'Tis the season for citronella candles, tiki torches and enjoying summer evenings with family and friends. June is National Beef Steak month so whether you are enjoying the season in your own backyard or around the campfire, the BeefItsWhatsForDinner.com website is a great resource to help create a terrific summer meal. The site includes a wide variety of recipes and helpful information - including an interactive meat case, cooking tips, guides, and menu planning ideas.
Grilling is an easy and healthy cooking method for many reasons and steak is a quick no-fuss choice. Here are a few basic suggestions for choosing and preparing a delicious grilled steak.
1. Choose your cut. Did you know some of the most popular cuts are also lean? For example, flank, strip loin and sirloin steaks are all lean cuts.
2. Prepare your grill and steak. Prepare the grill (gas or charcoal) according to manufacturer's directions for medium heat. Next, remove your steaks from the refrigerator and season with herbs and seasoning as desired. If you use a marinade, remove any excess liquid by dabbing with a paper towel. This helps prevent flare-ups.
3. Cook your beef. Place steaks on the cooking grid. Cover and grill approximately 7-14 minutes, depending on thickness of the cut. (See BeefItsWhatsForDinner.com for grilling guides). Use an instant-read thermometer to ensure desired doneness. Recommended doneness for steaks is 145 F, which is medium-rare.
Independence Day is just around the corner, and I recommend this Caribbean Flank Steak with Coconut Rice because of its wonderful summer flavor combinations. Pair it with your favorite fruit and vegetable for a delicious meal. For more healthy beef recipes and information contact Holly Swee, RD, LN, Director of Nutrition and Consumer Information for the South Dakota
Beef Industry Council, at 605-224-4722 or visit http://www.sdbeef.org.
Caribbean Flank Steak
with Coconut Rice
Total Recipe Time: 45 to 60 minutes
Makes 6 servings
1 beef flank steak (about 1-1/2 pounds)
1 can (8 ounces) crushed pineapple
1/4 cup fresh lime juice
2 tablespoons finely chopped fresh cilantro
1 tablespoon Caribbean jerk seasoning
2 cups water