Marinade Recipes

 

MEDITERRANEAN EYE ROUND STEAKS – 35 to 40 minutes
(Marinating time: 6 hours or overnight)

     2 beef eye round steaks, cut 1" thick (8 oz each)
     1 jar (6 oz) marinated artichoke hearts
 1/4 cup chopped roasted red pepper
     1 Tbsp chopped fresh basil
     3  tbsp Dijon-style mustard

  1. Drain artichokes; reserve liquid.  Chop artichokes; combine with red pepper and basil.  Refrigerate.
  2. Mix reserved artichoke liquid and mustard.  Marinate beef steaks in mustard mixture in refrigerator 6 hours or as long as overnight.
  3. Remove steaks; discard marinade.  Place steaks on grid over medium, ash-covered coals.  Grill, uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally.  (Do not overcook.)  Carve steaks.  Serve with artichoke mixture.

2 to 4 servings

FLANK STEAK FAJITAS – 40 to 45 minutes
(Marinating time: 6 hours or overnight)

    1  beef flank or skirt steak (1-1/2 lb)
    2  large onions, sliced (1/2”)
    2  green bell peppers, quartered
  12  flour tortillas (8”), warmed
        Guacamole
Marinade:
    1  pkg (about 1.25 oz) fajita seasoning mix
    2  Tbsp fresh lime juice

  1. Combine marinade ingredients and 1/4 cup water. Marinate beef steak in marinade in refrigerator 6 hours or as long as overnight.
  2. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Place onions and peppers around steak. Grill flank steak, uncovered, 17 to 21 minutes (skirt steak 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Grill vegetables 13 to 16 minutes or until crisp-tender, turning occasionally.
  3. Carve steak.  Cut peppers into strips; chop onions.  Layer beef and vegetables on tortillas; season with salt and pepper. Serve with guacamole.

6 servings

To Broil Flank Steak:  Place steak on rack in broiler pan so surface of beef is 2" to 3" from heat. Broil 13 to 18 minutes for medium rare to medium doneness, turning once.

BEEF STEAK TACOS – 25 minutes
 (Marinating time:  6 hours or overnight)

    2  boneless beef shoulder steaks, cut 3/4" thick (1-1/2 lb)
  12  small flour tortillas, warmed
Marinade:
2/3  cup Italian dressing
    2  Tbsp chopped fresh cilantro
    1  Tbsp chili powder
Toppings:
        Thinly sliced lettuce, chopped tomato, dairy sour cream, guacamole

1. Combine marinade ingredients.  Marinate beef steaks in marinade in refrigerator 6 hours or as long as overnight.
2. Remove steaks; discard marinade.  Place steaks on grid over medium, ash-covered coals.  Grill, uncovered, 14 to 17 minutes for medium rare to medium doneness, turning occasionally.  Carve steaks; season with salt.  Serve in tortillas with toppings.

6 servings

To Broil:  Place steaks on rack in broiler pan so surface of beef is 2" to 3" from heat.  Broil 10 to 13 minutes for medium rare to medium doneness, turning once.

Recipes Courtesy Cattlemen's Beef Board