STYLE

Make mine medium-rare: There's nothing like steaks on the grill for summer meals

06/10/2013 04:01 EDT | Updated 08/10/2013 05:12 EDT
Backyard grillers are in their element now that the warm weather is here. Here are some recipes for steaks done several ways.

New York Strip Steaks With Parmesan-Basil Crust and Garlic Butter

New York strip or just strip steaks are tender and juicy and do not require marinating.

Preparation Time: 10 minutes

Grilling Time: 6 to 8 minutes

4 New York strip steaks, each 285 to 340 g (10 to 12 oz) and about 2.5 cm (1 inch) thick, trimmed of excess fat

15 ml (1 tbsp) extra-virgin olive oil

7 ml (1 1/2 tsp) kosher salt

5 ml (1 tsp) freshly ground black pepper

250 ml (1 cup) freshly grated Parmigiano-Reggiano cheese

30 ml (2 tbsp) finely chopped fresh basil leaves

50 ml (1/4 cup) unsalted butter

2 medium garlic cloves, minced or pushed through a press

Lightly brush steaks on both sides with oil and season evenly with salt and pepper. Let steaks stand at room temperature for 15 to 30 minutes before grilling (see note).

Prepare grill for direct cooking over high heat — 230 to 290 C (450 to 550 F).

Combine cheese and basil.

Sear steaks on one side over direct high heat, with lid closed, for 3 to 4 minutes. Turn steaks over and generously coat top of each steak with cheese and basil mixture. Close lid and continue grilling until cheese is melted and steaks are cooked to desired doneness, 3 to 4 minutes more for medium rare. Remove from grill and let rest for 3 to 5 minutes.

Meanwhile, in a saucepan over medium heat, combine butter and garlic and heat until butter is melted and garlic is sizzling, about 3 minutes. Remove from heat. Spoon garlic butter over steaks and serve immediately.

Note: Although this recipe calls for the steak to stand at room temperature, some barbecuing experts say this makes no perceptible difference to the grilling process and is not advised from a food safety standpoint.

Makes 4 servings.

Source: "Weber's New Real Grilling" by Jamie Purviance (Weber-Stephen Products).

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Beef Round Steak Done Right

Round steak, generally one of the less expensive cuts, is full of flavour but requires marinating. For variety, add some of your own ingredients to the basic marinade suggested.

Preparation Time: 5 minutes

Marinating Time: 8 hours

Cooking Time: 15 minutes

250 ml (1 cup) steak sauce

2 cloves garlic, minced

15 ml (1 tbsp) Dijon mustard

2 green onions, thinly sliced

1 kg (2 lb) inside or outside round steak, 4 cm (1 1/2 inches) thick

Salt and pepper, to taste

In a bowl, combine steak sauce, garlic, mustard and onions. Place half in a large resealable freezer bag. Cover remainder of sauce and set aside in the refrigerator. (Use half the reserved sauce for basting and half for dipping.)

Pierce steak all over; add to bag and refrigerate for 8 or up to 12 hours. Discard marinade. Pat steak dry with paper towel; season with salt and pepper.

Grill over medium-high heat, brushing with reserved basting sauce, for 7 to 8 minutes per side for medium-rare (digital instant-read thermometer inserted into centre of steak reads 60 C/140 F).

Transfer to cutting board, cover loosely with foil and let stand for 5 minutes before carving on an angle into thin slices. Serve with reserved dipping sauce.

Nutrition information per serving: 160 calories; 26 g protein; 4 g fat; 3 g carbohydrate; 11 per cent daily value sodium.

Marinade variations:

Chipotle marinade: Add 75 ml (1/3 cup) salsa and 15 ml (1 tbsp) minced canned chipotle peppers in adobo sauce.

Coulis-style marinade: Add 50 ml (1/4 cup) fruit jam and 30 ml (2 tbsp) fruit juice, such as apple or orange.

Honey-ginger marinade: Add 30 ml (2 tbsp) liquid honey and 10 ml (2 tsp) minced fresh ginger.

Makes 8 servings.

Source: Canada Beef Inc.

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Beef Rubs

The following rubs work well on grilling steaks or even on beef roasts cooked on the barbecue, in an oven or on a rotisserie.

Mustard and peppercorn crust: Rub 30 ml (2 tbsp) Dijon mustard evenly over steaks or roast. Press 15 ml (1 tbsp) coarsely crushed black peppercorns into surface. Cook as desired.

Tex Mex rub: Combine 5 ml (1 tsp) each chili powder, ground cumin, dried oregano, onion powder and garlic powder. Rub evenly over steaks or roasts. Cook as desired.

Herb and spice rub: Combine 15 ml (1 tbsp) dried parsley or chives, 5 ml (1 tsp) each paprika and garlic powder and 1 ml (1/4 tsp) black pepper. Rub evenly over steaks or roast. Cook as desired.

Makes 4 servings.

Source: Canada Beef Inc.

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Vietnamese Flank Steak With Noodle Salad

Grilled flank steak shines in salads and sandwiches. Cook two and use one in this recipe and serve the second the next night in an open-face steak and cheddar melt sandwich.

Preparation Time: 15 minutes

Marinating Time: 8 hours

Cooking Time: 10 minutes

2 cloves garlic, minced

1 shallot, finely chopped

25 ml (5 tsp) packed brown sugar

20 ml (4 tsp) vegetable oil

15 ml (1 tbsp) each fish sauce and soy sauce

1 ml (1/4 tsp) pepper

750 g (1 1/2 lb) flank steak

Noodle Salad

250 g (8 oz) fine rice vermicelli

750 ml (3 cups) shredded lettuce

750 ml (3 cups) fresh bean sprouts

12 fresh mint sprigs

1/2 English cucumber, julienned

1 tomato, cut into wedges (optional)

125 ml (1/2 cup) chopped roasted peanuts

Sauce

125 ml (1/2 cup) cold water

45 ml (3 tbsp) lime juice

30 ml (2 tbsp) granulated sugar

30 ml (2 tbsp) fish sauce

1 Thai chili, thinly sliced

For marinade and steak: In a large resealable freezer bag, combine garlic, shallot, brown sugar, oil, fish sauce, soy sauce and pepper. Pierce steak all over with fork; place in bag and refrigerate for 8 hours or up to 24 hours.

Place steak on greased grill over medium-high heat (200 C/400 F); close lid and grill for 5 to 6 minutes per side for medium. Remove from heat. Tent with foil; let stand for 5 minutes before slicing across the grain.

For noodle salad: Cook rice vermicelli according to package instructions. Place in a shallow bowl or on a platter along with lettuce, bean sprouts, mint sprigs, cucumber and tomato, if using. Top with peanuts.

For sauce: Combine water, lime juice, sugar, fish sauce and chili. Splash over noodle salad and toss to combine. Serve with thinly sliced steak.

Makes 8 servings.

Nutritional information per serving: 355 calories; 25 g protein; 12 g fat; 36 g carbohydrate; 708 mg sodium.

Source: Canada Beef Inc.

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