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Firing up for a grill-iant summer

by:  - Grecian Top Loin Steaks and Mushroom Kabobs

Whether cooking on a gas or charcoal grill, at home, at a park or at a tailgate, grilling provides an unmistakable aroma, a sizzling sound and maximum flavor. And research shows that when it comes to grilling, nearly three out of four Americans choose beef as the meat they grill the most often; but nearly 30 percent are still looking for more information on how to harness the power of the grill.
   For guaranteed, delicious results when grilling beef, try following these three easy steps:
   Choose Your Cut
   Some of the best cuts for grilling include naturally tender ribeye, top loin (aka strip) and ground beef. Flank steak is also an excellent choice after a dip in a tenderizing marinade.
   Tip: Rubs and marinades are easy ways to add flavor and tenderize.
   Prepare Your Beef
   Prepare grill (gas or charcoal) according to manufacturer’s directions for medium heat. Remove beef from refrigerator and season with herbs and spices, as desired.
   Tip: Wait to salt until after cooking so you don’t draw out the natural, flavorful juices from the meat.
   Grill
   Place beef on grates and grill, covered, turning occasionally. Test doneness with meat thermometer: Cook burgers to 160°F and steaks to 145°F for medium rare or 160°F for medium.
   Tip: Turn steaks with long handled tongs instead of a fork. Do not press down on steaks or burgers as flavorful juices will be lost.
   Grecian Top Loin Steaks and
   Mushroom Kabobs
   Ingredients:
   Lemon Pepper Rub:
   3 large cloves garlic, minced
   2 1/2 teaspoons lemon pepper
   1 1/2 teaspoons dried oregano
   Steak and Kabobs:
   1 pound medium mushrooms
   1 medium red onion, cut into wedges
   2 tablespoons olive oil
   6 lemon wedges
   2 boneless beef top loin steaks, cut 1 inch thick (about 1 1/4 pounds)
   1/4 cup crumbled feta cheese (optional)
   Directions:
   Combine rub ingredients.
   Combine mushrooms, onion, oil and 2 teaspoons rub in medium bowl; toss. Alternately thread mushrooms and onion onto six 12-inch metal skewers. Finish with a lemon wedge.
   Press remaining rub onto beef steaks. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill kabobs 6 to 8 minutes or until mushrooms are tender, turning occasionally.
   Remove vegetables from skewers; toss with cheese, if desired. Carve steaks. Season beef and vegetables with salt.