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Tri-County News
Kimball, Minnesota
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July 16, 2009     Tri-County News
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July 16, 2009
 

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GRILL ONC00E " DINE TWICE Steak and Asian Noodle Salad Combine cooked whole wheat or regular thin spaghetti with sugar snap peas, shredded carrots and thinly sliced red bell peppers. Combine equal amounts Asian vinaigrette and hoisin sauce. Drizzle over pasta and vegetables; toss to combine. Top with grilled steak slices and toasted sesame seeds. Wine pairing: Suffer Home Chardonnay Lemon-Oregano Rubbed Top Loin Steaks FAMILY FEATURES sizzling steak hot offthe grill and a glass of wine make a sensational pairing for steak- house dining at home. Savor the warm weather with al fresco entertaining and create a restaurant experience in your own backyard for less. 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. Delight your friends and family with flavorful beef recipes served with your favorite Sutter Home wine. The same wines served with the steaks make excellent companions to the "'planned-over" recipes as well. Visit BeefltsWhatsForDinner.com for beef grill- ing guidelines, safety tips and additional recipes. For more information on wine choices and pairings, visit SutterHome.com. Wine pairing: Sutter Home Uabernet Sauvignon Wine Tips m Offer a selection of red. white and blush varietals so your guests can sanple more than one. = One 750 ml bottle of wine will yield approximately five 4-ounce glasses. Serve red wines at 55 to 65F. White wines are best well-chilled at 45 to 55F. Avoid over- chilling -- it subdues the wine'saromas and flavors. 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. t2 to 16 minutes Beef Steak Grilling Guidelines BEEF 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 (145F) to medium I 160F/aloneness. 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. Lemon-Oregano Rubbed Steaks Makes abolrt 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 (145F) to medium (160F) doneness. turning occasionally. Serve half of steaks immedi- ately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices: season with salt and nepper, 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 oregan 9 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 steakl s I Steak, Mango and Avocado Salad Top mixed baby salad greens with cubed fresh mango, sliced avocado and red onion, toasted pumpkin or sunflower seeds, crumbled queso fresco cheese and grilled steak slices. Drizzle salad with lime vinaigrette. Wine pairing: Sutter Home Zinfandel Mediterranean Steak Pita Spread pita or flatbread with hummus. Top with sliced cucumbers and tomatoes. chopped Kalamata olives, crtmabled feta cheese and grilled steak slices. Serve with plain yogurt combined with finely diced cucumber and minced garlic. Wine pairing: Sutter Home Merlot 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 (145F) to medium (160F) doneness, turning occasion- ally. Grill top round steaks to medium rare (145F) 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. [ []]l[]tll r][I'T]IT]T-]] lTiq! I HII F[I ]|[ [llI! llll i1 |1: ill I ITUITI | I'1t |Ill, t l -17- ,---711,, -77111 r tlll,t J ! r, :,---_-