Barbecued Flank Steak with Chutney-Bourbon Glaze



Ingredients



1 (1-pound) flank steak

1/3 cup peach chutney

1/3 cup pineapple juice

3 tablespoons bourbon or apple juice

1 1/2 tablespoons rice wine vinegar

1 1/2 tablespoons hot pepper sauce

1/4 teaspoon salt

2 garlic cloves, minced

Preparation

Prepare grill or broiler.



Trim fat from steak. Combine steak and remaining ingredients in a

large zip-top plastic bag. Seal and marinate in refrigerator 15

minutes. Remove steak from bag, reserving marinade.



Place steak on a grill rack or broiler pan. Cook 8 minutes on each

side or until desired degree of doneness. Cut steak diagonally across

grain into thin slices. Keep warm.



Pour reserved marinade into a small saucepan. Bring to a boil; cook 1

minute, stirring occasionally. Serve with steak.

Yield



4 servings

Balsamic Flank Steak



Prep: 5 min., Stand: 40 min., Grill: 14 min.

Ingredients



1/3 cup balsamic vinegar

4 garlic cloves, crushed

1 (1 1/2-lb.) flank steak

1 teaspoon fresh cracked pepper

3/4 teaspoon salt

Preparation

1. Combine vinegar and garlic in a large zip-top plastic freezer bag;

add steak, turning to coat. Seal and let stand at room temperature 30

minutes, turning steak occasionally.



2. Remove steak from marinade, discarding marinade. Sprinkle evenly

with pepper and salt.



3. Grill, covered with grill lid, over medium-high heat (350° to 400°)

5 to 7 minutes on each side or to desired degree of doneness. Let

stand 10 minutes; cut into thin slices diagonally across the grain.



Yield



Makes 4 servings

Ann Richenburg, St. Charles, Missouri , Southern Living, SEPTEMBER 2007

Grilled Sirloin Steak with Olive Sauce

1½ pounds well-trimmed boneless beef top sirloin steak cut 1 to 1¼ inches thick
¼ cup red wine or port wine
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme leaves
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
2/3 cup beef or chicken broth
½ cup black ripe pitted olives or stuffed manzanilla olives, drained and quartered
3 tablespoons fresh thyme or parsley, chopped

Place steak in a zip-top plastic bag or in a shallow casserole dish. Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak. Close bag, turning to coat steak or turn steak over in dish. Cover and refrigerate at least two hours or up to 24 hours.

Prepare charcoal or gas grill. Drain steak, reserving marinade. Sprinkle dried thyme, salt and pepper over steak. Grill on a covered grill over medium-hot coals 6 minutes. Turn; continue grilling 5 minutes for medium-rare doneness. Transfer steak to carving board; tent with foil and let stand 5 minutes.

Meanwhile, heat remaining 1-tablespoon oil in a small saucepan over medium heat. Add flour; cook 1 minute or until bubbly, stirring frequently. Add broth; simmer until sauce thickens, stirring occasionally. Add reserved marinade and olives; simmer 2 minutes. Season to taste with salt and pepper if desired.

Carve steak into thin slices; arrange on serving plates. Spoon olive sauce over steak and top with thyme or parsley.

Yields Six servings

BARBECUED CHUCK ROAST



MARINADE & BASTING SAUCE:



1/2 c. oil

1/2 c. catsup

1/4 c. red wine

2 tbsp. wine vinegar

2 cloves garlic, minced

1/2 tsp. EACH salt, pepper, celery salt, chili powder



Combine all ingredients.



4 1/2 - 5 lb. chuck roast (2 to 2 1/2" thick)

2 tsp. meat tenderizer



Combine Basting Sauce (makes about 1 1/3 cups).

Sprinkle roast on both sides with tenderizer, pierce with a fork at

about 1/2 inch intervals.



Pour Marinade-Basting Sauce over roast and marinate 4 hours (at

least), turning several times.



Place roast on grill close to hot barbeque fire and brown on both

sides. Raise the grill a little and cook roast 20-25 minutes on each

side, depending on heat of the fire and degree of rareness you wish.

Baste frequently. Makes 4-6 servings.

Beef Rib Roast and Yorkshire Pudding from the Grill

Notes: A charcoal grill easily accommodates the Yorkshire pudding;

you'll need 1 foil pan to collect drippings from roast for pudding. If

using a gas grill, you need a minimum of 2 inches of open space

between the heat source and the bottom of the grill to fit drip pan.

But since the pudding tends to scorch when cooked on a gas grill,

after you pour the batter into the drip pan, transfer it to an oven to

bake and put a second pan under the roast.



Ingredients



1 center-cut beef rib roast (4 to 5 lb.), surface of fat trimmed to no

more than 1/4 inch thick

Garlic-herb oil

1 cup low-fat milk

1 cup all-purpose flour

3 large eggs

About 3/4 teaspoon salt

Melted butter or margarine (optional)

Watercress sprigs

Pepper

Preparation

1. Rinse beef and pat dry. Coat all over with garlic-herb oil.



2. Prepare barbecue for indirect heat (see below). When barbecue is

medium-hot (you can hold your hand at grill level only 3 to 4

seconds), set an 8-inch square foil pan in center of firegrate or

directly on heat source in gas barbecue (see notes above); set grill

in place. Set roast, bones down, on grill over drip pan. Cover

barbecue; open vents for charcoal. Cook for 45 minutes.



3. Meanwhile, in a blender, whirl milk, flour, eggs, and 3/4 teaspoon

salt until batter is smooth.



4. Transfer roast to a platter. Protecting your hands, lift grill off

and remove drip pan. Pour drippings through a fine strainer into a bowl.



If using a charcoal grill, return 1 tablespoon drippings to pan;

discard remainder. Return pan to firegrate and pour batter into pan.

Replace grill, set roast back over pan, cover barbecue, and cook until

medium-rare (135° in center of thickest part), 30 to 50 minutes

longer, or until done to your taste Cook pudding until well browned,

40 to 50 minutes.



If using a gas grill, return 3 tablespoons drippings (adding melted

butter, if needed, to make this amount) to pan and pour in batter.

Quickly set another 8-inch square pan on heat source, replace grill,

set roast over pan, cover barbecue, and cook until medium-rare (135°

in center of thickest part), 30 to 50 minutes longer, or until done to

your taste. Meanwhile, bake pudding in a 375° oven until well browned,

30 to 40 minutes.



5. Transfer roast to a platter; let stand in a warm place for juices

to settle, at least 10 minutes. If pudding is done before roast is

ready to carve, close charcoal barbecue vents and leave pudding in

barbecue to keep warm, or turn oven heat off and keep pudding warm in

the oven.



6. Scoop pudding in large portions from pan and place around roast.

Garnish with watercress. Carve roast and serve with pudding. Season to

taste with salt and pepper.



To prepare grill for indirect heat:



If using charcoal briquets, mound and ignite 60 briquets on the

firegrate of a barbecue with a lid. When the briquets are hot, after

15 to 20 minutes, push equal amounts to opposite sides of the

firegrate. Add 5 more briquets to each mound of coals now and every 30

minutes while cooking. Set a drip pan on the firegrate between the

coals. Set the grill in place.



If using a gas barbecue, turn all the burners to high, close the lid,

and heat for 10 minutes. Then adjust the burners for indirect cooking

(heat on opposite sides of grill, not down center under food), and

keep on high unless recipe specifies otherwise.

Yield



Makes 5 to 7 servings

Beef Rib Roast and Yorkshire Pudding from the Grill

Notes: A charcoal grill easily accommodates the Yorkshire pudding;

you'll need 1 foil pan to collect drippings from roast for pudding. If

using a gas grill, you need a minimum of 2 inches of open space

between the heat source and the bottom of the grill to fit drip pan.

But since the pudding tends to scorch when cooked on a gas grill,

after you pour the batter into the drip pan, transfer it to an oven to

bake and put a second pan under the roast.



Ingredients



1 center-cut beef rib roast (4 to 5 lb.), surface of fat trimmed to no

more than 1/4 inch thick

Garlic-herb oil

1 cup low-fat milk

1 cup all-purpose flour

3 large eggs

About 3/4 teaspoon salt

Melted butter or margarine (optional)

Watercress sprigs

Pepper

Preparation

1. Rinse beef and pat dry. Coat all over with garlic-herb oil.



2. Prepare barbecue for indirect heat (see below). When barbecue is

medium-hot (you can hold your hand at grill level only 3 to 4

seconds), set an 8-inch square foil pan in center of firegrate or

directly on heat source in gas barbecue (see notes above); set grill

in place. Set roast, bones down, on grill over drip pan. Cover

barbecue; open vents for charcoal. Cook for 45 minutes.



3. Meanwhile, in a blender, whirl milk, flour, eggs, and 3/4 teaspoon

salt until batter is smooth.



4. Transfer roast to a platter. Protecting your hands, lift grill off

and remove drip pan. Pour drippings through a fine strainer into a bowl.



If using a charcoal grill, return 1 tablespoon drippings to pan;

discard remainder. Return pan to firegrate and pour batter into pan.

Replace grill, set roast back over pan, cover barbecue, and cook until

medium-rare (135° in center of thickest part), 30 to 50 minutes

longer, or until done to your taste Cook pudding until well browned,

40 to 50 minutes.



If using a gas grill, return 3 tablespoons drippings (adding melted

butter, if needed, to make this amount) to pan and pour in batter.

Quickly set another 8-inch square pan on heat source, replace grill,

set roast over pan, cover barbecue, and cook until medium-rare (135°

in center of thickest part), 30 to 50 minutes longer, or until done to

your taste. Meanwhile, bake pudding in a 375° oven until well browned,

30 to 40 minutes.



5. Transfer roast to a platter; let stand in a warm place for juices

to settle, at least 10 minutes. If pudding is done before roast is

ready to carve, close charcoal barbecue vents and leave pudding in

barbecue to keep warm, or turn oven heat off and keep pudding warm in

the oven.



6. Scoop pudding in large portions from pan and place around roast.

Garnish with watercress. Carve roast and serve with pudding. Season to

taste with salt and pepper.



To prepare grill for indirect heat:



If using charcoal briquets, mound and ignite 60 briquets on the

firegrate of a barbecue with a lid. When the briquets are hot, after

15 to 20 minutes, push equal amounts to opposite sides of the

firegrate. Add 5 more briquets to each mound of coals now and every 30

minutes while cooking. Set a drip pan on the firegrate between the

coals. Set the grill in place.



If using a gas barbecue, turn all the burners to high, close the lid,

and heat for 10 minutes. Then adjust the burners for indirect cooking

(heat on opposite sides of grill, not down center under food), and

keep on high unless recipe specifies otherwise.

Yield



Makes 5 to 7 servings

Beef Platter Burger



Notes: A Sunset staff member remarked that this burger, popularized in

July 1981, has garnered so many reader requests that it needs its own

zip code. The original recipe was for rare beef; this is a well-done

but juicy version with a ground turkey option. You can serve it plain;

top it with mustard, pickles, catsup, and lettuce leaves.

Ingredients



1 round French bread (1 1/2 lb., about 11 in. wide)

2 tablespoons butter or margarine

2 large eggs

2 1/2 pounds ground lean beef

1 cup minced onion

1/2 cup fine dried bread crumbs

1/2 cup fat-skimmed beef broth

2 cloves garlic, minced or pressed

1/2 teaspoon dried oregano

Preparation

1. Using a long, serrated knife, cut bread in half horizontally.

Spread butter evenly over cut sides.



2. In a large bowl, beat eggs to blend, then add beef, onion, bread

crumbs, broth, garlic, and oregano and mix well. Line a 12- by 15-inch

baking sheet with waxed paper. Scrape meat mixture onto paper and pat

into a 12-inch-wide round (or 1 in. wider than bread).



3. Prepare barbecue for direct heat.



If using charcoal briquets, cover firegrate with a single, solid layer

of ignited coals; let them burn down to desired heat. Set grill in

place and measure heat.



If using a gas barbecue, turn all burners to high and close lid for 10

minutes. Adjust burners to desired heat. Set grill in place and

measure heat.



When grill is hot (you can hold your hand at grill level only 2 to 3

seconds), lay meat on barbecue: holding both ends of baking sheet,

invert patty onto grill. Pull waxed paper off the patty and discard.



4. Cook patty until browned on bottom, about 7 minutes. To turn, use 2

rimless baking sheets, one as a pusher to slide patty onto the second

sheet. When patty is on the baking sheet, invert first sheet onto it.

Hold baking sheets together, turn over, and slide patty, browned side

up, back onto grill. Continue to cook until well-done (no longer pink

in the center, cut to test), 7 to 9 minutes.



5. During the last few minutes the meat cooks, if there is space, lay

bread, cut side down, on grill to toast. If there is not enough room,

toast bread after removing patty. Slide a baking sheet under the meat,

then slide meat onto the bottom half of the toasted bread. Cut the top

half of the bread into 8 wedges. Arrange bread wedges on burger. Cut

burger and the bottom of the bread into wedges.

Yield



Makes 8 servings

T Bone Steaks with Honey Orange Glaze

4 T Bone steaks cut about 1 inch thick

Honey Orange Glaze:
1/2 cup crushed oranges
1/4 cup orange juice
1/2 cup honey
1/2 teaspoons dried thyme
1/2 teaspoons rosemary

Preheat grill to medium heat.

In a medium mixing bowl, combine thoroughly the crushed oranges orange juice, honey, thyme and rosemary until well blended. Set aside.

Placed steaks on heated grill grid and grill, uncovered, 14 to 16 minutes until steaks are medium rare to medium doneness, turning occasionally with tongs and basting with honey orange glaze.

Serves 4.

Beef Brisket with Texas Barbecue Sauce



Ingredients



1 cup vegetable oil

1 cup cider vinegar

1/4 cup Worcestershire sauce

1 bay leaf, crumbled

1 1/4 teaspoons seasoned salt

2 1/4 teaspoons pepper

3/4 teaspoon paprika

1 (3-pound) beef brisket, trimmed

Texas Barbecue Sauce

Garnishes: fresh thyme sprigs, grilled red onions

Preparation

Combine first 4 ingredients in a shallow dish or large zip-top plastic

bag.



Combine seasoned salt, pepper, and paprika; rub into brisket. Place

brisket in marinade.



Cover or seal; chill 8 hours, turning occasionally.



Prepare a hot fire by placing 2 pieces of oak or 10 hickory chunks at

front and back of grill, piling charcoal in the center. Let burn until

coals are white.



Remove brisket from marinade, discarding marinade. Rake coals to 1

side of grill; place meat on other side. Grill, covered, over indirect

heat 3 to 4 hours.



Brush both sides of brisket with 1 cup Texas Barbecue Sauce; cook 1

hour, basting with sauce. Serve with remaining sauce. Garnish, if desired.

Yield



Makes 6 to 8 servings

Southern Living, MAY 2003

Beef Burgers with Caramelized Onions



Try these onions with steak, meat loaf, or pork loin.

Ingredients



4 medium onions, sliced

2 teaspoons sugar

2 teaspoons olive oil

1/4 cup water

2 teaspoons balsamic vinegar

3/4 teaspoon salt, divided

1 pound extra-lean ground beef

2 tablespoons tomato paste

1/4 cup chopped fresh parsley

1/4 teaspoon freshly ground pepper

4 hamburger buns, toasted

4 tomato slices

Preparation

Cook onion and sugar in hot oil in a large nonstick skillet over low

heat, stirring often, 20 to 25 minutes or until onion is

caramel-colored. Stir in 1/4 cup water, vinegar, and 1/4 teaspoon

salt. Set mixture aside, and keep warm.



Combine ground beef, tomato paste, parsley, remaining 1/2 teaspoon

salt, and pepper; shape into 4 patties.



Grill, covered with grill lid, over medium-high heat (350° to 400°) 4

to 5 minutes on each side or until no longer pink. Serve on buns with

caramelized onion and tomato slices.

Yield



Makes 4 servings

Beef Fillets with Orange Cream



Ingredients



4 (6- to 8-ounce) beef tenderloin steaks

1/2 teaspoon cracked pepper (optional)

1 cup whipping cream

2 tablespoons orange marmalade

1 to 2 tablespoons prepared horseradish

Garnish: orange rind curls

Preparation

Sprinkle steaks with cracked pepper, if desired.



Grill, covered with grill lid, over medium-high heat (350° to 400°) 4

to 6 minutes on each side or to desired degree of doneness.



Bring whipping cream, marmalade, and horseradish to a boil in a

skillet over medium-high heat, stirring constantly; reduce heat, and

simmer, stirring often, 5 minutes or until thickened. Serve

immediately with steaks; garnish, if desired.

Yield



Makes 4 servings

Southern Living, MARCH 1997

Grilled T-Bone Steaks with Worcestershire Chive Butter



~~~Worcestershire Chive Butter~~~

8 TB (1 stick = 1/4 lb.) butter, room temperature

1/4 cup chopped shallots

2 tsp. minced garlic

2 TB Worcestershire sauce

1 TB dry mustard

2 TB chopped fresh chives



To make Worcestershire Chive Butter:

Melt 1 tablespoon butter in heavy small skillet over medium heat. Add

shallots and garlic;

sauté until transparent, about 1 minute. Transfer shallot mixture to bowl.

Add remaining

7 tablespoons butter, 1 tablespoon Worcestershire sauce, 1 tablespoon dry

mustard and

2 tablespoons chives and stir with fork to blend. Season to taste with salt

and pepper.



Place plastic wrap on work surface. Transfer butter mixture to plastic wrap

and form butter

into 5" long log. Roll up in plastic, enclosing completely. Refrigerate until

firm. (Can be

prepared 3 days ahead. Keep refrigerated.<WBR>)



4 (10 to 12 oz. ea.) T-bone steaks

Salt and Pepper



~~~Marinade~<WBR>~~

2 TB Worcestershire sauce

1 TB dry mustard



To make Marinade:

Whisk remaining 2 tablespoons Worcestershire sauce and 1 tablespoon dry

mustard

in shallow dish. Place steaks in dish and turn to coat. Let stand at room

temperature 1 hour.



Prepare barbecue (medium high heat). Cut butter log into 8 slices. Season

steaks with salt

and pepper. Grill to desired doneness, about 5 minutes per side for

medium-rare.



Top each steak with 2 butter slices and serve.



Serves 4.

ANCHO CHILI SKIRT STEAK



4 pounds skirt steak, cleaned and skinned, separated into 8-ounce portions

1 tablespoon chopped fresh garlic

1 small red/Bermuda onion, cleaned and stripped

1/2 cup achiote concentrate (spiced annato seed paste/powder)

1 bunch fresh cilantro, cleaned, no stems 2 dried ancho chilies, remove

stems

2 tablespoons beef base concentrate

2 tablespoon dry whole oregano (Mexican)

1 cup lemon juice, fresh-squeezed if possible

3/4 cup lime juice

1 tablespoon chili powder



In a blender, combine all of the ingredi­ ents except the skirt steaks.

Blend on medium-high for 1 1/2 minutes, until thick and emulsified.



Place the portioned beef into a o-quart container and pour the blended

marinade over the beef. Coat the meat well. Refrig­ erate for 6 to 8

hours.



Preheat the grill to medium-high heat.



Place the marinated steaks on the grill for approximately 4 to 5

minutes on

each side for rare to medium steaks. Continue to grill longer if desired.

Remove from the grill and serve!

ORANGE MARINATED FLANK STEAK



1 flank steak, about 2 lbs.

1/2 c. orange marmalade

1/2 c. soy sauce

2 tsp. ground ginger

4 oz. Italian salad dressing

1/4 c. brown sugar

1/2 c. water

1 tbsp. grated orange rind

1/4 c. orange juice

Dash garlic powder



Place the meat in a glass or plastic bowl. Combine all the remaining

marinade ingredients and pour over the meat. Cover. Marinate the steak

overnight or longer. Barbeque over red-hot coals 15 minutes per side,

basting frequently with the marinade. Slice thinly against the grain

and serve immediately.