Grilled Steak Santa Fe Frozen margarita mix is the secret to this great tasting steak.
Prep: 10 minute Refrigerate: 6-8 hours or overnight Cook: 20 minutes Servings: Serves 4 1-1/4 pounds top round steak, cut 1-inch thick 6 Tbsp. frozen margarita drink mix concentrate, defrosted 2 Tbsp. chopped fresh cilantro 2 Tbsp. vegetable oil 4 cloves garlic, crushed 2 tsp. ground cumin 1/2 tsp. salt 1/4 tsp. pepper 1 large avocado, diced 1/2 cup chopped red onion
In a small bowl, make marinade by combining margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 Tbsp. of the marinade in a small container, cover and refrigerate. Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally. Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm. Just before serving, in a medium bowl, combine avocado, onion and reserved 2 Tbsp. of marinade mixture. Toss gently to coat. Carve steak crosswise into thin slices. Serve immediately with avocado mixture.
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Grilled T-Bone Steaks & Peppers A little something special for your steak.
Prep: 5 minutes Cook: 20 minutes Servings: Serves 4 4 T-Bone or Porterhouse steaks, cut about 1-inch thick 4 small red, yellow or green bell peppers, cut into quarters 1/4 cup salted butter, very soft 2 Tbsp. finely chopped green onion 1 tsp. minced garlic
Placed steaks and bell peppers on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes until steaks are medium rare to medium doneness and peppers are tender, turning occasionally. Meanwhile, combine butter, green onion and garlic in small bowl. Stir with fork until uniformly blended. Top each steak with 2 Tbsp. of butter mixture. Combine bell peppers with 2 Tbsp. butter mixture in medium bowl; toss. Serve steaks with bell peppers. Season with salt and pepper, as desired.
Need help with this recipe? Go to: Building a Fire, Meat Thermometers
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Italian Garlic Bread Burgers It doesn't have to have a bun to be a burger.
Prep: 5 minutes Cook: 20 minutes Servings: Serves 4 1-1/2 lbs. ground beef 1 package (11.75 ounces) frozen mozzarella and garlic cheese bread -- salt and pepper 4 tomato slices 12 large fresh basil leaves
Heat bread according to package directions for grilling; watch so that bread does not burn on bottom. Meanwhile lightly shape ground beef into four 3/4-inch thick patties. Place patties on frid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to 160°F doneness, turning occasionally. Cut bread crosswise into four "buns." Season burgers with salt and pepper, as desired. Place burgers on buns; top with tomato and basil.
If mozzarella and garlic cheese bread is not available, substitute regular garlic bread; 2 minutes before burgers are done, top each with mozzarella cheese slice.
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Red, White & Beef Salad Perfect for a hot summer night.
Prep: 5 minutes Refrigerate: 6 hours to overnight Cook: 20 minutes Servings: Serves 6 1-1/2 lbs. beef top round or shoulder steak 1 cup prepared salsa 8 cups chopped iceberg lettuce, or pre-packaged lettuce mix 1 can (15 oz.) black beans, rinsed, drained 1 cup frozen corn, defrosted 1/3 cup prepared Ranch dressing 1/3 cup prepared salsa 1 cup broken tortilla chips (optional)
Place steak and 1 cup salsa in sealable plastic bag. Turn to coat. Refrigerate 6 hours to overnight, turning occasionally. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill top round steak, uncovered, 16 to 18 minutes for medium rare doneness (chuck shoulder steaks 16 to 20 minutes), turning occasionally. Remove, let stand 10 minutes. Meanwhile combine lettuce, beans and corn in shallow serving bowl; toss. Carve steak into thin slices; arrange on top of salad. Drizzle dressing and 1/3 cup of salsa separately over beef. Sprinkle with chips if desired.
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Caesar Beef Kabobs A meal-in-one!
Prep: 15 minutes Cook: 15 minutes Servings: Serves 4 1 lb. boneless beef top sirloin steak, approximately 1-inch thick 4 small new potatoes (about 1/2 lb.) cut into quarters 1 medium red bell pepper, cut into 1-inch pieces 1 small onion, cut into 1-inch pieces 1/2 cup prepared non-creamy Caesar dressing -- salt and pepper, to taste
Place potatoes in microwave-safe dish; cover with plastic wrap; fold back corner to vent. Microwave on HIGH 4 to 7 minutes or until potatoes are just tender, stirring once. Cool slightly. Cut steak into 1-1/4 inch pieces. Combine beef, potatoes, bell pepper and onion in large bowl. Drizzle with all but 2 Tbsp. of the dressing; toss to coat. Alternately thread beef and vegetables onto eight 9-inch metal skewers. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired. Drizzle kabobs with remaining 2 Tbsp. dressing before serving.
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