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The Cook Out

Updated on May 26, 2011

Cooking out on the grill

Grilling season is here and when it comes to grilling beef plays a very big roll, with steaks, burgers and even kabobs. Grilling is a art it is something you really have to love, it may be the love of the food, the taste of the food or just watching how great things come out. There are 3 things that I really love to make on the grill in the beef family the steak, the burgers and the kabobs, but the hardest of them to me is the steak.

Grilling the perfect steak

When grilling the perfect staek you must allow 3/4 to a pound per person for a bone in steak or a 1/2 pound per person for a boneless steak.

Choose steaks that are at least 1 inch thick, trim off all excess fat to 1/8 inch thick and score the edges to keep them from curling on the grill.

On the grill, flip steaks when the juices bubbling on the uncooked side just remember the second side of the steak needs less grilling than the first side, salt and papper each browned side of the steak after turning.

You can avoid an internal meat thermometer to determine doneness by utilizing a method that doesn't pierce the meat. Comparing your the feel of your handto what on the grill. By holding your hand flat and pressing against the meaty part of the palm.... Just below the thumb, you'll mimic the leanness of a rare cooked steak. Continue to compare the feel of your grilled steak to how your palm feels while touching your thumb to each one of your fingers. Move your index finger to your pinky finger to feel the difference between medium rare to well done, Another option to test for donness is to make a knife slit beside the bone.I also suggest that you marinate beef for a few hours of even over night before grilling to tenderize the meat and add flavor.Now with a few simple tricks you can grill great tasting dishes with a little know how and if you follow me with these 3 tasty recipes then you will be on your way to mastering the grill using beef.

Marinated Flank Steak

Cooked over hot coals for 5 minutes on each sides.
Cooked over hot coals for 5 minutes on each sides.

Marinated Flank Steak With Roasted Potatoes

 Ingredients 1-1 1/2 pounds of flank steak

1/2 cup of red wine vinegar

1/4 cup of soy sauce

1 tablespoon garlic powder

1 1/2 pounds small redskin potatoes

1 tablespoon olive oil

 Salt and pepper to taste

Directions

Combine the marinade ingredients in a large storage bag and add the meat remove all excess air from the bag and seal securely. Place in the refrigerator for at least a half hour or up to 3 hours.

Using a chimney starter, light charcoal, Once the coals are well lit and begun to turn gray around the edges, empty into your grill. Spread Out the coals evenly. Replace the grill rack and place the potato aluminum packet to one side of the rack, but still over the coals.

Remove the steak from the marinade and place on the grill rack over the hot coals as well, close the grill lid and cook for 5 minutes, turn the steak over and cook for another 4 to 5 minutes. Remove the meat from the grill and allow it to rest on a cutting board for 10 minutes. turn the potatoes over after ten minutes then let them cook for another 10 minutes open packet carefully and serve.

Serving Suggestions - Allow the meat to rest on a cutting board and then slice the meat very thinly against the grain of the meat. Steak also makes a tasty sandwich on toasted bread.

To make the potatoes, cut the potatoes in half or quarters if larger. Place in a mixing bowl and toss with olive oil and salt and pepper. Cut two 16 inch pieces of heavy-duty aluminum foil. Place half of the potatoes on to each piece, fold the sides into a packet then poke a couple of holes in each packet.  

Marinated Flank Steaks Sliced

Sliced very thinly this steak make a very good sandwich on a hard roll.
Sliced very thinly this steak make a very good sandwich on a hard roll.

Marinnated flank Steak & Roasted Redskin Potatoes

Flank Steak makes a great entree for any meal.
Flank Steak makes a great entree for any meal.

Teriyaki Steak Kabobs

 

Teriyaki Steak Kabobs

Ingredients

1/4 cup of olive oil

1/4 cup of soy sauce

1 clove of garlic minced

1 teaspoon of cracked black pepper

1 pound of top sirloin, cut into 1 1/2 inch cubes

4 skewers

1/2 cup of teriyaki barbecue sauce

Directions

Combine olive oil, soy sauce, garlic and pepper and marinate the sirloin cubes for at least 30 minutes. Place meat on the skewers along with you favorite vegetables leaving 1/2 inch between each cube. Grill directly over hot coals for 20 minutes turning once. Brush with barbecue the last 5 minutes of grilling ....Then serve......* If using bamboo skewers, soak skewers in water for 30 minutes before use.

Teriyaki Steaks Kabobs

To make this even better just place a piece of pita bread on the grill for 30 seconds then wrap the warm pita around the kabobs then and pull off the skewer then enjoy as a wrap
To make this even better just place a piece of pita bread on the grill for 30 seconds then wrap the warm pita around the kabobs then and pull off the skewer then enjoy as a wrap

Grilled Backyard Burger

 Grilled Backyard Burger

`1 pound of ground beef 70/30 mixture

1 packet of ranch salad dressing  and seasoning mix 1 ounce packet

2 tablespoons of water

2 onions

6 kaiser rolls

1/2 cup of barbecue sauce

Directions

Heat a charcoal grill until coals are red, meanwhile combine ground beef, dressing mix, and the 2 tablespoons of water in a large bowl. Form the mixture into six burgers patties. Slice the onions into 1/2 inch slices. place the burgers patties and onion slices onto the grill. Cook for about 4 minutes or meat is firm around the outside and the juices start to pool. Flip the burgers and the onions over and grill for another 3 minutes or done till your liking. Serve the burgers and onions slices ( cut in half if too large ) on a roll brushed with the barbecue sauce then serve.

Grilled Backyard Burgers

Juat add your favorite toppings then ejnoy that charcoal flavor.
Juat add your favorite toppings then ejnoy that charcoal flavor.

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