The Wisconsin Beef Council is out with a new brochure called, "Get Your Grill On".
Here are the recipes featured on the show:
Grilled Steak and Watermelon Salad
Makes 4 servings
4 beef tenderloin steaks, cut 1 inch thick (about 4 to 5 ounces each)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 slices seedless baby watermelon, 1 inch thick (about 1 pound each)
Salt and pepper
8 cups baby arugula or spinach leaves
1/4 cup reduced-fat balsamic or Italian dressing
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onion
1/4 cup crumbled reduced-fat feta cheese
Combine coriander and cumin; press evenly onto beef steaks.
Place steaks in center of grid over medium, ash-covered coals; arrange watermelon slices around steak. Grill steaks, 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. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.
Carve steaks into slices. Cut each watermelon slice into 6 wedges. Season beef and watermelon with salt and pepper, as desired. Combine arugula and dressing in large bowl; toss to coat. Divide arugula among four serving plates. Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.
One pound beef top sirloin steak, cut 1 inch thick, may be substituted for tenderloin steaks. For charcoal, grill, covered, 10 to 14 minutes (for gas, grill, covered, 13 to 16 minutes) for medium rare to medium doneness, turning occasionally.
Ribeye Steaks and Seasoned Vegetable Kabobs
Makes 6 servings
3 beef ribeye steaks, cut 1 inch thick (about 2 pounds)
6 small red potatoes, cut in half (about 1-1/2 to 2 ounces each)
2 tablespoons finely chopped fresh oregano
1 tablespoon minced garlic
1/2 teaspoon ground red pepper
2 tablespoons butter, melted
2 medium zucchini and/or yellow squash, cut in half lengthwise, then crosswise into 1-inch slices
Salt and pepper
Place potatoes in 2-quart microwave-safe dish. Cover and microwave on HIGH 2 to 3 minutes or until just tender, stirring once. Cool slightly.
Meanwhile, combine oregano, garlic and red pepper in small bowl; reserve half for vegetables. Press remaining seasoning mixture evenly onto both sides of each steak. Combine reserved seasoning mixture with melted butter; set aside.
Alternately thread vegetables onto six 8-inch metal skewers.
Place steaks and kabobs on grid over medium, ash-covered coals; brush kabobs with half of seasoned butter. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill kabobs, covered, 10 minutes or until vegetables are tender, turning once and brushing with remaining seasoned butter. Season steaks and kabobs with salt and black pepper, as desired.