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From Meat Case to M-m-m-m!
Crack the Code for Great Grilling

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Fiery Dijon Grilled T-Bones
Citrus-Sauced Grilled Top Sirloin
Pineapple-Soy Sauce Kabobs

Love a great steak, but mystified how to serve it up at home?  "Most beef shoppers admit they're in the dark when it comes to knowing how to choose the right cut of beef for dinner," says Herb Meischen, beef industry consultant.

"Confidence in buying meat can be boosted by knowing what you're looking for. Knowledge is power: Understanding what you're looking for and finding a beef brand you can trust for consistent quality is the secret to success." (See sidebar.)

According to Meischen, once you know how to pick the right cut, you're just a few steps from a knockout dinner. An industry-recognized beef expert, Meischen shares his tips:

  • Everyone agrees that grilling brings out the best in a great cut of meat, so fire up the grill!
  • Next is "quality, quality, quality!" Be like a chef and start with the best quality beef you can afford.
  • Keep preparation simple to let the great, natural flavor shine through.
  • Last, but very critical: Don't overcook! Meat continues to cook after you remove it from the grill, so take this into account.

Get hip to choosing the perfect cut, light the grill and try these sure-to-please summer beef entrées. For more information on foolproof beef shopping and super summer recipe ideas, visit www.beefquiz.com.

Beef Buying 101

Take the "error" out of "trial and error" by looking for three things when choosing the perfect cut. And don't be afraid to enlist the help of your butcher.

  • Freshness and food safety: Never buy a package that's ripped or past its "sell by" date.
  • Quality: As indicated by USDA grades - which are based on the amount of marbling - the top three grades of beef are Prime, Choice and Select. More marbling means a higher grade and more tender beef. It's easy, however, to look for a trusted brand name for consistent quality. Ask your butcher for criteria used by the beef brand the store carries. For example, Sterling Silver brand beef is USDA certified to be Prime or top-end Choice; fewer than 12 percent of all cattle meet this brand's strict standards.
  • Cut: For best results match the beef cut with the right grilling method, whether direct-heat, hot-fire or indirect-heat grilling. The basic guideline to remember is that the less tender the cut, typically the richer the flavor, and the longer the cooking time. For quick grilling, select tender steaks and tenderloins, such as ribeye, porterhouse, filet or strip. For more affordable cuts, loaded with incredible beef flavor, choose brisket or chuck and opt for low and slow indirect grilling. These slightly tougher cuts take a bit longer, but the taste is worth the wait.

Fiery Dijon Grilled T-Bones

Ingredients
  • 4 Sterling Silver T-Bone Steaks
Dijon Mustard Blend
  • 3/4 cup extra virgin olive oil
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon coarse kosher salt
  • 1/8 teaspoon freshly ground black pepper

Preparation
    1. In small bowl, stir together all ingredients for Dijon mustard blend.
    2. Place steaks on grill over medium heat, brushing with mustard blend on each side while cooking. Cook approximately 8 to 12 minutes for medium rare to medium doneness.

Preparation Time
10 minutes

Total Time
30 minutes

Serves
Servings 4

Notes, Tips & Suggestions
Serving Suggestions: Serve with grilled corn on the cob. Try squeezing fresh lime juice over the corn and sprinkle it with chili powder and black pepper.

Recipes courtesy of Cargill Meat Solutions

Citrus-Sauced Grilled Top Sirloin

Ingredients
  • 4 Sterling Silver Top Sirloin Steaks
Citrus Grilling Sauce
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated fresh lemon zest
  • 1 tablespoon minced garlic
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation
    1. Mix together all ingredients for grilling sauce in small bowl.
    2. Place steaks on grill over medium heat, brushing with sauce on each side while cooking. Cook approximately 8 to 12 minutes for medium rare to medium doneness.

Preparation Time
10 minutes

Total Time
30 minutes

Serves
Servings 4

Notes, Tips & Suggestions
Serving Suggestions: For a more formal dinner, serve with steamed asparagus and new potatoes. And for asparagus with a new twist, cook it on the grill! Lightly coat asparagus spears with olive oil and season with salt and pepper to taste.

Preheat grill to high heat and grill approximately 2 to 3 minutes, or to desired tenderness.

Recipes courtesy of Cargill Meat Solutions

Pineapple-Soy Sauce Kabobs

Ingredients
  • 2 to 2 1/2 pounds Sterling Silver Sirloin Steak, cut into 1 to 1 1/2-inch cubes
  • 1 yellow squash, cut 1/2-inch-thick circles
  • 1 medium green bell pepper, seeded, membrane removed, and cut into 8 equal squares
  • 1 small red onion, cut into quarters
  • 8 cherry tomatoes
Pineapple-Soy Sauce Marinade
  • 1/2 cup soy sauce
  • 1/2 cup sherry
  • 2 1/2 cups pineapple juice
  • 1/4 cup red wine vinegar
  • 1/3 cup sugar
  • 1 teaspoon garlic salt

Preparation
    1. In medium bowl, combine all marinade ingredients; stir well. Add beef chunks and stir to coat beef. Cover bowl and refrigerate at least 2 hours or overnight.
    2. Before removing beef from marinade, soak four 10-inch wooden skewers in water 10 minutes to keep from burning. Thread beef, along with vegetables, onto prepared skewers, alternating pieces.
    3. Arrange kabobs on grill over medium heat and grill 5 to 10 minutes on each side, or to desired doneness.

Preparation Time
30 minutes

Total Time
40 minutes

Serves
Servings 4

Notes, Tips & Suggestions
Serving Suggestions: Serve on a bed of steamed white rice.

Recipes courtesy of Cargill Meat Solutions

SOURCE: Sterling Silver


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