Meat & Seafood

Savory Beef Chuck Steaks
30 minutes
4 servings

Ingredients:

- 4 boneless beef chuck eye steaks, cut 3/4" to 1" thick (1-3/4lb)
- 1/4 cup steak sauce
- 2 Tbsp. packed brown sugar
- 2 Tbsp. fresh lime juice
- 1/4 tsp. ground red pepper

Directions:

Combine marinade ingredients; reserve 2 Tbsp for basting.  Marinate beef steaks in remaining marinade in refrigerator 10 minutes.

Remove steaks; discard marinade.  Place steaks on grid over medium, ash-covered coals.  Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally.  Brush both sides with reserved marinade during last 2 minutes.  Season with salt.

Spicy Grilled Ribeye with Avocado-Mango Salad
30-35 minutes
4 servings

Ingredients: 

- 1 to 1-1/4 pounds beef boneless ribeye steaks
- Salt and pepper
Rub:
- Juice of 1 lime
- 1 medium jalapeño pepper, minced
- 1 teaspoon ground cumin
- 1 clove garlic, minced
Avocado-Mango Salad:
- 1 large mango, sliced
- 1 medium avocado, sliced
- 4 thin slices red onion
- 1/4 cup queso fresco, crumbled
Directions:

Combine 1 teaspoon lime juice and remaining rub ingredients; reserve remaining lime juice for Avocado-Mango Salad. Press rub evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 13 minutes (over medium heat on preheated gas grill, covered, 9 to 14 minutes) for medium rare to medium doneness, turning occasionally.

Meanwhile, prepare Avocado-Mango Salad. Combine mango, avocado and onion in medium bowl; sprinkle with cheese and drizzle with reserved lime juice, tossing gently to coat. Season with salt and black pepper, as desired.

Serve steaks with Avocado Mango Salad.
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Steak & Potato Kabobs
30 minutes
4 servings

Ingredients:

- 1 lb boneless beef top sirloin steak, cut 1" thick
- 1 lb all-purpose potatoes
- 2 medium yellow or zucchini squash
Sauce:
- 3/4 cup steak sauce
- 2 large cloves garlic, minced
Directions:

Cut potatoes into 1-1/2" pieces.  Place in microwave-safe dish.  Microwave, covered, on HIGH 6 to 8 minutes or until just tender, stirring once.  Cool slightly.

Combine sauce ingredients in 1-cup glass measure.  Microwave on HIGH 1-1/2 minutes, stirring once.

Cut squash lengthwise in half.  Cut beef steak and squash into 1-1/4" pieces.  Combine beef, squash, potatoes and 1/3 cup sauce in bowl; toss.  Thread beef and vegetables alternately onto metal skewers.

Place kabobs on grid over medium, ash-covered coals.  Grill, uncovered, about 9 to 11 minutes for medium rare to medium doneness, turning occasionally. Brush with remaining sauce during last 5 minutes.

T-Bone Steaks with Parmesan-Grilled Vegetables
35 minutes
4 servings

Ingredients:

- 2 beef T-Bone or Porterhouse steaks, cut 1" thick (2 lb)
- 1/4 cup grated Parmesan cheese
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 red or yellow bell peppers, quartered
- 1 large red onion, sliced (1/2")
Seasoning:
- 1 Tbsp minced garlic
- 2 tsp dried basil
Directions:

Combine seasoning ingredients and 1 tsp pepper.  Press 4 tsp onto beef steaks.  Add cheese, oil and vinegar to remaining seasoning; mix well.

Place steaks on grid over medium, ash-covered coals.  Place vegetables around steaks.  Grill steaks, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning occasionally.  Grill bell peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once.  Brush vegetables with cheese mixture during last 10 minutes.

Carve steaks; season with salt and pepper.  Serve with vegetables.

*To Broil:  Place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat.  Place vegetables around steaks.  Broil steaks 15 to 20 minutes for medium rare to medium doneness, turning once.  Broil vegetables until tender, turning as needed.  Brush vegetables with cheese mixture during last 3 to 4 minutes.