Beef Industry Council presents:

Hot Off the Grill

Find recipes for the following by just clicking on their name: (or-keep scrolling to view them all) Steaks, Potatoes 'n Peppers Rosemary-Pepper Beef with Steak Fries Grilled Steaks & Tomatoes with Basil-Garlic Bread Garlicky Beef & Spuds Islander Beef Barbecue Fiesta Rib Eye Steak Teriyaki Beef Kabobs Oriental Steak Kabobs Sizzling Summer Steak Steak with Parmesan-Grilled Vegetables

Steaks, Potatoes 'n Peppers
2 lbs, 1" to 1 1/2 " thick T-Bone Steaks 2 large potatoes, sliced diagonally 1/2" thick 3/4 tsp. coarse ground black pepper, divided 3 T. olive oil 2 cloves garlic, minced 1/4 tsp. salt 1 large bell pepper, cut lengthwise into 10 pieces

Place potato slices on paper plate, overlap slightly.  Cover loosely with plastic wrap.  Microwave on high 6 to 7 minutes or until potatoes are barely fork tender and reserve.  Rub 1/2 tsp. pepper onto both sides of T-Bone steaks.   Place steaks on grid over medium coals turning once and season with salt, if desired.  Cook to desired doneness.  Meanwhile, combine olive oil, garlic, salt, potatoes and peppers.  Place vegetables around steaks on grid during last 9 to 12 minutes of cooking time; turn after 5 minutes and cook until tender.  Carve steaks into thick slices and serve with vegetables.

Rosemary-Pepper Beef with Steak Fries
4 boneless beef top loin steaks, cut 1" thick (approx. 8   oz. each) 1/2 bag (14 oz.) frozen steak fries Salt 1 Tbsp. olive oil 2 tsp. finely chopped fresh rosemary 2 large cloves garlic, crushed 3/4 tsp. coarse ground black pepper

1. In large bowl, combine seasoning ingredients.  Remove approximately 2 teaspons seasoning mixture; press evenly into both sides of each beef steak.
2. Add potatoes to remaining seasoning mixture in bowl; toss to coat.
3. Place steaks in center of grid over medium, ash-covered coals.   Arrange potatoes around steaks.  Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness; turn steaks and potatoes occasionally.
4. Season potatoes with salt, as desired.  Serve with steaks.

Grilled Steaks & Tomatoes with Basil Garlic Bread
2 lb. T-Bone steaks, cut 1" thick (May use Porterhouse steaks cut 1: thick.) 3 Tbsp. olive oil 1 tsp. dried basil 1/2 tsp. garlic powder 8 oz. (one loaf) French bread 6 slices tomato, cut 3/4" thick 2 Tbsp. grated parmesan cheese

Combine oil, basil and garlic powder; reserve.  Place beef steaks on grid over medium coals.  Grill steaks approximately 10 to 14 minutes for medium-rare to medium doneness, turning once.  Season with salt and pepper, if desired.  Meanwhile cut bread in half lengthwise; frush 1 1/2 tablespoons basil mixture evenly on cut side of bread.  Brush remaining basil mixture on one side of each tomato slice.  About five minutes before steaks are done, place bread, cut side down, and tomatoes on grid with steaks; grill 2 to 3 minutes.  Turn bread and tomatoes over; sprinkle with cheese.  continue grilling 1 to 3 minutes or until bread is golden brown and tomatoes are just heated through.  Cut bread diagonally into slices.  Serve with bread and tomato slices.

1. Combine marinade ingredients.  Press combined 1 clove crushed garlic and pepper evenly ito surface of beef roast.  Place beef in plastic bag; add 2 tablespoons marinade, turning to coat.  Close bag securely and marinate in refrigerator 20 minutes, turning once.
2. Thread potatoes onto three 12-inch metal skewers; brush with remaining marinade.
3. Remove beef from marinade; discard marinade.  Place beef and potatoes on grid over medium coals.  Grill 30 to 35 minutes until beef is rare to medium doneness and potatoes are tender, turning once.  Let stand 10 minutes before carving.
4. Trim fat from beef.  Carve beef across the grain into slices.  remove potatoes from skewers; serve with beef.  Season with salt, if desired.

Fiesta Rib Eye Steak
4 1/2" thick rib eye steaks 2 Tbsp. fresh lime juice 8 six-inch flour tortillas 1/4 cup shredded Colby / Jack cheese 1 cup refrigerated salsa

Place steaks in utility dish; sprinkle with half of lime juice.  turn steaks over and sprinkle with remaining lime juice.  Wrap tortillas securely with heavy-duty aluminum foil.  Place steaks on grid over medium coals. Grill steaks 7 to 9 minutes for rare (140 degrees F.) to medium (160 degrees F.) turning once.  Place wrapped tortillas on outer edge of grid and heat 5 minutes, turning once.  top each steak with an equal amount of cheese.  Serve with salsa and tortillas.

Teriyaki Beef Kabobs
1 lb. boneless top sirloin steak, cut 1 1/4" thick 1/2 lb. fresh, peeled, cored pineapple, cut into 1" pieces 1 small green bell pepper, cut into 1" pieces 1 small red bell pepper, cut into 1" pieces 2 cups hot, cooked rice Marinade 1/4 cup light brown sugar, packed 3 Tbsp. dry sherry 3 Tbsp. soy sauce 2 tsp. dark sesame oil 2 large cloves garlic, crushed 1/2 tsp ground ginger.

1. Trim fat from beef steak.  Cut steak into 1 1/4 inch pieces.  In small bowl, combine marinade ingredients.  Place beef in plastic bag; add half of marinade, close bag securely, turning to coat.  Marinate in refrigerator 20 minutes.  Reserve remaining marinade.
2. Remove beef from marinade; discard marinade.  Alternately thread equal amounts of beef, pineapple and bell peppers onto each of four 12-inch skewers.
3. Place kabobs on grid over medium coals.  Grill 8 to 11 minutes for rare to medium doneness, turning and brushing with reserved marinade occasionally.  Serve with rice.

1. In small bowl, combine seasoning ingredients; mix well.  Remove 4 teaspoons seasoning; press into both sides of beef steaks.
2. Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside.
3. Place steaks in center of grid over medium ash-covered coals; arrange vegetables around steaks.  Grill steaks uncovered 14 to 16 minutes for medium-rare to medium doneness, turning occasionally.  Grill peppers 12 to 15 minutes and onion15 to 20 minutes or until tender, turning botrh once.  Brush vegetables with reserved cheese mixture during last 10 minutes of grilling.
4. Season steaks with salt, as desired.  Trim fat from steaks; remove bones.   Carve steaks crosswise into thick slices; serve with vegetables.

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