MEDITERRANEAN GRILLED CHUCK STEAK
with GRILLED VEGETABLES
INGREDIENTS:
1 pound beef Blade Chuck Steak
2 tsp Mediterranean Spice Mix*
2 zucchini, cut lengthwise
8 baby sweet bell peppers
1 tsp olive oil
MARINADE:
2/3 cup balsamic vinegar
2/3 cup olive oil
1 Tbsp Mediterranean spice mix*
* MEDITERRANEAN SPICE MIX:
4 Tbsp garlic powder
4 Tbsp dried dill weed
2 Tbsp dried oregano leaves
2 Tbsp dried mint
4 Tbsp kosher salt
4 Tbsp dried lemon peel
4 Tbsp cracked black pepper
2 Tbsp ground cloves
Combine all ingredients in a small bowl.
Store any leftover in an air-tight container.
DIRECTIONS:
Combine marinade in a small bowl. Place beef chuck steaks & marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
In a medium size bowl toss zucchini & mini bell peppers with 1 teaspoon olive oil. Place vegetables on grid over medium heat. Grill 3 to 5 minutes on each side. Remove from grill and set aside. Once slightly cooled slice zucchini into 1/4 inch slices and set aside.
Remove steaks from marinade; discard marinade. Season each side of the steak with 1/2 Tablespoon of spice mix. Place steaks on grid over medium, ash-covered coals. Grill, covered, 3 to 4 minutes (over medium heat on preheated gas grill, 3 to 4 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from the grill and season with salt, as desired. Serve alongside grilled vegetables.
GRILLED SIRLOIN STEAK KABOBS
with GARLIC ROSEMARY BUTTER
INGREDIENTS:
1 pound beef Top Sirloin Steak boneless, cut 1 inch thick
1 Tablespoon steak seasoning blend
1 Tablespoon olive oil
8 ounces red-skinned potatoes
4 ounces cherry tomatoes
4 ounces Portobello mushrooms
Basting Sauce:
4 Tablespoon butter
1 teaspoon fresh rosemary
2 teaspoon fresh parsley
1.5 teaspoon garlic, minced
Garnish:
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
DIRECTIONS:
Cut potatoes into 1-1/2 inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on high 6 to 8 minutes or until just tender, stirring once. Cool slightly.
Cut beef Top Sirloin Steak into 1-1/4 inch pieces. Combine beef, mushrooms, tomatoes, potatoes, olive oil and steak seasoning in a large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
Place kabobs on grid over medium, ash-covered coals. Grill 9 to 12 minutes (or over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with sauce during last 5 minutes. Remove from grill and brush with remaining sauce. Garnish with remaining rosemary/parsley mixture.
BASTING SAUCE
In a small sauce pot combine the butter, parsley, garlic, and rosemary. Melt butter mixture over low heat either on the stove top or on your grill until melted. Stir occasionally.