Wisconsin Beef Council: Grill recipes for summer
Angie Horkan presents steak recipes for the grill that come together with fresh veggies and fruits.
MADISON, Wis. (WMTV) - Grilling is one of the most exciting ways to enjoy beef. Whether you’re cooking on a gas or charcoal grill (or inside on your electric table-top grill), in the backyard, at a park, or at a tailgate, this cooking method provides maximum flavor and optimal tenderness.
Angie Horkan from the Wisconsin Beef Council presents steak recipes for the grill that come together with fresh veggies and fruits.
- 1 beef Flank Steak (about 1-1/4 pounds)
- 1/2 cups barbecue sauce
- 1/2 teaspoon prepared horseradish
- 1/4 teaspoon Cajun seasoning blend
- 1/2 cup prepared balsamic vinaigrette
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 8 ounces Bibb lettuce
- 1/4 cup mayonnaise
- 1/4 cup dairy sour cream
- 1 teaspoon Dijon-style mustard
- 1 teaspoon Worcestershire sauce
- 1 pound small new potatoes, quartered, boiled, drained and cooled
- 1/4 cup sliced green onions
- 1 slice bacon, cooked, cooled and crumbled
- 1 tablespoon chopped chives
- 1 tablespoon snipped fresh dill
- 1/2 cup French fried onions (optional)
- Combine barbecue sauce, horseradish and Cajun seasoning in small bowl; mix thoroughly. Cover and refrigerate until ready to use.
- Combine balsamic vinaigrette and peppers in small bowl; mix thoroughly. Cover and refrigerate until ready to use.
- Combine mayonnaise, sour cream, mustard and Worcestershire sauce in large bowl. Add potatoes, green onions, bacon, chives and dill; mix thoroughly. Season with salt and pepper, as desired. Cover and refrigerate until ready to use.
- Brush beef Flank Steak with barbecue sauce. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and basting with remaining barbecue sauce during last 5 to 10 minutes. Remove steak from grill; thinly slice steak diagonally across the grain; keep warm.
- Divide lettuce between four plates. Top with potato salad and steak. Drizzle with prepared balsamic dressing and peppers. Season with salt and pepper, as desired. Garnish with onions, as desired.
- 1 beef Top Sirloin Steak Center Cut, Boneless (about 1 pound)
- 1 medium orange
- 1/4 cup chopped fresh cilantro
- 1 tablespoon smoked paprika
- 1/4 teaspoon ground red pepper (optional)
- 4 cups cubed mango, watermelon, peaches and/or plums
- Chopped fresh cilantro leaves
- Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-1/4-inch pieces. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
- Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers.
- Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 5 to 7 minutes (over medium heat on preheated gas grill 7 to 9 minutes) for medium rare (145?°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.
- Drizzle reserved orange juice over fruit kabobs. Garnish with cilantro, if desired.
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