BEEF UP YOUR BBQ

Beef is a classic barbecue favorite and encompasses all levels of grilling skill. Here, we feature recipes to help you switch up your usual burgers and steaks with avorful options from a marinated skirt steak to an African-spiced steak and grilled eggplant to zesty street tacos. With these recipes and the following tips, courtesy of Beef. It’s What’s For Dinner (BeefItsWhatsForDinner.com), your cookouts are sure to sizzle.

Grilling Tips

It is best to trim visible fat before grilling to prevent flare-ups. When marinating to add flavor, time makes all the difference. For tender beef cuts like rib or sirloin, marinate for 15 minutes up to 2 hours. For less tender cuts like round, marinate 6 to 24 hours. Always marinate in the refrigerator, never room temperature. Don’t flip the steaks so much! One flip is usually all you need, but take care to avoid charring or burning and be ready to turn down the heat (or move to a cooler spot on the grill) if necessary.

Since beef is cooked to preferred levels of doneness, it’s best to measure the internal temperature to achieve desired results. Reach 145°F for medium-rare, 160°F for medium, and 175°F for well done. Keep in mind the internal temperature will continue to rise for a few minutes after coming off the grill.

Cowboy Marinated Skirt Steak with Corn Salad

This simple but flavorful skirt steak is served alongside an equally delicious corn salad.

for the marinade

2 tablespoons vegetable oil

2 tablespoons fresh lime juice

3 tablespoons water

2 teaspoons garlic, minced

2 teaspoons sweet paprika

11⁄2 teaspoons dried thyme leaves

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon kosher salt

½ teaspoon black pepper

11⁄2 pounds beef skirt steak, cut into 4 to 6-inch pieces for the corn salad

1 (15-ounce) can corn, drained and rinsed (see Cook’s Note)

1. Combine the marinade ingredients in a small bowl. Place steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2. For the Corn Salad, combine corn, tomatoes, red onion, basil, garlic, Italian dressing, salt, and pepper in a medium bowl. Cover and refrigerate until ready to serve.

3. When ready to cook, remove steaks from marinade and discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

1 cup cherry tomatoes, halved

¼ cup diced red onion

2 tablespoons fresh basil, chopped

2 teaspoons granulated garlic

1⁄3 cup Italian dressing

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

Carve steaks diagonally across the grain into thin slices; season with salt, as desired.

Cook’s Note

Whole grilled corn on the cob can be used in place of canned. Place 4 corn cobs on grid over medium, ash-covered coals. Grill, 10 to 14 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) turning on all sides. Remove corn and let cool. Carefully cut corn kernels from cob and let cool.

Nutrition (per serving):

Calories: 354, Fat: 20g (Sat. 5.4g), Cholesterol: 79mg, Sodium: 660mg, Carb: 20g, Fiber: 2g, Sugar: 8g, Protein: 28g

Berbere Spiced Grilled Flat Iron with Garlic-Herb Grilled Eggplant

MAKES 4 SERVINGS

Berbere spice blend is inspired by African cuisine. Complete the meal with a garlic-herb grilled eggplant.

1 beef flat iron steak (about 1 pound) for the rub

½ teaspoon ground cardamom

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon ground coriander

½ teaspoon allspice

½ teaspoon nutmeg

½ teaspoon ground ginger

1 teaspoon chili powder

½ teaspoon ground cinnamon

1 teaspoon granulated garlic for the grilled eggplant

1 eggplant, cut into ½-inch slices

2 teaspoons minced garlic

11⁄2 teaspoons Mexican oregano

2 tablespoons olive oil

1⁄2 teaspoon kosher salt

4 slices naan bread, for serving Greek-style yogurt, for serving Fresh parsley, for garnish

1. Cut the steak evenly into 4 portions (about 4 to 6 ounces each).

2. Combine all rub seasonings in a small bowl. Spread evenly onto all surfaces of the steaks.

3. For the eggplant, in a small bowl combine garlic, oregano, salt, olive oil, and eggplant slices. Toss eggplant, making sure all sides are coated evenly.

4. Place steaks onto a preheated gas grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from grill and let rest for at least 5 minutes.

5. Grill the eggplant on gas grill for 4 to 6 minutes flipping halfway through. Remove from grill and keep warm.

6. Serve the grilled steaks and eggplant with naan bread and yogurt and garnish with parsley.

Nutrition

(per 4-ounce serving):

Calories: 300, Fat: 18g (Sat: 6g), Cholesterol: 72mg, Sodium: 810mg, Carb: 11g, Fiber: 5g,

Sugar: 5g, Protein: 24g

Street Tacos with Pineapple Salsa and Jalapeño Crema

MAKES 4 SERVINGS

This might be the hottest recipe of the summer. Ancho chile spiced grilled top sirloin topped with jalapeño crema and a pineapple salsa and served as street tacos. Can’t beat it.

1 pound beef top sirloin steak (1⁄4-inch dice)

2 tablespoons olive oil

2 teaspoons ancho chile powder

1 teaspoon kosher salt

1 teaspoon granulated garlic

8 (4-inch) corn tortillas for the jalapeño crema

1 avocado, peeled and pitted

2 tablespoons fresh lime juice

3 tablespoons sour cream

2 jalapeño peppers, seeded and chopped

1. Cut beef steak lengthwise in half, then crosswise into 1⁄4-inch cubes. (Tip: Freeze the sirloin steak for up to 30 minutes to help aid in the cutting.)

2. In a medium-size bowl, combine beef, ancho chile powder, salt, garlic, and olive oil. Cover and refrigerate for at least 30 minutes.

3. Heat a large nonstick skillet over medium heat. In batches, add in half the beef mixture and cook for 6 to 8 minutes, stirring occasionally. Repeat until all the beef is cooked, remove from heat and set aside.

4. To make the Jalapeño Crema, place avocado, lime juice, sour cream, salt, and jalapeño peppers in bowl of food for the pineapple salsa

6 fresh pineapple rings, grilled and chopped

3 teaspoons fresh lime juice

¼ cup red onion, diced

½ cup diced tomatoes

3 teaspoons fresh cilantro

½ teaspoon kosher salt

Crumbled Cotija cheese, fresh cilantro, and diced onion, for garnish processor; pulse until smooth.

5. To make the Pineapple Salsa, in a medium-size bowl, combine pineapple, red onion, cilantro, lime juice, salt, and tomatoes. Cover and refrigerate for at least 15 minutes.

6. To assemble, grill tortillas for 1 to 2 minutes on each side. Top o each tortilla with beef, then pineapple salsa, and top with Jalapeño Crema and additional garnishes, as desired.

Nutrition (per 2-taco serving):

Calories: 407, Fat: 21g (Sat: 4g), Cholesterol: 61mg, Sodium: 540mg, Carb: 32g, Fiber: 5g, Sugar: 11.8g, Protein: 25g