Beef Recipes |

Ingredients:

2 (16-ounce) beef porterhouse steaks, cut 1-inch thick
2 cloves garlic, finely minced, divided use
1 1/2 teaspoons dried basil leaves, divided use
1/2 teaspoon coarse ground black pepper
1 tablespoon olive oil
1 large zucchini, cut into 2 x 1/2-inch pieces
1 small onion, cut into thin wedges
1 1/4 cups sliced fresh mushrooms
1/4 teaspoon salt
6 cherry tomatoes, cut in half

Methods:

1. Season beef Porterhouse steaks with 1 clove of the garlic, 3/4 teaspoon of the basil and the pepper. Place steaks on grid over medium coals. Grill to desired doneness, turning once. (Steak cut 1-inch thick require about 16 minutes for rare 20 minutes for medium. Steaks cut 1 1/2-inches thick require about 22 minutes for rare 30 minutes for medium).
2. After turning steaks, heat oil in large heavy skillet on grid over coals. Add remaining clove garlic, zucchini and onion cook and stir 4 to 5 minutes. Add mushrooms, salt and remaining basil; continue cooking 2 minutes, stirring frequently. Add tomatoes; heat thoroughly.
3. Serve steak with vegetables spooned over top or alongside.

Ingredients:

4 beef shoulder top blade (flat iron) steaks (6 to 8-ounces each) or boneless beef chuck eye steaks, cut 1-inch thick
Salt and freshly ground pepper
1 (5.2-ounce) package herb and garlic soft spreadable cheese

Marinade:
2/3 cup prepared balsamic vinaigrette
1/4 cup fig preserves or chopped dried figs

Methods:

1. Place marinade ingredients in blender or food processor; process until blended. Place steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator at least 2 hours.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired.
3. Meanwhile heat cheese in small saucepan over medium-low heat 2 to 4 minutes or until melted, stirring frequently.
4. Serve steaks with cheese sauce.

Ingredients:

1 pound beef top round steak, cut 3/4-inches thick
Salt and ground black pepper

Marinade:
1/4 cup fresh lime juice
2 tablespoons minced green onion
2 tablespoons water
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1/4 teaspoon salt

Mango Salsa:
1 1/2 cups finely diced fresh mango
2 tablespoons minced green onion
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1 red serrano or red jalapeño pepper, seeded, finely chopped

Methods:

1. Combine marinade ingredients. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Just before grilling steak, combine salsa ingredients in medium bowl. Cover and refrigerate until ready to serve.
3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 19 to 24 minutes for medium rare doneness, turning occasionally.
4. Carve steak into thin slices. Season with salt and pepper, as desired. Serve with salsa.

Ingredients:

1 pound beef round steak, cut 1-inch thick
1/3 cup vegetable oil
1/3 cup fresh lime juice
3 jalapeno peppers, seeded and chopped
3 shallots, chopped
2 tablespoons snipped cilantro
2 cloves garlic, finely minced
1/2 teaspoon salt
Freshly ground pepper to taste

Methods:

1. Trim fat from steak. Place steak in a plastic bag and set the bag into a shallow dish.
2. For marinade, in a small bowl stir together oil, lime juice, jalapeno peppers, shallots, cilantro, garlic, salt and pepper. Pour over steak; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag occasionally.
3. Drain steak, reserving marinade.
4. Grill steak on an uncovered grill directly over medium coals to desired doneness, turning once. Allow 14 to 16 minutes for medium rare or 18 to 20 minutes for medium. Brush occasionally with marinade up to the last 5 minutes of grilling.

Ingredients:

2 porterhouse or T-bone steaks, each 1 1/2-inches thick (about 3 1/2 pounds total)
Kosher salt and freshly ground black pepper

Methods:

1. Build a high-heat fire. Set grill rack in place, cover grill with lid and let rack heat up, about 5 minutes.
2. Meanwhile, sprinkle both sides of each steak with salt and pepper to taste. Position steaks so that strip pieces are over hottest part of the fire and tenderloin pieces are over cooler part of fire. Grill uncovered, until well browned on one side, 2 to 3 minutes. If steaks start to flame, pull them to cooler part of grill or extinguish flames.
3. Once steaks are well browned on both sides, slide each one to cooler part of grill. Continue grilling over medium fire to desired doneness, 5 to 6 minutes more for rare (120*F / 50*C), 6 to 7 minutes for medium rare (125*F / 50*C), 7 to 8 minutes for medium rare (130*F / 55*C) or 8 to 9 minutes for medium (135*-140*F / 55*-60*C). Let steaks rest 5 minutes, cut off strip and tenderloin pieces and slice them each crosswise about 1/3-inch thick. Serve immediately as is or top with a dollop of compound butter as soon as the steaks come off the grill. Each steak will serve 2 persons.