Home Heart Health Recipes Recipe: Grilling steak on a budget

Recipe: Grilling steak on a budget

4 min read

WAUSAU, Wis., (WSAW)-- It's summer which means, turning off the TV and turning on the grill.

On Monday, Angie Horkan with the Wisconsin Beef Council fired up the grill to demonstrate two heart healthy recipes.

Blackstrap Steaks with Caramelized Onions: 40 minutes
Makes 4 servings

4 beef Chuck Eye or Ranch Steaks, cut 3/4 inch thick (about 6 ounces each)
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
Fresh basil sprigs (optional)
Carmelized Onion Relish:
1-1/2 cups chopped sweet onion
3/4 cup chopped red bell pepper
2 tablespoons thinly sliced fresh basil
2 tablespoons toasted pine nuts
1 tablespoon balsamic vinegar
1/2 teaspoon black pepper
To prepare Caramelized Onions, spray medium nonstick skillet with nonstick cooking spray. Heat over medium to medium-high heat until hot. Add onion; cook 5 to 7 minutes, stirring frequently. If necessary, re-spray skillet with cooking spray. Add bell pepper; continue cooking 3 to 5 minutes or until onions are browned and bell pepper is crisp-tender, stirring frequently. Stir in sliced basil, pine nuts, 1 tablespoon vinegar and black pepper. Season with salt, as desired; keep warm.

Meanwhile combine molasses, Worcestershire sauce and 1 tablespoon vinegar in small bowl.

Heat second large nonstick skillet over medium heat until hot. Season steaks with black pepper. Place steaks in pan; cook 9 to 11 minutes (ranch steaks, 8 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with molasses mixture during last 3 to 4 minutes of cooking.

Season steaks with salt, as desired; serve with caramelized onions. Garnish with basil sprigs, if desired.

BBQ Beef Chuck Steak: 25 minutes
Makes 8 servings

1 beef 7-Bone Chuck Steak, cut 3/4 to 1 inch thick (about 2 pounds)
1 cup finely chopped onion
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/8 to 1/4 teaspoon crushed red pepper
Combine marinade ingredients in medium bowl. Place beef 7-Bone Chuck Steak and 1 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade.

Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Place remaining marinade in small saucepan; bring to a boil. Reduce heat; simmer 10 to 15 minutes or until sauce consistency, stirring occasionally.

Cut steak into serving-size pieces. Serve with sauce.

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