Santa Fe Style Steak
1/2 cup Heinz 57 Sauce
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
4 beef steaks (for grilling)
Combine all ingredients except steak; reserve 1/4 cup for dipping cooked steaks. Brush steaks with sauce mixture. Grill to desired doneness, about 14 to 18 minutes for 1-inch thick steaks, turning once and brushing with sauce.
Kansas City-style Baby Back Ribs
4 slabs skinned baby back ribs (about
1 1/2 to 2 pounds each)
1 cup granulated sugar
1/4 cup seasoned salt (Lawry?s? is preferred)
1/4 cup garlic salt
1/4 cup celery salt
1/4 cup onion salt
1/2 cup paprika
3 tablespoons chili powder
2 tablespoons freshly-ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon lemon pepper
2 tablespoons dried sage
1 teaspoon dried mustard powder
1/2 teaspoon dried thyme
Prepare the dry rub by sifting together the sugar, seasoned salt, garlic, celery and onion salts, paprika, chili powder, black, cayenne and lemon peppers, sage, mustard and thyme in a large glass mixing bowl. Store in an airtight container, preferably a glass jar, and utilize as a dry rub for this recipe and other barbecued meals, also.
Prepare your grill to maintain a temperature of 230 degrees F to 250 degrees F while cooking the ribs. You may use oak, hickory or apple-flavored wood chips. If you do, soak the bag of wood chips in a bucket of water next to your grill and add them as you grill the baby back ribs. This water-soaked method helps release the full essence of the smoky flavor from the wood chips in the steam and smoke created on the grill.
Blot ribs with a paper towel to remove excess moisture, then sprinkle both sides of the ribs with the dry rub. Arrange slabs on the grill and prepare to cook the ribs for 4 to 6 hours, adding more coals as necessary to maintain the heat.
Halfway through cooking, turn the ribs. The ribs are done when you can gently pull them apart with gloved hands. Transfer ribs to the cutting board and allow them to cool slightly before cutting and serving.
Serve with your favorite warmed barbecue sauce on the side, or return the cut ribs to the grill and bathe them in your favorite barbecue sauce as you grill for about 10 minutes more, being sure to turn them once, then serve.
NOTE: You can reduce the grilling time by precooking or parboiling the baby back ribs. Either parboil them in a large stock pot until they are gray, or bake in a moderate 350 degrees F oven until lightly browned. Apply dry rub as directed. You may also want to mix up and keep ready a light basting liquid of 1 cup water, 1/2 cup olive oil and 3 tablespoons dry rub just in case the ribs start drying out on the grill. Total cooking time will be about 1 or 2 hours, depending on the thickness of the ribs.
Tijuana Blackened Steak
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground black pepper
3/4 teaspoon ground white pepper
3/4 teaspoon ground red pepper
2 (12 ounce) strip steaks, 3/4-inch thick
1/2 cup A-1 Steak Sauce
1/4 cup butter, melted
In a bowl combine the spices. Spread on wax paper. Coat both sides of steaks with seasoning mixture.
Combine steak sauce and butter. Grill steaks 10 to 15 minutes or until done, turning and brushing often with steak sauce and butter mixture. Serve steaks with remaining sauce.
Jalapeno Rib Eye Steaks
1/4 cup cilantro or parsley, chopped
1/4 cup sliced pickled jalapeno peppers, chopped
4 rib eye steaks, about 1/2 pound each
1 tablespoon vegetable oil
1/2 teaspoon ground cumin (comino)
Prepare grill or broiler.
Combine cilantro and jalapenos in a bowl. Cut a pocket in the side of each steak, without cutting all the way through. Stuff pockets with cilantro mixture and secure closed with wooden picks.
Combine remaining ingredients and pepper to taste in a bowl and rub over outside of steaks. Grill or broil about 5 inches from heat source 4 to 5 minutes per side, or longer for more well done meat. Remove wooden picks before serving.
Makes 4 servings.
Nutritional information: 822 calories, 44 g fat, 100 g protein, 1 g carbohydrates, 286 mg cholesterol, 371 mg sodium, trace fiber
Santa Fe Grilled Steak And Corn
4 beef T-bone or boneless beef
top loin steaks, 1-inch thick
4 ears fresh sweet corn, in husks
3 tablespoons butter
Pull back husks from each ear of corn, leaving husks attached to base. Remove corn silk. Fold husks back around corn; tie at end of each ear with string or strip of outside corn leaves. Soak in cold water 30 minutes; drain.
Place corn on grid over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes, turning often.
Meanwhile, combine glaze ingredients. Reserve 1/4 cup for chili butter. Place beef steaks on grid and grill beef T-bone steaks 15 to 18 minutes (beef top loin steaks 14 to 16 minutes) for medium rare to medium doneness, turning once and brushing with glaze.
In a 1-cup glass measure, add butter to reserved glaze and microwave on HIGH 1 1/2 to 2 minutes, stirring once. Stir to combine and melt any remaining butter.
Remove steaks and corn from grill. Carefully peel away corn husks and brush with chili butter. Serve beef with corn; pass remaining chili butter.
Glaze
1/2 cup Heinz? 57 Sauce
2 cloves garlic, crushed
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
Strip Steaks With Bacon-mushroom Sauce
5 slices bacon, cut into 1/4-inch pieces
3 cups sliced mushrooms
3/4 cup smoky mesquite steak sauce
1/4 cup dry sherry or water
1 teaspoon brown sugar
4 (10 ounce) boneless strip steaks
Cook bacon in skillet until crisp. Remove bacon from skillet; pour off all but 2 tablespoons drippings from skillet.
Add mushrooms to reserved drippings in skillet; cook and stir 5 minutes or until mushrooms are tender. Return bacon to skillet. Add steak sauce, sherry and brown sugar; bring to boil. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Keep warm.
Place steaks on grill over medium coals or on rack of broiling pan. Grill or broil 4 to 6 minutes on each side or until internal temperature reaches 140 degrees to 150 degrees F for medium.
Serve with mushroom sauce.
Makes 4 servings.
That extra touch: Brush steaks with additional 1/4 cup steak sauce before grilling or broiling.
Oriental Italian Steak
1/2 cup Italian dressing
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 to 1 1/2 pounds flank steak
For marinade, in shallow baking dish, combine dressing, brown sugar, soy sauce and ginger. Set aside.
Score both sides of meat at 1 inch intervals diagonally across steak. Place steak in dish; turn to coat. Marinate in refrigerator for 3 to 24 hours, turning occasionally.
Remove steak; reserve marinade. Grill steak, uncovered, 12 to 14 minutes. Bring marinade to boil. Pour over steak.
Santa Fe Steak
1 (1 1/4 pound) top round steak, cut 1-inch thick
1 large avocado, diced
1/2 cup chopped red onion
Marinade
6 tablespoons frozen margarita drink mix concentrate, defrosted
2 tablespoons chopped fresh cilantro (no stems)
2 tablespoons vegetable oil
4 cloves garlic, crushed
2 teaspoons ground cumin
Salt and pepper to taste
Combine marinade ingredients, set aside 2 tablespoons in refrigerator. Place steak and marinade in a re-sealable plastic bag and turn to coat. Marinate in refrigerator for 6 to 8 hours.
Remove steak from bag and grill, turning occasionally, for 16 to 18 minutes or until desired doneness is achieved. Just before serving, combine avocado, onion, and remaining 2 tablespoons marinade. Toss gently to coat.
Serve with sliced steak.
Tender Steak Dripping With Fresh Garlic, Herbs And Cheese, Grilled Until Sizzling
1/2 pound top round steak, 1/4 inch thick
4 cloves garlic, crushed
1/2 teaspoon salt
3 fresh basil leaves, chopped
3 sprigs fresh Italian parsley
Freshly ground black pepper
Grated Romano cheese
Pound the steak with a meat mallet to tenderize. Sprinkle both sides lightly with black pepper. Sprinkle the meat with enough of the Romano cheese to make a thin layer (3 to 4 tablespoons). Finely mince the garlic. Mash the garlic, salt and basil together into a paste. Spread evenly on the steak. Roll the steak into a tight jellyroll form and slice into 3/4 inch thick rolls. Thread through skewers. Grill or broil 15 to 20 minutes or until done. Turn while cooking.
Dry Rub Tri Tip
1/2 cup granulated sugar
1/8 cup salt
2 tablespoons sweet paprika
1 tablespoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons celery seed
Combine all ingredients and rub over 4-pound tri tip 20 minutes before grilling.
Cook over medium-hot grill 15 minutes on the fat side, 15 minutes on the other side.
