Grilled Beef Recipes and other Food


Grilled Beef, Red Onion, & Blue Cheese Salad

Grilled Beef, Red Onion, & Blue Cheese Salad Makes 4 servings
Prep: 15 minutes
Grill: 8 minutes

Ingredients
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 clove garlic, minced
1 boneless beef sirloin steak, cut 1 inch thick (about 3/4 pound)
1 tablespoon snipped fresh thyme
2 teaspoons snipped fresh rosemary
4 1/4-inch thick slices red onion
6 cups lightly packed mesclun or torn mixed salad greens
2 tablespoons crumbled Gorgonzola or blue cheese
8 yellow and/or red pear tomatoes, halved

Directions
1. For vinaigrette, in a screw-top jar combine oil, vinegar, garlic, 1/2teaspoon salt, and 1/2 teaspoon pepper; cover and shake well. Trim fat from steak.
Remove 1 tablespoon vinaigrette from jar and brush evenly onto both sides of steak. Press thyme and rosemary onto both sides of the steak.
Brush both sides of onion slices with some of the remaining vinaigrette, reserving the rest; set aside.

2. Grill steak on rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) For last 10 minutes of grilling, place onions on grill rack beside meat.
Grill onions until tender, turning once.
3. Divide mesclun among 4 dinner plates. To serve, thinly slice the steak across the grain. Separate onion slices into rings.
Arrange warm steak and onions atop mesclun. Drizzle with the reserved vinaigrette. Top with cheese and tomatoes. Makes 4 servings.

Nutrition facts per serving:
calories: 266, total fat: 16g, saturated fat: 5g, cholesterol: 59mg, sodium: 373mg, carbohydrate: 9g, fiber: 2g, protein: 22g, vitamin A: 7%, vitamin C: 28%, calcium: 4%, iron: 22%
Source: Better Homes and Gardens

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Grilled Lambburger Roll-Ups

Food Grilled Lambburger Roll-Ups Prep: 15 minutes
Grill: 14 minutes

Ingredients
1 beaten egg
3 tablespoons fine dry bread crumbs
2 tablespoons snipped fresh oregano
2 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound lean ground lamb
2 14- to 15-inch soft cracker bread rounds or four 7- to 8-inch flour tortillas
1/3 cup prepared hummus (garbanzo bean spread)
4 cups torn spinach or red-tipped leaf lettuce
1/4 cup crumbled feta cheese
3 tablespoons sliced pitted kalamata or ripe olives

Directions
1. In a large bowl combine egg, bread crumbs, oregano, garlic, salt, pepper, and 1 tablespoon water.
Add lamb; mix well. Form into eight 4-inch-long logs.

2. Grill lamb on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until lamb is no longer pink, turning once.
(Or, place in shallow baking pan. Bake in a 400 degree F oven for 12 to 14 minutes.)

3. Meanwhile, spread the cracker bread or tortillas with hummus. Sprinkle with spinach or lettuce, feta cheese, and olives.
If using cracker bread, place 4 lamb pieces, end to end, near an edge of each round.
Roll up, beginning with edge closest to lamb. Slice each roll-up diagonally in fourths.
(If using tortillas, place 2 lamb pieces, end to end, on each tortilla. Roll up. Slice each roll-up diagonally in half.) Makes 4 servings.

Nutrition facts per serving:
calories: 625 total fat: 26g saturated fat: 9g cholesterol: 135mg sodium: 1225mg carbohydrate: 64g fiber: 2g protein: 34g vitamin A: 41% vitamin C: 30% calcium: 11% iron: 38%

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Grilled Steaks with Gorgonzola Butter

Grilled Steaks with Gorgonzola Butter Makes 4 servings
Prep: 15 minutes
Grill: 16 minutes

Ingredients
4 boneless beef top loin steaks, cut 1 inch thick (about 2 pounds total)
2 tablespoons crumbled Gorgonzola or blue cheese
2 tablespoons soft onion-garlic cream cheese
1 to 2 tablespoons butter, softened
1 tablespoon chopped pine nuts or walnuts, toasted
Salt
Thinly sliced fresh basil or chopped parsley

Directions
1. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place the steaks on the grill rack directly over the drip pan.
Cover and grill steaks to desired doneness, turning once. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)

2. Meanwhile, for flavored butter, stir together Gorgonzola or blue cheese, cream cheese, butter, and nuts. Shape into 1-inch-diameter log.
Wrap in plastic wrap; chill.
3. Season grilled steaks to taste with salt. Slice flavored butter into 8 slices. Place 1 to 2 slices of flavored butter on each steak.
Sprinkle with basil or parsley. Makes 4 servings.


To Grill Directly: Grill the steaks on the grill rack of an uncovered grill directly over medium coals to desired doneness, turning once.
(Allow 8 to 12 minutes for medium-rare doneness or 12 to 15 minutes for medium doneness.)


To Broil: Place steaks on the unheated rack of a broiler pan. Broil steaks 3 to 4 inches from heat to desired doneness, turning steaks over once. (Allow 10 to 12 minutes for medium-rare doneness or 16 to 20 minutes for medium doneness.)


Note: If you have any leftover flavored butter, use it as a spread on French bread, on toasted pieces of Italian bread topped with slices of roma tomato, on baked potatoes, or in mashed potatoes


Source: Better Homes and Gardens

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