Cooking with N8TM: Tailgating Beef Snacks
1lb beef top sirloin steak, cut 1 inch thick
1/4 tsp ground black pepper
1 avocado, but in half
1-2 tsp minced chipotle peppers in adobo sauce
1/2 tsp salt
8 slices ciabatta bread cut 1/2 inch thick
Season beef steak with pepper. Place steak in center of grid over medium, ash-covered coals. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, spoon avocado pulp into medium bowl. Add juice of 1 lime, chipotle pepper and salt. Mash until avocado mixture is well mixed; set aside. Cut the remaining lime into wedges; set aside.
During last few minutes of grilling/ place bread slices on grid; grill until lightly browned on both sides. Remove steak from grill; let stand 3 to 5 minutes.
Cut steak lengthwise in half, then crosswise into 1/4-inch thick slices. Spread bread with avocado mixture. Top with beef slices; sprinkle with additional salt, as desired. Cut bruschetta in half. Serve with lime wedges.
Cook’s Tip: Sprinkle bruschetta with chopped cilantro as desired.
1 beef top sirloin steak boneless, cut 3/4 inch thick (about 1lb)
8 cups mixed salad greens
1/2 cup Herdez Guacamole salsa, divided
1 cup cherry or grape tomatoes, cut in half
1/2 cup thinly sliced red onion
1 can (11oz) Mandarin oranges, drained
1/3 cup fresh lime juice
1 tbsp minced garlic
1 tbsp chili powder
Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 1 hour.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steaks across the grain into thin slices. Season with salt, as desired. Toss salad greens with 1/4 cup Herdez® Guacamole Salsa; arrange on serving platter. Top with tomatoes, onion, oranges and beef. Drizzle with remaining 1/4 cup salsa.
1 tbsp minced garlic
1/2 cup fresh cilantro, lightly packed
3 tbsp reduced sodium soy sauce
2 tbsp olive oil
2 tbsp fresh lime juice
1 tbsp jalapeno hot pepper sauce
1-1/4 tsp ground cumin
Lime slices, cilantro sprigs (optional)
Soak twelve 10 or 12-inch wooden skewers in enough water to cover 10 minutes; drain.
Place garlic in blender container. Cover; process, pulsing on and off, until garlic is finely chopped. Add remaining marinade ingredients; process until mixture is blended.
Cut beef Flank Steak diagonally across the grain into 1/4-inch thick strips. In medium bowl, combine beef and marinade; toss to coat. Marinate 10 minutes.
Thread an equal amount of beef, weaving back and forth, onto each skewer. Place beef on grid over medium ash-covered coals; grill, covered, 4 to 6 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Season with salt, as desired. Garnish with lime and cilantro sprigs, if desired.
Cook’s Tip: To check the temperature of the coals, cautiously hold your hand, palm side down, at cooking height (just above the grid). Count the number of seconds you can hold your hand in that position before the heat is uncomfortable and you have to pull it away: 4 seconds for medium coals.
Broil Tip: To broil, place skewers on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 6 to 7 minutes, turning once.
For more recipes from the Wisconsin Beef Council, visit their website here.
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