GRAND RAPIDS, Mich. — Memorial Day is only a few weeks away and it marks the official start to summer and the grilling season.
If you need to “beef” up your steak grilling skills our friends at Beef. It’s What’s For Dinner. shared the following tips for a delicious sizzling summer meal:
ASK CHUCK KNOWS BEEF
From recipes to cuts to cooking tips and more, Chuck Knows Beef is your go-to guy – or robot – for all the beefy answers you need for summer grilling. Powered by Google Artificial Intelligence, Chuck can provide all the information found on Beef. It’s What’s For Dinner. through the ease of your computer, mobile phone, Amazon Alexa or Google Home Assistant. Chuck Knows Beef is funded by the Beef Checkoff.
ELEVATE THOSE FLAVORS
Marinades and rubs are a great way to enhance flavor with minimal effort. To add extra flavor, tender cuts can be marinated for as little as 15 minutes or as long as two hours. For less tender cuts, marinating for at least six hours, but not more than 24 hours, will do the trick.
FIRE IT UP
Make sure your grill is clean (to prevent flare-ups) and the rack is well-oiled (to prevent sticking). If you’re using charcoal, follow the directions for how much you’ll need and how to build the charcoal pile. For gas grills, refer to your owner’s manual and set the grill to medium-high.
GRILL, BABY, GRILL
Use an ovenproof or instant-read thermometer to monitor "doneness" and let it go! One flip is usually all you need, but take care to avoid charring or burning and be ready to turn down the heat (or move to a cooler spot on the grill) if necessary. Keep in mind the internal temperature will continue to rise for a few minutes after coming off the grill.
REST & RELAX
Rest the meat before serving—even if you’re hungry. It’s seriously worth the wait, because it prevents all those tasty juices from draining onto your plate. For most grill-friendly cuts, about five minutes is enough.
CARIBBEAN RIBEYE STEAKS WITH GRILLED PINEAPPLE SALAD
Ribeye Steaks are spiced up with cilantro, cumin and ground red pepper and served with a simple salad of pineapple, red pepper and lime. This recipe will take about 35 minutes and serve 4.
2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)
3 tablespoons chopped fresh cilantro, divided
2 teaspoons ground cumin
1/4 to 1/2 teaspoon ground red pepper
4 fresh pineapple slices, cut 1/2 inch thick
1 medium red bell pepper, cut in half lengthwise
1 medium lime
- Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill pineapple 8 minutes or until heated through, turning once. Grill bell pepper 6 to 8 minutes or until tender, turning occasionally.
- Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.
- Chop pineapple and bell pepper into 1-inch pieces. Combine remaining 1 tablespoon cilantro, 2 teaspoons lime peel and lime juice in medium bowl; stir in pineapple and bell pepper. Season with salt, as desired. Carve steaks into slices; season with salt, as desired. Serve with salad.
Nutritional Information: 231 CALORIES, 3g SAT FAT, 29g PROTEIN, 2.5 mg IRON, 5.4 mg ZINC
Courtesy: Shari Steinbach, MS RDN, Nutrition & Culinary Consultant
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