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TODAY INTERVIEW: July is Wisconsin Beef Council

July is Wisconsin Beef Month and the Wisconsin Beef Council shares some grilled steak recipes.

Citrus-Marinated Beef & Fruit Kabobs

Cut: Top Sirloin Steak
Total Recipe Time: 40 to 45 minutes

Citrus-Marinated Beef & Fruit Kabobs
Ingredients

1 pound beef top sirloin steak, cut 1 inch thick

1 medium orange

1/4 cup chopped fresh cilantro

1 tablespoon smoked paprika

1/4 teaspoon ground red pepper (optional)

4 cups cubed mango, watermelon, peaches and/or plums

Salt
Instructions

Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Cut beef steak into 1-1/4-inch pieces. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef onto four skewers. Thread fruit onto remaining four separate skewers.
Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.
Serve beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.
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Maple-Balsamic Marinated Steak with Grilled Pear Salad

Makes 4 servings

Ingredients
2 beef Strip Steaks boneless, cut 1 inch thick (about 8 to 10 ounces each)
2 Bartlett or red Anjou pears, halved and cored
1 medium red onion, cut into 12 wedges
8 cups mixed salad greens or arugula
1/4 cup chopped walnuts, chopped pecans or sliced almonds
1/4 cup crumbled goat cheese, blue cheese or Manchego cheese
Salt Marinade:
1 cup reduced-fat or regular balsamic vinaigrette
1/4 cup maple syrup
2 teaspoons coarse grind black pepper
2 teaspoons dried thyme leaves

Instructions

Combine Marinade ingredients in small bowl. Reserve 1/2 cup marinade for dressing. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Reserve remaining marinade for brushing.
Soak two 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of pears with half reserved marinade.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange onions and pears around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally. Grill onions 12 to 15 minutes (13 to 16 minutes for gas) and pears 8 to 10 minutes (gas grill times remain the same) or until tender, turning occasionally and brushing steak, onions and pears with remaining reserved marinade.
Remove onions from skewers. Chop onions and pears into bite-size pieces. Combine greens, pears, onions, cheese, nuts and reserved 1/2 cup marinade; toss gently to combine. Carve steaks into slices; season with salt, as desired. Serve with salad mixture.


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