Steak Recipes

Balsamic Marinated Steak & Asparagus

• 4 beef round (sirloin) tip side steaks, cut 1-inch thick (about 8-ounces each)
• 1 pound fresh asparagus
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Marinade:

• 2/3 cup prepared balsamic vinaigrette
• 2 tablespoons Dijon-style mustard

1. Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare doneness, turning once. (Do not overcook.)
4. During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.
   Makes 4 servings

Beef Steak with Apple and Kiwi Sauce

• 1 apple, peeled and diced
• 2 kiwifruit, peeled
• 1/2 onion, chopped
• 1 teaspoon freshly grated ginger root
• 7 tablespoons soy sauce
• 7 tablespoons Asian rice wine
• 1 tablespoon granulated sugar
• 2 teaspoons corn starch (corn flour)
• 14 ounces rib eye beef
• 1 kiwifruit for garnish

1. Cut apple, peeled kiwifruit, onion and ginger root in small pieces and place in a blender, until smooth. Mix in a saucepan with soy sauce, Asian cooking rice wine, sugar, and corn flour and heat. Stir, until thick. Add more cooking rice wine or soy sauce, if necessary for consistency or flavor.
2. Cut beef in 3/4-inch-thick pieces (2 cm), grill to desired doneness.
3. Combine grilled beef with the sauce.
4. Serve grilled beef and sauce garnished with sliced kiwi.
   Makes 4 servings.