Grill Once, Dine Twice

Lemon-Oregano Rubbed Steaks

Simple rub and marinade recipes start you off on a double duty dinner - grill once and dine twice for even more savings, using remaining steak slices to top fresh salads and sandwiches.

Steak Preparation
For naturally tender steaks, a simple rub using fresh herbs and garlic adds a depth of flavor. For less tender steaks, a basic marinade incorporating acidic ingredients tenderizes and adds flavor. Marinate the steaks at least six hours, but no more than 24 hours to help achieve perfect results.

Lemon-Oregano Rubbed Steaks
Makes about 3 tablespoons rub
    2     pounds beef tenderloin, top loin, ribeye or top sirloin steaks, cut 1 inch thick
OR
    2     pounds top blade (flat iron) steaks (about 8 ounces each)
OR
    4     pounds T-bone or porterhouse steaks, cut 1 inch thick
Rub:
    1/4     cup chopped fresh oregano or 1 tablespoon dried oregano leaves
    1     tablespoon freshly grated lemon peel
    4     cloves garlic, minced teaspoon pepper

Combine rub ingredients; press evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.


Lemon-Oregano Marinated Steaks
Makes about 1/2 cup marinade
    2     pounds beef flank or skirt steaks
OR
    2     pounds top round steaks, cut 1 inch thick
Marinade:
    1/3     cup olive oil
    1/4     cup fresh lemon juice
    1/4     cup chopped fresh oregano or 1 tablespoon dried oregano leaves
    1     tablespoon freshly grated lemon peel
    4     cloves garlic, minced
    1     teaspoon pepper

Combine marinade ingredients in medium bowl. Place beef steak(s)
and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for
medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill top round steaks to medium rare (145°F) doneness.
Serve half of steak(s) immediately, as desired. Cover and refrigerate remaining steak(s) for later use. Before serving, carve steaks(s) into thin slices; season with salt and pepper, as desired.


Steak and Asian Noodle Salad

Steak, Mango and Avocado Salad

Mediterranean Steak Pita  Spread pita or flatbread with hummus. Top with sliced cucumbers and tomatoes, chopped Kalamata olives, crumbled feta cheese and grilled steak slices. Serve with plain yogurt combined with finely diced cucumber and minced garlic. Wine pairing: Sutter Home Merlot

Steaks should be cooked at a medium heat setting. For charcoal grills, cautiously hold the palm of your hand at cooking height above the ash-covered coals. Count the number of seconds you can hold your hand in that position; approximately 4 seconds is medium heat. All cook times are approximate for medium rare (145°F) to medium (160°F) doneness. Use an instant-read thermometer inserted horizontally into the side of steaks to check doneness. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Always use tongs to turn steaks.

Visit BeefItsWhatsForDinner.com for beef grilling guidelines, safety tips and additional recipes. For more information on wine choices and pairings, visit SutterHome.com.

Article and Photos courtesy of Family Features