Makes: 10 to 12 servingsHands-On Time: 51 min.Total Time: 9 hours, 6 min.
2 (16-oz.) bottles zesty Italian dressing
1/3 cup soy sauce
1/3 cup dry red wine
1 garlic clove, minced
1/2 tsp. lemon pepper
1 (5- to 6-lb.) beef tenderloin, trimmed
1. Stir together first 5 ingredients, and pour into a large shallow dish or zip-top plastic freezer bag; add tenderloin. Cover or seal, and chill 8 hours, turning meat occasionally.
2. Preheat grill to 400° to 500° (high) heat. Remove tenderloin from marinade, discarding marinade.
3. Grill, covered with lid, 24 minutes, turning occasionally. Reduce temperature to medium-low heat (less than 300°); grill, covered with lid, 12 minutes or until a meat thermometer registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes before slicing. Place tenderloin on a serving tray. Serve with Horseradish Cream Sauce.
Makes: 1 cupHands-On Time: 10 min.Total Time: 40 min.
1 (8-oz.) container sour cream
2 Tbsp. thinly sliced fresh chives
4 tsp. refrigerated horseradish
1 tsp. lemon zest
1/2 tsp. coarsely ground pepper
1/4 tsp. salt
Garnish: sliced fresh chives
1. Stir together first 6 ingredients in a small bowl. Cover and chill 30 minutes. Garnish, if desired. Store in an airtight container in refrigerator up to 2 days.
Makes: 4 servingsHands-On Time: 35 min.Total Time: 40 min.
1/3 cup butter, divided
2 Tbsp. finely chopped shallots
1 tsp. minced garlic
1 (8-oz.) container sliced baby portobello mushrooms
3/4 cup dry red wine
1/4 cup low-sodium fat-free beef broth
1 Tbsp. Worcestershire sauce
2 tsp. coarse-grained Dijon mustard
2 Tbsp. heavy cream
4 (8-oz.) beef tenderloin filets (1 inch thick)
1 Tbsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1. Preheat grill to 350° to 400° (medium-high) heat. Melt 1 1/2 Tbsp. butter in a medium saucepan over medium heat. Add shallots and garlic; sauté 2 minutes or until tender. Add mushrooms; sauté 3 minutes or until tender. Stir in wine, broth, Worcestershire sauce, and mustard. Cook 14 to 16 minutes or until liquid is reduced by half. Stir in cream; cook 1 minute. Add remaining butter, stirring until butter melts. Keep warm.
2. Rub steaks with oil, and sprinkle with salt and pepper. Grill, covered with lid, 8 minutes on each side or to desired degree of doneness. Remove from grill; let stand 5 minutes. Serve with sauce.
This recipe is wonderful for any special occasion or “just because.” The baby portobello mushrooms, sometimes labeled cremini mushrooms, are a great choice to add meatiness and richness to the sauce. Don’t season your filets too early; the salt will draw out the moisture and dry them out.
Makes: 8 to 10 servingsHands-On Time: 35 min.Total Time: 40 min.
2 (2-lb.) tri-tip steaks*
2 tsp. salt, divided
1 1/4 tsp. pepper, divided
3 bunches baby Vidalia or green onions, trimmed
3 Tbsp. olive oil
1. Preheat grill to 350° to 400° (medium-high) heat. Sprinkle steaks with 1 1/2 tsp. salt and 1 tsp. pepper. Grill steaks, covered with grill lid, 9 to 12 minutes on each side or to desired degree of doneness.
2. Remove from grill, and rub 3 Tbsp. Citrus-Chile Butter onto steaks. Cover steaks with aluminum foil; let stand 5 minutes.
3. Meanwhile, toss onions with olive oil; season with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Grill onions, without grill lid, 2 minutes; turn and grill 1 more minute.
4. Uncover steaks, and cut across the grain into thin slices. Serve with grilled onions and remaining Citrus-Chile Butter.
*Beef strip steaks (about 2 inches thick) may be substituted.
Makes: 1 cupHands-On Time: 10 min.Total Time: 10 min.
1 cup butter, softened
2 Tbsp. lime zest
2 Tbsp. lemon zest
3 garlic cloves, minced
1 Tbsp. seeded and minced jalapeño pepper
1 tsp. chopped fresh thyme
Salt and freshly ground pepper to taste
1. Combine first 6 ingredients. Season with salt and freshly ground pepper to taste.
2. Spoon mixture onto plastic wrap.
3. Shape into a log. Chill until ready to serve, or freeze up to 1 month.
Makes: 6 to 8 servingsHands-On Time: 43 min.Total Time: 48 min., plus 1 day for marinating
3/4 cup dry red wine
4 garlic cloves, minced
1 small shallot, minced
2 Tbsp. olive oil
2 Tbsp. soy sauce
2 Tbsp. fresh thyme leaves
1 1/2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground pepper, divided
2 (1 3/4-lb.) tri-tip roasts
2 Tbsp. butter
1. Combine first 6 ingredients, 1 tsp. salt, and 1 tsp. pepper in a large shallow dish or zip-top plastic freezer bag; add roasts, turning to coat. Cover or seal, and chill 24 hours, turning once.
2. Preheat grill to 350° to 400° (medium-high) heat. Remove roasts from marinade, reserving marinade. Pat roasts dry; sprinkle with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Grill, covered with grill lid, 2 minutes on each side. Reduce grill to medium heat. Grill, covered with grill lid, 12 minutes on each side or to desired degree of doneness. Remove from grill; let stand 5 minutes. Cut roasts across the grain into thin slices.
3. Bring reserved marinade to a boil in a saucepan over medium-high heat. Reduce heat, and simmer, uncovered, 8 minutes or until reduced by about half; skim off foam with a spoon, if necessary. Remove from heat; add butter, stirring to melt. Serve sauce with roast.
The tri-tip roast comes from the bottom of the sirloin and is often labeled as tri-tip steak or triangle roast.
Makes: 4 servingsHands-On Time: 22 min.Total Time: 22 min.
1/2 cup crumbled blue cheese
1/4 cup soft, fresh breadcrumbs
1 tsp. chopped fresh parsley
1 tsp. finely chopped shallots
3 garlic cloves, minced
4(12-oz.) beef strip steaks (1 1/2 inches thick)
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1. Preheat grill to 350° to 400° (medium-high) heat. Toss together first 5 ingredients in a medium bowl. Rub steaks with oil, and sprinkle with salt and pepper.
2. Grill steaks, covered with lid, 3 minutes on each side. Remove steaks from grill; top with cheese mixture. Return to grill; grill, covered with lid, 3 more minutes or to desired degree of doneness and topping is browned.
Soft breadcrumbs can be made with leftover bakery rolls so nothing goes to waste.
Makes: 8 servingsHands-On Time: 30 min.Total Time: 8 hours, 50 min., including sauce
3 beef strip steaks (about 2 1/2 lb.)
1/4 cup fish sauce
1/4 cup rice wine vinegar
2 Tbsp. grated fresh ginger
3 garlic cloves, minced
2 Tbsp. sugar
2 Tbsp. honey
1 Tbsp. sesame oil
1 tsp. freshly ground pepper
1/2 medium-size red onion, sliced
8 (8-inch) soft taco-size flour tortillas, warmed
Toppings: thinly sliced red cabbage, matchstick carrots, thinly sliced red onion, chopped fresh cilantro, chopped fresh mint, cucumber slices
1. Place steaks in a large zip-top plastic freezer bag. Whisk together fish sauce and next 7 ingredients. Stir in red onion, and pour mixture over steaks in freezer bag. Seal and chill 8 to 24 hours, turning once.
2. Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade. Grill steaks 7 to 8 minutes on each side or to desired degree of doneness, turning every 3 to 5 minutes.
3. Cover loosely with aluminum foil, and let stand 10 minutes. Cut steaks across the grain into thin strips, and serve in warm flour tortillas with Vietnamese Dipping Sauce and desired toppings.
Makes: 1 cupHands-On Time: 10 min.Total Time: 10 min.
1/4 cup fish sauce
1/4 cup white vinegar
3 Tbsp. sugar
2 Tbsp. fresh lime juice
2 garlic cloves, minced
1 serrano pepper or Thai chile pepper, seeded and sliced
1. Stir together 1/2 cup water, fish sauce, vinegar, sugar, lime juice, garlic, and serrano pepper in a medium bowl. Store in an airtight container in refrigerator up to 1 week.
Makes: 4 servingsHands-On Time: 12 min.Total Time: 17 min., plus 1 day for marinating
1/2 cup dark beer
1/4 cup teriyaki marinade and sauce
1/4 cup firmly packed brown sugar
4 (1-inch-thick) rib-eye steaks (about 3 lb.)
3/4 tsp. kosher salt
3/4 tsp. freshly ground pepper
1. Whisk together first 3 ingredients in a large shallow dish or zip-top plastic freezer bag.
2. Add steaks, turning to coat. Cover or seal, and chill 24 hours, turning once.
3. Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade. Sprinkle steaks with salt and pepper. Grill, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 5 minutes.
Makes: 12 servingsHands-On Time: 20 min.Total Time: 50 min.
12 (6-inch) wooden skewers
2 Tbsp. peanut oil
1 1/4 tsp. garam masala
1 1/4 tsp. freshly ground roasted garlic and sea salt
3/4 tsp. curry powder
1/2 tsp. freshly ground mixed peppercorns
1/4 tsp. ground cumin
1 1/2 lb. flat-iron steak, cut into 1-inch pieces
1/2 cup sweetened flaked coconut, toasted
1. Soak wooden skewers in water 30 minutes.
2. Preheat grill to 350° to 400° (medium-high) heat. Whisk together peanut oil and next 5 ingredients in a large bowl until blended. Add steak pieces, and toss to coat. Thread beef onto skewers.
3. Grill beef, covered with grill lid, 3 minutes on each side or to desired degree of doneness.
4. Place skewers on a serving platter, and drizzle with Jade Sauce. Sprinkle with toasted flaked coconut.
Makes: 2/3 cupHands-On Time: 5 min.Total Time: 5 min.
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup extra virgin olive oil
2 Tbsp. chopped green onions
1 tsp. grated lime zest
1 Tbsp. fresh lime juice
2 tsp. seeded and minced jalapeño pepper
2 tsp. honey
1 tsp. minced garlic
1/4 tsp. salt
1. Process all ingredients in a food processor 10 seconds or until thoroughly blended, stopping to scrape down sides as needed.
Makes: 4 servingsHands-On Time: 20 min.Total Time: 25 min., plus 1 day for marinating
3 garlic cloves
3/4 tsp. kosher salt
1 1/2 tsp. olive oil
3/4 tsp. paprika
3/4 tsp. ground cumin
3/4 tsp. ground coriander
1/2 tsp. freshly ground pepper
1/2 tsp. ground cinnamon
1 1/4 lb. skirt steak
1. Mince garlic with kosher salt to create a paste. Stir together garlic mixture, oil, and next 5 ingredients in a small bowl.
2. Pat steak dry with paper towels. Rub paste over steak. Cover and chill 24 hours. Preheat grill to 350° to 400° (medium-high) heat.
3. Grill steak, without grill lid, 2 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut steak across the grain into thin slices.
Makes: 6 servingsHands-On Time: 25 min.Total Time: 8 hours, 25 min.
1 (1 1/2-lb.) flank steak
6 onion rolls, split
6 tomato slices
6 lettuce leaves
Red onion slices (optional)
Coarsely ground pepper
1. Place steak in a shallow dish or zip-top plastic freezer bag; pour 1/2 cup Apple BBQ Sauce over steak. Cover or seal, and chill 8 hours, turning meat occasionally.
2. Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Grill steak, covered with grill lid, 7 minutes on each side or to desired degree of doneness.
3. Cut steak diagonally across the grain into thin strips. Serve on rolls with tomato, lettuce, and, if desired, onion. Drizzle with remaining sauce; sprinkle with pepper.
Makes: 1 1/3 cupsHands-On Time: 25 min.Total Time: 25 min.
1/2 cup apple jelly
1 (8-oz.) can no-salt-added tomato sauce
1/4 cup white vinegar
2 Tbsp. light brown sugar
1 tsp. hot sauce
1/4 tsp. salt
1. Combine jelly, tomato sauce, vinegar, sugar, 2 Tbsp. water, hot sauce and salt in a small saucepan. Bring to a boil over medium-high heat, stirring until smooth. Reduce heat, and simmer, stirring occasionally, 20 to 25 minutes.
Makes: 4 servingsHands-On Time: 9 min.Total Time: 8 hours, 29 min.
1/2 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp. whole grain mustard
2 Tbsp. soy sauce
2 Tbsp. honey
2 garlic cloves, minced
1 1/2 lb. flat-iron steaks
1. Combine first 6 ingredients in a large dish or zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and chill 8 to 24 hours, turning once.
2. Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade.
3. Grill steaks, covered with grill lid, 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut steaks across the grain into thin slices.
Flat-iron steak is now readily available at most groceries. It’s a great flavorful cut from the chuck and is sometimes labeled as top blade roast.
Makes: 12 to 16 appetizer servingsHands-On Time: 33 min.Total Time: 8 hours, 43 min.
4 (2-lb.) flank steaks
2/3 cup olive oil
4 tsp. lemon zest
1/2 cup fresh lemon juice
2 tsp. salt
1/2 tsp. dried crushed red pepper
50 (12-inch) wooden skewers
Garnish: lemon wedges
1. Cut steaks diagonally into 1/4-inch slices. Combine olive oil and next 4 ingredients in a shallow dish or zip-top plastic freezer bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.
2. Soak wooden skewers in water 30 minutes.
3. Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Thread each steak slice onto 1 skewer.
4. Grill beef, covered with grill lid, 4 to 5 minutes on each side or to desired degree of doneness. Serve with Lemon Dipping Sauce. Garnish, if desired.
Flank steak is such a great cut of beef, but you need to be sure to cut it thinly across the grain so it’s not tough. For this recipe, freeze the flank steak for 10 minutes to make slicing easier.
Makes: 4 1/2 cupsHands-On Time: 10 min.Total Time: 1 hour, 10 min.
2 (16-oz.) containers reduced-fat sour cream
2 Tbsp. refrigerated horseradish
2 tsp. lemon zest
6 Tbsp. fresh lemon juice
1 tsp. salt
Garnish: lemon zest
1. Combine first 5 ingredients; cover and chill at least 1 hour. Garnish, if desired.
Makes: 6 to 8 servingsHands-On Time: 30 min.Total Time: 5 hours, 25 min.
3/4 cup molasses
1/3 cup soy sauce
1/4 cup canola oil
1/4 cup fresh lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. grated fresh ginger
3 garlic cloves, minced
1tsp. dried crushed red pepper
1 (2-lb.) flank steak
Salt and pepper to taste
1. Place first 8 ingredients in a 2-gal. zip-top plastic freezer bag; squeeze bag to combine. Add steak; seal bag, and chill 4 to 12 hours. Remove steak from marinade, discarding marinade.
2. Preheat grill to 400° to 450° (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 10 minutes. Cut diagonally across the grain into thin slices. Season with salt and pepper to taste. Top with Watermelon Salsa.
Makes: about 4 cupsHands-On Time: 20 min.Total Time: 35 min.
1 cup diced unpeeled nectarine
2 jalapeño peppers, seeded and minced
1 Tbsp. sugar
3 Tbsp. fresh lime juice
2 tsp. orange zest
2 tsp. grated fresh ginger
2 cups seeded and diced watermelon
1/2 cup chopped fresh cilantro
1/3 cup diced red onion
1. Stir together first 6 ingredients in a large bowl; let stand 15 minutes. Add watermelon and next 2 ingredients, and toss gently to coat. Serve immediately, or cover and chill up to 24 hours.
Makes: 8 servingsHands-On Time: 26 min.Total Time: 8 hours, 31 min.
1 cup fresh lime juice (8 limes)
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro
3 Tbsp. brown sugar
2 Tbsp. vegetable oil
2 tsp. kosher salt
1/2 tsp. freshly ground pepper
8 garlic cloves, minced
1 jalapeño pepper, halved
2 (2-lb.) flank steaks
1. Process all ingredients except steaks in a food processor until puréed, stopping to scrape down sides as needed. Pour mixture into a large shallow dish or zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and chill 8 hours, turning once.
2. Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade. Grill steaks, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 5 minutes. Cut steaks diagonally across the grain into thin slices.
It’s important to stick to the marinate time for this recipe. The acidic lime juice works as a tenderizer up to 8 hours, but longer than that and it’ll actually begin to cook the meat proteins and make it tough.
Makes: 6 servingsHands-On Time: 30 min.Total Time: 1 hour, 5 min.
1 Tbsp. chopped fresh rosemary
2 garlic cloves, minced
3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper
3 Tbsp. olive oil, divided
1 (1 1/4-lb.) flank steak
3 cups chopped fresh figs
1 green onion, minced
2 Tbsp. chopped fresh parsley
2 Tbsp. seasoned rice wine vinegar
Salt and pepper to taste
3 oz. Gorgonzola cheese, crumbled
1. Stir together first 4 ingredients and 1 Tbsp. olive oil. Rub onto steak; cover and chill 30 minutes to 4 hours.
2. Preheat grill to 400° to 450° (high) heat. Toss together figs, next 3 ingredients, and remaining 2 Tbsp. oil. Season with salt and pepper to taste.
3. Grill steak, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes.
4. Cut steak diagonally across the grain into thin strips, and arrange on a serving platter. Spoon fig salsa over steak, and sprinkle with Gorgonzola.
Makes: 6 servingsHands-On Time: 25 min.Total Time: 35 min.
1 lb. asparagus
1 1/2lb. baby yellow potatoes, halved
2 Tbsp. olive oil
1 (1 1/2-lb.) flank steak
1 tsp. freshly ground pepper
1/2 tsp. salt
1 red bell pepper, cut into fourths
1 red onion, cut into 8 wedges
1/2 cup red wine vinegar
1/3 cup olive oil
1 Tbsp. coarse-grained mustard
1 tsp. lemon zest
3 Tbsp. lemon juice
1 garlic clove, pressed
1 tsp. salt
1 (4-oz.) wedge blue cheese, crumbled
1. Preheat grill to 350° to 400° (medium-high) heat. Snap off and discard tough ends of asparagus. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil, and drizzle with 2 Tbsp. olive oil. Bring up sides over potatoes; double fold top and side edges to seal, making a packet. Sprinkle steak with ground pepper and 1/2 tsp. salt. Grill steak, potatoes (in foil packet), asparagus, bell pepper, and onion at same time, covered with grill lid. Grill potatoes and steak 7 to 8 minutes on each side or until steak is desired degree of doneness and potatoes are done, using tongs to shake foil packet just before turning. Grill asparagus, bell pepper, and onion 4 to 5 minutes or until tender. Let steak and vegetables stand 10 minutes.
2. Meanwhile, whisk together vinegar and next 6 ingredients in a small bowl. Place potatoes in a large bowl; toss with half of vinegar mixture, reserving remaining vinegar mixture. Cut steak diagonally across the grain into thin strips. Toss together steak, potatoes, and grilled vegetables, and top with blue cheese. Drizzle with reserved vinegar mixture.
Back in 1981, former University of Alabama assistant football coach Pat James and his wife, Eloise, opened up the “Best Little Pork House in Alabama.” What was then known as Pat James’ Full Moon Bar-B-Que is now owned by brothers David and Joe Maluff. The two bought the place in 1996 and have continued to use the same methods of cooking pork, chicken, and beef low and slow over a hickory wood fire pit and slathering on Full Moon’s own barbecue sauce. They’ve got everything from chopped barbecue to fall-off-the-bone ribs and all the fixin’s like onion rings and baked beans. Must-orders are the vinegar coleslaw, chowchow, and half moon cookies.
Makes: 6 servingsHands-On Time: 28 min.Total Time: 28 min.
1 lb. ground sirloin
1 lb. ground chuck
1 tsp. salt
1/2 tsp. freshly ground pepper
1/3 cup pickled sliced jalapeño peppers, minced
6 (1/4-inch-thick) pineapple slices
Hamburger buns
Toppings: avocado slices, fresh cilantro sprigs, diced red onion
1. Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients gently. Stir minced jalapeño peppers into meat mixture.
2. Shape mixture into 6 (5-inch) patties.
3. Grill, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Grill pineapple over medium-high heat 1 to 2 minutes on each side. Serve burgers on buns. Top each burger with Cilantro-Jalapeño Cream, grilled pineapple, avocado slices, a cilantro sprig, and diced red onion.
Makes: 3/4 cupHands-On Time: 10 min.Total Time: 40 min.
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1 medium jalapeño pepper, seeded and minced
2 Tbsp. fresh lime juice
1. Combine all ingredients, and let stand at room temperature 30 minutes. To make ahead, store mixture in an airtight container in refrigerator up to 2 days.
Makes: 4 servingsHands-On Time: 22 min.Total Time: 52 min.
1 (8-oz.) package sliced fresh mushrooms
2 Tbsp. butter, melted
1/4 tsp. salt
1/8 tsp. coarsely ground pepper
2 oz. cream cheese, softened
2 Tbsp. crumbled Gorgonzola cheese
1 Tbsp. grated onion
1 Tbsp. Dijon mustard
1 1/2 lb. ground round
3/4 tsp. coarsely ground pepper
1/2 tsp. salt
1. Preheat grill to 350° to 400° (medium-high) heat. Cut an 18- x 12-inch sheet of heavy-duty aluminum foil. Place mushrooms in center of foil. Drizzle with butter; sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Gather edges of foil to form a pouch; tightly seal edges.
2. Stir together cream cheese and next 3 ingredients in a small bowl. Combine ground round, 3/4 tsp. pepper, and 1/2 tsp. salt in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 8 (4-inch) patties; spoon cheese mixture evenly into center of each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill 30 minutes.
3. Grill patties, covered with grill lid, 6 to 7 minutes on each side or until done. At the same time, grill mushrooms in foil packet, covered with grill lid, 10 minutes or until tender, turning once. Top hamburgers with mushroom mixture.