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WEDNESDAY, JUNE 13, 2007
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Use garlic-herb peppercorn to season the crusts of Grilled Porterhouse Steaks.
Courtesy photo
Use garlic-herb peppercorn to season the crusts of Grilled Porterhouse Steaks.

Serve up steak
for Dad

By Patrice Stewart
pstewart@decaturdaily.com · 340-2446

Dads may not agree on matters such as the best fishing and hunting spots and the most effective discipline for the children.

However, they usually agree that steak makes an ideal meal — especially for Father's Day.

If you want to prepare those steaks at home Sunday but would like some different ideas, keep these recipes handy.

The Alabama Cattlemen's Association, working with beef growers in other states, gathers the latest beef recipes to use on Father's Day (and all summer long).

While Nestle, the maker of Nescafé coffee, suggests a new sweet-yet-spicy balsamic grilling sauce that's flavored with coffee, the beef industry suggests a tangy lime marinade. It can help tenderize beef cuts such as top round steak, eye round steak, skirt steak, flank steak and shoulder steak.

Some newer trends in beef recipes include making a Blue Cheese butter with crumbled blue cheese and sun-dried tomatoes. Use it on Top Loin Strip Steaks (also called New York strip steak or Kansas City steak).

Using herbs such as thyme, along with peppercorns and parsley, to season your steaks is another idea — and usually doesn't add calories or fats.

Try Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust out on Dad.

Putting beef in a salad is a good summertime idea, especially when it's combined with fresh veggies from the garden or farmers market.

Pot roast is a favorite of most dads, too (probably because they don't have to cook it on the grill).

Try these recipes from the beef industry:

Top Loin Strip Steaks with Blue Cheese Butter and Mushrooms

4 well-trimmed beef top loin strip steaks, cut 1-inch thick (about 21/2 pounds)
Salt and pepper
2 tablespoons chopped fresh thyme
2 tablespoons minced garlic
1/2 teaspoon pepper
4 medium portobello mushrooms, stems removed
2 tablespoons olive oil
Salt
Chopped fresh parsley (optional)

Blue Cheese Butter:
2 tablespoons crumbled blue cheese
2 tablespoons butter, softened
2 tablespoons chopped, ready-to-eat sun-dried tomatoes, not packed in oil
1 teaspoon chopped fresh parsley

Combine thyme, garlic and pepper in small bowl; press evenly onto both sides of beef steaks; set aside.

Brush mushrooms with oil. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Grill mushrooms 16 to 18 minutes until tender, turning occasionally.

Meanwhile, combine Blue Cheese Butter ingredients in small bowl until well blended. Coarsely chop mushrooms; divide evenly among 4 plates. Spread Blue Cheese Butter over steaks. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired. Makes 4 servings.

Tip: If ready to eat sun-dried tomatoes are unavailable, rehydrate regular sun-dried tomatoes. Cover with boiling water; let stand 10 minutes. Drain well before using.

Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust

2 beef Porterhouse or T-bone steaks, cut 1 inch thick (about 1 pound each)
1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)
Salt

Seasonings:
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
5 cloves garlic, minced
2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)

Combine seasoning ingredients in small bowl; press evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning occasionally. (To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill steaks, covered, 15 to 19 minutes for medium rare to medium doneness, turning occasionally.)

Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired. Makes 4 servings, each with 226 calories and 10 grams fat.

Nescafé-Balsamic BBQ Sauce

1 tablespoon extra virgin olive oil
4 large cloves garlic, finely chopped
1 cup ketchup
2/3 cup honey
1/4 cup balsamic vinegar
1/4 cup reduced-sodium soy sauce
1 tablespoon Nescafé Taster’s Choice 100% pure instant coffee granules

Heat oil in small saucepan over medium heat. Add garlic; cook for 30 seconds. Whisk in ketchup, honey, vinegar, soy sauce and coffee granules. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes. Makes 13/4 cups that can be brushed on your favorite meats for grilling.

Steak sauce

This grilling marinade from the Cattlemen’s Association can help tenderize beef cuts such as top round steak, eye round steak, skirt steak, flank steak and shoulder steak.

Tangy Lime Marinade

1/4 cup fresh lime juice
2 tablespoons brown sugar
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
3 large cloves garlic, crushed

Combine all ingredients in a small bowl and mix well. Marinate less tender beef cuts such as top round steak, eye round steak, skirt steak, flank steak and shoulder steak for at least 6 hours, but no more than 24 hours. Over-marinating will result in a mushy texture. After marinating, cook on the grill for 9 to 15 minutes, depending on the cut and size of steak. Makes about 1/2 cup.

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