Beef-New Ways to Love Your Grill

Beef-New Ways to Love Your Grill
Grilling Guidelines
Grilling Guidelines
For charcoal grilling, when coals are medium, ash-covered
(approximately 30 minutes), spread in single layer and check cooking
temperature. Position cooking grid. To check temperature, cautiously
hold the palm of your hand above the coals at cooking height. Count
the number of seconds you can hold your hand in that position before
the heat forces you to pull it away; approximately 4 seconds for medium
heat. For gas grilling, gas grill brands vary greatly and grilling times
may need to be adjusted. Consult owner’s manual for specific grilling
information. Note: Chart guidelines were developed using Weber Genesis
gas grills. Trim visible fat from meat before grilling to help prevent
flare-ups. If food is grilled over too high heat, the exterior can become
overcooked or charred before the interior reaches the desired doneness.
Charring meat, poultry or fish is not recommended.
CHARCOAL GRILLING GAS GRILLING
(uncovered unless noted) Approximate Total Cooking Time Medium Rare (145°F) to Medium (160°F) Beef Cut Weight/ Thickness Marinades and Rubs
CHUCK
(minutes)
Shoulder Top Blade Steak
(Flat Iron) 8 oz. each 10 to 14 (grill covered) Shoulder Steak, boneless
(marinate) 3 /4 inch 14 to 17 1 inch 16 to 20 Shoulder Center Steak
(Ranch) 3 /4 inch 9 to 11 (grill covered) 1 inch 11 to 14 (grill covered)
Shoulder Petite Tender 8 to 12 oz. each14 to 18 (grill covered)
8 to 11
12 to 16
14 to 19
RIB Rib Steak, small end 3 /4 inch 1 inch Ribeye Steak 3 /4 inch 1 inch (minutes) 6 to 8 9 to 12 6 to 8 11 to 14 (minutes)
7 to 10
10 to 15
7 to 9
9 to 14
LOIN Porterhouse/T-Bone Steak 3 /4 inch 1 inch Top Loin (Strip) Steak,
boneless 3 /4 inch 1 inch Tenderloin Steak 1 inch 1-1/2 inches (minutes) 10 to 12 14 to 16 (minutes)
9 to 13
15 to 19
10 to 12 15 to 18 13 to 15 14 to 16 (grill covered) 7 to 10
11 to 15
11 to 15
16 to 20
SIRLOIN Tri-Tip Steak 3/4 inch 1 inch Top Sirloin Steak 3 /4 inch 1 inch 1-1/2 inches (minutes) 9 to 13 13 to 17
13 to 16 17 to 21 22 to 26 (grill covered) (minutes)
NA*
NA*
8 to 13
13 to 16
24 to 30
ROUND (minutes) (minutes)
3 /4 inch 1 inch 8 to 9 16 to 18 10 to 11
16 to 19
3 /4 inch 1 inch 15 to 19 19 to 23 10 to 12
17 to 19
Recommend cooking round cuts to medium rare (145˚F) doneness only.
Top Round Steak
(marinate) Eye Round Steak
(marinate) PLATE & FLANK (minutes) Skirt Steak (marinate) 1 to 1-1/2 lbs. 10 to 13 (4 to 6-inch portions)
Flank Steak (marinate) 1-1/2 to 2 lbs. 17 to 21 ®
For more information contact:
National Cattlemen’s Beef Association
9110 East Nichols Avenue, Suite 300
Centennial, CO 80112
303.694.0305 • BeefItsWhatsForDinner.com
(covered)
Approximate
Total Cooking Time
Medium Rare (145°F)
to Medium (160°F)
All cook times are based on beef removed directly from refrigerator.
*Information not available.
(minutes)
12 to 16
9 to 12
15 to 19
(minutes)
8 to 12
16 to 21
Marinades
Marinades are seasoned liquid mixtures that add flavor
to beef steaks and may help tenderize depending on the
ingredients.
Always marinate in the refrigerator, never at room temperature.
Allow 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of beef.
Marinate in a food-safe plastic bag or in a nonreactive container
such as glass or plastic. Turn or stir the beef occasionally to
allow even exposure to the marinade.
Never save and reuse a marinade. Marinade that has been in
contact with uncooked meat must be brought to a full rolling boil
for at least one minute before it can be used as a sauce.
Before cooking, remove beef from marinade and pat dry with
paper towels.
Flavor Marinades:
Tender beef cuts only need to be marinated 15 minutes to
2 hours for flavor.
Tenderizing Marinades:
Less tender cuts should be marinated at least 6 hours, but no more
than 24 hours. Overmarinating will result in a mushy texture. The
marinade must contain an acidic ingredient, such as lemon juice,
vinegar, yogurt, wine or a natural tenderizing enzyme found in papaya,
ginger, kiwi, pineapple or figs.
Rubs
Rubs are seasoning blends applied to the surface of steaks before
cooking. Rubs add flavor to beef but do not tenderize.
Dry rubs consist of herbs, spices and other dry seasonings.
Paste-type rubs contain small amounts of wet ingredients, such
as oil, crushed garlic or mustard.
Rubs can be applied just before cooking, or in advance and
refrigerated for several hours.
T-Bones with Sweet & Savory
Steak Sauce
Three-Way Marinated
Flank Steak
Caribbean Beef Burgers with
Mango Salsa
Total recipe time: 45 to 50 minutes
Marinade time: 6 hours or overnight
Total recipe time: 35 minutes
Total recipe time: 30 minutes
Ingredients:
2 beef T-bone steaks, cut 1 inch thick (about 16 ounces each)
½ pound small carrots with tops, trimmed
2 tablespoons water
2 medium zucchini and/or yellow squash, cut in ½-inch slices
1 teaspoon olive oil
2 teaspoons coarse grind black pepper
Sweet Steak Sauce:
1 can (8 ounces) tomato sauce
cup chopped pitted dates
¼ cup chopped onion
3 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
½ teaspoon salt
Instructions:
1. Combine Sauce ingredients in small saucepan over medium heat;
bring to a boil. Reduce heat;simmer, uncovered, 10 minutes to
blend flavors, stirring occasionally. Place sauce in blender or food
processor container. Cover; pulse on and off for slightly chunky
texture. (For a thinner sauce, stir in additional 1 to 2 teaspoons
water.) Return sauce to saucepan; keep warm until ready to
serve.
2. Place carrots and 2 tablespoons water in large nonstick skillet.
Cover; cook 8 to 10 minutes or until water has evaporated; add
squash. Drizzle with oil; toss to coat evenly. Continue to cook,
uncovered, 6 to 8 minutes or until vegetables are crisp-tender
and beginning to brown, stirring occasionally. Season with salt,
as desired.
3. Meanwhile, press pepper evenly onto beef steaks. Place steaks on
grid over medium, ash-covered coals. Grill steaks, uncovered, 14
to 16 minutes (over medium heat on preheated gas grill, covered,
15 to 19 minutes) for medium rare (145°F) to medium (160°F)
doneness, turning occasionally.
4. Remove bones; carve steaks crosswise into slices. Season steak
salt, as desired. Serve with sauce and vegetables.
Makes 4 servings
For more information about beef’s 29 lean cuts
and for Nutrition information for these recipes
visit BeefItsWhatsForDinner.com
Ingredients:
1 beef flank steak (about 1½ pounds)
Classic Marinade:
¼ cup prepared olive oil and vinegar vinaigrette or prepared Italianstyle vinaigrette
1 teaspoon minced garlic
¼ teaspoon coarse grind black pepper
Instructions:
1. Combine marinade ingredients of your choice in small bowl. Place
beef steak and marinade in food-safe plastic bag; turn steak to
coat. Close bag securely and marinate in refrigerator 6 hours or
as long as overnight, turning occasionally.
2. Remove steak from marinade; discard marinade. Place steak
on grid over medium, ash-covered coals. Grill, uncovered, 17 to
21 minutes (over medium heat on preheated gas grill, covered,
16 to 21 minutes) for medium rare (145°F) to medium (160°F)
doneness, turning occasionally.
3. Carve steak across the grain into slices.
Asian Marinade Variation: Prepare recipe as directed by adding 2 tablespoons
reduced sodium soy sauce, 2 tablespoons minced fresh ginger, 1 tablespoon
packed brown sugar, 1 tablespoon toasted sesame seeds and 1½ teaspoons
dark sesame oil to Classic Marinade mixture.
Mexican Marinade Variation: Prepare recipe as directed by adding
1 tablespoon fresh lime juice, 1 teaspoon ground cumin, 1 teaspoon
chipotle chili powder and ½ teaspoon salt to Marinade mixture.
Makes 4 servings
Beef “California Roll” Salad
Marinade time: 15 minutes to 2 hours
Total recipe time: 35 to 40 minutes
Ingredients:
1½ pounds ground beef
2 tablespoons Caribbean jerk seasoning
Salt
Ingredients:
3 boneless beef top loin (strip) steaks, cut ¾ inch thick (about 8
ounces each)
Mango Salsa:
1 large mango, peeled, coarsely chopped
(about 1 cup)
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green onion
1 tablespoon finely chopped seeded jalapeño pepper
1 tablespoon fresh lime juice
Instructions:
1. Combine ground beef and jerk seasoning in large bowl, mixing
lightly but thoroughly. Shape into four 3/4-inch thick patties.
2. Place patties on grid over medium, ash-covered coals. Grill,
covered, 13 to 15 minutes (over medium heat on preheated gas
grill, covered, 13 to 14 minutes), until instant-read thermometer
inserted horizontally into center registers 160°F, turning
occasionally. Season with salt, as desired.
3. Meanwhile, combine salsa ingredients in medium bowl, mixing
lightly. Serve burgers with salsa.
Makes 4 servings
Marinade:
1/3 cup hoisin sauce
¼ cup pomegranate juice
2 tablespoons minced garlic
2 tablespoons minced fresh
ginger
1 tablespoon sesame oil
½ teaspoon pepper
Wasabi Cucumbers:
2 teaspoons wasabi paste
1 teaspoon pomegranate juice
1 English cucumber,
thinly sliced
Gingered Carrots:
1 tablespoon mayonnaise
1½ teaspoons minced fresh
ginger
2 cups packaged
matchstick carrots
Garnish:
1 tablespoon toasted
sesame seeds
1 medium avocado, diced
½ cup fresh pomegranate
seeds
Instructions:
1. Combine Marinade ingredients in small bowl. Place beef steaks
and marinade in food-safe plastic bag; turn steaks to coat. Close
bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Prepare Wasabi Cucumbers. Combine wasabi paste and
pomegranate juice in medium bowl. Add cucumbers; toss to coat.
Set aside; refrigerate until ready to serve.
3. Prepare Gingered Carrots. Combine mayonnaise and ginger
in another medium bowl. Add carrots; toss to coat. Set aside;
refrigerate until ready to serve.
4. Remove steaks from marinade; discard marinade. Place steaks
on grid over medium, ash-covered coals. Grill, uncovered, 10 to
12 minutes (over medium heat on preheated gas grill, covered,
7 to 10 minutes) for medium rare (145°F) to medium
(160°F) doneness, turning occasionally.
5. Carve steaks into thin slices. Place cucumbers
and carrots side by side on plate; top with
beef. Top with avocado and pomegranate
seeds; sprinkle with sesame seeds.
Makes 6 servings
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