Cooking: Grilling Out

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Grilling Out

Warmer weather brings thoughts of grilling outside, and beef is an American favorite.  So turn on the gas grill or start the charcoal and get ready to savor these recipes, provided by the National Cattlemen’s Beef Association. For more recipes visit www.beefitswhatsfordinner.com.

CHIMICHURRI-MARINATED STRIP FILETS  
Yield: 4 servings
Preparation Time: 35-40 minutes
4 beef Strip Filets, cut 1 inch thick (about 4 to 6 oz. each)
2 cloves garlic
1/2 cup packed fresh cilantro
1/2 cup packed fresh parsley
1/4 cup olive oil
2 tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. freshly grated lemon peel
1/4 tsp. crushed red pepper
Prepare Chimichurri Sauce by placing garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate 1/4 cup sauce for serving. Place beef filets and remaining sauce in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Remove the filets from the marinade; discard marinade. Place filets on grid over medium, ash-covered coals. Grill, covered, 12 to 15 minutes (over medium heat on preheated gas grill, 10 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Serve filets with reserved Chimichurri sauce.

GRILLED SKIRT STEAK SALAD
WITH CREAMY AVOCADO DRESSING

Yield: 6 servings
Preparation Time: 35 to 40 minutes
1-1/2 pounds beef skirt steak, cut into 4 to 6-inch pieces
Salt
8 cups mixed salad greens
2 large tomatoes, cut into wedges
1 cup thinly sliced red onion
1/2 cup pimento-stuffed green olives
Marinade:
1/4 cup fresh lime juice
1 tbsp. minced garlic
1 tbsp. chili powder
Dressing:
1 medium ripe avocado, coarsely chopped
3/4 cup water
1/4 cup fresh lime juice
1 peeled clove garlic
1/2 tsp. salt
Combine marinade ingredients in small bowl. Place beef steaks 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 steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile place dressing ingredients in blender container. Cover; process until smooth. Cover and set aside.
Carve steaks diagonally across the grain into thin slices. Season with salt, as desired. Arrange salad greens on serving platter. Top with tomatoes, onion, olives and steak slices. Drizzle with half the dressing. Serve with remaining dressing, as desired.

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