Fire Up the Grill
July is here, and it’s the perfect time to fire up the grill. Try one of these new recipes tonight. Recipes provided by http://beefitswhatsfordinner.com/
Star Spangled Cheeseburgers
Ingredients:
- 2 lbs. ground beef
- 1/4 c. regular or reduced-fat mayonnaise
- 1/4 c. honey mustard
- 8 slices American cheese
- 8 hamburger buns, split
- Romaine lettuce
- tomato slices
Instructions:
Combine mayonnaise and mustard. Cut star shapes from cheese with cookie cutter.
Lightly shape ground beef into eight 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160° F, turning occasionally. Season with salt and pepper after turning. About 1 minute before burgers are done, top with cheese stars.
Serve in buns with sauce, lettuce and tomato.
Grilled Steak and Watermelon Salad
Ingredients:
- 4 beef tenderloin steaks, cut 1 inch thick (about 4 to 5 oz. each)
- 1 t. ground coriander
- 1 t. ground cumin
- 2 slices seedless baby watermelon, 1 inch thick (about 1 lb. each)
- Salt and pepper
- 8 c. baby arugula or spinach leaves
- 1/4 c. reduced-fat balsamic or Italian dressing
- 1 c. halved cherry tomatoes
- 1/2 c. thinly sliced red onion
- 1/4 c. crumbled reduced-fat feta cheese
Instructions:
Combine coriander and cumin; press evenly onto beef steaks.
Place steaks in center of grid over medium, ash-covered coals; arrange watermelon slices around steak. Grill steaks, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.
Carve steaks into slices. Cut each watermelon slice into 6 wedges. Season beef and watermelon with salt and pepper as desired. Combine arugula and dressing in large bowl; toss to coat. Divide arugula among four serving plates. Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.
Citrus Marinated Beef and Fruit Kabobs
Ingredients:
- 1 lb. beef top sirloin steak, cut 1 inch thick
- 1 med. orange
- 1/4 c. chopped fresh cilantro
- 1 T. smoked paprika
- 1/4 t. ground red pepper (optional)
- 4 c. cubed mango, watermelon, peaches and/or plums
- Salt
Instructions:
Grate peel and squeeze 2 T. juice from orange; reserve juice. Cut beef steak into 1-1/4-inch pieces. Combine orange peel, cilantro, paprika and ground red pepper, if desired, in small bowl. Place beef and 2-1/2 T. cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef onto four skewers. Thread fruit onto remaining four separate skewers.
Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.
Serve beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.