Mojo Beef Kabobs
Total recipe time: 40 minutes
Makes 4 servings
1. 1 pound boneless beef top sirloin steak, cut 1 inch thick
2. 1 teaspoon coarse grind black pepper
3. 1 large lime, cut into 8 wedges
4. 1 small red onion, cut into 8 thin wedges
5. 1 container grape or cherry tomatoes (about 10 ounces)
1. 1/4 cup fresh orange juice
2. 1/4 cup fresh lime juice
3. 3 tablespoons finely chopped fresh oregano
4. 3 tablespoons olive oil
5. 2 tablespoons finely chopped fresh parsley
6. 1 teaspoon ground cumin
7. 1 teaspoon minced garlic
8. 3/4 teaspoon salt Instructions
1. Whisk Mojo Sauce ingredients in small bowl. Set aside.
2. Cut beef steak into 1-1/4 inch pieces; season with pepper.
3. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. 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 once.
5. Serve kabobs drizzled with sauce.
Beef Banh Mi
Total recipe time: 2 1/4, 2 3/4 hours
Makes 6 servings
1. 1 beef chuck shoulder pot roast, about 2 pounds, cut into 1-inch cubes
2. 1 cup thinly sliced carrots
3. 1 cup thinly sliced radishes
4. 1/2 cup rice vinegar
5. 1/4 cup plus 1 tablespoon packed brown sugar, divided
6. 1-1/2 cups plus 1 tablespoon water, divided
7. 1 tablespoon fish sauce (nam pla)
8. 2 cloves garlic, thinly sliced
9. 2 slices (1/8 inch) fresh ginger
10. 1 tablespoon cornstarch
11. 6 Banh Mi or soft hoagie rolls (each 5 inches long), split 12. 6 tablespoons reduced-fat or regular mayonnaise
1. Thinly sliced cucumber, thinly sliced jalapeño peppers and fresh cilantro leaves (optional)
1. Combine carrots and radishes in large bowl; set aside. Heat rice vinegar and 1/4 cup brown sugar in small saucepan over medium heat 1 to 3 minutes or until sugar dissolves, stirring occasionally. Pour over vegetables. Cover and refrigerate until ready to serve.
2. Preheat oven to 325°F. Combine beef pot roast, 1-1/2 cups water, remaining 1 tablespoon brown sugar, fish sauce, garlic and ginger in stockpot over medium heat stirring constantly until sugar dissolves; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 1-3/4 to 2-1/4 hours or until beef is fork-tender.
3. Remove beef; keep warm. Skim fat from cooking liquid. Measure 1-1/4 cups cooking liquid; discard remaining liquid. Return reserved cooking liquid to stockpot. Dissolve cornstarch in remaining 1 tablespoon water; stir into cooking liquid. Bring to a boil; cook 1 to 2 minutes or until sauce is thickened, stirring occasionally. Return beef to cooking liquid; cook additional 1 to 2 minutes or until heated through, stirring occasionally.
4. Strain vegetables from rice vinegar mixture; discard liquid. Slightly hollow out centers of split rolls. Spread 1 tablespoon mayonnaise on top and bottoms of each roll. Evenly fill each roll with beef and vegetables. Garnish with toppings, as desired.
Beef Spring Rolls with Carrots and Cilantro
Marinade Time: 30 minutes to 2 hours
Total recipe time: 20-30 minutes
Makes 4 servings
1. 1 pound beef top sirloin or top round steak, cut 3/4 to 1 inch thick or flank steak
2. 1/4 cup plus 3 tablespoons stir-fry sauce and marinade, divided
3. 8 rice paper wrappers (8 to 9 inch diameter)
4. 1 cup shredded carrots
5. 1 cup lightly packed fresh cilantro
6. Additional prepared stir-fry sauce and marinade (optional)
1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup stir-fry sauce and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
3. Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.
4. Spoon 1/4 cup beef, 2 tablespoons carrots and 2 tablespoons cilantro evenly in a row across center of wrapper, leaving 1-inch border on right and left sides; drizzle with about 1 teaspoon reserved stir-fry sauce. Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Repeat with remaining wrappers and filling ingredients. Cut each spring roll diagonally in half. Serve with additional stir-fry sauce, if desired.
Balsamic Marinated Steak with Asparagus
Marinade time: 15 minutes - 2 hours
Total recipe time: 25 minutes
Makes 4 servings
1. 4 beef round (sirloin) tip side steaks, cut 1 inch thick (about 8 ounces each)
2. 1 pound fresh asparagus
3. 1/2 teaspoon salt
4. 1/8 teaspoon pepper
1. 2/3 cup prepared balsamic vinaigrette
2. 2 tablespoons Dijon-style mustard Instructions
1. Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) for medium rare (145°F) doneness, turning once. (Do not overcook.)
4. During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.