Jacob Schmidt RD, CD of the Utah Beef Council has left us with some wonderful recipes from marinades to amazing rubs that you can use on steak or any kind of meat this weekend for Father’s Day.
Grilling Tips
• Temperature matters; cook at medium heat to prevent charring. (Home cooks sometimes wonder why their steaks don’t look and taste like those from a restaurant. One reason is that restaurant equipment reaches very high temperatures which cannot be duplicated at home. Another reason is that the grade of beef may be different than what most consumers can purchase in the supermarket).
• Avoid flare-ups by trimming excess fat – leave thin layer and trim after cooking
• Turn properly: Use tongs for steaks and spatulas for burgers – never use a fork to pierce the meat (will result in loss of flavorful juices).
• Pat beef dry with paper towels for better browning.
• Know correct internal temperatures (160 degrees F [medium] for burgers and 145 degrees F [medium rare] minimum for steaks/roasts).
• Practice food safety. Never take meat off the grill and return it to the same platter that held raw beef unless the platter has been washed in hot soapy water. Keep cold foods cold and hot foods hot.
Marinades
• These are seasoned liquid mixtures that add flavor and help tenderize. To tenderize it must have an acidic ingredient such as lemon juice, yogurt, wine or vinegar.
• To tenderize; marinate for 6 hours to overnight. (Marinating longer than 24 hours can result in a mushy surface texture). For flavor only; marinate for 15 minutes to 2 hours.
• Always marinate in the refrigerator, never at room temperature.
• Marinate in a food-safe plastic bag or glass dish (not metal).
• Turn meat occasionally so that all sides are exposed to the marinade.
• Allow ¼ cup to ½ cup marinade for each 1 to 2 pounds of beef.
• To use for basting or served as a sauce, reserve a portion of it before adding the meat. (If it has come in contact with uncooked meat; bring marinade to a full rolling boil before using).
• Never save and reuse a marinade.
Rubs
• A blend of seasonings, such as fresh or dried herbs or spices. (May also include oil).
• Used only to add flavor, not to tenderize.
• Apply rubs to steaks just before grilling, or up to a few hours in advance.
Kabobs/Vegetables & Fruit
• Great way to incorporate more vegetables into diet. Very wide variety available. Grilling will sweeten and intensify the flavor of the vegetables.
• Soak for 30 minutes in cold water to prevent them from drying out. Pat dry and brush with oil or melted butter. Season with salt and pepper.
• Cut into uniform pieces and do not overcook. (May be easier if you make separate kabobs for the vegetables and meat).
• For small vegetables use a basket or make a foil cup.
• For fruits, select harder fruits such as apples, pineapple and pears.
Rubs to be used on steaks:
Easy Greek-Style Rub
• 2 tsp garlic powder
• 2 tsp dried oregano
• ½ tsp pepper
Southwestern Rub
• 1 ½ tsp chili powder
• 1 tsp garlic powder
• ½ tsp oregano leaves, crushed
• ¼ tsp ground cumin
Garlic-Thyme Rub
• 1-2 Tbsp cracked black pepper
• 2 cloves garlic, minced
• 2 tsp dried thyme leaves
Pacific Rim-Glazed Flank Steak
1 ½ to 2 pounds flank steak
Marinade
1 cup prepared teriyaki marinade and sauce
½ cup chopped onion
1/3 cup honey
1/3 cup fresh orange juice
1 tablespoon chopped fresh rosemary
1 tablespoon dark sesame oil
1 large clove garlic, crushed
pepper (to taste)
1. In small bowl, combine marinade ingredients. If desired, remove 3/4 cup for basting.
2. Place steak and remaining marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes; if the steak is not completely covered in marinade, turn once half-way through marinating time.
3. Remove steak from marinade; discard used marinade. Place steak on grilling grid over ash covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness; baste with reserved marinade and turn occasionally to prevent charring.
4. Place remaining basting marinade in a small sauce pan and bring to a full boil. Remove steak and carve diagonally across the grain into thin slices. Spoon hot marinade over beef.
Makes 6 to 8 servings
For more information visit www.UtahBeef.org
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