Smoky T-Bones With Chunky BBQ Sauce and Caribbean Ribeye Steaks with Grilled Pineapple Salad
Angie Horkan from the Wisconsin Beef Council stopped by News 8 this Morning with a pair of steak recipes for June:
Smoky T-Bones With Chunky BBQ Sauce
Total Recipe Time: 1 hour
Makes 4 servings
2 T-Bone or Porterhouse steaks, cut
1-1/2 inches thick (about 2 pounds)
Wood chip foil packet (see cook’s tip)
2 tablespoons packed brown sugar
1 tablespoon steak seasoning blend
1 tablespoon chili powder salt
Chunky BBQ Sauce:
1/4 cup drained canned pineapple chunks, coarsely chopped
1/4 cup chopped red onion
1 tablespoon packed brown sugar
1-1/2 teaspoons balsamic vinegar
1/2 cup mild barbecue sauce
1. Combine pineapple, onion, 1 tablespoon brown sugar and vinegar in small saucepan. Cook over high heat 2 to 3 minutes or until liquid is syrupy, stirring occasionally. Reduce heat to medium; add barbecue sauce. Cook and stir about 1 minute or until heated through. Set aside.
2. Combine 2 tablespoons brown sugar, steak seasoning and chili powder in small bowl; press evenly onto beef steaks.
3. Place wood chip foil packet on one side of grill directly on medium, ash-covered coals. Place cooking grid over coals. Place steaks in center of grid, not directly over foil packet. Grill, covered, 19 to 24 minutes (over medium heat on preheated gas grill, 20 to 25 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks across the grain into thin slices and season with salt, as desired. Serve with Chunky BBQ Sauce.
Beef top sirloin steak or beef ribeye steak, cut 1-1/2 -inches thick may be substituted for beef T-Bone steaks. Prepare recipe as directed above. Grill top sirloin steak on charcoal grill, grill 22 to 26 minutes (for gas grill, grill 24 to 30 minutes) for medium rare to medium doneness, turning occasionally. Grill ribeye steaks on charcoal grill, grill 16 to 20 minutes (for gas grill, grill 15 to 19 minutes) for medium rare to medium doneness, turning occasionally.
To make wood chip foil packet, tear 12 x 12-inch square of heavy-duty (or double layer of regular) aluminum foil. Place 1 cup dry hickory wood chips onto center of foil. Seal packet by bringing two ends of the foil square together above the chips; fold down in a series of 2 to 3 tightly sealed folds. Fold the short ends up and over 2 to 3 times, pressing firmly to seal at each fold. Using fork, pierce top of packet several times.
Trial #1: high heat hard to manage without stirring constantly. There isn’t enough liquid in mixture to turn syrupy. Vinegar evaporates quickly. BBQ sauce needs almost 2 minutes to get hot – 160F.
Trial #2: at medium-high heat, still need to stir constantly but easier to manage and need to stir frequently, especially on an electric range where burner heat will not reduce as quickly.
Nutrition information per serving: 295 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 18 mg cholesterol; 869 mg sodium; 61 g carbohydrate; 1 g fiber; 30 g protein; 5.4 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.7 mg iron; 11.3 mcg selenium; 5.6 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of selenium.
Recipe found at: http://www.beeftips.com/recipe.aspx?id=1036
Caribbean Ribeye Steaks with Grilled Pineapple Salad
Total Recipe Time: 25 to 35 minutes
Makes 4 servings
2 beef Ribeye Steaks Boneless, cut
1 inch thick (about 12 ounces each)
3 tablespoons chopped fresh cilantro, divided
2 teaspoons ground cumin
1/4 to 1/2 teaspoon ground red pepper
4 fresh pineapple slices, cut 1/2 inch thick
1 medium red bell pepper, cut in half lengthwise
1 medium lime salt
1. Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill pineapple 8 minutes or until heated through, turning once. Grill bell pepper 6 to 8 minutes or until tender, turning occasionally.
3. Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.
4. Chop pineapple and bell pepper into 1-inch pieces. Combine remaining 1 tablespoon cilantro, 2 teaspoons lime peel and lime juice in medium bowl; stir in pineapple and bell pepper. Season with salt, as desired. Carve steaks into slices; season with salt, as desired. Serve with salad.
Four to six canned pineapple slices may be subsittuted for fresh pineapple.
Nutrition information per serving: 231 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 89 mg cholesterol; 63 mg sodium; 11 g carbohydrate; 2 g fiber; 29 g protein; 12.1 mg niacin; 0.8 mg vitamin B6; 1.6 mcg vitamin B12; 2.5 mg iron; 34 mcg selenium; 5.4 mg zinc; 5.4 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Recipe found at: http://www.beeftips.com/recipe.aspx?id=5072