Tangy Grilled Beef Recipes

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TANGY GRILLED BEEF



Tangy Grilled Beef image

This recipe is good for those times when you just want to toss a steak on the grill. It requires no marinating, and the tangy basting sauce is made from readily available ingredients.

Provided by Allison L.

Categories     Everyday Cooking

Time 30m

Yield 6

Number Of Ingredients 8

1 (10.75 ounce) can condensed tomato soup
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
¼ teaspoon dried thyme
1 ½ pounds beef top sirloin steak

Steps:

  • Preheat grill for medium heat.
  • In a small bowl, mix together soup, sugar, lemon juice, oil, Worcestershire, garlic powder, and thyme.
  • Place steak on lightly oiled grill rack over medium hot heat. Grill for 6 to 10 minutes, uncovered, turning once. Brush often with soup mixture. When done, allow to rest a few moments off the heat.
  • Transfer any remaining sauce to a small saucepan, and heat to boiling. Serve with steak.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 12.5 g, Cholesterol 76 mg, Fat 22.4 g, Fiber 0.3 g, Protein 22.7 g, SaturatedFat 7.6 g, Sodium 371 mg, Sugar 8.4 g

SPICY GRILLED BEEF TENDERLOIN



Spicy Grilled Beef Tenderloin image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield about 8 to 10 servings, a big platter full!

Number Of Ingredients 9

4 pints cherry tomatoes
Extra-virgin olive oil
Sea salt and freshly ground black pepper
2 limes, juiced
1/2 red onion, sliced thin
1 serrano chili, sliced thin
1/2 bunch freshly chopped cilantro leaves, plus more for garnish
1/2 pound queso fresco or feta cheese, crumbled
1 (4-pound) beef tenderloin

Steps:

  • Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside.
  • Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.
  • Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves.

TANGY BARBECUED BEEF SANDWICHES



Tangy Barbecued Beef Sandwiches image

Every year for our church ice cream social, we'd fill six roaster ovens with these ingredients and let them simmer all day. Boy, did that barbecue smell good. If you want a meal that's ready to eat in 30 minutes, but can keep on the stove for late arrivals, this is the one. -Janet Sipes, Monmouth, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds ground beef
1 large onion, chopped
3/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons water
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons white vinegar
1/4 teaspoon salt
6 hamburger buns, split

Steps:

  • In a Dutch oven, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in ketchup, brown sugar, water, Worcestershire sauce, mustard, vinegar and salt; heat through. Serve on buns. Freeze option: Place cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

Nutrition Facts : Calories 387 calories, Fat 15g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 864mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 2g fiber), Protein 25g protein.

GRILLED MARINATED BEEF FILLET WITH A TANGY SAUCE



Grilled Marinated Beef Fillet With a Tangy Sauce image

Marinated steak served on a bed of mash, topped with spinach and drizzled with a tangy sauce. I served mine on parsnip mash, but you can serve steak with whatever vegetable or potato you like, mine is only a serving suggestion. You can also use beef sirloin, rib-eye or rump steak instead of beef fillet.

Provided by The Flying Chef

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 steak fillets
1/4 cup balsamic vinegar
4 -5 tablespoons olive oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons beef bouillon granules (I use quite a dense stock, so adjust for taste, with what you use.)
1/2 cup water
1 tablespoon sugar (generous)
1 teaspoon cornflour
100 ml sour cream
pepper

Steps:

  • Combine vinegar, oil and mustard's in storage container add steaks and marinate several hours or overnight.
  • Drain beef and reserve marinade. In a medium saucepan add stock, sugar and water to reserved marinade. Heat over medium heat until sugar dissolves. Mix a little water with cornflour and add to sauce, stir until mixture thickens. Keep warm over low heat stirring occasionally. If sauce seems to be getting too thick add a little more water, not to much though, as remember you still have to add the sour cream which will thin it out again.
  • Heat a small amount of olive oil in a pan over med high heat (or grill or BBQ) add the steaks and sear 1-2 minutes each side. Cook for a further 4-5 Min's a side for medium rare. Cooking time will vary depending on the thickness of the meat. Remove steaks and allow to rest.
  • While the steak rests, turn up the heat on the sauce and whisk in sour cream (this will also blend in any mustard that is still a little lumpy.), add pepper to taste.
  • To serve: Place a few spoonfuls of desired mash in the centre of a plate, place steak on top and top with a mound of spinach, drizzle with sauce.

TANGY BEEF BRISKET



Tangy Beef Brisket image

We like the sauce for my brisket over elk, moose and venison salami as well. And we also use it to spice hamburgers and hot dogs we sizzle on the grill. -Jacque Watkins, Green River, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 12-14 servings (6 cups sauce).

Number Of Ingredients 12

1 large onion, diced
1/2 cup butter
1 bottle (28 ounces) ketchup
1-1/2 cups packed brown sugar
1/2 cup Worcestershire sauce
1/3 cup lemon juice
2 tablespoons chili powder
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon prepared horseradish
1/2 teaspoon garlic powder
1 boneless beef brisket (6 pounds)

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes. , Place brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 350° for 4 hours or until tender, basting occasionally. Skim fat. To serve, thinly slice across the grain. Top with remaining sauce if desired.

Nutrition Facts : Calories 458 calories, Fat 15g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 1033mg sodium, Carbohydrate 40g carbohydrate (38g sugars, Fiber 1g fiber), Protein 40g protein.

TANGY GRILLED BEEF



Tangy Grilled Beef image

Worcestershire, lemon, brown sugar, garlic and tomato combine for a steak sauce with lots of punch, perfect for a grilled sirloin steak.

Provided by Allrecipes Member

Time 30m

Yield 6

Number Of Ingredients 8

1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
2 tablespoons packed brown sugar
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
¼ teaspoon dried thyme leaves, crushed
1 ½ pounds boneless beef sirloin steak, 3/4-inch thick

Steps:

  • Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.
  • Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium-rare or until desired doneness, turning the steak over halfway through cooking and brushing it often with some of the soup mixture. Let it stand for 10 minutes before slicing.
  • Pour the remaining soup mixture into a 1-quart saucepan. Heat over medium-high heat to a boil. Serve the sauce with the steak.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 14 g, Cholesterol 76 mg, Fat 21.6 g, Fiber 0.5 g, Protein 22.6 g, SaturatedFat 7.5 g, Sodium 380.2 mg, Sugar 9.8 g

TANGY MARINATED STEAK RECIPE



Tangy Marinated Steak Recipe image

This Tangy Marinated Steak Recipe is so easy to make and comes together quickly. I don't know if I will ever try another steak marinade recipe again. This one was so simple and tasted absolutely amazing.

Provided by Contributor

Categories     Main Course

Time 4h20m

Number Of Ingredients 8

4 Steaks ((whatever cut you prefer))
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon Mustard
2 teaspoons minced garlic
salt and pepper (to taste)

Steps:

  • Place steaks in a container or large Ziploc bag. In a bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, mustard, garlic and salt and pepper. Pour marinade over steak and let sit in the fridge for at least 4 hours (overnight is best). Preheat your grill or pan to medium-high heat. After ten minutes, place steaks on hot grill or pan. Cook for 5-7 minutes on each side, or until they reach desired wellness.

Nutrition Facts : Calories 629 kcal, Carbohydrate 7 g, Protein 47 g, Fat 46 g, SaturatedFat 16 g, Cholesterol 138 mg, Sodium 1128 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

TANGY GRILLED BEEF



Tangy Grilled Beef image

Worcestershire, lemon, brown sugar, garlic and tomato combine for a steak sauce with lots of punch, perfect for a grilled sirloin steak.

Provided by Allrecipes Member

Time 30m

Yield 6

Number Of Ingredients 8

1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
2 tablespoons packed brown sugar
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
¼ teaspoon dried thyme leaves, crushed
1 ½ pounds boneless beef sirloin steak, 3/4-inch thick

Steps:

  • Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.
  • Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium-rare or until desired doneness, turning the steak over halfway through cooking and brushing it often with some of the soup mixture. Let it stand for 10 minutes before slicing.
  • Pour the remaining soup mixture into a 1-quart saucepan. Heat over medium-high heat to a boil. Serve the sauce with the steak.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 14 g, Cholesterol 76 mg, Fat 21.6 g, Fiber 0.5 g, Protein 22.6 g, SaturatedFat 7.5 g, Sodium 380.2 mg, Sugar 9.8 g

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