Recipes for those who relish great food with Western flair

The Thrill of the Grill
Wake up hibernating taste buds with flavorful meals that deliver the heat.
by Cathy Orr
Recipes and photos courtesy of the Beef Checkoff.

Ah, the first grilled meal of the year. If you’re in a colder climate, it’s usually spring when you feel it—a fever that’s effectively treated only with tongs, garlic, and a slab of beef the size of Rhode Island. It catches you off guard, while you’re still feeding off the Christmas ham or turkey that filled the freezer and found its way into every recipe known to man, except maybe breakfast, although a few—those with a more virulent strain of beef deficiency—may attempt turkey on toast with morning coffee. But those with saner tendencies know when one trail goes cold to try another.

When the trees start to bud, flowers start to bloom, geese head north, and your skin is a nice shade of Charolais white, it’s time. Time to break out the barbecue and burn something, anything, as long as you can eat the results.

Now here’s where I could give you a history lesson on the birth of modern-day grilling, replete with dates and locations and anecdotes—all fodder for trivia over the dinner table—but you can’t grill trivia, right? So here are a few recipes to jump-start your grill. Roundup your favorite spices, sauces, and a crowd, and heat up the coals. It’s time to get a-grilling. (Oh incidentally, Chicagoan George A. Stephen, a metalworker, cut a steel harbor buoy in half at its equator, cut vents, added a grate, and the Weber grill was born.)

Spicy Grilled T-Bones

2-4 well-trimmed beef T-Bone or Porterhouse steaks, cut 1 inch thick (about
2 to 4 pounds) or 4 well-trimmed boneless beef top loin (strip) steaks, cut
1 inch thick (about 2 1⁄2 pounds)

Seasoning
2 teaspoons salt
2 teaspoons dried oregano leaves, crushed
2 teaspoons sweet paprika
2 teaspoons dried thyme leaves, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1⁄2 teaspoon ground red pepper

Combine seasoning ingredients; press evenly onto beef steaks. Place steaks
on grid over medium, ash-covered coals. Grill T-Bone or Porterhouse steaks,
uncovered, 14 to 16 minutes (top loin steaks 15 to 18 minutes) for medium
rare to medium doneness, turning occasionally. Remove bones from T-Bone or
Porterhouse steaks, and carve into slices.

Yield: 4 servings.

Blazin’ Colorado Steaks

4 beef shoulder top blade steaks (flat iron) or boneless beef chuck eye steaks, cut 1 inch thick (about 8 ounces each) Salt (optional)
Chopped seeded tomato
Cilantro sprigs, lime wedges (optional)

Marinade
¼ cup fresh lime juice
3 chipotle peppers in adobo sauce

Sauce
1 can (4 ounces) chopped green chilies
½ cup whipping cream
½ cup dairy sour cream
2 tablespoons chopped fresh cilantro

Puree marinade ingredients in blender until smooth. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely, and place in refrigerator 15 minutes to 2 hours. Remove steaks; discard marinade. Place steaks on grate over medium, ash-covered coals. Grill shoulder top blade steaks, covered, 10 to 14 minutes (chuck eye steaks, uncovered, 16 to 20 minutes) for medium rare to medium doneness, turning once. Season with salt and keep warm.

Meanwhile prepare sauce. Place green chilies in blender. Cover; puree until smooth. Combine chilies and cream in heavy, small saucepan with heatproof handle. Place on grate over coals; cook until hot, about 5 minutes, stirring frequently. Stir in sour cream and cilantro. Cook and stir 1 to 2 minutes or until just heated through. Do not boil. Serve steaks with sauce. Garnish with tomatoes, cilantro, and lime wedges, if desired.

Yield: 4 servings

Popper Beef Burgers

1 package (1 ½ to 1 ¾ pounds) peppercorn-flavored beef filet of sirloin
¾ cup mayonnaise
¼ cup finely chopped oil-packed dried tomatoes
1 tablespoon prepared balsamic vinaigrette
1 package (5 to 6 ounces) mixed baby greens
3 tablespoons prepared balsamic vinaigrette
1 loaf French bread (approx. 24-by-4 inches)

Cut beef roast lengthwise in half. Place beef on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare to medium doneness, turning occasionally. Meanwhile combine mayonnaise, tomatoes, and 1 tablespoon vinaigrette in small bowl. Mix well. Combine greens and 3 tablespoons vinaigrette in large bowl; toss. Cut bread horizontally in half. Carve beef into ¼-inch thick slices. Arrange greens on bottom half of bread; top with beef, then with mayonnaise mixture (aioli). Cover with top half of bread; cut crosswise into 4 sandwiches. Serve with remaining aioli.

Yield: 4 servings.

4 beef tenderloin steaks, cut 1 inch thick (about 1 pound)
1 large clove garlic, halved
½ teaspoon salt
2 teaspoons chopped fresh parsley

Topping
2 tablespoons cream cheese
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash ground white pepper

Combine topping ingredients in small bowl. Rub beefsteaks with garlic. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once. One to two minutes before steaks are done, top evenly with topping. Season with salt; sprinkle with parsley.

Yield: 4 servings