Grilled Lime Cilantro Beef Chuck Steaks Recipes

GRILLED LIME-CILANTRO BEEF CHUCK STEAKS

Steps:

• 1 Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn to coat.2 Close bag securely and marinate in refrigerator 1 to 2 hours, turning occasionally.3 Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals.4 Grill, uncovered, 16 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper. Source: www.beefitswhatsfordinner.com

GRILLED STEAKS WITH CILANTRO SAUCE

Steps:

• Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.

GRILLED LIME-CILANTRO BEEF CHUCK STEAKS

Steps:

• Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 1 to 2 hours, turning occasionally. Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10-15 minutes for medium rare to medium doneness, turning occasionally. Be careful not to overcook, grass-fed beef will cook quickly. Season with salt and pepper.

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER

Steps:

• Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
• Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
• Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
• Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
• Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
• Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
• Remove from the grill and top with garlic-lime butter.

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush both sides of swordfish with olive oil.
• Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
• Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

LIME-CILANTRO GRILLED STEAK

Steps:

• Combine lime juice, cilantro, water, jalapeño pepper, garlic and cumin and pour into a large zip-top plastic bag.
• Add steaks, seal and shake bag to coat meat.
• Let marinate in refrigerator 1-2 hours,shaking bag every now and then.
• Toss marinade when ready to grill steaks.
• Grill steaks over medium heated (preheated) until cooked to your liking, turning once (about 15-20 minutes for rare to medium).
• Once cooked, season to taste with salt and pepper.
• Carve steaks into thin slices and serve.

GRILLED CHUCK STEAK

Steps:

• In a small saucepan, saute garlic in oil for 1-2 minutes over low heat until tender; remove from the heat. Stir in the vinegar, ketchup, Worcestershire sauce, sugar, and basil., Pour 1 cup marinade into a shallow dish; add the meat and turn to coat. Cover and refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with marinade.