Beef Recipes

At-A-Glance:

• Beef Short Ribs with Zesty Sauce
• Carne Asada Barbeque
• Chili on the Grill
• Dry-Rubbed Porterhouse with Barbeque Steak Sauce
• Grilled Asian Flank Steak
• New York Steaks with Roquefort Butter
• Savory Herbed Steak

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Beef Short Ribs with Zesty Sauce

This recipe uses two vinegars to make the most tender beef ribs you ever ate.

For the sauce:
1/4 cup olive oil
1 medium Spanish onion, chopped
1 tablespoon chopped garlic
2 large tomatoes, peeled and chopped
1/2 cup apple cider
1/4 cup balsamic vinegar
2 tablespoons catsup
1-1/2 tablespoons chopped fresh basil
1-1/2 tablespoons prepared mustard
1-1/2 tablespoons sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin

3 pounds beef short ribs, cut into 6-inch lengths

To make the sauce:
In a saucepan or large skillet heat oil. Add onions and garlic and sauté 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.

Make 4 vertical cuts about 1 inch apart in each short rib from top of rib to the bone. Place ribs and 1-1/2 cup sauce in jumbo resealable plastic bag. Close bag and marinate in refrigerator overnight. Chill remaining 1/2 cup sauce.

Remove ribs from bag and discard used sauce. Place ribs in center of cooking grate. Grill 1-1/4 to 1-1/2 hours or until tender. Brush with reserved 1/2 cup sauce during last 20 minutes of grilling.

Makes 8 to 10 servings

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Carne Asada Barbeque

Transform ordinary flank steak into a tender, flavorful fiesta for the mouth. The secret's in the marinade!

For the marinade:
1 cup lime juice
1/2 cup vegetable juice cocktail
1/4 cup chopped onion
1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley flakes
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

1 beef flank steak, about 1-1/2-pounds
2 sweet red or green peppers, cut into thin strips
1 large onion, thinly sliced
1 tablespoon butter
12 8-inch flour tortillas
3/4 cup salsa
3/4 cup prepared guacamole

To make the marinade:
In a medium bowl whisk together all marinade ingredients.

Place steak in a resealable plastic bag set into a shallow dish. Pour marinade over steak; close bag. Marinate in the refrigerator 3 to 4 hours, turning bag occasionally to distribute marinade.

Meanwhile, cut an 18-inch square of heavy-duty aluminum foil. Place peppers and sliced onion in center of foil. Dot with butter. Bring up 2 opposite edges of foil and, leaving a little space for expansion of steam, tightly seal top, then each end.

Remove steak from marinade, reserving marinade. Place steak in center of cooking grate. Grill 10 to 15 minutes for rare or 15 to 19 minutes for medium, turning and brushing with reserved marinade once halfway through grilling time. Place foil packet of vegetables on the cooking grate beside steak during the last 10 minutes of grilling time.

Wrap tortillas in heavy-duty aluminum foil; place on cooking grate beside steak during the last 5 minutes of grilling time. Turn tortilla packet once halfway through grilling.

Slice steak diagonally across the grain into thin slices. Serve in tortillas with peppers and onions, salsa, and guacamole.

Makes 6 servings.

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Chili on the Grill

For incredible chili, use pure chile powder - not the "chili powder" (a blend of ground chiles, garlic, oregano, and other spices) that you find in most spice racks. The pure stuff is simply ground ancho chiles (dried poblanos).

3 pounds plum tomatoes, cores removed

3 stalks celery
2 medium yellow onions, cut crosswise into 1/2-inch slices
Extra-virgin olive oil
1 medium jalapeño pepper, stem removed

2 tablespoons pure chile powder, divided
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 pound top sirloin steak, about 3/4 inch thick
3 boneless pork loin chops, about 5 ounces each and 3/4 inch thick

2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons minced garlic
1/4 teaspoon cayenne
1 bottle (12 ounces) ale
1 cup beef broth
1 can (14 ounces) pinto beans

1 cup grated sharp Cheddar cheese
1 cup sour cream

Grill the tomatoes over Direct Medium heat until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. Transfer the tomatoes to a food processor and purée (in batches, if necessary), then pour into a large saucepan.

Brush or spray the celery and onion slices with the olive oil. Grill the celery, onions, and jalapeño over Direct Medium heat until well marked, 8 to 10 minutes, turning once halfway through grilling time. Transfer the vegetables to a cutting board. Chop the celery and onions into 1/4-inch pieces. Mince the jalapeño. Add the vegetables to the tomato purée.

In a small bowl combine 1 tablespoon of the chile powder, 1 teaspoon of the salt, and the pepper. Season both sides of the steak and the chops with the spices. Brush or spray the meat with the oil and grill over Direct Medium heat for about 8 minutes, turning once halfway through grilling time. Remove from the grill and cut into 3/4-inch cubes, then add to the tomato mixture. Add the remaining 1 tablespoon chile powder, remaining 1 teaspoon salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mixture. Bring to a boil over high heat.

Reduce the heat and simmer, stirring occasionally, until the meat cubes are very tender, 1 to 1-1/2 hours. Add the pinto beans and simmer for 15 minutes more.

Serve warm in individual bowls and top with the cheese and sour cream.

Makes 6 to 8 servings.

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Dry-Rubbed Porterhouse with Barbecue Steak Sauce

Nothing hits the grill with force like a thick, juicy Porterhouse. SssssssssssÂ…steak lover's paradise. Go over the top with a zesty dry rub and a homemade sauce that's to die for. And you thought you knew steak!

For the rub:
1/2 tablespoon black peppercorns
1/2 tablespoon mustard seeds
1 tablespoons paprika
1/2 teaspoons cayenne pepper
2 teaspoons granulated garlic
1 tablespoon course salt
1 tablespoon brown sugar

For the sauce:
1/2 cup ketchup
1/4 cup water
1 tablespoon Worcestershire
1 tablespoon steak sauce
1 tablespoon molasses
1/2 tablespoon red wine vinegar
1/2 tablespoon Dijon-style mustard
1 tablespoon brown sugar
2 cloves garlic
2 tablespoons diced onion
6 black peppercorns
1 bay leaf

2 Porterhouse steaks, about 1-3/4 pounds and 1-1/2 inches thick each
Vegetable oil

Hickory chips soaked in water for at least 30 minutes

To prepare the rub:
Using a mortar and pestle, crush the peppercorns and the mustard seeds. Pour into a small bowl and combine with the paprika, cayenne pepper, garlic, salt, and brown sugar. Set aside.

To prepare the sauce:
In a small saucepan, combine the ketchup, water, Worcestershire, steak sauce, molasses, vinegar, mustard, and brown sugar. Add the garlic, diced onion, peppercorns, and the bay leaf. Simmer for 15 minutes until thickened. Strain, cover, and set aside at room temperature until ready to serve.

Rub the steaks with the spices and allow it to stand at room temperature for 20 minutes before grilling. Follow the grill's instructions for using wood chips. Sear the steak over Direct High heat for 8 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until medium-rare, about 8 to 10 minutes, turning once halfway through grilling time. Serve the steak warm with the sauce.

Makes 2 to 4 servings

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Grilled Asian Flank Steak

The marinade in this recipe adds tenderness and special flavor to a popular cut of beef. Just add steamed rice with black sesame seeds, some green beans, and you have an easy, delicious dinner!

For the marinade:
1/2 cup soy sauce
1/2 cup plum sauce
1/2 cup pineapple juice
1/2 cup ketchup
1/4 cup scallions, finely sliced
3 tablespoons cilantro, chopped
2 tablespoons fresh ginger, minced
2 tablespoons fresh garlic, minced

2 flank steaks (about 1-1/4 pounds each)

Combine all marinade ingredients. Mix well.

Place flank steak in a resealable plastic bag and add marinade. Refrigerate for 3 to 6 hours, turning occasionally to distribute marinade.

Remove flank steak from the marinade. Reserve marinade. Place steak in center of cooking grate and grill for 15 to 20 minutes, or until desired doneness, turning once halfway through grilling time. Occasionally brush lightly with remaining marinade while grilling. Remove steak when done and hold in a warm place for 5 to 7 minutes. Slice thinly on the bias for serving.

Meanwhile, bring remaining marinade to a boil and simmer rapidly for 5 minutes. Serve with steak.

Makes 6 servings.

Makes 6 servings.

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New York Steaks with Roquefort Butter

Butter is great on a steak but butter blended with blue cheese and garlic takes steak to the level of America's great steakhouses. Prepare to dine.

For the butter:
4 tablespoons (1/2 stick) unsalted butter, softened
2 ounces (about 1/3 cup) crumbled blue cheese, such as Roquefort
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper

4 New York strip steaks, about 3/4 pound each and 1 inch thick
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 lemon wedges

To make the butter:
In a small bowl combine all the butter ingredients. With the back of a fork mash the butter mixture together until evenly distributed.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with olive oil. Season them with salt and pepper to taste. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes. Serve warm with the butter smeared over the top and lemon wedges served on the side.

Makes 4 servings.

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Savory Herbed Steak

This could well become your favorite way to sear up a sizzling steak.

4 beef top loin or tenderloin steaks, cut 1 inch thick (1-1/4 pounds total)
1-1/2 teaspoons dried basil, crushed
1 teaspoon dried tarragon, crushed
1 teaspoon dried snipped chives
4 cloves garlic, minced

Trim fat from steaks. Combine basil, tarragon, chives, and garlic. Rub herb mixture on both sides of steaks, pressing into surface.

Place steaks in center of cooking grate. Grill 6 to 7 minutes for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well-done, turning once halfway through grilling time.

Makes 4 servings.

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