Instructions
- Combine marinade ingredients in medium bowl. Place beef 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, uncovered, 15 to 18 minutes for medium rare to medium 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.
CHIPOTLE-MARINATED BEEF FLANK STEAK
Marinade time: 6 hours or overnight Total recipe time: 30 minutes Makes 4 to 6 servings
Ingredients
- 1 beef flank steak (about 1-1/2 to 2 pounds) or beef top round steak, cut 1 inch thick (about 1-3/4 pounds)
- Salt
Marinade:
- 1/3 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 tablespoon packed brown sugar
- 2 teaspoons minced chipotle chilies in adobo sauce
- 2 tablespoons adobo sauce (from chilies)
- 2 cloves garlic, minced
- 1 teaspoon freshly grated lime peel
Instructions
- Combine marinade ingredients in small bowl; mix well. 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.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. 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; do not overcook), turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.
COUNTRY-FRIED STEAKS WITH SPICY BLUE CHEESE SAUCE
Total recipe time: 30 minutes Makes 4 servings
Ingredients
- 4 beef round (sirloin) tip side steaks, cut 3/4 inch thick (about 7 ounces)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, beaten
- 1 tablespoon water
- 1/2 cup unseasoned dry bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 2 tablespoons vegetable oil
Sauce:
- 1/2 cup refrigerated prepared blue cheese dressing
- 1/4 cup dairy sour cream
- 1 teaspoon green hot pepper sauce
Instructions
- Combine flour, 1/2 teaspoon salt and pepper is shallow dish. Whisk egg and water together in shallow bowl until blended. Combine bread crumbs, 1/4 teaspoon salt, garlic powder and red pepper in separate shallow dish.
- Cut steaks into a total of 4 serving-size pieces. Place between sheets of waxed paper; pound to 1/4 inch thickness. Dip each steak in flour mixture to coat both sides lightly; shake off excess. Dip in egg mixture, then in bread crumb mixture to coat.
- Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Place 2 steaks in skillet; cook 5 minutes or until coating is crisp and golden and beef is medium rare, turning once. (Do not overcook.) Remove steaks; keep warm. Repeat with remaining oil, if needed, and steaks.
- Meanwhile combine sauce ingredients in small bowl. Serve with steaks.
WILD-MUSHROOM BEEF STEW
Total recipe time: high setting: 6-1/2 hours Total preparation and c Makes 6 servings
Ingredients
- 2 pounds beef for stew, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme leaves, crushed
- 3/4 cup ready-to-serve beef broth
- 1/4 cup tomato paste
- 1/4 cup dry red wine
- 2 cloves garlic, minced
- 1 pound red-skinned potatoes (1-1/2-inch diameter), cut into quarters
- 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
- 1 cup baby carrots
- Fresh parsley (optional)
Instructions
- Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2-quart slow cooker. Sprinkle with flour mixture; toss to coat.
- Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
- Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.
BEEF KABOBS WITH PARMESAN ORZO
Total recipe time: 30 minutes Makes 4 servings
Ingredients
- 1 pound boneless beef top sirloin steak, cut 1 inch thick
- 2 red or yellow bell peppers, cut into 1 inch pieces
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 tablespoon prepared Italian dressing
- 2 large cloves garlic, minced
Parmesan Orzo:
- 1 cup uncooked orzo pasta, cooked
- 2 to 3 tablespoons chopped fresh basil or parsley
- 2 tablespoons shredded Parmesan cheese
- 2 teaspoons olive oil
Instructions
- Soak eight 8-inch bamboo skewers in water 10 minutes.
- Cut beef steak into 1-1/4-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.
- Toss orzo ingredients in medium bowl; keep warm.
- Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo.