Fire Up for the 4th

Tracy Robb

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Get (your grill) fired up for the 4th of July! Today the Minnesota Beef Council joins us to share their favorite beef-based recipes for you to try this weekend!

Grilled Sirloin Steak Kabobs with Garlic Rosemary Butter:

Ingredients:

  • 1 pound beef Top Sirloin Steak boneless, cut 1 inch thick
  • 1 Tbsp. steak seasoning blend
  • 1 Tbsp. olive oil
  • 8 oz. red-skinned potatoes
  • 4 oz. cherry tomatoes
  • 4 oz. baby Portobello mushrooms
Basting Sauce
  • 4 Tbsp. salted butter
  • 1 tsp fresh rosemary, chopped
  • 2 tsp fresh parsley, chopped
  • 1.5 tsp fresh garlic, minced
Garnish
  • 1 tsp fresh parsley, chopped
  • 1 tsp fresh rosemary, chopped

Directions:

  1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
  2. Cut beef Top Sirloin Steak into 1-1/4 inch pieces. Combine beef, mushrooms, tomatoes, potatoes, olive oil, and steak seasoning in a large bowl; toss. Alternately thread beef and vegetables onto skewers.
  3. Place kabobs on grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with sauce during last 5 minutes. Remove from grill and brush with remaining sauce. Garnish with remaining rosemary, parsley mixture.

Basting Sauce

  1. In a small sauce pot combine butter, parsley, garlic, and rosemary. Melt butter mixture over low heat either on the stove top or on your grill; until melted. stir occasionally.

 

Mushroom Swiss Burger with Jalapeño Aioli

Ingredients:

  • 1 pound Ground Beef (93% lean)
  • 2 tsp steak seasoning blend
  • 1 Tbsp olive oil
  • 5 oz sliced baby portobello mushrooms
  • 4 Swiss cheese slices
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 4 tomatoes slices
Jalapeno Aioli
  • 1 Tbsp olive oil
  • 2 jalapeno peppers
  • 1/2 cup light mayonnaise
  • 1/4 tsp kosher salt
  • 1 tsp fresh lime juice
Zucchini Fries
  • 3 medium zucchini
  • 1 Tbsp olive oil
  • 1/2 tsp steak seasoning blend

Directions:

  1. Combine Ground Beef and 2 tsp. steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside.
  2. Heat sauté pan over medium until hot. Add olive oil and mushrooms, Cook over medium heat for 4 to 5 minutes, stirring occasionally. Remove from heat and set aside.
  3. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese slice.

JALAPENO AIOLI

  1. Place jalapeno on grid over medium, ash-covered coals. Grill for 5 to 6 minutes (over medium heat on preheated gas grill). Remove from grill and let cool. Once cool remove the stem and seeds, dice into 1/4 inch cubes.
  2. In a medium size bowl combine mayo, grilled jalapeno, lime juice, and salt. Set aside

ZUCCHINI FRIES

  1. Cut zucchini in half and again lengthwise, then cut in 4-inch strips and place into a medium sized bowl. Coat zucchini with 1 Tbsp. olive oil, 2 tsp steak seasoning, and toss. Place zucchini on the grill and cook for 4 to 6 minutes, turning occasionally. Once soft, remove from grill and set aside.

BURGER BUILD

  1. Line top bun with 1 – 2 Tbsp. of Aioli mixture, Lettuce, and tomato. Top each burger with mushrooms and place them on bottom buns. Close the sandwiches and serve with zucchini fries.

 

Berbere Spiced Grilled Flat Iron

Ingredients:

  • 1 beef Flat Iron Steak (about 1 pound)
  • Corn cobs (optional side)

Rub

  • 1/2 tsp ground cardamom
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp ground coriander
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp Chile powder
  • 1/2 tsp ground cinnamon
  • 1 tsp granulated garlic

Directions:

  1. Cut Flat Iron evenly into 4 steaks (about 4 – 6 ounces each)
  2. Combine all rub seasoning in a small bowl. Spread evenly onto all surfaces of the steaks.
  3. Place steaks onto a preheated gas grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from grill and let rest for at least 5 minutes.