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Thursday, January 28, 2010

Grilled Kansas City Strip Steaks


4 (1 inch) thick Kansas City strip steaks (Same as New York Strips)
1/4 cup cracked black pepper
3 tbs lemon pepper seasoning
salt to taste


Cover one side of steaks with pepper and press in firmly, sprinkle with lemon pepper seasoning and salt. Turn steaks over and repeat the same process . Place in refrigerator for 3 hours, uncovered. Heat grill, brush grill with vegetable or olive oil and place steaks over hottest part of fire for 3 minutes. Turn the steaks over and cook an additional 3 minutes. Move the steaks to a cooler part of grill and continue to cook to your preference.

Serves 4

Skillet or Oven BBQ Country Style Ribs

5 tsp. chili powder
2 1/2 tsp. liquid smoke
5 tsp. vinegar
2 1/2 tsp. garlic salt
2 1/2 c. water
3 lbs. beef country style ribs
1 c. BBQ sauce

Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet. Add country style ribs. Cover, place in oven at 350 degrees for 1 1/2 to2 hours (or 350 degrees in covered electric skillet). Remove and drain liquid. Pour BBQ sauce over ribs and place in oven or (skillet) 1/2 hour to 1 hour. Remove and enjoy.

Grilled Beef Flank Steak Recipe

1/4 cup nonalcoholic beer
1/4 cup soy sauce
1/4 chicken broth
1/4 cup honey
1/2 teaspoon ground ginger
3 medium green onions, sliced (3 tablespoons)
1 clove garlic, finely chopped
1 1/2 lb beef flank steak
2 nectarines, each cut into 8 pieces

1. In shallow glass bowl or plastic dish, or resealable food storage plastic bag, mix all ingredients except beef and nectarines.

2. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in marinade in a bowl; turn to coat. Cover dish or seal bag; refrigerate (turning occasionally) at least 4 hours but no longer than 24 hours.

3. Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.

4. Cover and grill beef over medium heat 12 to 14 minutes for medium doneness (160°F), brushing occasionally with marinade and turning once. Add nectarines to grill for last 5 minutes of grilling, turning once and brushing frequently with marinade. Discard any remaining marinade. Cut beef diagonally across grain. Serve with nectarines.

Makes 4 Servings

Nutrition Information:

1 Serving: Calories 340 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 125mg; Sodium 510mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 15g); Protein 51g Percent Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 0%; Iron 30% Exchanges: 1/2 Fruit; 1/2 Other Carbohydrate; 0 Vegetable; 7 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1