Grilled Beef Recipes
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Tips for Grilling Steak
Peppered Beef Tenderloin with Gorgonzola Sauce
Grilled Gaucho Flank Steak with Chimichurri Sauce
Grilled New York strip with Fire Roasted Tamatillo Sauce
Mandarin Steak Kabobs
Herbed Beef Tenderloin
Spice Rubbed Rib Eye Steak
Peppered Beef Tenderloin with Gorgonzola Sauce
4 Filet Mignon (1 to 1-1/2 inches thick)
1 tablespoon Kosher Salt
¼ Cup Ground Green or Black Peppercorns ( Course)
½ Tsp Smoked Paprika
1 tablespoon Canola Oil
For the sauce:
4oz of lactose free Gorgonzola Cheese
1 cup of Water
3-4 tablespoons of Flour
2 tablespoons Balsamic Vinegar
½ teaspoon of Cayenne pepper
½ teaspoon of fresh nutmeg
Salt and Pepper to taste
Preheat grill to med high heat, Gently rub steaks with the canola oil and make a light coat, and then apply the salt, pepper, and paprika generously. Place on a wire rack for 5 min to allow spices to adhere to the steaks, and then place on grill. For med to med rare allow 5-7 min on each side depending on thickness, and remove and rest the steaks for at least 5 min. During this time start on the sauce by combining the water and balsamic vinegar and cook over med low heat in a sauté pan until combined. Slowly sprinkle the flour in and stir to combine until all the flour is in the pan and cook the flour for a few minutes. Slowly add the Gorgonzola cheese until combined and take off heat, add the cayenne and nutmeg and taste. Add salt and pepper as needed, and spoon enough of the cheese mixture to coat the bottom of 4 plates. Place the rested tenderloins on top and garnish with a few fresh uncut chives.
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Grilled Gaucho Flank Steak with Chimichurri Sauce
2-3lb Flank Steak
1 tablespoon Sweet Paprika
2 tablespoons Fresh Oregano
1 ¼ cup Extra Virgin Olive Oil
3 tablespoons Red Wine Vinegar
½ cup chopped white onion
½ cup fresh Parsley
½ tsp Cumin
1 1/2 tablespoons fresh Garlic minced
¼ tsp Cayenne
1 tablespoon Sea Salt
1 tablespoon fresh ground pepper
Juice of 2 limes
Preheat grill to med high heat 400-425 degrees
1.Whisk ¾ cup of the Olive Oil with the vinegar, onion, parsley, cayenne, cumin, oregano, paprika, 1/2 tablespoons of the garlic, and salt and pepper to taste in a med bowl. Refrigerate for at least an hour.
2.Place flank steak in a large enough bag that can seal the meat. Mix the remaining olive oil and garlic and pour into the bag. Salt and pepper the flank steak on both sides and place in the marinade bag.
3.Refrigerate for at least an hour
4.Take the flank steak from the fridge place on grill
5.Gril steakl on both sides about 8-10 min on each side for medium rare. About 10-12 minutes on each side for medium well.
6.Remove and rest for at least 10 min and then carve off thin slices against the grain of the meat for a tender consistency and pour some of the Chimichurri on top. Serve with your favorite side.
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Grilled New York Strip with Fire Roasted Tomatillo Salsa
4 New York Strip Steaks
2 tablespoons Extra Virgin Olive Oil
2 tablespoons of fresh Garlic, smashed whole
4 tomatillos, husked and cut in half
1 large Vidallia onion, cut in half
1 bunch of fresh cilantro
2 Serrano Peppers
3 medium Hot House Tomatoes, cut in half
Salt and Pepper
Canola Oil for drizzling
1 tablespoon of honey
1 small clove of garlic, chop off the top to expose the flesh
Preheat grill to med high 350-375 degrees
Place steaks, olive oil, and smashed garlic in a resealable bag and marinate at room temperature for about 15-20min.On a small baking sheet place the tomatillos, onion, tomatoes, Serrano peppers, and the garlic on it. Drizzle all the veggies with the canola oil and coat with salt and pepper. Place the sheet on the grill and leave covered for about 5 min, and then open and turn the veggies every 5 min until veggies have wilted and juices start to come out. Remove the pan and place all the veggies in a blender or food processor, add the honey, and pulse until smooth about 20-30seconds. Pour into a bowl and set aside. Remove steaks from the marinade and discard the garlic. Grill steak on both sides about 4-6 min on each side for medium. Remove and rest for about 5-10min. Serve with the roasted salsa on top. Enjoy
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Mandarin Steak Kabobs
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 1 11 oz can mandarin oranges, drained
- 2 lbs boneless sirloin steak, 1 inch thick cut into 1 inch cubes
- 12 cherry tomatoes
- 24 canned pineapple chunks
In a bowl whisk first seven ingredients. Place steak cubes in a large ziploc bag. Pour mixture over steak. Seal and shake to coat. Refridgerate for a few hours. Take meat out of mixture, save liquid. Place on skewers with different alternations. Prepare charcoal or gas grill to medium high heat. Grill skewers for 4-5 minutes per side or until well enough for you, basting occasionally with saved liquid.A good tip is to turn frequently.
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Herbed Beef Tenderloin
4 beef tenderloin steaks, 1 inch thick
1 teaspoon fresh oregano
1 teaspoon fresh chives
2 teaspoons minced garlic
1/4 cup of olive oil
Combine oregano,chives, garlic and oil in a bowl; rub it into both sides of each steak. Grill steak directly over medium heat until well enough for you. 7 minutes for rare steak, 9 minutes for medium and 11 minutes for well done.
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Spice Rubbed Rib Eye Steak
1 two-pound Rib-Eye steak, about 1 ½ inches thick
2 tablespoons Kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
Oil then pre-heated grill to medium heat. Mix with salt, pepper, onion powder, garlic powder and smoked paprika. Rub on both sides of steak, and leave at room temperature for 60 minutes before grilling. Grill steak turning every 3-4 minutes to each side for 18 -25 minutes. Makes 4-6 servings
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