recipes

Champagne Steak Salad With Blue Cheese

Total Recipe Time: 30 to 35 minutes

Makes 4 servings

Ingredients:

2 beef shoulder center (ranch) steaks, cut 1 inch thick (about 8 ounces each)

1 pound green beans, trimmed

2 teaspoons crushed mixed peppercorns (black, white, pink and green)

2 medium red and/or yellow bell peppers, cut into quarters

1 package (5 ounces) mixed salad greens

1/2 cup thinly sliced red onion

1/4 cup crumbled blue cheese

Orzo:

1/4 cup champagne or white wine vinegar

2 tablespoons olive oil

2 tablespoons maple syrup

1/4 teaspoon salt

1/4 teaspoon freshly ground mixed peppercorns

Directions:

1. Bring 1-inch water to a boil in medium saucepan. Add green beans, cover and cook 4 to 5 minutes or until crisp-tender. Drain; set aside.

2. Meanwhile, combine vinaigrette ingredients in small bowl; set aside.

3. Press 2 teaspoons peppercorns evenly onto beef steaks. Place steaks in center of grid over medium, ash-covered coals; arrange peppers around steak. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness. Grill peppers 7 to 11 minutes (Gas grill times remain the same.) or until crisp-tender, turning steaks and vegetables occasionally.

4. Carve steaks into thin slices. Cut peppers into 1-1/2-inch pieces. Season beef and vegetables with salt, as desired. Divide salad greens among four serving bowls; top evenly with vegetables. Arrange beef on salad. Sprinkle with blue cheese. Drizzle with vinaigrette.

Sizzling Sirloin Kabobs On A Bed Of Orzo

Total Recipe Time: 35 to 40 minutes

Makes 4 servings

Ingredients:

1 pound beef top sirloin steak, cut 1 inch thick

2 green, red and/or yellow bell peppers, cut into 1 inch pieces

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 tablespoon prepared Italian dressing

2 large cloves garlic, minced

Salt and pepper

Orzo:

1 cup uncooked orzo pasta, cooked according to package directions

2 to 3 tablespoons chopped fresh basil or parsley

2 tablespoons shredded Parmesan cheese

2 teaspoons olive oil

Directions:

1. Soak eight 8-inch bamboo skewers in water 10 minutes; drain.

2. Cut beef steak into 1-1/4-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.

3. Toss Orzo ingredients in medium bowl; keep warm.

4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with orzo.

TENDER PEPPER-RUBBED STRIP STEAKS WITH GRILLED VEGETABLE TRIO

Total recipe time: 40 to 45 minutes Makes 2 servings

Ingredients:

2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each)

1 pound baby red-skinned potatoes, cut in half

3-1/2 ounces fresh pearl onions, unpeeled, cut in half

1 pound asparagus, trimmed

2 tablespoons fresh lemon juice

1 tablespoon olive oil

Salt

Rub:

3 cloves garlic, minced

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh parsley

1/2 teaspoon lemon peel

1/2 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)

Directions:

1. Place potatoes in microwave-safe dish. Cover, microwave on HIGH 2-1/2 to 3 min or until crisp-tender. Let stand 5 min to cool slightly. Thread potato halves onto 10 to 12-inch metal skewers. Thread onion halves onto separate metal skewers.

2. Combine rub ingredients; reserve 2 tsp for garnish. Press remaining herb mixture evenly onto beef steaks.

3. Place steaks on grid over medium, ash-covered coals; arrange potatoes, onions and asparagus around steaks. Grill steaks, covered, 11 to 14 min (over med heat on preheated gas grill, 11 to 15 min) for med rare (145°F) to med (160°F) doneness, turning occasionally. Grill potatoes and onions 5 to 10 min (gas grill times remain the same) or until golden brown and tender; grill asparagus 6 to 10 min (covered, 8 to 12 min on gas grill) or until crisp-tender, turning occasionally.

4. Remove potatoes and onions from skewers; peel onions. Combine potatoes, onions, lemon juice, and oil in large bowl. Toss to coat. Season with salt, as desired.

5. Carve steaks into slices. Season with salt, as desired; sprinkle with reserved herb mixture. Serve steaks with grilled vegetables.