Noon Notebook: txbeef.org Grilled Southwest Steaks with Sunset Salad - KCBD NewsChannel 11 Lubbock

6/19/09

Noon Notebook: txbeef.org Grilled Southwest Steaks with Sunset Salad

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LUBBOCK, TX (KCBD) - Savor the warm weather and create your own backyard escape!  Grilling season is here and on NewsChannel 11's Noon Notebook Chef Tiffany showcased a flavorful recipe on the grill that is easy, healthy and something the whole family will enjoy.

Grilled Southwest Steaks with Sunset Salad

Total Recipe Time:  55 to 60 minutes
Marinade Time:  6 hours or overnight
Makes 4 servings

Ingredients

2 beef eye round steaks, cut 1 inch thick (8 ounces each)

Marinade:

Ingredients

2 beef eye round steaks, cut 1 inch thick (8 ounces each)

Marinade:
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:
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, uncovered, 15 to 20 minutes (over medium heat on preheated gas grill, covered, 15 to 20 minutes) and corn 20 to 25 minutes (over medium heat on preheated gas grill, covered, 20 to 25 minutes) 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, uncovered, 19 to 23 minutes (over medium heat on preheated gas grill, covered, 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.

Cook's Tip:  One cup frozen corn, thawed, may be substituted for fresh corn. Heat medium skillet over medium-high heat 2 minutes or until hot; add corn. Cook 2 to 4 minutes or until corn starts to brown, stirring frequently.

Nutrition information per serving: 258 calories; 9 g fat (2 g saturated fat; 4 g monounsaturated fat); 53 mg cholesterol; 284 mg sodium; 19 g carbohydrate; 3.7 g fiber; 28 g protein; 6.4 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 3.2 mg iron; 28.8 mcg selenium; 4.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of fiber and iron.


More Information:

  • This recipe is the perfect alternative for fajitas and works well on a buffet for summer entertaining.  Serve with corn tortillas cooked on the grill; black beans and rice also make a nice compliment. 
  • Use a variety of colored peppers for a beautiful salad such as red, yellow, orange and green. 
  • If time is an issue, use frozen or canned whole kernel corn instead of the two ears of corn. 
  • Marinade can be made by simply whisking in a small bowl or in a food processor or blender for better emulsification. Marinate beef in the refrigerator for 6 hours to overnight.  Reserve a portion of the marinade in a separate container if you want to use the marinade as a sauce and discard any marinade that has been used on beef. 
  • Dine twice option - create a festive salad with leafy green, leftover beef and a cilantro-lime vinaigrette, or stuff the leftovers in a pita.
  • Be sure to only slice the beef you need as leftover steaks will keep better if not sliced.  Use cooked beef within 2 hours (1 hour if the air temperature is above 90 °F) or refrigerate it at 40 °F in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared beef dishes. For best quality, use within 4 months.
  • Affordable Beef Cuts for Grilling are Top Round Steak and/or Round Tip Steak, Chuck Eye Steak, Shoulder Steak and Flank Steak.  Less tender cuts are usually less expensive, so more care should be taken in the preparation, such as marinating and cooking these cuts on the grill. 
  • Meat thermometer instructions - For best results, use an instant-read thermometer to determine doneness. For steaks and burgers, insert the thermometer horizontally into the side (not the top) to check the internal temperature for desired degree of doneness.  Steaks and roasts may be cooked to 145 °F (medium rare), 160 °F (medium), 170 °F (well done).
  • This recipe calls for 2 teaspoons finely chopped chipotle peppers in adobo sauce which is typically found in the ethnic section at your supermarket.  Chipotle peppers in adobo sauce is sold in a can with several peppers generally between 10 and 15 peppers in sauce.  2 teaspoons depending on the size of the pepper will yield 1 or 2 peppers.  Chipotle Peppers in Adobo Sauce is a ripe jalapeño pepper that has been dried and smoked for use in cooking the sauce is a spicy condiment of chilies, herbs and vinegar.  The sauce is medium hot, with a smoky, slightly sweet flavor. 
  • What to do with the remaining peppers and sauce?  Place one or two peppers in ice trays and freeze.  Once frozen remove from trays and place in a freezer proof zip top bag for future use.  This is great in sauces, rice, beans, soups and stews.

Three Easy Steps to Grilling 

  • Prepare charcoal for grilling. When coals are medium, ash-covered (about 30 minutes), spread in single layer and check cooking temperature. Position cooking grid over coals. To check temperature use a grill surface thermometer, or cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; 4 seconds for medium heat.
  • Season beef straight from refrigerator, with herbs or spices as desired. Place on cooking grid directly over coals.
  • Grill to desired doneness using a thermometer.  Cook steaks to at least 145°F (medium rare doneness).  Allow steaks to rest a few minutes before slicing or serving to reduce the loss of flavorful juices. Serve with favorite sides and enjoy!

Additional Tips:

  • Grilling at medium to medium-low temperatures ensures even cooking. If the temperature is too high, beef can char and become overcooked on the outside before the interior reaches the desired doneness. Charring beef is not recommended.
  • Trim excess fat from meats to avoid flare-ups while grilling.
  • For best results, use an instant-read thermometer to determine doneness. For steaks and burgers, insert the thermometer horizontally into the side (not the top) to check the internal temperature.

Additional recipes from txbeef.org: (Not demonstrated on air)

Grilled Steak with Mango Salsa

http://www.txbeef.org/recipe_book/steaks/grilled_steak_with_mango_salsa

Cucumber Ranch Steaks

http://www.txbeef.org/recipe_book/steaks/cucumber_ranch_steaks

Flat Iron Steaks with Grilled Corn and Cumin Lime Butter

http://www.txbeef.org/recipe_book/steaks/flat_iron_steaks_with_grilled_corn_and_cumin_lime_butter

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