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sw
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Grillin' and Chillin'

Postby sw » Mon Jun 27, 2005 8:04 am

Want to share some yummie recipes just for the summer, make a large batch for your 4th of July party, picnic, etc.

Orange-Glazed Flank Steaks
Recipe courtesy of Gourmet Magazine


Prep time: 24 hrs 20 min
Cook time: 15 min
Yield: 6-8 servings
User rating: *****


Marinade:
2/3 C dry red wine
1/2 C fresh orange juice
1/3 C fresh lime juice
1/2 C honey
1/4 C cider vinegar
1/4 C soy sauce, preferably Kikkoman
2 T mild olive oil
1 1/2 t minced garlic
1 t finely grated orange zest
1 t Tabasco sauce
1/2 t ground cumin
1/2 t dried thyme, crumbled
1/4 t freshly ground black pepper

2 BEEF flank steaks (2 # each), marinated in marinade overnight

To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissoved. Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.

Bring the steads to room temperature. Prepare coals for grilling or preheat the broiler. Drain the steaks, reserving the marinade. Place the marinade in a large skillet and bring to a boil over hight heat. Continue boiling until the liquid is syrupy and mahogany-colored, about 10 minutes. Remove from the heat and let cool. (There should be about 1 C glaze.)

Brush the glaze on both sides of the steaks. Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes. Turn and grill or broil 5 minutes longer for medium-rare steaks. Let the meat rest for 5 minutes before carving.

Transfer the steaks to a cutting board. If you broiled the steaks, reserve any pan drippings. Holding a sharp knife at a 45-degree angle, cut the steaks across the grain into thin slices. Transfer the meat to a warmed platter, top with the pan drippings, and serve immediately.

For our "coming home" celebration, hubby marinated a sirloin tip roast in this marinade for 3 days. MMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!!!!!!
FREEDOM IS NOT FREE. FREEDOM IS BOUGHT AND PAID FOR BY THE BRAVE SO THE FREE CAN BE FREE.

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ranchwife
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Postby ranchwife » Mon Jun 27, 2005 1:36 pm

Guess i getta be the lucky nurse holding down the "fort" on the 4th, but you can bet i am gonna give your recipe a try on the night of the 3rd, sw!! sounds absolutely delicious!! we have some friends that come up every summer from the carolina area and they have a huge BBQ for all and they cook drumsticks and little ribs and they put a "rub" on them that is to die for!! I finally got the courage to ask for the recipe for the "rub" and the lady of the house handed me a bag of breakfast sausage seasoning!! :shock: :shock: WOW!!!! delicious :wink: :wink:
Love wins....ennis, montana....June 14, 2003!!!
Never forget!

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Hanta Yo
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Postby Hanta Yo » Tue Jun 28, 2005 9:09 pm

Ranchwife,

Got some other 'uns for ya, hope ya enjoy!!!!

Pickled Cukes

Peel and slice 3-4 eating cukes (6-8" long)
Slice 1 onion thinly

Place in a bowl w/ cover, add 1/2 water, 1/2 white vinegar to cukes & onions. Cover, refrigerate over night. The longer these sit in the vinegar/water mix, the better!


Pickled Beets


Cut the tops off the beets, but leave the tops 1"long. Wash, then boil til beets are almost tender. Place beets in ice water (with ice cubes) and let sit til cool. Peel skins off beets. Slice beets into 1/8-1/4 inch slices, cut 1 onion into thin slices. Place in a bowl with a cover, add 1/2 water and 1/2 white vinegar. Cover, let sit for a day or two. Can also use cider vinegar for a little "extra" flavor.



Grilled Sirloin Salad

2 T soy sauce
2 T balsamic vinegar
1 Clove garlic, crushed
2 t sesame oil
2 t brown sugar
1 t finely chopped ginger
1 t black peppercorns, crushed
3/4 lb beef sirloin
16 green onions, white part only
1 red bell pepper, cored, seeded, halved
12 C washed, tossed salad greens.

Make dressings in blender by adding soy sauce, vinegar, garlic, oil, sugar, ginger. Blend until smooth.
Press peppercorns into both sides of meat, season with salt. Place meat, bell pepper halves and onion on grill and cook until meat is med. rare and veggies are charred. Cut meat into thin slices, onions into 1" pieces and bell pepper into long slices. Toss greens with dressing, arrange meat nad veggies over top and serve.

YUUUUMMMM!
'It has been said that politics is the second oldest profession.
I have learned that it bears a striking resemblance to the first.'
-Ronald Reagan

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Hanta Yo
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Postby Hanta Yo » Tue Jun 28, 2005 9:46 pm

Another one of my favorites!!!

Marinated Iowa Beef, (Shary Geidner, Clear Lake, Iowa - Midwest winner, Country Magazine, 1990)

MARINADE

1 Pkg Good Seasons Zesty Italian Dressing Mix
1/4 C Extra Virgin Olive Oil
1/3 C Tarragon Wine Vinegar
1/2 t meat tenderizer, optional

3-4 lb. beef chuck roast or thick sirloin

Combine marinade ingredients. Pour small amount (enough to cover bottom) in a 13-in. x 9-in. x 2-in. baking pan. Place beef in pan; top with remaining marinade. Pierce meat generously with sharp fork; turn meat and pierce again. Cover; refrigerate for at LEAST 8 hours or overnight, piercing and turning meat often. Before cooking, let beef come to room temperature. Grill over medium coals about 6 min per side for medium rare cuts 1 in thick, 8-9 minutes per side for thicker cuts. Serve with sliced tomatoes and sweet onions. DIABETIC EXCHANGES: One serving equals 5 lean meats; also, 303 calories, 505 mg sodium, 36 mg cholesterol, 3 g carbohydrate, 37 g protein, 15 g fat. Yield 6-8 servings.


I've used (2) 12-15 lb rolled roasts, quadrupled the marinade for each roast, purchased those plastic bags you can cook a 15+ lb turkey in, put the roast in those bags with the marinade and let them sit for 2-3 days, flipping the meat over in the marinade 3-4 times/day. Put the roasts side-by-side on our large rotisserie (which we built ourselves using the rental ones as a pattern), keeping the coals pretty hot would take about 6 hrs. I had a HECK of a time keeping everyone's pocket knives off those roasts at morning break!!! By putting the roasts side by side, at the main meal you would have from well done to rare from the outside of the roast to the inside where it was next to the other roast. In other words, where the 2 roasts touched would be the rarest, moving out from that middle would reveal med rare, to med, to well done on the outside of both roasts. Everyone got to eat their choice. Funny thing, when we first moved here, the roasts cooked by neighbors were oven cooked very well done and falling apart. When we moved here and started cooking our roasts, we found out, through the years, those well-done roasts of the neighbors were becoming med-rare. I think we started a good thing out here!! :wink: :wink:
'It has been said that politics is the second oldest profession.

I have learned that it bears a striking resemblance to the first.'

-Ronald Reagan


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