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TODAY INTERVIEW: Steaks on the grill

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The Wisconsin Beef Council has some different grilling recipes to try.
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Pesto Steak & Arugula Pizza
Makes 4 servings

Ingredients
1 beef Top Sirloin Steak boneless, cut 1 inch thick (1 pound)
2 tablespoons basil pesto
2 tablespoons fresh lemon juice
1 refrigerated whole grain, whole wheat or regular pizza dough (about 1 pound
)Nonstick cooking spray
1 cup yellow and/or red cherry or grape tomatoes, halved or quartered if large
1/2 cup reduced-fat shredded Italian blend cheese
Salt
1 cup arugula or baby spinach leaves
1/8 to 1/4 teaspoon crushed red pepper (optional)

Instructions

Combine pesto and lemon juice in small bowl. Evenly brush beef steak with 1 tablespoon pesto mixture.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, preheat oven to 425°F. Spray 10 x 15-inch rimmed baking sheet with cooking spray. Place dough on baking sheet and pat dough to edges of baking sheet. Spread dough with remaining 3 tablespoons pesto mixture. Top with tomatoes and cheese. Bake in 425°F oven, 15 to 18 minutes or until crust is golden brown.
Carve steak into slices; season with salt, if desired. Top pizza evenly with arugula and steak slices; sprinkle with red pepper, as desired.

Cook'sTip
Twelve ounces cooked steak, cut into thin strips, may be substituted for Top Sirloin steak. Toss beef strips with 1 tablespoon pesto mixture before topping pizza as directed in step 4. Cook's Tip: One package (10 ounces) whole wheat prebaked pizza crust (12-inch diameter) may be substituted for refrigerated pizza dough. Place pizza crust on ungreased large baking sheet. Top evenly with tomatoes and cheese. Bake according to package directions. Continue as directed in Step 4.
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Grilled Steak and Asian Noodle Salad
Grilled Steak and Asian Noodle Salad
Total Recipe Time: 35 to 45 minutesMarinade Time: 15 minutes to 2 hours
Makes 4 servings

Ingredients
1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound)
6 ounces uncooked whole grain spaghett
i1 package (8 ounces) sugar snap peas
1 medium red bell pepper, thinly sliced
1 cup packaged shredded carrots
Toasted sesame seeds (optional)
Marinade:
1/3 cup reduced-fat or regular Asian-sesame dressing
1/3 cup hoisin sauce
2 tablespoons fresh lime juice

Instructions

Combine marinade ingredients in small bowl.
Place beef steak and 3 tablespoon marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade until ready to use.
Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals. Grill steak, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, cook pasta per according to package directions, adding vegetables during last 3 minutes of cooking. Drain. Combine pasta and vegetables with reserved marinade in large bowl. Evenly divide among 4 bowls.
Carve steaks into slices. Evenly arrange beef over pasta and vegetables. Sprinkle with toasted sesame seeds, if desired.


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