Aug. 19, 2013 12:54 am
Updated: Aug. 19, 2013 2:03 pm
As mentioned in my blog a few days ago,
Inside-Out Grilled Steak and
Mediterranean Beef Meatball Kebabs were on the menu for my family. This weekend we made both. Thanks so much to Beef. It's What's for Dinner. For supplying recipes and ingredients to try!
Saturday Night we made the
Inside-Out Grilled Steak:
We had tried this recipe once before, and really liked it. This time we had more steak than the recipe called for, which we wanted to grill all together so that
we would have leftovers to snack on or for a lunch for Hubby, so we increased the ingredients in the steak rub, except for the paprika, since last time we thougt the paprika was too strong, added some onion powder instead, and rubbed the steaks with it. We
grilled the steaks on our indoor cast iron grill. We use it all the time for grilling since we don't have an outdoor grill, but love things grilled. The only complaint I've ever had about it is that sometimes it does put out too much smoke. We open windows
and turn the fan on high when this happens. Since Hubby and I like our steak between rare and medium rare, we cooked each side of the steak (approximately 1" thick)for 5 minutes. For more information about how to cook steaks, or any other beef, to your liking,
please visit the Beef. It's What's for Dinner. site.
Here's what the grilled steak looked like:
And after being all sliced up:
And here's a nice close up of my salad, all prepped and ready to go:
We made our own raspberry vinegrette with a super simple recipe:
1 part olive oil
1 part sweet vinegar of choice (red wine, balsalmic, apple, or we had a pomegranite vinegar on hand that we used)
1 Tbsp. raspberry jam (or more to taste depending on how big your "parts" are)
salt and pepper to taste
We use an immersion blender to whip all this together, but it works perfectly fine in a regular blender, or put it in a mason jar and shake vigorously (if you have
the energy, or a really "helpful" energetic kid around). Of course you can use any kind of jam to make whatever flavor vinegrette your heart desires.
So in the end, our version of the recipe was as follows:
34 oz. boneless beef loin (cut approx. 1" thick)
1 tsp. sweet paprika
2 garlic cloves, finely minced
2 tsp. cracked black pepper
1 tsp. onion powder
1 cucumber, sliced (not all got eaten, so we saved leftovers for the mediterranean meatball kebabs)
1/2 red onion, diced (not all got eaten, so we saved leftovers for the mediterranean meatball kebabs)
sugar snap peas
1 yellow bell pepper, thinly sliced (not all got eaten, so we saved leftovers for another dish)
1 large tomato, cut into large pieces (not all got eaten, so we saved leftovers for the mediterranean meatball kebabs)
1/4 c. frozen peas, thawed
1 head butter lettuce
Raspberry Vinegrette (recipe above)
Crumbled Feta Cheese
Combine all ingredients of the rub mixture.
Rub steaks thoroughly with rub and grill over medium heat for 5 minutes on each side (for rare to medium rare, visit http://www.beefitswhatsfordinner.com/ for desired
Allow 10-15 minutes for steaks to rest.
Prepare veggies, slice cucumber, dice red onion, shred carrots (or purchase pre shreded), thinly slice yellow bell pepper, and dice tomato into large pieces.
Prepare vinegrette according to recipe above.
After steak has rested, slice into thin slices.
You may prepare salads, or allow individuals to create their own salads.
My family enjoys this recipe, especially the versitility of being able to make their salads exactally as they want them. If you try it, I would love to hear your
Next time . . . find out how we did with the
Mediterranean Beef Meatball Kebabs.
Thanks agagin Beef. It's What's For Dinner.
Until Next Time. . .
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(a voluntary position) and I’m not compensated for my work with Allrecipes.com.
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. The reviews, content and opinions expressed in this blog are purely the sole opinions of
Cheryl King - Mommasangelbaby
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