Beef Tips: Steak recipes for summertime

Steak recipes for your summertime cook-outs

Angie Horkan from the Wisconsin Beef Council shares some summertime steak recipes.

BBQ Beef Chuck Steak

Ingredients:

1 beef 7-Bone Chuck Steak, cut 3/4 to 1 inch thick (about 2 pounds)

Marinade ingredients:

1 cup finely chopped onion
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/8 to 1/4 teaspoon crushed red pepper

Instructions:

Combine marinade ingredients in medium bowl. Place beef 7-Bone Chuck Steak and 1 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.

Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Place remaining marinade in small saucepan; bring to a boil. Reduce heat; simmer 10 to 15 minutes or until sauce consistency, stirring occasionally.

Cut steak into serving-size pieces. Serve with sauce.

Nutrition information: 270 Calories; 11.6g Total Fat; 4.9g Saturated Fat; 0.7g Polyunsaturated Fat; 5.8g Monounsaturated Fat; 0.7g Trans Fat; 79mg Cholesterol; 395mg Sodium; 421mg Potassium; 20g Total carbohydrate; 23g Protein; 3.2mg Iron; 3.6mg Niacin; 0.4mg Vitamin B6; 82.3mg Choline; 3.1mcg Vitamin B12; 8.5mg Zinc; 25.9mcg Selenium; 0.5g Fiber.

Grilled Southwest Steaks with Sunset Salad

Ingredients:

2 beef Eye of Round Steaks, cut 1 inch thick (8 ounces each)

Marinade ingredients:

1/3 cup fresh lime juice
2 teaspoons ground cumin
2 teaspoons steak seasoning blend
2 teaspoons finely chopped chipotle peppers in adobo sauce

Sunset salad ingredients:

2 small ears corn, husked
2 large yellow, orange and/or red bell peppers, cut lengthwise in half
1 medium tomato, chopped
1 tablespoon olive oil

Instructions:

Combine Marinade ingredients in small bowl. Cover and refrigerate 2 tablespoons for Sunset Salad. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Place corn and bell peppers on grid over medium, ash-covered coals; grill peppers, covered, 11 to 14 minutes (over medium heat on preheated gas grill, times remain the same) and corn 15 to 20 minutes (gas grill times remain the same) or until tender, turning occasionally. Remove; set aside to cool slightly.

Add 3 to 4 additional briquettes to each side of fire grate to maintain medium heat, if necessary. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally.

Meanwhile, to prepare Sunset Salad, chop bell peppers and cut corn kernels from cobs; place in medium bowl. Add tomato. Whisk reserved marinade and oil in small bowl until blended. Pour over vegetables; toss to coat.

Carve steaks into thin slices. Serve with salad..

Nutrition information: 258 Calories; 9g Total Fat; 2g Saturated Fat; 4g Monounsaturated Fat; 53mg Cholesterol; 284mg Sodium; 19g Total carbohydrate; 28g Protein; 3.2mg Iron; 6.4mg Niacin; 0.7mg Vitamin B6; 1.4mcg Vitamin B12; 4.8mg Zinc; 28.8mcg Selenium; 3.7g Fiber.

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