Beef on the Grill
Ranch-Style Sirloin & Vegetable Kabobs1 boneless beef top sirloin steak, cut 1-in.-thick (about 1 lb.)
1 medium green or red bell pepper, cut into 1-in. pieces
1 medium yellow squash or zucchini, cut lengthwise in half, sliced 3⁄4-in.-thick
1 packet (1 oz.) ranch salad dressing mix
2 tablespoons water
1 tablespoon vegetable oil
1 Trim fat from beef steak. Cut steak into 1- to 11⁄4-in. pieces. Alternately thread equal amounts of beef and vegetables onto each of four 12-in. metal skewers.
2 In small bowl, combine dressing mix, water and oil; mix well. Brush onto all sides of kabobs.
3 Place kabobs on grid over medium ash-covered coals. Grill, uncovered, 8 to 11 minutes for medium-rare to medium doneness and vegetables are crisp-tender, turning occasionally. Brush kabobs with any remaining dressing mixture during last 5 minutes of grilling.
Makes 4 servings.
Cucumber Ranch Steaks
4 beef shoulder center steaks (ranch steak), cut 3⁄4-in.-thick (about 5 oz. each)
1⁄2 cup finely chopped seeded cucumber
1⁄4 cup prepared ranch dressing
1 tablespoon garlic-pepper seasoning
1 small tomato, seeded, diced (optional)
1 Combine cucumber and dressing in small bowl. Set aside.
2 Press garlic-pepper seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes for medium rare to medium doneness, turning once.
3 Serve steaks with cucumber sauce. Garnish with tomato, if desired.
Makes 4 servings.
Popper Beef Burgers
1 pound ground round
1⁄4 cup prepared thick-and-chunky salsa
4 frozen cream cheese or Cheddar cheese-stuffed jalapeņo peppers
1⁄4 cup prepared salsa con queso
1⁄4 cup chopped fresh plum tomato
2 tablespoons sliced pitted ripe olives
Prepared thick-and-chunky salsa
1 Combine ground beef and 1⁄4 cup salsa in large bowl, mixing lightly but thoroughly. Lightly shape into four thin patties. Place one stuffed pepper in center of each patty; wrap beef around pepper to enclose, sealing seams and forming ball. Flatten balls into patties about 4- to 5-in.- across and 1-in.-thick.
2 Place patties on grid over medium, ash-covered coals. Grill, covered, 15 to 16 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color, turning occasionally.
3 Spread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives. Serve with salsa, as desired.
Makes 4 servings.