Cuts of Steaks

BEER BBQ FLANK STEAK 2 cn Consomme 2/3 c  Soya sauce 1/2 c  Green onion, chopped 6 tb Lime juice 4 tb Brown sugar 1    Clove garlic, crushed 2 lg Flank steaks 2 c  Beer Combine first 6 ingredients and pour over steaks in a dish. Pour beer over all and let marinade 24 hours. Barbecue over medium heat until done to your liking. To serve, slice thinly across the grain

SPICY BEEF SATAY (Steak Kabobs) 1 lb Boneless beef sirloin steak 3/4" to 1" thick  1/4 c  Soy sauce  1/4 c  Dry sherry  2 tb Sesame oil  1/4 c  Green onion; sliced  2 Cloves garlic; minced 2 tb Brown sugar 1 ts Ground ginger 1 ts Red pepper flakes 1/2 c  Crunchy peanut butter 3/4 c  Water Place steak in freezer 30 minutes to firm; slice into 1/4" thick strips. In shallow glass dish, combine soy sauce, sherry, sesame oil, onion, garlic, sugar, ginger and 1/2 tsp of the red pepper flakes. Add beef strips; turn to coat with marinade.  Cover and refrigerate 2 to 4 hours. Soak twenty-four 8" bamboo skewers in water for 20 minutes. Drain beef; reserve 2 Tbl marinade.  Thread beef strips, accordion-style, on skewers. Meanwhile, in small saucepan, combine reserved marinade, remaining 1/2 tsp red pepper flakes, the peanut butter and water. Heat over low heat 8 to 10 minutes or until sauce is thick and warm (add more water if necessary). Grill kabobs, on uncovered grill, over medium-hot briquets 2 minutes. Turn and cook 2 miutes longer. Serve beef strips with sauce. NOTE:  Assembled kabobs may be refrigerated, covered, 1 to 2 hours before grilling.

BARBECUED STEAKS 3 lb Top round steak  4 tb Mustard, prepared 2 tb Lemon juice  1. Pound steak on both sides with a wooden mallet or the edge of a heavy plate. 2. Combine lemon juice and mustard and spread over both sides of steak. Allow to stand 4-5 hours at room temperature. 3. Broil steaks about 4 inches above glowing coals on barbecue grill for 4-5 minutes on each side, or until desired degree of doneness is achieved. You won't taste the lemon juice or mustard as such - just a very good and flavorful steak.

GRILLED BEEF KABOBS 1/4 c Lemon juice  2 tb Worcestershire sauce  3 tb Corn oil 1/3 c  Soy sauce  2 tb Yellow mustard 1 Clove garlic,minced  1 1/2 lb Lean round steak,boneless 4 oz Fresh mushrooms 8 Cherry tomatoes Make marinade by combining lemon juice, Worcestershire sauce, oil, soy sauce, mustard, and garlic. Cut beef into 1" chunks, then put in marinade. Cover and marinate in refrigerator for 12 hours or more...Cut vegetables into chunks, making at least 8 pieces of each. Remove beef cubes from marinade, reserving marinade...On 4 medium or long skewers, alternate pieces of meat and vegetables. Grill over hot coals, basting occasionaly with marinade, for about 15 minutes, turning shewers regularly.(Allow 5 to 10 minutes longer for well done meat.).Serve hot. Makes 4 servings.

HERBED STEAK & ONIONS 1 c Tomato juice  1 tb Olive or cooking oil  1/2 ts Dried basil, crushed  1/2 ts Dried oregano, crushed  1/4 ts Pepper 1 Clove garlic, minced 1 lb Top round steak, 1" thick For marinade, combine tomato juice, oil, basil, oregano, pepper, and garlic. Set aside. Trim fat from steak and cut into 4 equal portions. Place meat in a plastic bag set in a deep bowl. Pour marinade over steak. Seal bag; turn to coat steak well. Marinate overnight in the refrigerator. Then, drain steak, reserving marinade. Place onion slices on an 18" square of heavy foil. Turn edges of foil up slightly. Drizzle 1/2 cup of the reserved marinade over onions. Fold foil tightly to seal. Grill onion packet and steak on an uncovered grill directly over medium coals for 10 minutes. Turn onion packet and steak; brush steak with marinade. Grill steak to desired doneness, allowing 8-10 minutes more for medium. Grill onions 8 minutes more or till tender. Unwrap onions and place on a serving plate. Arrange meat atop onion. Spoon any remaining sauce from onions over the meat.

TEQUILA BEEF STEAKS 4    New York strip steaks (8 to 10 oz. each, cut 1 to 1 1/2 inches thick), fat trimmed  1/2 c Tequila  2 tb Olive oil  1 tb Pepper, freshly ground 2 ts Lemon peel, grated 1 Garlic clove, pressed or minced Salt With a damp paper towel, wipe steaks; put meat in a 1-gallon plastic food bag. Add tequila, oil, pepper, lemon peel, and garlic; seal bag, and turn to mix seasonings. Set bag in a bowl; chill at least 1 hour or up to 1 day; turn bag over occasionally. Drain steaks and place on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds, or set gas barbeque at this heat). Turn steaks to brown evenly; for medium-rare (cut to test), cook 12 to 14 minutes. Transfer to plates; season to taste with salt.

MARINATED FLANK STEAK 1 c  Consomme; or  1 c  Beef bouillon  1 c  Red wine  2/3 c  Soy sauce  1/2 c  Green onions; sliced  1 c  Garlic; minced 2 tb Lime juice 2 tb Brown sugar Score steak on both sides in 1-1/2" squares. Marinate in other stuff 8 hrs. in refrigerator. Grill to desired degree of doneness. Slice across grain into thin slices.

SPICY SKIRT STEAK 1 3/4- to 1-pound skirt steak  1 tablespoon chili powder  1 teaspoon ground cumin  1 large garlic clove, minced  2 teaspoons Worcestershire sauce  1 teaspoon coarse salt  1 teaspoon sugar  3/4 teaspoon freshly ground black pepper  1/4 teaspoon allspice  1 tablespoon vegetable oil  Trim fat from steak. Cut steak into serving pieces. Mash garlic and salt together to form a paste. Mix together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag. Let sit in refrigerator for 30 minutes. Prepare grill. Cook steaks until medium rare. Remove from grill and cut across grain into thin strips. Serve as desired. Try serving it with tortillas or over brown rice.

TEMPTING T-BONES 4 well-trimmed beef T-bone, Porterhouse or boneless top loin steaks, cut 1 inch thick 2 medium red or yellow bell peppers 1/2 teaspoon salt Fresh parsley sprigs (optional)  Brushing Sauce: 1/2 cup finely chopped onion 1/4 cup (1/2 stick) butter 3 tablespoons Worcestershire sauce 2 cloves garlic, crushed 1. Cut bell peppers lengthwise into quarters; finely chop 1 quartered piece. In medium bowl, combine sauce ingredients and chopped pepper; microwave on HIGH 2 minutes or until hot and bubbly, stirring halfway. Brush onto both sides of beef steaks and remaining peppers.  2. Place steaks in center of grid over medium ash-covered coals; arrange peppers around steaks. Grill T-bone or Porterhouse steaks uncovered 14 to 16 minutes (top loin 16 to 18 minutes) for medium rare to medium doneness, turning occasionally and brushing with remaining sauce. Do not brush during last 5 minutes of cooking. Grill peppers 12 to 15 minutes or until tender, turning once.  3. Season steaks with salt; garnish with parsley, if desired. Serve with peppers.  Cook's Tips:  To check the temperature of the coals, cautiously hold your hand, palm side down, at cooking height (just above the grid). Count the number of seconds you can hold your hand in that position before the heat is uncomfortable and you have to pull it away: 4 seconds for medium coals.  To broil, place steaks on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil T-bone and Porterhouse steaks approx. 10 to 15 minutes (top loin 12 to 17 minutes), turning once.  RECOMMENDATIONS FOR GAS GRILLING Heat Level Medium Heat (Setting on Weber Gas Grill: MMM) Time T-bone Steaks - approx. 12 to 15 minutes Other Cover grill during cooking. Turn steaks once.

GRILLED STEAKS WITH LEMON-CHIVE CORN  2 to 4 well-trimmed Beef ribeye or boneless top loin steaks, 1" thick 4 ears fresh sweet corn, in husks 2 Tbsp butter, melted 1 Tbsp chopped chives 1 tsp fresh lemon juice 1. Pull back husks from each ear of corn, leaving husks attached to base. Remove corn silk. Fold husks back around corn; tie at end of each ear with string or strip of outside corn leaves. Soak in cold water 30 minutes. Drain. 2. Place corn on grid over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes or until tender, turning often. Place steaks on grid. Grill ribeye steaks, uncovered, 11 to 14 minutes (top loin steaks 15 to 18 minutes) for medium-rare to medium doneness, turning occasionally. 3. Meanwhile combine butter, chives and lemon juice. 4. Carve steaks crosswise into thick slices; season with salt and pepper as desired. Serve steak with corn and lemon-chive butter. 4 servings.