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TODAY INTERVIEW: Steaks on the Grill!

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The Wisconsin Beef Council is out with recipes for steaks on the grill.

Wine-Marinated Grilled Flank Steak
Total Recipe Time: 30 to 35 minutesMarinade Time: 6 hours to overnight
Makes 6 to 8 servings

1 beef flank steak (about 1-1/2 to 2 pounds)Salt and pepperMarinade:1/3 cup dry red wine1/4 cup chopped onion 2 tablespoons brown sugar2 tablespoons reduced sodium or regular soy sauce1 tablespoon fresh lime juice1 tablespoon vegetable oil1-1/2 teaspoons minced garlic

Combine marinade ingredients in small bowl. Place beef steak and 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.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steak across the grain into thin slices. Season with salt and pepper, as desired.

Flat Iron Grill with Red Pepper-Mango Salsa

Cut: Flat Iron / Top Blade Steak
Preparation Time: 15 Minutes
Cook Time: 25 minutes
Main Ingredients:

1-1/2 to 2 pounds flat iron (top blade) steaks, cut 1-inch thick

Red Pepper-Mango Salsa:
2 fresh mangoes, peeled, diced
1 red bell pepper, diced (1/4-inch)
1 jalapeno pepper, seeded, minced
2 tablespoons fresh lime juice
1/4 teaspoon salt

Honey-Lime Glaze:
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon salt


Combine glaze ingredients in small bowl. Combine salsa ingredients in medium bowl.
Place beef steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Brush with glaze during grilling.
Remove steaks when instant-read thermometer registers 140F for medium rare; 155F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145F for medium rare; 160F for medium.) Carve across the grain into thin slices. Serve with salsa. Makes 6 to 8 servings.

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