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Steak

August 03, 1999

Asian Ginger Steaks"Steak-out" the grill this summer, and savor the flavor and aroma of sizzling steak. These dazzling duos of beef steaks teamed with flavorful marinades will turn your house into a steak house.

Asian Ginger Steaks - Marinating an hour in sweet and tangy steak sauce, ginger, soy sauce and garlic adds a delicious flavor complement to tender chuck-eye steaks.

--recipe

Cilantro Pesto Beef Kabobs - Steak house favorite top sirloin really sizzles in a blend of steak sauce, garlic, lime juice, cilantro and hickory marinade mix. A quick 10-minute marinating and the sirloin pieces are ready to thread onto skewers.

--recipe

Jalapeo Hickory Steak - Top round steak is a less tender cut that needs marinating for tenderization, and this feisty blend of steak sauce, marinade mix, onion, fresh jalapeo and lime juice does it in just 20 minutes.

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--recipe

Orange Hickory Steak - Versatile top round steak takes on a hint of heat, hickory and orange in this 20-minute marinade of steak sauce, marinade mix, orange peel and hot pepper sauce.

--recipe

How marinades work




Marinades flavor beef and help tenderize less tender cuts. They are seasoned liquid mixtures that add flavor. In order for a marinade to tenderize, it must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar or a natural tenderizing enzyme such as that found in fresh papaya, ginger, pineapple and figs. Marinating longer than the recommended time in any recipe can result in a mushy texture.

How to marinate




Marinate in the refrigerator in a food-safe plastic bag or nonreactive container such as a glass utility dish. Turn beef occasionally to allow even exposure to the marinade. Never save and reuse a marinade.

Tips for grilling




* Choose the steak. Tender steak choices - chuck eye, top sirloin, ribeye, Porterhouse/T-Bone, tenderloin or top loin - can be marinated briefly prior to grilling to impart the marinade's flavor. Less tender steaks (top round or boneless chuck shoulder) must be marinated in a tenderizing marinade prior to grilling.

* Grill properly. For charcoal grilling, use medium temperature coals. Allow 30 minutes for coals to reach the medium, ash-covered stage. To check, cautiously hold the palm of your hand at cooking height above the coals, which should be spread in a single layer. Count the number of seconds you can hold your hand there before the heat forces you to pull it away: 4 seconds for medium. For gas grills, consult the owner's manual.

* Cook to the correct doneness. Cooking times are based on beef removed directly from the refrigerator. Use the time suggested in recipes as a guide, and turn steaks occasionally. Cook steaks to at least medium rare, 145 degrees. Top round steaks are at their most juicy and flavorful when cooked just to medium-rare.

To determine doneness, use an instant-read thermometer to check the internal temperature of the steak near the end of suggested cooking time. Horizontally insert the thermometer, past the indentation on the stem, into the thickest part without touching fat; the temperature registers in seconds. To visually check doneness, cut a small slit near the center and check the color.

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