Do you supersize your thunder thighs at the drive up?

Cucumber Ranch Steaks

Ingredients:

4 beef shoulder center steaks (Ranch Steak), cut 3/4 inch thick (about 5 ounces each)
1/2 cup finely chopped seeded cucumber
1/4 cup prepared ranch dressing
1 tablespoon garlic-pepper seasoning
1 small tomato, seeded, diced (optional)
Instructions:
1. Combine cucumber and dressing in small bowl. Set aside.
2. Press garlic-pepper seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes for medium rare to medium doneness, turning once.
3. Serve steaks with cucumber sauce. Garnish with tomato, if desired.
Makes 4 servings.

Garlic-Herb Cheeseburger

Ingredients:


1 pound ground beef (80% to 85% lean)
4 slices red onion, cut 1/2 inch thick
1 large red bell pepper, cut into quarters
Salt and pepper
1/2 cup garlic-herb cheese spread
4 round French sandwich rolls, split, toasted
Instructions:
1. Lightly shape ground beef into four 1/2-inch thick patties.
2. Place patties in center of grid over medium, ash-covered coals; arrange onion and bell pepper around patties. Grill patties, uncovered, 11 to 13 minutes to medium (160°F) doneness, until no longer pink in center and juices show no pink color, turning occasionally. Grill vegetables 13 to 16 minutes or until crisp-tender, turning occasionally. Season with salt and pepper, as desired. Cut bell pepper into 1/2-inch strips.
3. Spread 1 tablespoon cheese on bottom of each bun; top with burger, another 1 tablespoon cheese, onion slice and 1/4 of bell pepper. Close sandwiches.

Grilled Espresso Steaks
35 minutes

Ingredients:

beef tri-tip steaks, cut 1 inch thick (about 6 ounces each)
Salt
Green onions, lemon wedges, freshly grated lemon peel (optional)

Espresso Rub:
tablespoons finely ground espresso coffee beans
tablespoon garlic pepper
teaspoons brown sugar
teaspoon ancho chili powder
Instructions:
1. Combine espresso rub ingredients in small bowl; press generously onto beef steaks. Discard any remaining seasoning mixture. Place steaks in glass dish. Cover and refrigerate 1 hour.
2. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 17 minutes for medium rare to medium doneness, turning occasionally.
3. Carve steaks into slices. Season with salt, as desired. Garnish with green onions, lemon wedges and lemon peel, if desired
Makes 4 servings.

Grilled Beef Sirloin & Farmer's Market Skewers

Ingredients:


1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
1 medium yellow squash, sliced (1/2-inch)
1 medium zucchini, sliced (1/2-inch)
1 small red onion, cut into 1/2-inch thick wedges
8 medium mushrooms
1 tablespoon Dijon-style mustard
1 tablespoon olive oil

Mustard-Thyme Glaze:
2 tablespoons Dijon-style mustard
2 tablespoons apricot preserves
1 teaspoon lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Instructions:
1. Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 45 seconds, stirring once. Brush on beef steak.
2. Alternately thread vegetables onto four 12-inch metal skewers. Combine mustard and oil; brush on vegetables.
3. Place steak and skewers on grid over medium, ash-covered coals. Grill steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until tender, turning occasionally.
4. Carve steak; season with salt. Serve with vegetables.
Makes 4 servings.

Grilled Beef Steak & Colorful Peppers
30 minutes

Ingredients:

2 well-trimmed beef Porterhouse or T-Bone steaks, cut 1 inch thick (about 1 pound each)
2 small red, yellow or green bell peppers, cut into quarters

Parsley Pesto:

1/2 cup packed fresh Italian parsley leaves
4 large cloves garlic, minced
3 tablespoons olive oil
Instructions:
1. Place pesto ingredients in small bowl of food processor or blender container. Cover; process until parsley is finely chopped, stopping and scraping side of bowl as needed.
2. Spread pesto generously on both sides of beef steaks and bell peppers. Place steaks and peppers on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes for medium rare to medium doneness and until peppers are tender, turning occasionally.
3. Remove bones; carve steaks into slices. Season with salt and pepper, as desired. Serve beef with peppers.
Makes 4 servings

Grilled Beef Steaks with Espresso-Bourbon Sauce
Ingredients:


4 beef tenderloin steaks, cut 1 inch thick (about 4 ounces each) or 2 well-trimmed boneless beef top loin (strip) steaks, cut 1 inch thick (about 2-1/2 pounds)
Salt and pepper

Espresso-Bourbon Sauce:
1/4 cup bourbon
1/4 cup maple syrup
1/4 cup reduced-sodium soy sauce
1 tablespoon fresh lemon juice
2 teaspoons instant espresso coffee powder
1/8 teaspoon pepper
Instructions:
1. Combine all sauce ingredients, except pepper, in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 8 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm.
2. Place steaks on grid over medium, ash-covered coals. Grill tenderloin steaks, uncovered, 13 to 15 minutes (top loin steaks 15 to 18 minutes) for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired. Serve with sauce.
Makes 4 servings.

Grilled Lemon-Thyme Beef Steaks


Ingredients:

4 well-trimmed boneless beef top loin (strip) or ribeye steaks, cut 1 inch thick (about 2-1/2 to 3 pounds)

Seasoning:
3 tablespoons chopped fresh thyme
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoon salt
Instructions:
1. Combine seasoning ingredients; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.
Makes 4 servings.

Doing beef today, huh? mmm..
I need your help, ( cuz, frankley, Im lazy today )

Im going to an outside luncheon this weekend, I need sumpin cool, good and fresh to make. Any ideas?

I'll check back later

Have a good one, sezy!

Grilled Lime-Cilantro Beef Chuck Steaks


Ingredients:

4 boneless beef chuck eye steaks, cut 3/4 to 1 inch thick (about 1-3/4 pounds)

Marinade:
3 tablespoons fresh lime juice
3 tablespoons water
1 small jalapeno pepper, minced
1 tablespoon chopped fresh cilantro
1 large clove garlic, minced
1/4 teaspoon ground cumin
Instructions:
1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 1 to 2 hours, turning occasionally.
2. Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper.
Makes 4 servings.

MidnightVixen said:

Doing beef today, huh? mmm..
I need your help, ( cuz, frankley, Im lazy today )

Im going to an outside luncheon this weekend, I need sumpin cool, good and fresh to make. Any ideas?

I'll check back later

Have a good one, sezy!

Click to expand...

lots...but none involving food....catering?.....you can't afford it from me.....hehehe

koalabear said:

lots...but none involving food....catering?.....you can't afford it from me.....hehehe

Click to expand...

You sure? I pay very well. I can make you into one of those human spogasborgs(SP) hehe, the girls will love it!

Grilled T-Bone Steaks with BBQ Rub

Ingredients:

2 to 4 well-trimmed beef T-Bone or Porterhouse steaks, cut 1 inch thick (about 2 to 4 pounds)
Salt

BBQ Rub:
2 tablespoons chili powder
2 tablespoons packed brown sugar
1 tablespoon ground cumin
2 teaspoons minced garlic
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
Instructions:
1. Combine rub ingredients; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired.
Makes 4 servings.

MidnightVixen said:

You sure? I pay very well. I can make you into one of those human spogasborgs(SP) hehe, the girls will love it!

Click to expand...

now I know you can't afford it.......

Just cuz I can't spell? LOL even Trump cant spell

Hey KB...I used the sugar to coat the pan instead of flour trick when I baked my cake last night...worked like a dream!

Thanks, Sugar.

Lean Mean Cheeseburger

Ingredients:

1 pound ground beef (95% lean)
2 tablespoons quick-cooking oats
1/2 teaspoon steak seasoning blend
4 seeded or whole wheat hamburger buns, split
4 slices lowfat cheese, such as Cheddar or American

Toppings:

Lettuce leaves, tomato slices (optional)
Instructions:
1. Place oats in foodsafe plastic bag. Seal bag securely, squeezing out excess air. Roll over bag with rolling pin to crush oats to a fine consistency.
2. Combine ground beef, oats, and steak seasoning blend in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch patties.
3. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes to medium (160°F) doneness, until no longer pink in center and juices show no pink color, turning occasionally.
4. Line bottom of each bun with lettuce and tomato, if desired; top with burger and cheese slice. Close sandwiches.
Makes 4 servings.

Bacetti said:

Hey KB...I used the sugar to coat the pan instead of flour trick when I baked my cake last night...worked like a dream!

Thanks, Sugar.

Click to expand...

...granny used it for years......

MidnightVixen said:

Just cuz I can't spell? LOL even Trump cant spell

Click to expand...

gathering of women.....none can cook....go to McD's......hehehehe....that's what they are used to...

London Broil

Ingredients:

1 pound beef flank steak or top round steak, cut 1 inch thick
2 medium red onions, cut into 8 wedges each
1 pound asparagus, trimmed
3 tablespoons prepared red wine vinaigrette
Salt and pepper

Marinade:
1/3 cup prepared red wine vinaigrette
1/2 teaspoon dried basil leaves, crushed
Instructions:
1. Chop 4 of the onion wedges. Combine marinade ingredients and chopped onion in small bowl. 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. Thread remaining 12 onion wedges onto two 12-inch metal skewers.
3. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange onion kabobs and asparagus on grid around steak. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness), turning occasionally. Grill vegetables 9 to 12 minutes or until crisp-tender, turning occasionally.
4. Remove onions from skewers. Toss onions and asparagus with 3 tablespoons vinaigrette. Carve flank steak across the grain into thin slices. (Carve top round steak crosswise into thin slices.) Season with salt and pepper, as desired. Serve with vegetables.
Makes 4 servings.

Margarita Beef with Orange Salsa

Ingredients:

1 beef top round steak, cut 1 inch thick (about 1-3/4 pounds)

Marinade:
2/3 cup frozen orange juice concentrate, defrosted
1/2 cup tequila
1/3 cup fresh lime juice
2 tablespoons each chopped fresh ginger and olive oil
2 cloves garlic, minced
1 teaspoon each salt and dried oregano
1/4 teaspoon ground red pepper
Instructions:
1. Combine marinade ingredients in medium bowl. Place beef steak and 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.
2. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. Carve into thin slices. Serve with orange salsa.
Makes 6 servings.

Ranch Burger with Caramelized Onions


1-1/2 pounds ground beef
4 teaspoons Ranch Rub (recipe follows)
1 tablespoon butter
1 medium onion, cut into thin wedges
1 tablespoon packed brown sugar
4 hamburger buns, split
Romaine lettuce, tomato slices
Instructions:
1. Lightly shape ground beef into four 3/4-inch thick patties. Press Ranch Rub onto patties.
2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally.
3. Meanwhile, heat butter in large nonstick skillet over medium heat. Add onion and brown sugar; cook and stir 8 to 10 minutes or until onion is caramelized.
4. Line bun bottom with lettuce and tomato. Top with burger. Evenly divide onion mixture over burgers. Close with bun top.
Makes 4 Servings.


Ranch Rub

2 teaspoons sweet paprika
2 teaspoons dried thyme
1-1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon ground white pepper
Instructions:
1. Combine all ingredients. Store in airtight container. Shake before using.

South Pacific Steak

4 boneless beef chuck eye steaks, cut 1 inch thick or 4 beef shoulder top blade (flat iron) steaks (about 6 to 8 ounces each)
1-1/2 cups purchased fresh pineapple chunks packed in juice
1/2 cup hoisin sauce (see below)
1 large red bell pepper, cut into 1-1/2 inch pieces
1 small red onion, cut into 8 wedges
1/3 cup apricot preserves
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
Instructions:
1. Soak four 12-inch bamboo skewers in water 10 minutes; drain.
2. Meanwhile drain pineapple, reserving 1/2 cup juice. Combine pineapple juice and hoisin sauce in small bowl. Place steaks in food-safe plastic bag. Pour 1/4 cup hoisin-pineapple mixture over steaks; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
3. Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto skewers. Place in glass dish; brush 1/4 cup hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 2 hours.
4. Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally.
5. Meanwhile combine remaining hoisin-pineapple mixture, apricot preserves and lemon juice in small saucepan; cook and stir over medium heat until hot. Serve steaks with kabobs and sauce. Sprinkle with cilantro.
Makes 4 servings.

Hoisin sauce, also called Chinese barbecue sauce and suckling pig sauce, is a Chinese dipping sauce for dishes including Peking Duck, spring rolls, mu shu pork, and barbecued pork. Known in Vietnamese as tương đen (literally black sauce), Hoisin sauce is also a popular condiment for phở. It is similar to the sweet noodle sauce made from fermented soybeans, but has the added ingredients of garlic, vinegar, and chile peppers.

Spicy Beef Back Ribs


5 pounds beef back ribs, cut into 2 to 4 rib sections
1 tablespoon vegetable oil
1-1/2 cups finely chopped onion
1 tablespoon minced garlic
1 to 1-1/2 teaspoon crushed red pepper flakes
1-1/2 cups chili sauce
½ cup water
3 tablespoons lemon juice
1/2 teaspoon salt
Instructions:
1. Heat oil in medium saucepan over medium high heat until hot. Add onion, garlic and pepper flakes; cook and stir 4 to 5 minutes or until onion is tender. Add chili sauce, water and lemon juice; bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Season with salt. Reserve 1/2 cup sauce for basting.
2. Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position cooking grid with handles over coals so additional briquets may be added when necessary.
3. Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan. Pour remaining sauce over ribs; turn ribs to coat. Cover tightly with aluminum foil; place foil pan on cooking grid. Cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs from pan and place, meat side up, on grill rack. Baste ribs with reserved sauce; grill, covered, 10 to 15 minutes, turning and basting once.
Makes 6 servings.

Spicy Grilled T-Bones


2 to 4 well-trimmed beef T-Bone or Porterhouse steaks, cut 1 inch thick (about 2 to 4 pounds) or 4 well-trimmed boneless beef top loin (strip) steaks, cut 1 inch thick (about 2-1/2 pounds)

Seasoning:
2 teaspoons salt
2 teaspoons dried oregano leaves, crushed
2 teaspoons sweet paprika
2 teaspoons dried thyme leaves, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon ground red pepper
Instructions:
1. Combine seasoning ingredients; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill T-Bone or Porterhouse steaks, uncovered, 14 to 16 minutes (top loin steaks 15 to 18 minutes) for medium rare to medium doneness, turning occasionally. Remove bones from T-Bone or Porterhouse steaks and carve into slices.
Makes 4 servings.

Spicy Lemon Pesto Flat Iron Steaks


4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each)

Spicy Lemon Pesto:
1/3 cup prepared basil pesto sauce
1 tablespoon fresh lemon juice
2 teaspoons freshly grated lemon peel
1/2 teaspoon crushed red pepper
3 large cloves garlic, minced
Salt
Freshly grated lemon peel (optional)
Instructions:
1. Combine Spicy Lemon Pesto ingredients in small bowl. Set aside.
2. Press garlic evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Season with salt, as desired.
3. Top steaks with pesto. Garnish with lemon peel, if desired.
Makes 4 servings.