Nebraska is the Beef State, so beef is one of the favorites when it comes to grilling season. Here are a couple of mouth-watering beef recipes for our readers to try out. Get more delicious beef recipes online at beefitswhatsfordinner.com.
Lemon-garlic grilled beef tri-tip roast with vegetables
Ingredients. 1 beef tri-tip roast; 4 ears of corn, husked; 1 pound fresh asparagus, trimmed; 1 red onion, cut into 8 wedges
Marinade. ½ cup dry white wine; 2 tablespoons fresh lemon juice; 1 tablespoon no-salt-added lemon pepper seasoning; 1 tablespoon minced garlic; 1 teaspoon lemon zest; ½ teaspoon cayenne pepper (optional)
Seasoning. 2 teaspoons no-salt-added lemon pepper (divided)
Here are the cooking instructions:
1. Combine marinade ingredients in small bowl. Place beef tri-tip roast and marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator for 15 minutes to 2 hours, turning occasionally.
2. Remove roast from marinade; discard marinade. Pat dry with paper towel. Prepare gas grill for indirect cooking by lighting two-thirds to half your grill, leaving remainder off. When grill is hot (10-15 minutes), place roast directly above flames. Cover and sear all sides of roast, about 8 minutes each. Move roast to unlit area on grill. Cover and cook 14-16 minutes until medium rare (135 degrees F) to medium (150 degrees) doneness, turning occasionally. Place vegetables directly above flames. Cover and cook corn 15 to 20 minutes; asparagus 7 to 11 minutes; and onions 11 to 15 minutes or until tender, turning occasionally. Remove roast. Let roast stand for five to 10 minutes. (Temperature will continue to rise about 5 to 10 degrees to reach 145 degrees for medium rare; 160 degrees F for medium.)
3. Carve roast against the grain into ¼-inch slices; season with 1 teaspoon lemon pepper. Sprinkle remaining 1 teaspoon lemon pepper over vegetables; toss gently. Season roast and vegetables with salt and pepper, as desired.
Nutrition. 245 calories; 2.8 grams saturated fats; 25 g protein; 2.9 mg iron; 4.5 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, zinc and selenium; and a good source of iron, potassium and choline.
Classic beef kabobs
Ingredients. 1 pound beef top sirloin steak cut 1-inch thick; 8 ounces mushrooms; 1 medium red, yellow or green bell pepper, cut into 1-inch pieces; 1 medium red onion, cut into 1-inch pieces; salt; 2 tablespoons olive oil; 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves; 2 cloves garlic, minced; ½ teaspoon ground black pepper
Here are the cooking instructions:
1. Curt beef top sirloin boneless steak into 1-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms, bell pepper pieces and onion pieces; toss to coat. (One pound beef tenderloin steak cut 1-inch thick may be used.)
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces. Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using and drain.
3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once. Season kabobs with salt, as desired. (To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare doneness, turning once.)
Nutrition. 252 calories; 3 g saturated fat; 28 g protein; 2.3 mg iron; 5.6 mg zine. This recipe is an excellent source of protein, niacin, vitamin B6; vitamin B12, zinc, selenium and choline, and a good source of iron.