Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

Barbecued steaks equal sizzling deliciousness

FALLBROOK – There is still plenty of barbecuing to be done this summer, and plenty of time to try different cuts of steaks with various marinades, seasonings and rubs.

Following are recipes for Balsamic Marinated Flank Steak, Grilled Porterhouse Steaks With Garlic-Herb Peppercorn Crust, and Grilled T-bone Stakes With BBQ Rub. Recipes and photos are courtesy of "Beef. It's What's For Dinner (visit http://www.BeefItsWhatsForDinner.com)."

Balsamic Marinated Flank Steak

Ingredients:

1 beef flank steak (about 1-1/2 pounds)

Balsamic Marinade:

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon chopped fresh basil leaves

1 1/2 teaspoons Dijon-style mustard

1 teaspoon minced garlic

1/2 teaspoon sugar

Instructions:

1. Combine marinade ingredients in small bowl. Place beef flank steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator six hours or as long as overnight, turning occasionally.

2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

Grilled Porterhouse Steaks With Garlic-Herb Peppercorn Crust

Ingredients:

2 beef porterhouse steaks, cut 1 inch thick (about 1 pound each)

1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)

Salt

Seasoning:

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh thyme

5 cloves garlic, minced

2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)

Cooking:

1. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.

2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.

Grilled T-bone Steaks With BBQ Rub

Ingredients:

2 beef T-bone steaks, cut 1 inch thick (about 2 pounds)

BBQ Rub:

2 tablespoons chili powder

2 tablespoons packed brown sugar

1 tablespoon ground cumin

2 teaspoons minced garlic

2 teaspoons apple cider vinegar

1 teaspoon Worcestershire sauce

1/4 teaspoon ground red pepper

Cooking:

1. Combine BBQ Rub ingredients; press evenly onto beef T-Bone Steaks.

2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired.

Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is three to four inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.

 

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