If you recall my husband and I are having a bit of a contest with each of us using a recipe from Better Homes and Gardens® New Grilling Book to create a meal. In total there will be 12 recipes, 6 of his choosing and 6 of mine. The contest ends August 31 so the first week of September I will post a poll where you can vote for the meal you liked best. The rules are all the ingredients must be used but the amounts can be altered.
On the Grill
Round steak, a cut from the hind (rump) end of the cow, is a lean but tougher cut of beef due to lack of marbling. As a result it tends to easily dry so is best braised or cooked in liquid. If grilling a round steak should be marinated to tenderize the meat. Pictured is a round steak with the eye round, bottom round, and top round still connected together. It was marinated in an Asian Marinade for 6 hours. As you can see this is a large steak! It fed 3 adults and 1 pre-teen for dinner with enough left-overs for another dinner for 2 or 4 lunches for 2.
The Asian Marinade is suitable for beef, pork, poultry or fish. It added a lovely flavour to the round steak while tenderizing the meat. This is a marinade that we will definitely make again! The recipe was doubled for this size of steak. The beef broth was home canned beef stock and apple juice was used.
Asian Marinade
source: Meredith Corporation, Better Homes and Garden New Grilling Book, 2005. Pp. 40
½ c beef broth
⅓ c bottled hoisin sauce
¼ c reduced-sodium soy sauce
¼ c sliced green onions (2)
3 tbsp dry sherry, apple juice, orange juice, or pineapple juice
1 tbsp sugar
4 cloves garlic, minced
1 tsp grated fresh ginger
Place ingredients in a small bowl. Whisk together. Pour marinade over meat, poultry or fish in a self-sealing plastic bag set in a shallow bowl. Alternately place the meat in a non-reactive dish with a lid and pour the marinade over. Turn the meat to cover with marinade. Marinate in the refrigerator at least 4 hours or up to 24 hours, turning occasionally. Drain and discard marinade. Grill to desired doneness.
Asian Marinated Round Steak
After a day of boating and swimming a grilled steak dinner was a pleasant way to end the day. The weather had actually warmed enough with high humidity that for the first time this summer we put on the air conditioning. The steak was served with corn on the cob and steamed potatoes. The sides were cooked on the grill side burner to keep the heat out of the house. It was a simple summer meal!
Corn is now in season so we will be eating a fair amount of corn on the cob. It is one of summer's simple pleasures! We enjoy corn on the cob either boiled on the side burner of the grill or cooked directly on the grill.
Method for Cooking Corn
boiled: Bring cold, salted water to a boil. Husk corn and remove silk. Place cobs of corn in the water. Cover and return to boil. Boil 5 minutes. Remove from heat and drain. Leave cover on until ready to serve. Serve with butter and salt.
grilled: Carefully pull back husk just enough to remove silk. Pull husk back into place. Alternately cut across top of cob to remove exposed silk. Soak cobs in cold water 10 minutes. Place on medium hot grill. Allow to cook turning occasionally until outer husks are dried with well defined grill marks. Remove the corn from the grill. Remove husks and any silk. Serve with butter and salt.
1 food lovers commented:
We had this for dinner last night with some roasted red potatoes and quinoa. And wow, it was very tasty. Thanks for the great recipe!
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