3 cup frozen orange juice concentrate, defrosted
1/2 cup tequila
1/3 cup fresh lime juice
2 tablespoons each chopped fresh ginger and olive oil
2 cloves garlic, minced
1 teaspoon each salt and dried oregano
1/4 teaspoon ground red pepper

Orange Salsa:
2 diced peeled oranges
1 small chopped red onion
1 minced seeded jalapeno pepper
1/4 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano

Methods:

1. Combine marinade ingredients in medium 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, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. Carve into thin slices. Serve with orange salsa.
3. For Orange Salsa: Combine all ingredients in a non-metallic bowl. Refrigerate at least 1 hour.

Ingredients:

1/4 cup extra virgin olive oil
2 tablespoons water
1 tablespoon lemon pepper
1 teaspoon seasoned salt
1 pound flank steak
Hot cooked rice for accompaniment

Methods:

1. Prepare and heat coals (or gas grill) for grilling.
2. In a bowl, combine olive oil, water, lemon pepper and seasoned salt. Rub over both sides and edges of steak.
3. Grill steak over hot coals for 5 minutes on each side.
4. Slice steak into thin slices; serve with the cooked rice.

Ingredients:

1 cup dry red wine
1 onion, chopped
1 tablespoon chopped flat-leaf parsley
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon thyme
1 garlic clove, crushed
2 pounds steaks

Methods:

1. Combine red wine, chopped onion, chopped parsley, bay leaf, salt, thyme, and crushed garlic clove; mixing well. Pour into a shallow dish and add steak. Cover and marinate in the refrigerator

Ingredients:

2 pounds round steak, cubed
1 onion, sliced
2 carrots, thickly sliced
1 green bell pepper, seeded and sliced
1 pound small whole mushrooms
1 teaspoon chopped fresh parsley
4 tablespoons butter
Heavy aluminum foil
1 (10.75-ounce) can cream of mushroom soup, undiluted
1/2 cup water

Methods:

1. Divide cubed round steak, sliced onion, sliced carrots, sliced green bell pepper, mushrooms, chopped parsley, and butter among four large squares of heavy aluminum foil. Drizzle cream of mushroom soup diluted with water evenly among the packets. Fold up the edges and seal.
2. Grill for 1 1/4 hours, or until the meat is tender.
3. Serve in the aluminum foil.

Ingredients:

5 pounds T-bone steaks
1/3 cup Worcestershire sauce
1/3 cup smoke flavoring
4 jalapeños, seeded and chopped
3/4 teaspoon lemon pepper
3/4 teaspoon seasoned salt
1/8 teaspoon garlic salt

Methods:

1. Place steaks in a large, shallow dish or pan; set aside.
2. In a small bowl combine Worcestershire sauce, smoke flavoring, jalapeños, lemon pepper, seasoned salt and garlic salt. Mix well. Use as a basting sauce or use as a marinade. Cover and marinate in the refrigerator for 1/2 to 3 hours, turning the steaks periodically.
3. Preheat barbecue grill. Grill over hot (white) coals until desired level of doneness is reached, basting frequently with the marinade.