Grilling Recipes

Burgers	Western Steaks	Steak Santa Fe	T-Bone Steaks	BBQ Sauce #1
20-Minute Beans	Beef Kabobs
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Ground beef must be cooked to 160ºF internal temperature checked with a meat thermometer.

Spicy Western Steaks
2 lbs. boneless beef chuck shoulder or top round steak, cut 1 inch thick Western BBQ Sauce: 1 cup ketchup	1/2 cup cider vinegar 1/2 cup water 3 Tbsp. packed brown sugar 1 Tbsp. Worcestershire sauce 1 tsp. hot pepper sauce
In small saucepan, combine all sauce ingredients; bring to a boil. Reduce heat; simmer 10 minutes. Reserve 1/4 cup sauce for brushing on steaks while grilling; cover and refrigerate 6 hours to overnight. Cool remaining sauce for marinade. Place beef steaks and marinade in plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours to overnigiht, turning occasionally. Remove beef from marinade; discard marinade. Place beef on grid over medium coals. Grill chuck shoulder steaks 14 to 19 minutes; top round steak 14 to 18 minutes, for medium-rare to medium doneness, turning once. Brush both sides of steaks with 1/4 cup reserved sauce during last 5 to 6 minutes of grilling. Trim fat from steaks; carve beef into thin slices.

Grilled Steak Santa Fe
Frozen margarita mix is the secret to this great tasting steak.
1-1/4 pounds top round steak, cut 1-inch thick 6 Tbsp. frozen margarita drink mix concentrate, defrosted 2 Tbsp. chopped fresh cilantro 2 Tbsp. vegetable oil	4 cloves garlic, crushed 2 tsp. ground cumin 1/2 tsp. salt 1/4 tsp. pepper 1 large avocado, diced 1/2 cup chopped red onion
In a small bowl, make marinade by combining margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 Tbsp. of the marinade in a small container, cover and refrigerate. Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally. Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm. Just before serving, in a medium bowl, combine avocado, onion and reserved 2 Tbsp. of marinade mixture. Toss gently to coat. Carve steak crosswise into thin slices. Serve immediately with avocado mixture.

Grilled T-Bone Steaks with Peppers
4 T-Bone or Porterhouse steaks, cut about 1-inch thick 4 small red, yellow or green bell peppers, cut into quarters	1/4 cup salted butter, very soft 2 Tbsp. finely chopped green onion 1 tsp. minced garlic
Placed steaks and bell peppers on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes until steaks are medium rare to medium doneness and peppers are tender, turning occasionally. Meanwhile, combine butter, green onion and garlic in small bowl. Stir with fork until uniformly blended. Top each steak with 2 Tbsp. of butter mixture. Combine bell peppers with 2 Tbsp. butter mixture in medium bowl; toss. Serve steaks with bell peppers. Season with salt and pepper, as desired.

Western BBQ Sauce
Prep: 15 minutes Servings: Makes approximately 2 cups 1 cup ketchup 1/2 cup cider vinegar 1/2 cup water	3 Tbsp. packed brown sugar 1 Tbsp. Worcestershire sauce 1 tsp. hot pepper sauce
In small saucepan, combine all sauce ingredients; bring to a boil. Reduce heat; simmer 10 minutes. Place in sealable container and refrigerate 6 hours to overnight.

20-Minute Beans
4 slices bacon 1 cup onion, finely chopped 1/2 cup green bell pepper, finely chopped 1 clove garlic, crushed	1 can kidney beans, rinsed, drained 1 can pinto beans, rinsed, drained 3/4 cup barbecue sauce 1 Tbsp. packed brown sugar
A great addition to any barbecue. In large skillet, cook bacon over low heat until crisp, turning occasionally. Remove from skillet; drain on paper towels. Remove all but 2 Tbsp. drippings from skillet. Add onion, bell pepper and garlic; cook and stir over medium heat 3 to 5 minutes or until tender. Stir in remaining ingredients. Crumble bacon; return to skillet. Cover; cook 5 minutes or until heated through, stirring occasionally.

Caesar Beef Kabobs
1 lb. boneless beef top sirloin steak, approximately 1-inch thick 4 small new potatoes (about 1/2 lb.) cut into quarters 1 medium red bell pepper, cut into 1-inch pieces	1 small onion, cut into 1-inch pieces 1/2 cup prepared non-creamy Caesar dressing -- salt and pepper, to taste
Place potatoes in microwave-safe dish; cover with plastic wrap; fold back corner to vent. Microwave on HIGH 4 to 7 minutes or until potatoes are just tender, stirring once. Cool slightly. Cut steak into 1-1/4 inch pieces. Combine beef, potatoes, bell pepper and onion in large bowl. Drizzle with all but 2 Tbsp. of the dressing; toss to coat. Alternately thread beef and vegetables onto eight 9-inch metal skewers. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired. Drizzle kabobs with remaining 2 Tbsp. dressing before serving.