ST E A K S O F S U M M E R R E C IPE S
RIBEYES WITH
GARDEN TOMATOES
E x tr e m e ly fla v o r fu l h eirlo o m to m a to e s s ta r t
p o p p in g u p a t fa r m e r s ' m a r k e ts a n d large
s u p e r m a r k e ts in J u n e . In tr ig u in g in sh a p e
a n d size, th e y ra n g e in co lo r fr o m o ra n g e to
d e e p p u r p le -r e d a n d g re e n -strip e d .
PREP:25MIN. STAND:30MIN. GRILL: 12MIN.
2
Tbsp. balsamic vinegar
2
Tbsp. finely chopped fresh basil
2
tsp. minced garlic
6
Tbsp. extra virgin olive oil
2
iV4-inch-thick beef ribeye steaks
(about 2 lb. total)
1
head butterhead lettuce, cored, leaves
separated (about 6 oz.)
1 V2
lb. assorted fresh heirloom or desired
tomatoes, sliced or cut in wedges
V2
cup whole basil leaves
Coarse sea salt
1.
For dressing, in small bowl whisk together
vinegar,
2
tablespoons
basil, garlic,
1
tsp.
salt,
and
V i
tsp.
black pepper.
Slowly whisk in oil
until smooth. Remove 2 tablespoons to
m arinate steaks; set rem aining dressing aside.
2.
Brush steaks w ith the 2 tablespoons
dressing; let stand at room tem perature for
30 minutes.
3.
For charcoal grill, arrange m edium -hot
coals on one side of grill. Place steaks on
rack directly over coals. Cover and lightly
sear on both sides,
8
m inutes. Move to
unheated side of grill. Cover and grill 4 to
6
m inutes m ore for m edium rare (145°F);
Remove; let stand 5 m inutes. (For gas grill,
preheat to medium -high. Adjust for indirect
grilling. Grill as above.)
4.
Diagonally slice steaks; arrange on lettuce
leaves w ith tomatoes and basil. Drizzle
dressing; season with salt,
s e r v e s
4
t o
6
.
EACH SERVING
6 0 S ca l,3 7 g fa t (9 g s a t. fa t),
167 m g c h o l, 624 m g so d iu m , lO g ca rb o ,
3
g fib e r, 6 6 g p ro . D aily Values: 64% v it.A ,
42% vit. C, 8% calcium , 29% iron.
TRI-TIP STEAKS
WITH TEXAS TOAST
Top stea ks w ith shred d ed rom aine, slivered
onion, a n d ja la p en o slices. I f T exas to a st is
unavailable, use a n y thick-sliced w h ite bread.
PREP:30MIN. MARI NATE: 2 HR. STAND: 30 MIN.
GRILL:16MIN.
2/3
cup bourbon
’/3
cup reduced-sodium soy sauce
V4
cup molasses
2
Tbsp. cider vinegar
2
tsp. chili powder
1 ’/2
to 2 lb. beef tri-tip steaks, cut 1 inch thick
’/2
cup ketchup
6
Tbsp. butter, softened
6
to 8 slices Texas toast
1.
For marinade, whisk together bourbon, soy
sauce, molasses, vinegar, and chili powder.
Remove
Va
cup for sauce. Prick both sides of
steak with fork. Place in self-sealing plastic
bag set in shallow dish. Pour marinade over.
Seal; m arinate refrigerated, 2 to 3 hours,
turning occasionally.
2.
For sauce, in saucepan combine ketchup,
V
2
cup
water, Va
cup reserved marinade,
2 Tbsp. butter, and
Va tsp. pepper.
Bring to
boiling over medium; set aside.
3.
Remove steaks from marinade; discard
marinade. Brush m eat with 1 Tbsp.
cookingoil.
Let stand at room tem perature 30 minutes.
4.
For charcoal grill, arrange medium-hot
coals on one side of grill. Place steaks on rack
directly over coals. Cover and lightly sear on
both sides, 4 minutes. Move to unheated side
of grill. Cover and grill 12 to 15 minutes more
for medium rare (145°F); Remove; let stand
5
minutes. Butter bread; place on hot grill.
(For gas grill, preheat grill to medium-high.
Adjust for indirect grilling. Grill as above.)
5.
Reheat sauce. Thinly slice steak and arrange
on toast; pass sauce,
ser v es
6
TO
8
.
EACH SERVING
513 cal, 27 g fa t (11 g sa t.fa t),
169 m g ch o l, 970 m g so d iu m , 31 g ca rb o ,
1 g fib er, 35 g pro. D aily Values: 19% vit. A ,
6% vit. C, 8% calcium , 23% iron.
C5)
© 2008 KF Holdings.
|
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BETTER HOMES ANDGARDENS JUNE2008
l8 l
