Sensational Sizzle
The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet? Get ready to give in to temptation, because outdoor grilling season is here and you have more tantalizing beef choices than ever.
USDA guidelines identify 29 cuts of beef as lean, including many favorites, such as top sirloin, tenderloin and top round steaks, and 95 percent lean ground beef. That means there are more lean and nutrient-rich ways to satisfy the craving that only beef can answer. More ways to enjoy a meal that gives you the protein you need to maintain a healthy, active lifestyle.
So fire up the grill and let the flames of passion burn — because beef is the hottest thing going.
Additional recipe is on
Page 14.
Total preparation and cooking time: 30 to 35 minutesKabobs:1 pound well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick8 ounces medium mushrooms2 medium red, yellow or green bell peppers, cut into 1-inch piecesSaltSeasoning:2 tablespoons olive oil1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed2 cloves garlic, minced½ teaspoon ground black pepperCucumberYogurt Sauce:½ cup plain yogurtZ\c cup finely chopped seeded cucumber2 tablespoons crumbled feta cheese1 clove garlic, minced¼ teaspoon ground black pepper1/8 teaspoon saltCut beef steak into 1¼ -inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.Meanwhile combine sauce ingredients in small bowl. Serve with kabobs. Makes four servings.Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
Total preparation and cooking time: 30 to 40 minutesMarinating time: 6 hours or overnightMakes 4 servings1 beef top round steak, cut C\v inch thick (about 1 pound)1 pound asparagus, trimmed1 teaspoon olive oil3 tablespoons shredded Parmesan cheeseSaltMarinade:¼ cup red wine vinegar2 tablespoons olive oil1 tablespoon fresh thyme2 large cloves garlic, minced2 teaspoons steak seasoning blend1 teaspoon crushed red pepperCombine marinade ingredients in medium bowl. 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, turning occasionally.Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, uncovered, 8 to 9 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally. (Over medium heat on preheated gas grill, covered, steak 10 to 11 minutes; asparagus 8 to 12 minutes.)Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus. Makes four servings.
Total preparation and cooking time: 30 to 35 minutes1 pound ground beef¼ cup grated Parmesan cheese2 tablespoons minced green onions1 teaspoon minced garlicSalt and pepper4 slices rustic crusty bread, cut ½ inch thickOlive oilBruschetta Topping:¾ cup chopped red tomatoes½ cup chopped yellow tomatoes1 tablespoon thinly sliced fresh basil¼ teaspoon minced garlic½ teaspoon saltPepperCombine Bruschetta Topping ingredients in medium bowl; set aside.Combine ground beef, cheese, green onions and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into four ½-inch thick patties.Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.Meanwhile brush both sides of bread slices with oil. About 3 minutes before burgers are done, place bread on grid. Grill until lightly toasted, turning once.Season burgers with salt and pepper, as desired. Place 1 burger on each bread slice; top each with ¼ cup Bruschetta Topping. Serve open-faced. Makes four servings.Cook's Tip: If using 95% lean ground beef, combine ground beef with ¼ cup soft bread crumbs, 1 egg white and ingredients as directed above.
