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(WSAW) -- Not everyone is excited about having to say goodbye to the warmer weather, especially if you're one who loves to grill out. But you don't have to freeze to enjoy some juicy steak recipes
Angie Horkan from the Wisconsin Beef Council joined News Channel 7 at Noon to share some delicious, mouth-watering recipes to try at home.
Spicy Steak & Avocado Bruschetta
1 pound beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
1/4 teaspoon ground black pepper
1 ripe avocado, cut in half, pit removed
1 to 2 teaspoons minced chipotle peppers in adobo sauce
1/2 teaspoon salt
8 slices ciabatta bread cut 1/2 inch thick
Season beef steak with pepper. Place steak in center of grid over medium, ash-covered coals. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, spoon avocado pulp into medium bowl. Add juice of 1 lime, chipotle pepper and salt. Mash until avocado mixture is well mixed; set aside. Cut the remaining lime into wedges; set aside.
During last few minutes of grilling/ place bread slices on grid; grill until lightly browned on both sides. Remove steak from grill; let stand 3 to 5 minutes.
Cut steak lengthwise in half, then crosswise into 1/4-inch thick slices. Spread bread with avocado mixture. Top with beef slices; sprinkle with additional salt, as desired. Cut bruschetta in half. Serve with lime wedges.
Skewered Southwest Steak
1 beef Flank Steak (approx. 1-1/2 pounds)
1 tablespoon minced garlic
1/2 cup fresh cilantro, lightly packed
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon jalapeno hot pepper sauce or 1 teaspoon hot pepper sauce
1-1/4 teaspoons ground cumin
Lime slices, cilantro sprigs (optional)
Soak twelve 10 or 12-inch wooden skewers in enough water to cover 10 minutes; drain.
Place garlic in blender container. Cover; process, pulsing on and off, until garlic is finely chopped. Add remaining marinade ingredients; process until mixture is blended.
Cut beef Flank Steak diagonally across the grain into 1/4-inch thick strips. In medium bowl, combine beef and marinade; toss to coat. Marinate 10 minutes.
Thread an equal amount of beef, weaving back and forth, onto each skewer. Place beef on grid over medium ash-covered coals; grill, covered, 4 to 6 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Season with salt, as desired. Garnish with lime and cilantro sprigs, if desired.